Lovers of the sour, this is a rare lambic from De Cam. Brewing in the lambic style differentiates a beer from most others because it is fermented through exposure to wild yeasts and bacteria native to the Zenne valley, Belgium, rather than carefully cultivated strains of brewer’s yeast. The longer the ageing, the more acidic the beer. A lambic is still considered young or ‘jonge’ after one year of ageing as it contains a good dose of residual sweetness. After three years it earns the title of old, ‘oude,’ when it has very little residual sugar and is super acidic. Prepare for the zing!