Belgian lambic and kriek beer selection at the bar

Belgian tradition

Kriek & Lambic

Spontaneously fermented, tart, and completely unique. Discover Belgium's oldest and most fascinating beer tradition with us.

Wild fermentation

Lambic – the Beer World's Natural Wine

Lambic is beer that brews itself. No added yeast, no control – just wild microorganisms, time, and craftsmanship going back hundreds of years.

In the Senne valley south of Brussels lie the breweries keeping the tradition alive. The warm wort is pumped into large, open copper vats in the brewery loft and left to cool overnight. Wild yeast and bacteria from the air, the wooden roof, and the surroundings colonise the beer, triggering a spontaneous fermentation no brewer can control.

The result is aged in oak barrels – often old sherry or port barrels – for one to three years. What comes out is tart, complex, and completely unlike any other beer. Young lambic is sharp and rustic. Old lambic is softer, with notes of leather, hay, and citrus. Gueuze is a blend of young and old lambic that re-ferments in the bottle, gaining natural carbonation.

And then there is kriek – lambic with whole, fresh cherries. The fruit ferments in the beer over months, creating a drink that can range from dry and wine-like to lusciously fruity. The best krieks balance acidity, fruit, and funkiness in a way no other beer can.

We always have a carefully curated selection of lambic, gueuze, and kriek in our fridges – from classics like Boon, 3 Fonteinen, and Cantillon to smaller producers like Tilquin and Hanssens. Ask our staff what we have in right now.