 | One of the most complex beer styles in the world. This style of beer is spontaneously fermented with wild yeast native to the Zenne Valley of Belgium. It is darn near impossible to duplicate this style outside of that particular valley. Typically, different vintages are blended together to mellow the younger version out. Most Lambic undergoes a secondary fermentation when fruit is added to the oak casks. The end product is reminiscent of a chardonnay, a manzanilla or even a dry vermouth. In fact, one of Lindeman’s lambics won a gold medal for “Best Wine” at a California wine and food festival in 1992. Serve in a champagne flute at 54-55 degrees F. |
Lambic is a very distinctive type of beer brewed only in the Pajottenland region of Belgium (southwest of Brussels) and in Brussels itself at the Cantillon Brewery and museum. Lambic is now mainly consumed after refermentation, resulting in derived beers such as Geuze or Kriek.
Unlike conventional ales and lagers, which are fermented by carefully cultivated strains of brewer's yeasts, lambic beer is produced by spontaneous fermentation: it is exposed to the wild yeasts and bacteria that are said to be native to the Senne valley, in which Brussels lies. It is this unusual process which gives the beer its distinctive flavour: dry, vinous, and cidery, usually with a sour aftertaste. |
Pick Up Order
Beer Style Guide 
