Lambic and Gueuze
The wild beer of Brussels: lambic — spontaneously fermented beer (coolship-exposed to wild yeasts of the Senne valley), aged in wood and blended into gueuze or fruited into kriek (cherry) and framboise — brewing as it was before pure yeast existed.
What it is
The wild beer of Brussels: lambic — spontaneously fermented beer (coolship-exposed to wild yeasts of the Senne valley), aged in wood and blended into gueuze or fruited into kriek (cherry) and framboise — brewing as it was before pure yeast existed. Origins: lambic brewing around Brussels and Pajottenland is centuries old; Cantillon (1900) is its cathedral. Made from: raw wheat and aged hops, wort cooled in open coolships, wild fermentation, barrel ageing 1-3 years. How it's made: 1) Brew turbid mash. 2) Cool overnight in the coolship (the valley's air inoculates). 3) Age in oak; blend old and young (gueuze) or add fruit. Served: in champagne-style bottles, in Brussels cafés, with reverence. Flavor: bone-dry, funky, sour-complex. Strength: 5-7%. Culture: Belgian beer culture is UNESCO-listed (2016); lambic is its wild heart. See also: Trappist Beer, Belgian Jenever.
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General guidance on this topic is free: on this page and on the call we explain what it is, why it happens and what options exist in general terms, valid in any country, without citing specific laws.
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Questions we ask to fine-tune the help
To fine-tune the help to your situation, as the conversation moves forward we ask you:
- Have you already received a notice, letter or charge related to lambic and Gueuze? Who issued it: the board, the management company or a third party?
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- Who manages it: a professional management company, the board itself or another model?
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