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
As I have increasingly become a predominantly wine drinker, I find co-fermenting grapes with a beer, or even blending wine with a sour to be
The title of this post is somewhat tongue-in-cheek because if the growing interest of wine drinkers and restaurants in white skin-contact wines is any indication,
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
It all started with Radikon. That would be tempting to say. But truthfully, while it was quite likely that Radikon constituted my first experience with
While American craft brewers release wild ales and beers fermented with “brett” around the clock nowadays, brewers who utilize spontaneous fermentation are still a lot
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