Forager’s Cuvée - Club Exclusive

Fruited lambics originated in the Zenne River Valley of Belgium, rooted in the centuries-old tradition of spontaneous fermentation. Because traditional lambic is naturally bone-dry, tart, and "funky" due to wild yeasts, local farmers began adding surplus fruit to the barrels to balance the acidity. The most iconic versions are Kriek (made with sour Schaerbeekse cherries) and Framboise (raspberries), where the whole fruit macerates in the beer for months, triggering a secondary fermentation that adds vibrant color and a complex, wine-like depth.

During the mid-20th century, the style underwent a period of industrialization where many breweries began using syrups and pasteurization to create much sweeter, soda-like versions for a broader audience. However, a modern "Oude" (traditional) revival has brought the style back to its roots. Contemporary blenders like Cantillon and 3 Fonteinen have not only preserved the ancient methods of using whole, fresh fruit but have also expanded the horizon to include experimental additions like apricots, peaches, and even wine grapes, cementing fruited lambics as some of the most sought-after beers in the world.

This variation of our Cuvée series utilized blending stock from our koelschip program, all spontaneously fermented with local wild yeast. After aging in ex-wine barrels for 1 - 2 years, they were blended and matured upon a blend of fruits, all native to the Pacific Northwest. Hand foraged huckleberries from the Gifford-Pinchot in Washington, Hood River Oregon grown blueberries and Willamette Valley grown blackberries. Bright, fruity, floral and effervescent, it is a true taste of the Northwest terroir.