From the legendary Cantillon lambic brewery in Brussels, fourth-generation brewer Jean Van Roy chooses a six-pack of beers that have influenced him over the years. They feature the bitter, the dry, and a lifelong appreciation for good old-fashioned pils.
Real lambic takes time. It laughs at hasty plans. Until recently there were only eight lambic brewers in the Senne Valley. Discover the two newest brewers taking on a very old tradition.
Lambics might be easier to get today than they were a generation ago, but they’re still definitely uncommon. Given that, why not brew your own take on the style?
This classic café outside of Brussels is a magnet for fans of lambic, despite opening only on Sundays.
Lambics are hard to get right. They take a long time to mature, so you’re going to need to show some patience. They’re worth it, though. In exchange for a couple of hours each year, you can develop a steady rotation of complex and flavorful sour beers.
