Пиво Acidified Blend - Brouwerij Oud Beersel

Lambic with lots of acetic acid Oxygen purpusly added to the lambic to enforce the creation of acetic acid. Then blended with normal lambic to create a somewhat drinkable lambic blend. The idea is to let samplers understand the difference in taste between a acetic acid lambic and a lactic acid lambic and why it is important to keep oxygen away from the fermentation process However, blending in some of this actic acid lanbic into a geuze might actually be a desired action for some samplers.