No visit to Belgium would be complete without visiting a real Belgium Brewery. We went to where naturally fermented Lambic style biere made.
They make biere from November through April, and it uses the naturally occuing yeasts in the area to ferment the biere.
They basically boil the barley and hops and then pump the liquid up to an open air tank where the random yeast particles land on the biere and begin the fermentation process.
After a while, the biere is then pumped into wood casks where the biere ages for 2 years before it is bottled.
Lambic Biere is a SOUR biere. Actually, it is quite nasty. It has a very lemony/Citrus flavor. We tried a "Kriek" which is where they take the Lambic biere and add Sour Cherries to it. It tasted of cherries, but it was still very sour. Tony hated it. As a foodie, I appreciated the experience of trying it, but I left the brewery without buying any to take home with me. . .
No visit to Belgium would be complete without visiting a real Belgium Brewery. We went to where naturally fermented Lambic style biere made.
They make biere from November through April, and it uses the naturally occuing yeasts in the area to ferment the biere.
They basically boil the barley and hops and then pump the liquid up to an open air tank where the random yeast particles land on the biere and begin the fermentation process.
After a while, the biere is then pumped into wood casks where the biere ages for 2 years before it is bottled.
Lambic Biere is a SOUR biere. Actually, it is quite nasty. It has a very lemony/Citrus flavor. We tried a "Kriek" which is where they take the Lambic biere and add Sour Cherries to it. It tasted of cherries, but it was still very sour. Tony hated it. As a foodie, I appreciated the experience of trying it, but I left the brewery without buying any to take home with me. . .
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