Historically, many lambic breweries were operated by farmers, which offered certain advantages. One of these is that Brewery Kestemont grows several of its own ingredients, occasionally leading to surplus produce. When faced with several hundred kilograms of blueberries that could no longer be sold, the brewers at Brewery Kestemont immediately considered, “Could these be incorporated into our lambic?” After fermenting for approximately four months, the answer was a definitive “yes.”
Brewery Kestemont’s Blueberry Lambic captures all the distinctive qualities of traditional lambic, complemented by the fruity, earthy character of blueberries. It is, admittedly, a unique and experimental creation. However, if it is enjoyed as much as Brewery Kestemont does, it may very well become a regular offering. Approximately 125 grams of blueberries per liter of lambic, aged for at least one year, are used, and after a second fermentation in the bottle, the result is both intriguing and refined. Brewery Kestemont is pleased with the outcome and would appreciate feedback from those who try it.
