Inspired by a trip to Belgium and designed to resemble the character of lambic found in the town of its namesake, Train to Beersel showcases a slightly higher ABV than you’ll find in most other lambics. As such, the body of the beer is more pronounced, adding a certain roundness to the sour notes while elevating the customary level of funk. Additional complexity is derived from extensive aging in once used French Oak Cabernet Sauvignon barrels and once used American Oak Sauvignon Blanc barrels, and by utilizing the time-honored tradition of bottle conditioning with Brettanomyces Lambicus. It’s an inviting combination that’s full of nuanced turns - and an excursion that’s rarely replicated on this side of the globe.

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