I have always been partial to Cantillon’s Grand Cru Bruocsella, an unblended 3-year old lambic. Perusing the bottle list at Moeder Lambic Fontaines on an

Lambic signs and posters at Timmermans (Toer de Geuze, 2019)

Photography by Aschwin de Wolf & Avantika Bawa

After missing two installments of Toer de Geuze I was excited to attend this year’s event. To say that a lot has changed since I

Like many other lambic connoisseurs, my first acquaintance with lambic was through a fruit lambic of dubious merit (retrospectively). But it was  Monk’s Cafe’s Flemish’s

Lindemans is not the kind of brewer that I had expected to review any time soon on this website. Despite its respectable history as a

Toer de Geuze, a Belgian beer tour celebrating the regional gueuze beer style, is held in Flanders every two years. This year’s tour was held

For a long time I have wanted to write a blog post on the (possible) health benefits of lambic beer. I am not sure if

One of the most curious publications in the history of lambic beer, and I suspect, the history of beer, is Hubert van Herreweghen’s ‘Geuze en

One of the pleasant surprises for those who utilized the HORAL buses during the 2011 edition of Toer de Geuze is that the organizers distributed

Cantillon is my favorite brewery in the world, but I have a weak spot for gueuze blender Hanssens Artisinaal from Dworp, Belgium. Everything about Hannsens

One of the intriguing aspects of reading historical works on the history of brewing and lambic is to discover many obscure details about spontaneously fermented

Sometimes legitimate concerns about modern techniques and manipulation of beer and wine leave the impression that in the good old days people routinely drank and

There has been a tremendous rise in consumption of kombucha in recent years. In Portland, Oregon, there are a growing number of local kombucha makers

The renewed interest in traditional lambic beer is gradually translating itself into an increase of locations in Brussels where artisanal geuze and kriek can be

In 1996, Jos Cels, author of Het Mysterie van de Geuze (1992), published a 128 page tourism guide to the Pajottenland and the area between

For the second time in a row I attended the biennial Toer de Geuze event in Belgium. During one day, all lambic brewers and geuze

One of the reasons for starting this blog was that, as a native Dutch speaker, I would be able to review and consult (historical) Dutch

Just published is the second edition of LambicLand, a labor of love and extremely useful guide to the world of lambic. The new (English only)

This photo was taken during the 2009 Toer de Geuze at the geuze blender Hanssens Artisanaal in Dworp, Belgium. The large barrel is a so

After raving about Cantillon Zwanze 2009, I am pleased to learn that Cantillon has decided to brew this elderflower lambic again as a regular offering

Two of the most anticipated events at Cantillon are its open public brewing session and Quintessence. At Quintessence, Cantillon’s year round beers and limited releases

Since 2008 traditional lambic brewery Cantillon has been producing lambics with unusual ingredients and releasing them under the name “Zwanze.” The word zwanze comes from

Jeff Sparrow’s Wild Brews: Beer Beyond the Influence of Brewer’s Yeast is a major contribution to the literature on lambic beer. In this book the

Cantillon is among the most traditional of lambic breweries but that has not deterred this family-owned brewery from offering a wide range of different beers. 

The Belgian beer blog Hier Stroomt het Bier! has an extensive photo report on the birth of a new Gueuze blender from Bierghes in the

On Saturday May 16th 3 Fonteinen’s Armand Debelder entered his storage place in Halle, Belgium and found that a failure of  the thermostat had allowed