I’ve written it before, and I’ll write it again: there’s really no better reason to be a homebrewer than that we get to brew things we can’t readily find on tap. Lambics might be easier to get today than they were a generation ago but they’re still definitely uncommon. Given that, why not brew them yourself?
On that score, though, I have good news and bad news. The good news is that this is a pretty simple beer to brew. The bad news… I know what you’re thinking. “He’s going to say, ‘the bad news is that they’re easy to brew but hard to get right.’” Wrong. The bad news isn’t that they’re hard to get right – it’s that they take a long time to mature, so you’re going to need to show some patience here. They’re worth it, though: in exchange for a couple of hours each year, you can develop a steady rotation of complex and flavorful (and surprisingly drinkable) sour beers.
What are you waiting for?