Homebrewers Association
Homebrewers Association
Homebrew Recipes

Cranberry “Lambic”

Sour beers are all the rage! But having enough patience to make them is not easy. Try this Cranberry wheat beer that tricks your taste buds with a lambic-like tang without using bugs, aged hops, or months of your life!

This Cranberry “Lambic” recipe comes from A Year of Beer compiled by Amahl Turczyn, and won a bronze medal at 1995 National Homebrewers Conference in the Classic-Style Berliner Weisse category.

Though not a true lambic as there are no cultures added, this is a great way to brew a “sour” without having to wait years to enjoy it! Judges who tasted the beer, brewed by Scott Bickham of Ithaca, NY, said it had a “nice blend of tartness and sourness.”

Cranberry “Lambic” | Sour Ale


  • For 5 gallons (19 L)
    • 6 lbs (2.7 kg) | Malted Wheat
    • 3.5 lbs (1.6 kg) | Pilsener Malt
    • 1.0 oz (28 g) | Hallertau hops, 2.8% alpha acid (60 minutes)
    • 0.25 oz (7 g) | Hallertau hops, 2.8% alpha acid (15 minutes)
    • 0.5 oz | orange peel (5 minutes)
    • 5/8 cup | glucose (to prime)
    • 1 can | cranberry juice concentrate added to secondary
    • Wyeast No. 3056 Bavarian Wheat ale yeast


    • Original Gravity: 1.053
    • Final Gravity: 1.018
    • ABV: 4.6%
    • Boil Time: 75 minutes


    Employ the following step infusion mash schedule: 30 minutes at 124°F (50°C), 60 minutes at 153°F (67°C), and 10 minutes at 168°F (76°C).

    • Primary Fermentation: 10 days at 65°F (18°C) in glass.
    • Secondary Fermentation: 2 weeks at 65°F (18°C) in glass.

    Photo © Mersy via Flickr CC