Lambic Beers

Lembeek, Belgium is the birthplace of the use of %u2018wild%u2019 yeasts and spontaneous fermentation. Brewers there still traditionally cool their brews in the attic of the brewhouse overnight with the windows open, to invite wild yeasts to visit their brew. The classics are tart and citric, and use the Brettanomyces yeast that imparts its %u201Chorse blanket%u201D aroma and flavor. Many add fruit once fermentation has begun to sweeten the brew, creating an especially tasty beer.