Our Impression: Lambic brewing requires immense patience, one to three years of patience! Releasing a lambic is like going back in time.  It’s a glimpse into the past. A revelation of our past brewing techniques and inspiration.  There’s something special about releasing a beer that you’ve been nursing along for years.  Because of the time required to produce lambic, the learning curve is more difficult.  We are learning more and more about this style, and we have a great relationship with our yeast supplier, Inland Island Yeast Laboratories, who has helped us develop a yeast + bacteria culture capable of producing our vision of the traditional Belgian fruited lambic.  Having experienced drinking Framboise and Kriek from the cellars of Cantillon, we have very high standards we are reaching for! This Vintage we wanted to experiment with a new fruit that we had previously not used, so we obtained 120 lbs of fresh blackberries (1lb per gal) and let the bacteria do the rest! The result being an absolutely gorgeous midnight purple sour with balanced acidity, loads of fruit notes, and a clean finish of tart berry.