Grit and Grain Episode 75: Scott Travis and Lambics

Lambics — whether straight lambics, faro, gueuze, or fruit based — are produced only in one area of Belgium, the Senne River Valley, south and west of Brussels in the Pajottenland region. Officially speaking, lambic is an appellation — like “Champagne” and “bourbon” — and the use of the l-word is strictly enforced and reserved for beers made exclusively in said region. Most important of all, they’re beers that are spontaneously fermented by the airborne wild yeasts and bacteria present in this valley and nowhere else on the face of the Earth. The real beauty of these ales is how different they are from brewery to brewery, batch to batch, barrel to barrel. Hell, the beer even changes with each sip down the glass. Adventure is out there. Scott Travis is also out there, but we nabbed the longtime, local beer expert for his thoughts on lambics, koelships, Brettanomyces, unmalted wheat, gueuze, and his time spent in the industry. Hang with us at 4:30 p.m. Wednesday, Dec. 13, in Peaks & Pints Events Room for an afternoon of lambics and laughs.

GRIT & GRAIN EPISODE 75: SCOTT TRAVIS AND LAMBICS, 4:30 p.m., Wednesday, Dec. 13, Peaks & pints, 3816 N. 26^th St., Basecamp Proctor, Tacoma, no cover

LINK: Peaks & Pints beer and cider cooler inventory