Lambic brewers in the valley of the Yssche did not traditionally add cherries or raspberries to their beer, but grapes which had been cultivated in greenhouses. By blending muscat grapes and lambic, the brewers and beer merchants produced the first "druivenlambik" (or grape lambic). The name of this beer is a reminder that, while it belongs to the beer patrimony, the spontaneous fermentation, the ageing in the barrels for several years and the addition of grapes make it a distant cousin of certain white wines! Delicious and quite rare, accounting for only 5% of this organic brewer's total production.
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