Lambic

Lambic beer feels less like something that’s brewed and more like something that happens. It comes from a small corner of Belgium (Pajottenland), where brewers leave their wort exposed to the open air and trust wild yeast and bacteria to do what they’ve always done. There’s something deeply human about that leap of faith—no shortcuts, no strict control, just time, wood, and nature working together. The result is a beer that can be tart, funky, dry, and complex, sometimes all at once. Lambic isn’t flashy or easygoing; it asks you to pay attention. Each sip carries the story of where it was made, the season it was born in, and the patience it took to let it become itself. Drinking lambic feels like connecting with an older rhythm of brewing, one that values character over perfection and surprise over predictability.​

 

As we do not brew our own wort, we work with traditionally produced lambic wort sourced from several respected producers in the Pajottenland region. After fermenting in our barrels for one, two, or more years, this golden liquid is carefully blended with locally sourced fruit or grapes from our own vineyard. In addition to fruit and grapes, the use of fresh and dried herbs has become a distinctive hallmark of our blends.​

 

Below you can find an overview of all our lambic based blends, arranged by year. As our approach to blending is quite experimental, you'll notice we don't have a core range of blends. Every year gives off different lambic, different fruit and thus different blends. Aside from the information on our website you can always find our beers on Untappd.​