BZART Lambiek originates from the merger of two glorious traditions, i.e. the ‘Méthode Traditionnelle’ (traditional method) for sparkling wines and the spontaneous fermentation for Lambic beers. The result is a natural, sparkling Lambic beer of Belgian origin.
Lambic is a spontaneous fermentation beer and the oldest of the still existing Belgian beers that probably originated around the year 1300. The “Lambiek Oud Beersel” that serves as a basis for the BZART Lambiek first undergoes fermentation during twelve months in wooden barrels in Oud Beersel’s cellars.
This Lambic beer is then bottled by adding the “liqueur de tirage” (tirage liqueur) consisting of sparkling wine yeast and sugar for the second fermentation. The beer then ages in bottles for at least nine months before its final maturation according to the “Méthode Traditionnelle”.
Through this process fine carbon dioxide develops, is maintained in the bottle and causes the Lambic beer to become effervescent. By applying “remuage” (riddling) and “dégorgement” (disgorging) the present yeast sediments are removed from the bottle.
A characteristic feature of Bzart Lambiek is that there is no sweetening, so no “liqueur d’expédition” (shipment liquor) is added before corking and applying the muselet onto the bottle. This results in a sparkling BRUT Lambic beer with an overwhelming palette of tastes.
BZART Lambiek is highly suitable as aperitif, digestive or as companion for crustaceans and fish such as mackerel, eels, herring, salmon, halibut, cod and sapphirine gurnard. Bzart Lambiek is mentioned on the menu of renowned restaurants and won the prestigious award of the “World’s Best Brut / Champagne Beer” at the World Beer Awards 2016 in the United Kingdom.