Ontario-produced Lambic available… in three years
In just three years, you’ll be able to sample an Ontario-born Lambic style beer.
Lambic style beer, traditionally brewed in Belgium, is wheat-based and fermented with wild, airborne yeast resulting in a dry, cidery beer with a sour finish.
This Ontario effort is a collaboration between brewers Sam Corbeil (Sawdust City), Iain McOustra (Amsterdam), Mike Lackey (Great Lakes), and Jeff Broeders (Indie Alehouse).
After an 11-hour multi-step mash and lengthy boil, kegs were filled with the turbid (cloudy, starchy) wort and sent to The Good Earth Vineyards, a winery in Beamsville, ON, where they were transferred into open fermenters to attract the airborne yeast.
After three days, the brewers migrated the wort into oak barrels to age for the next three years. Two more installations are planned for next year and the year after.
Corbeil, McOustra, Lackey and Broeders hope to yield 45 hectolitres in the end.
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