Editor’s Note: This sponsored column is written by Nick Anderson, beermonger at Arrowine (4508 Lee Highway).
Our “Beer 101” series is finally upon one of my favorite styles; one that sees much casual indifference among many craft beer fans who’ve never taken the time to experience the joys of its better examples, and often shied away from by relatively new drinkers unprepared for some of the key aspects to its glory. I’m talking about Lambic beers today of all types, from the ripest fruit-infused Kriek to the sharpest, most sour Gueuze. Bear in mind that I do want to go further into the subjects of both sweet and sour beers at some point, but for this week let’s just focus on Lambic, okay?