Lambic is unlike most beers. While most brewers don’t like to leave things up to chance, Lambic producers do not select any yeasts, working with spontaneous fermentation. This beer is entirely a work of nature. Nowadays, Lambic beer survives but is still quite rare. Only two breweries produce it according to the traditional method, and you can get to taste it at Cheese at the workshop the Queen of Naturalness on the 16th of September.