One of the oldest, and most endangered styles of beer, these traditionally hail from the Senne River Valley in Brussels. A lambic (pronounced “lambeek”) is a beer brewed with a high percentage of wheat, aged hops (which help preserve the beer without imparting hop bitterness or flavor), and spontaneously fermented with wild yeasts found in the ambient air. After aging for a number of years in wooden barrels, lambic can then be served unblended as flat, pure, lambic, or more commonly, blended as a geuze (pro. “gooz”) from 1,2, & 3 year old lambic. Fruits are often added to the barrels to produce other variations such as the more common kriek (cherry) and framboise (raspberry).
(*note: because the world’s true lambic producers simply cannot make enough to meet the current demand world-wide, and there has recently been a significant increase in consumer demand for these types of beers, we can no longer carry a consitent stock of these beers. The following is a list of what we should have in stock, though because of limited quantities (sometimes we get as few as 6 bottles) they may already be gone.)
Spontaneously fermented but not traditional Belgian Lambic