Lambic

Lambic is one of the most unique beers in the world. Originating from the Senne valley in Belgium, around Brussels, it has been brewed for centuries through spontaneous fermentation, allowing wild yeasts and bacteria present in the air to ferment the wort without adding yeast cultures. The result is a series of sour, complex, deeply terroir-driven beers that are unlike anything else, with a spectacular aging potential.

In the glass, it displays a golden yellow to amber color, depending on its age, with little to almost no head in more matured versions. On the nose, it develops a unique palette: lactic acid, green apple, lemon, cider, cheese, farmyard, leather, wood, mild vinegar, and funky notes characteristic of Brettanomyces yeast. On the palate, it is very acidic, almost always with a light body, variable carbonation (ranging from flat to very effervescent in gueuze), almost zero bitterness, and an extremely dry, persistent finish. The alcohol content ranges between 5% and 7%.

It is brewed with pilsner malt and a high percentage of raw, unmalted wheat, aged hops (oxidized, used only to preserve the beer, not to provide bitterness), local water, prolonged boiling, and spontaneous fermentation in barrels for one to three years. Gueuze (a blend of young and old lambics that are refermented) and Kriek or Framboise (with cherry or raspberry) are born from its blending.

It is a beer for meditation, ideal with aged cheeses, seafood, foie gras, salads with vinaigrettes, or acidic desserts. It is served between 8 °C and 12 °C in a flute or tulip glass.