of liquid intrigue: Belgian lambic beer
I do love a good intrigue. Especially the sort that goes on in an ancient family-owned beer brewery in rural Belgium.
It’s scandalous stuff. First, a hoppy brew is left uncovered and completely exposed to the elements. Native yeasts, dust motes, and spider legs float down happenstance from the air, creating a thick debris film that gets the fermentation party started with a bang. The party continues in old port, sherry, or wine barrels, where the brew ages into a distinctively sour, unfizzy beer.
Taking a sip is like laughing obnoxiously in the face of food safety regulations. I’m pretty sure this satisfaction contributes to the flavour. Behold, a glass of intrigue.
Would you drink this? How far have your adventurous taste buds taken you?
There was a “memorable” fruit punch in college which had a similar composition, and Jerry’s home-brew which was explosive (literally). The Belgian brew you describe takes the prize for “creative” ingredients. I recall as a middle schooler going to the local ice cream parlor and ordering a “Suicide”, a Coke with vanilla, cherry, and chocolate syrup blended in. I’m sure it wasn’t half as good as Lambic beer. No bugs.
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