Lambic brewed March 1st, 2016, with a twist on our classique recipe of 35% unmalted wheat and 65% malted barley. The twist on this particular brew is that we substituted 15% of the pale malt for a smoked malt, which of course isn’t traditionally used in Lambic. Historically, grains used for brewing were dried over a wood-burning, and so in all probability many beers would have had a slight smokiness to them a few centuries ago. Could this be the case of the precursor to Lambic? Maybe, and it’s this possibility that inspired us to dream up the beer. We only used a small quantity of smoked malt because we wanted to keep the flavor of the beer balanced – we didn’t want the smoked malt to overpower the traditional characteristics of the Lambic. The beer was blended after two years of barrel aging, on January 26, 2018. After 20 months of bottle conditioning, this beer has developed the classic flavors and aromas typical of a Gueuze, a subtle woodiness, a slight fruitiness and a dry finish with a fine acidity. The delicate smokiness principally on the palate, brings a touch more complexity to this beer, without smothering the typical character of our Lambic. So, have we reproduced this ancient style of beer which existed during the time when wood-smoked malts were commonplace? Nobody can know for sure, but what we do know is that the delicate smokiness of this year’s Zwanze marries well with the specific aromas and favors of Lambic. Santeï