The Lambic's "what-to-buy"

Lambic is a bit of a strange one in the Belgian beer family because it can only be produced in the Zenne valley around Brussels. Lambic is the basic product to produce Oude Geuze, Faro, Kriek, Framboise and many other fruit Lambics. To produce Oude Geuze a brewer blends 3 years old lambic with 1 year old lambic, the combination of the two results in fermentation inside the bottle. This is why some Oude Geuze have a best before date that goes up to twenty years. The fermentation inside the bottle creates a taste evolution during the time of conservation.

Oude Geuze 3 Fonteinen This Oude Geuze is considered as the best of the best. This is because 3 Fonteinen has a high focus on quality. 100% of their malts are from local farmers and 90% is resourced from organic farming.

Cantillon Kriek The smooth Lambic from Cantillon mixed with certified organic cherries from Turkey makes a perfect pair. These cherries are blended with a little less than two-years old Lambic. About 200gr of cherries get soaked in 1l of Lambic for three months. After the maceration of the fruits and the Lambic, the brew gets a very full cherry like-color. This blend gets bottled with 1-year old Lambic to keep the brew vivid in the bottle. This Kriek is at its best if you drink it freshly, one year after bottling. If you drink it more vintage the taste of the Lambic will take over.

Moriau Oude Geuze This Oude Geuze is a perfect starter of your Lambic journey. The taste is well balanced, sour-ish with a sweeter aftertaste. It is vivid but it never has too much carbonation. Moriau is our best-selling budget Oude Geuze. It has its character yet it is well balanced with a wide taste palette.

3 Fonteinen Cuvée Armand & Gaston Usually a blend of 1, 2 and 3 year old Lambic using 100% of 3 Fonteinen's organic Lambic. This Oude Geuze has a wider bitterness scale than 3 Fonteinen's Oude Geuze, some assemblages of the Cuvée Armand & Gaston have honey inside the blend for a sweeter taste. The first bottles were bottled in the year 2015, the taste evolves during the aging.