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Ever since 1702, Timmermans has been brewing traditional lambic in Itterbeek, a few miles from the centre of Brussels. Lambic beer is attained by the process of “spontaneous fermentation” and is used throughout the entire range. Brewing lambic, without adding yeast, is a complex and subtle art requiring recipes and patience passed on in the family. Lambics survive thanks to a few Brussels based breweries and the presence of two micro-organisms that exist only in the Senne Valley: Brettanomyces Bruxellensis and Brettanomyces Lambicus.
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