Lambic beer is fermented the ancient way — with wild, airborne yeasts. Then it undergoes a secondary fermentation in large barrels, each populated with its own community of microflora, before being blended together to make gueze. This is one of the only unsweetened offerings from family-owned Lindemans, who have been brewing this style of beer since the 1890s. This gueze (a blend of aged and new lambics) is designed to quench thirst with zingy lemon, sour apple, expressive bubbles and a long, dry finish.
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