Skip to content
9 September 2025

Creative in
Lambiekland

BLENDS AND FLAVOURS YOU WON’T FIND ANYWHERE ELSE

The brewers of yesteryear would never have believed it: that their centuries-old brewing process of spontaneous fermentation would still be very much alive today. Trendy, even! The tradition lives on in the Pajottenland, the Zenne Valley and Brussels, where the right wild yeasts float in the air.

Vrienden doen een proeverij

“I’ll have a kriek beer with black pepper, please”

Lambic is the base. It is a beer that ferments spontaneously in open cooling vats, without added yeast. The yeasts Brettanomyces bruxellensis and Brettanomyces lambicus do the work here. The beer is then matured for months or even years in oak barrels. Want to combine young and old? Then you get geuze. Add fresh fruit, such as raspberries, berries or cherries, and you get kriek or other fruit lambics.

Today’s brewers are reinterpreting tradition, daring to experiment and surprising us with blends and flavours you won’t find anywhere else. Think of lambic with figs, pine buds and sage. Open your taste buds and discover just how creative Lambiekland is.

Is it wine or gueuze?
What do you get when you leave wine grapes to macerate for eight months in a vat of three-and-a-half-year-old lambic, and then add some mild four-year-old lambic? An aperitif beer that’s a must-try.
3 Fonteinen Brewery, Beersel
www.3fonteinen.be

Lambic with blood orange
Zest and juice from Sicilian blood oranges kick-start the fermentation process. After six months’ maturation, you get a lambic with a fresh citrus note.
Kestemont Brewery, Dilbeek
www.brouwerijkestemont.be

An infusion of rose petals
Surprising creations are maturing in Oud Beersel’s wooden casks: lambic with walnuts, rhubarb, Earl Grey tea, Szechuan pepper, pine buds and rose petals.
Oud Beersel Brewery, Beersel
www.oudbeersel.com

Where wine and lambic meet
Ambrosia is an unconventional blend of mead (honey wine) and Schaarbeek cherries.
Boerenerf, Huizingen
www.boerenerf.bio

Single Malt Lambic
Lambiek Fabriek is experimenting with blackcurrants, Muscat grapes, and even lambic matured in casks previously used for Gouden Carolus single malt whisky.
Lambiek Fabriek, Sint-Pieters-Leeuw
www.lambiekfabriek.be

A successful experiment
De Troch was the first brewery to combine lambic with exotic fruits such as banana, lemon, peach and pineapple.
De Troch, Wambeek
www.detroch.be

Guinness meets gueuze
Timmermans surprises with original blends: strawberry with thyme, peach with cardamom or even a cross between Guinness and Oude Kriek.
Timmermans Brewery, Itterbeek
www.brtimmermans.be

Blackcurrants and raspberries
At De Cam, they blend old and young lambic with redcurrants and raspberries to create a delicious Zjiembezen Framboise.
De Cam Geuze Distillery, Gooik
www.facebook.com/De.Cam.Pajottenland

An exotic prediction
Lindemans’ TAROT d’Or is a blend of traditional lambic, top-fermented beer and exotic fruits such as mango and honeydew melon. Another innovation is the first non-alcoholic kriek beer. Kriek 0.0% offers the same aromas and just as many pressed kriek cherries as the alcoholic version – only the alcohol is missing.
Lindemans Brewery, Vlezenbeek
www.lindemans.be

Rosemary and rhubarb
Hurdy Hurry, Ziggy Sitar Dust Raga or Children of the Grapes. No, these aren’t the latest celebrity baby names, but beers made using the brewery’s own ciders and wines. Add specific herbs such as sage to quince lambic or rosemary to rhubarb lambic, and you get unique beers.
Donder Brews, Vlezenbeek
www.donderbrews.be