On Monday morning we visited the Cantillon brewery in Brussels. Here they make lambic beer, which is an acidic, sour beer that takes some getting used to. (I liked it; my beer-drinking father could take it or leave it.)The self-guided tour comes with a great brochure that explained the process of making this strange brew. Wild yeast, spontaneous fermentation, and cobwebs are all part of the brewing process that hasn’t changed in hundreds of years.
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I've been there a few times during my trips to Brussels! Loved the place; they have all sorts of great beers! Irene
Which do you like better, the pain lambic beer or the fruit? Have you tried other lambics? How do they compare?
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