The ancestral soul of a beer that challenges time
Among the oaks and the forgotten corners of Brussels, a beer tradition arises that seems to challenge modernity: Lambic. These drinks, which seem to have been transported since a remote past, are still elaborated through methods that have not changed in centuries and give it a unique and unmistakable character. Unlike most contemporary beers, which depend on precisely selected yeast strains, the LAMBIC are fermented spontaneously, trusting the magic of microorganisms present in their natural environment. All this, in the magical Valley of the Senne River, where history and nature are intertwined in each sip.
Where does that curious name come from? The story behind ‘Lambic’
The origin of the term ‘Lambic’ has given rise to several theories that mix history, legend and a touch of humor. The most antigüa, registered in a French newspaper at the end of the 19th century, suggests that Belgian peasants named this beer as a reference to their robust and ‘hard’ profile, as they thought, more similar to a distillation than a simple beer. On the other hand, some scholars point out that ‘Lambic’ could derive from the French word ‘Alambic’, linked to the ancient wires or distillors, or even the Latin ‘Lambere’, which means Sorber, referring to the way in which this drink is savored. However, the most picturesque theory ensures that the word would come from a medieval occupation, when the Spanish soldiers carried with a leather flask full of wine and water, a kind of ‘liquid ambiguo’ that, over time, would end up calling Lambic.
From the Lembeek people to the tables of the world: the enigma of ‘Gueuze’
When we talk about Gueuze, it is not just a variation of the Lambic, but an art in itself. This mixture of different ages and young people from Lambic creates a beer with natural bubbles and a complex flavor, the result of a bottle fermentation process reminiscent of the champagne. The story of his name is as interesting as its flavor: it is said that he was born in Lembecq, on the outskirts of Brussels, at a time when an engineer and a mayor joined in a bet that changed the perception of beer in that region. The drink, initially known as ‘Lambic de los Gueux’, in honor of a local liberal movement, ended up monopolizing and spreading throughout Belgium and beyond. Some more mundane theories suggest that ‘Gueuze’ can lead to the French ‘Gueux’ (beggar), a derogatory reference that ended up being a symbol of rebellion and unique character.
What makes these fermented spontaneous?
The Lambic and Gueuze make up a small universe where nature dictates the rules. It is as if the microbes and bacteria present in the air of the Sena Valley became invisible chefs that, in an act of biological magic, transform the must into a work of art with intense, complex flavors and constantly evolving. These fermented are a clear example of how tradition can challenge modern science, demonstrating that in the simplicity of an ancestral process lies a universe of flavors that deserve to be explored and valued. In addition, in an increasingly dominated world by mass production, its existence is a vibrant reminder that character and history can still be found in an artisanal bottle, with a touch of rebellion in each sip.
Looking to the future with a position in history
What does the Lambic and Gueuze particularly fascinating is their resistance to change and their link with history. In a beer market that advances quickly with trends and styles always at stake, these beers remain faithful to a method that seems to challenge time. They have the power to connect to those who enjoy them with centuries of tradition, in an almost act of cultural resistance, and keep alive the possibility that flavors are transformed, deepen and surprise generation after generation. The hope is that, if we can extract something from this story, it is that fermented beers in an organic and spontaneous way have a place assured in a world that thirsty for authenticity and singularity.
