To produce Belgium’s distinctive lambics with their characteristic sour taste, the brewer has to let nature run its course.Instead of adding a pre made mixture of yeast cultures, the wort – a sugar-rich liquid made from barley – is left to cool in open tanks to mix with the air outside.This process induces spontaneous fermentation, as around 80 different yeast cultures that fill the air in the micro climate around Brussels settle down on the wort. Managing director and sixth generation Dirk Lindemans, who runs the brewery together with his cousin Geert, says: “Our region is optimal for producing lambics because of our unique micro flora. The location is essential for the flavour, even beers that are made 20 kilometres down the road taste different. For example, our beers have distinctive aromas of sherry and rhubarb.”

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