Beer Boutique

Meet the Funk

Whereas most brewers take great care to keep their breweries clean, this group of beers have deliberately been exposed to bacteria and/or wild yeast. This is how beers used to be made, hundreds of years ago. The challenge for brewers is to manage the brewing process such that the end result is still tasty and drinkable. Think of these beers as the difference between milk (a pale ale) and stilton cheese (a funky, bacteria infected taste sensation - but not for everybody!)

Brilliant Beer


The Payottenland district west of central Brussels is home to lambic beer, the world's oldest beer style. These beers are made with a good portion of unmalted wheat, aged hops and once the unfermented beer has been boiled, they are left  in vast open "cool ships", often in the dusty attic of the brewery, to cool overnight before being put into wooden barrels to ferment. These barrels are usually old sherry or port barrels but these days, brewers are experimenting with all sorts of barrels. The beer is then left to ferment for anywhere from 4-5 months to years whilst a complex series of reactions and fermentations happen amongst the wild yeast and the bacteria. Young lambic beers are very dry, very acidic and reminiscent of cider. Mature lambics are more mellow and often have a fruit aroma even with no fruit added. Brewers do though often add fruit to these beers to add some flavour and take the edge off the acidity.

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