In Brussels, a unique traditional beer called Lambic — often called ‘Brussels’ champagne’ — is prized for its bright, natural sourness, complex fruity acidity, fine creamy bubbles and lingering umami. Brewed since the 13th century in small batches at village breweries, Lambic uses water, malt, wheat and hops, but gains its distinctive flavor when the boiled wort is cooled overnight in an open “coolship” (large shallow cooling vessel) to collect wild yeasts and bacteria from the air. The young beer then ages in oak barrels for at least a year and is often blended or fermented with local fruits like cherries, raspberries or apricots. Although mostly limited to Belgium and a few other countries, Lambic is available in Seoul at Coolship, Korea’s first Lambic-focused importer and tasting space. Recommended bottles mentioned include 3 Fonteinen’s Korea-limited “Edition K Geuze” (vintage blends aged 1–3 years in acacia barrels) and Cantillon’s raspberry “Rosé de Gambrinus,” known for its aromatic berry candy notes and refreshing acidity.
