Spontaneous fermentation: magic words to anyone who loves wild, sour, aged beer full of brett, bugs and lactic acid. A method characterized by the fact that no yeast is actively added by the brewer. It’s mainly known for lambic, that wonderful Brussels beer which, after having aged for a few years, is used for making gueuze, faro and kriek. But what if I tell you that once there was another spontaneously fermented Belgian beer type, but one that was considerably different? One whose distant relative is still available on every corner in Belgium?

(more…)