Friday 1 June 2018

The rarity that is draught unblended Lambic

Well, I was wrong last week – this weekend's Ales Tales Belgian beer festival does indeed feature Lambic beer on draught. It's an unblended Lambic from Belgoo Beer, a 10 year-old brewery which five years ago moved to the Senne Valley, part of the only area where you can legally use the Lambic name.

And as brewer Jo Van Aert gently reminded me, there's not many breweries that serve an actual Lambic – although there's a dozen or so producing traditional Lambic beer, most blend it into Gueuze or referment it with cherries as Kriek. (There's also several varieties of those for sale at Ales Tales on the bottled beer stand.)

Jo added that while he does export his regular beers, which include a Saison and several Belgian Blonds, "We only sell our Lambic – a blend of one and two year-old beers – in Belgium as we can't produce enough for export."

He confirmed that, despite its sour beers being highly fashionable world-wide, they are still a very regional taste in Belgium itself. "We do see a lot of fancy restaurants picking up Lambics though, because you can do some very interesting food pairings with them."

Belgoo's Lambic is fermented in 400 litre barrels, which Jo said "gives enough contact with the wood, it's a good balance." The resulting 5% beer is tart with notes of lemon juice, dry-sweet and lightly spritzy, and cleanly refreshing. 

The one drawback to adding Lambic to a 'regular' range of beers is of course that you can't mix the two. Belgoo has to have two completely separate brewing and packaging lines, with the minor consolation that Lambic is OK with a simpler bottling line. As Jo said, "A little bit of oxygen can ruin normal beer, but not Lambic!"

The public sessions will be busier!
If you want to sample it – and around 75 other gorgeous brews – Ales Tales has afternoon and evening sessions tomorrow (Saturday 2nd), and there's still tickets available. It's a nice straightforward festival – simply decorated bars, most with four beers on tap, and mostly staffed by the breweries themselves, so you can learn more if you want to.  

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