Lambic/Gueuze

Spontaneously fermented with wild yeast and bacteria native to the air of Belgium's Senne Valley, aged in wooden barrels for months to years. Gueuze is a blend of young and old lambic, re-fermented in the bottle for a tart, funky, champagne-like character. Fruit lambics (kriek with cherries, framboise with raspberries) are flavored variants.

Profile

Tart, funky, wild-fermented, often dry.

Notable Examples

A dry cider-like sour with rich, fatty charcuterie.