Lambiques

Lambic is a type of beer brewed in the Pajottenland region of Belgium and in the city of Brussels. It is a spontaneously fermented beer, meaning it is fermented by wild yeasts and bacteria present in the air of the Senne Valley. This is in contrast to most beers, which are fermented with cultured yeasts.

The process of making lambic is unique and time-consuming. After boiling the wort, it is cooled in a large, shallow pan called a koelschip, where it is exposed to the ambient air. The wort is then transferred to wooden barrels, where fermentation can take as long as three years. During this time, the beer undergoes a complex process of oxidation and acidification due to the action of wild microorganisms.

Lambic itself is rarely consumed in its young state. It is typically blended with older lambics to create different styles. Gueuze is a popular blend of young and old lambic, known for its sour and complex flavor profile. Fruit lambics, such as Kriek (cherry) and Framboise (raspberry), are made by macerating fruit in lambic for several months. The resulting beers are characterized by a distinct tartness and fruity notes.

The traditional lambic brewing season runs from October to March, as the warmer months are believed to encourage the growth of undesirable microorganisms. The specific microbial profile of the Senne Valley is considered crucial to the unique character of lambic.