Senne Valley Magic · Wild Beer
Lambic & Gueuze
Photo: Bernt Rostad from Oslo, Norway / Wikimedia Commons · CC BY 2.0
Lambic is brewed only in the colder months, roughly October to April, when night air can cool the wort in open vessels without the wrong microbes taking over.
Lambic is a beer spontaneously fermented by wild airborne yeast, often blended into Gueuze by combining young and aged batches for a second fermentation. It's sharply sour and champagne-like, traditionally served in a flute.
Why it's made this way: Lambic depends on the wild yeasts and bacteria of the Senne valley and Pajottenland around Brussels, and the style is protected in the EU as a Traditional Speciality Guaranteed.
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