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| Featured Beer |
| Cantillon Kriek Lambic
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| Lambic is made from a blend of malted barley, raw wheat and debittered (3 year old) hops. The wort is exposed to wild yeasts and natural bacteria by cooling in an open vat. The beer is matured in oakwood or chestnut barrels, (which also harbour the wild yeasts and bacteria), and left to naturally ferment in the brewerys cellar for up to 3 years. The wild bugs cause the beer to ferment natural (spontaneously) - that is without the addition of any commercial yeast strain. The result is a light bodied but intensely sour and complex beer with a tartness reminiscent of a hard cider or white wine.
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