Lambic, thought to be the oldest beer in the western world, may also be the most unusual and most polarizing: Some see it as the ultimate expression in the art of brewing; others don’t think of it as beer at all.
True Lambic is produced in a specific part of Belgium, where the style originated. If made here, the beer is “Lambic-inspired.”  Because of its fermentation style, it’s one of the closest beers to wine, expressing a sense of place, or terroir.

Exposed to wild yeasts and bacteria — as opposed to cultivated strains of brewer’s yeast — the beer develops distinctively dry, vinous and cider-like flavors with high acidity and a sour aftertaste. Brettanomyces (Brett), a volatile yeast strain typically unwelcome in both breweries and wineries, dominates Lambic’s fermentation, delivering the funky, earthy, tart flavors people either love or hate. Click here to Read the full article with reviews of Oregon lambic-inspired beers.