What is LAMBIC & GUEUZE?
This ancient style of ale that's mostly made around Brussels starts life as a wheated pale ale with a massive load of aged hops that provides protection against inappropriate microbes, without adding much hop flavor or bitterness. The hot wort is laid out in shallow vessels in the winter and allowed to cool and mix with wild yeast and bacteria in the outside air. The young beer spontaneously ferments in oak barrels, resulting in a balanced sour ale that offers amazing notes of horse blanket, farmyard, dry sherry, leather and fruity esters. Young Lambic is often blended with aged Lambic to produce a sparkling version known as Gueuze. Whole raspberries, cherries and other fruits can be added to fermentation barrels to create delightful fruited examples. Lambics can be an acquired taste, so some bottled versions available in the USA have unfortunately been heavily sweetened and pasteurized. Look for bottles with "Oude" or "Oud" on the label, signifying a traditional, tart Lambic.