Lambic is one of the best and most sophisticated styles of beer. Kat Thompson talks about his taste and production process in an article in Thrillist magazine. Pivo publishes a translation of the material.
Lambics have something in common with blue cheese or fish sauce. At least that’s what Kevin Martin, director of production at the Cascade Brewing brewery in Portland (one of the most famous suppliers of sauers and fruit beer on the West Coast of the United States) believes. And no – this is not because its smell and taste are as specific as these products (although some lambics are described as having a smack of cheese or mold). The fact is that, like many good things, you need to get used to them. Continue reading