A unique territory

A unique territory

January 29, 2021

Lambic and its unique territory

The Lindemans brewery is a Belgian family business and still 100% independent. It is located in Vlezenbeek, an idyllic village nestled in the heart of the Pajottenland, a very fertile and hilly agricultural region, located in the south-west of Brussels near the Senne Valley.

This is important because it is only thanks to the particular microflora of this region, more specifically to the eighty types of wild yeasts found there in the air (of which the best known are "Brettanomyces Bruxellensis" and "Brettanomyces Lambicus”), that Lindemans can brew lambic, a so-called spontaneously fermented (or naturally fermentated) beer.

If the brewery is inseparable from its direct environment, it is also due to its roots in Brussels. The Art Nouveau aesthetic she chose, especially for her labels, thus pays tribute to the Belle Époque of the capital, when gueuze and faro had their heyday.

A beer brewed by the wind

Mentioned in writings dating back to the Middle Ages, lambic is the oldest of all styles of beers existing today and can only be made in the Pajottenland, often referred to as 'Tuscany of the North'. Only with hops and beer, and more particularly lambic and gueuze, replacing the vine and wine.

Lambic is brewed using the traditional method of spontaneous fermentation, where wort is left in contact with the air overnight to cool down and gets naturally seeded by the wild yeasts it carries. A rather unique process in the brewing world, which takes place from the beginning of October to the end of April. Since cold temperatures have a beneficial effect on the microflora, the winter period is ideal for brewing lambic.

Lambic is therefore closely linked to the region where it was born, but also to nature, its mysteries and its own rhythms.

This is what makes it an idiosyncratic beer, offering a unique taste experience.