Natural Aperitif – Traditional Lambic
BRA-Casa della Biodiversità - Via Marconi
Every evening, at the Biodiversity House, l’aperitivo al naturale (natural happy hour). Cheeses made with raw milk, cured meats made without nitrites or nitrates, wine without sulfites and selected yeasts. Every day there will be different producers present with their products and the stories behind them.
This day’s focus is the traditional Lambic beer from Belgium. Lambic is unlike most beers. While most brewers don’t like to leave things up to chance, Lambic producers don’t select any yeasts. They work with spontaneous fermentation and aging in wooden barrels. This beer is entirely a work of nature.
Traditional Lambic is an authentic rarity, a legendary beer according to many connoisseurs. There are only two producers and an assembleur who make Lambic the traditional way: Brasserie Cantillon, Brouwerij Drie Fonteinen and Pierre Tilquin. In collaboration with Slow Food Brussels, Slow Food has established the Presidium for traditional Lambic. While tasting them, we will also talk about climate change that has been affecting their production.
Free entry while seats last.
Luca Giaccone, editor of Guida alle birre d’Italia (Guide to Italy’s Beers) published by Slow Food Editore.
Eugenio Signoroni, editor of Guida alle birre d’Italia (Guide to Italy’s Beers) and Guida Osteria d’Italia (Guide to Italy’s Osterias) published by Slow Food Editore.