Lambic is considered to be the quintessential rural style of brewing from a pre-industrial age. He brews only 30 times during the brewing season between November and April, producing around 60,000 bottles a year.
Temperatures are too high in the summer and warm air carries the wrong type of wild yeasts.
The mash lasts for two hours, with the barley enzymes turning starch in both malt and wheat into sugar. Sweet wort is pumped up one floor to the kettles and Brewers Gold hops from Poperinge are blended in. The hops have been aged for three years and are used for their antiseptic quality rather than for aroma and bitterness. The copper boil lasts for a long three hours. The louvered windows are left open and a few tiles are removed from the roof to allow yeast in the air easy access.