The famous spontaneous fermentations of Belgium

Lambics are beverages from the Pajottenland region - southwest of Brussels - made from water, barley malt, wheat, and aged hops (suranné), which ferment thanks to the action of wild yeasts present in the air and in the barrels where they age for several years. A Lambic can be blended with others from different years to produce a Gueuze, contain large amounts of fruit (sour cherries, cherries, raspberries, apricots, grapes, blackberries, blueberries, etc.), or, more rarely, be bottled without added ingredients or blending. Besides the variable acidic component, which makes them the pioneers of so-called "sour beers," all Lambic products have distinctly misleading aromas if you expect a common beer in your glass. You can discover or review what they are in this article.