What is lambic?
Lambic is the basis for a spontaneously fermented beer brewed with wheat and barley malt. During the boiling of the brew, called 'wort', aged hops are added. Subsequently, the wort is cooled in an open cooling vessel so that the wild yeasts present in the air can infect the wort and trigger a spontaneous yeast reaction. The wild yeasts that initiate the fermentation processes are present in very high concentrations only in the Zenne Valley and the Pajottenland. Afterwards, the lambic matures for one or more years in oak barrels.
What is Oude Geuze?
Oude Geuze is made from a blend of various lambics that have fermented in oak barrels for one, two, and three years, respectively. The unique lambic blend is bottled and subsequently stored in a cool cellar. The lambic blend undergoes refermentation in the bottle, resulting in Oude Geuze. After at least six months of refermentation, it can be classified as Oude Geuze. Provided it is stored properly, Oude Geuze can remain in the bottle for several years before being consumed. Over time, the flavor becomes more complex and the acidity decreases further.
What is Oude Kriek?
Oude Kriek is a lambic beer in which cherries are an essential component. The cherries are placed – whole – in a barrel of young lambic. After a while, the cherries ferment, creating cherry lambic. This cherry lambic is then mixed with lambic that has fermented in the barrel for a longer period. The lambic mixture is subsequently bottled for a second fermentation in the bottle.
What is faro?
Faro is the original name for the mixture of lambic and candy sugar. Before the rise of soft drinks, faro was particularly popular among children and women due to its sweet taste.
