Lambic Beers

Southwest of Brussels, the region of Pajottenland is well known for its Lambic beers, brewed by spontaneous fermentation thanks to exposure to wild yeasts and bacteria. The beer also undergoes a longer ageing period, which results in a very specific dry and cidery flavour. Fruit beers are also very popular, and are made by adding fruit concentrate to the final re-fermenting stage of the Lambic beer (Kriek, made with sour cherries, is a popular fruit beer).

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