Style and Colour: Lambic Gueuze with fresh basil herb
Taste: Combines the tart, acidic profile of classic lambic with the vibrant, aromatic basil flavour.
Alcohol: 6 % ABV
Drinking Temperature: 6° - 8° C
Fermentation: Traditional lambic (spontaneous fermentation) aged in oak, blended from 1–2 + year old barrels, with fresh hand‑cut basil added during blending and bottle conditioning, giving gentle natural carbonation.
The Brewery: It’s a collaborative creation between Brouwerij Lindemans (traditional lambic specialists) and Mikkeller — blending classic Belgian tradition with a botanical flair. The Lindemans family has brewed since 1822, in Vlezenbeek, South-west of Brussels.
Origin: Lambic is a type of beer brewed in the Pajottenland region of Belgium southwest of Brussels. It is fermented through exposure to wild yeasts and bacteria.
Food: Excellent as an aperitif. Pairs beautifully with Mediterranean‑inspired dishes — think pesto pastas, tomato salads, grilled vegetables, goat cheese, seafood, or even desserts like raspberry sorbet — due to its bright herbal and tart character.
Beer Awards: Gold medal in Brussels Beer Challenge
