A type of beer traditionally brewed in the Pajottenland region of Belgium (southwest of Brussels), and in Brussels itself. Lambic is mainly consumed after refermentation, resulting in derived beers such as Gueuze or Kriek lambic. Lambic beers are produced by spontaneous fermentation: exposed to wild yeasts and bacteria that are said to be native to the Zenne valley. This unusual process gives the beer its distinctive flavor: dry, vinous, and cidery, usually with a sour aftertaste. Lambic beer is widely consumed in Brussels.

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