The history of Lambic
The Lambic style can trace its roots back over 400 years, and has remained mostly unchanged from its introduction. The first written recipe is dated 1516 and accounts from 1559 mention the production of Lambic "according to an old recipe".
In fact in ancient Mesopotamia a beer that could be thought of as the "roots" of Lambic was brewed by the Sumerians, about 5500 BC. Sikaru, the premium beer of the day, was brewed from 60% malt, 40% raw wheat, used wild fermentation and was flavored with herbs like aniseed and cinnamon.
Although it is impossible to confirm the origin of the word "Lambic" ("lambiek" in Flemish / Dutch), it is most likely a distortion of Lembeek (Flemish) or Lembecq (French), a present and historic Lambic brewing town. Other sources relate it to "alambic" or to "lambere" (Latin).