Like Champagne, true Lambic can only be produced in a specific region in Belgium, called the Zenne Valley. These spontaneous fermented ales have a rich history that was almost lost until the last 15-20 years when a small group of collectors and admirers began frequenting what producers remained. Now, in the midst of the sour beer boom, traditional lambic is more popular than ever, even catching 4-5 figure sums at auction for limited bottles. Come enjoy the subtle nuances of these beers as we move from traditional unpasteurized lambic all the way to the more widely available sweetened and fruited varietals. We'll feature producers such as Boon, Lindeman's, Drie Fonteinen, and Cantillon.