Good ideas and conversation. No ads, no tracking. Login or Take a Tour!
Odds on it was a lambic. Lambics are a little ooky in that they're made by spontaneous fermentation like sake is. They get their spontaneous fermentation by letting the wort sit out in shallow metal pans up in the attic, then they scrape off all the stuff they don't want in the beer. I understand the process is a great deal more sanitary these days than it used to be, and that the attics are no longer full of bats. I once had a beer that basically tasted like berry juice. Wish I remembered the name.