Jacobin - Gueuze Lambic

A family brewery dating back to 1892 in West Flanders. The brewery has been in the same family hands from its early start to the present, which is very rare. Jacobin Gueuze was first produced in 1970. Unlike conventional lagers and ales, which are fermented by carefully cultivated strains of brewer's yeast, Lambic beer is produced by spontaneous fermentation. It is exposed to the wild yeasts and bacteria that are  native to the Senne valley, in which Brussels lies. It is this unusual process which gives the beer its distinctive flavour: dry, and cidery taste. Gueuze is a mixture of young (one-year) and old (two and three-year) lambics which has been bottled. It undergoes secondary fermentation, producing carbon dioxide, because the young lambics are not yet fully fermented.