Tart, Vinous, Wild
Limited
LINC Francin pilsner malt, LINC Cashup unmalted white wheat, LINC Cashup wheat pale malt
Aged whole leaf noble
Wild culture containing saccharomyces, brettanomyces, lactobacillus and pediococcus
French Oak Barrels
Lambic, a tart and funky historical beer style, hails from the Pajottenland region southwest of Brussels, Belgium. Its brewing process is rustic by modern standards. Instead of relying on a single, cultivated yeast strain, lambics are inoculated with wild yeasts and bacteria that float through the air, or are resident in the brewery. These mixed fermentations began while cooling the wort in a large shallow pan vessel, known as a koelschip.
This brewing tradition, with roots dating back to at least the 13th century, reflects a time before the refrigeration or the widespread use of cultivated yeasts. Lambics are typically aged in oak barrels, which allow the slow uptake of oxygen, encouraging microbial growth and building complexity. The result is a dry, complex and refreshingly tart beer that continues to evolve and develop over time in the bottle thanks to ongoing refermentation.
Gueuze (often called the "Champagne of Brussels") is a unique Belgian ale born from the art of blending rather than simple brewing. Its history is inextricably linked to the 18th and 19th centuries, when brewers discovered that blending young, fermentable Lambic with older, matured versions which contain complex wild yeasts like Brettanomyces, triggered a secondary fermentation in the bottle. This process, likely influenced by the refined bottling techniques of French Champagne, created a carbonated, tart, and highly shelf-stable beer that could be exported. While the style nearly vanished in the mid-20th century due to the rise of mass-produced commercial lagers and sweetened "industrial" lambics, a dedicated revival led by traditionalists like Cantillon and 3 Fonteinen has preserved the craft, ensuring its status today as a protected, world-class culinary treasure.
pFriem Spontanée 3 Year Blend is a blend of 1, 2 and 3 year old barrels of our spontaneously fermented wheat ale. It is brewed with local ingredients and rests in our koelschip where it captures our local microflora before fermenting in a French oak foudre and then transferring to wine casks to age. This vintage is comprised of barrels aged between 14 months and 38 years. Bottle conditioned.
Time: 14 months to 38 months - 23% 3yr old, 27% 2yr old, 50% 1yr old
Spontanée 3 Year Blend pours a hazy, pale-gold hue, with a vigorous head of rocky white foam. The bubbles carry with them aromas of white wine, tart green apple skin, underripe apricot, and aged hops. Flavors of bright lemon zest and a crisp acidity take the lead, with notes of honey, white grape and layers of earthy funk on the finish. A high carbonation level keeps the beer light and lively, with a crisp and tart finish.
Spontanée’s bright acidity helps cut through the richness of fatty foods. Creamy cheeses like Camembert or Gouda, cured meats like proscuitto or chorizo. Moules frites (mussels and fries) is a classic pairing. Grilled seafood with lemon and raw oysters. Spicy dishes such as Thai curry or Korean BBQ also pair well with tart and funky beers.
