Lambic plus kombucha equals a whole new beer

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Lambic plus kombucha equals a whole new beer

BY KATHERINE SACKS

APRIL 12, 2010

http://news.medill.northwestern.edu/chicago/news.aspx?id=162875

Sacks/MEDILL

Belgian beer importer Don Feinberg first sipped his wife’s fermented tea,

kombucha, several years ago and a light bulb lit in his mind.

The taste - tart and slightly sour - reminded him of something he knew quite

well. Turning the bottle over to investigate the label further, his suspicions

were confirmed as he realized the yeast strain in the kombucha was

Brettanomyces, the same live yeast found in the lambic beers he had been

enjoying for years.

More than a year and a half later, Lambrucha, the lambic-kombucha combo Don

created, has hit Chicago area bars and shops. Lambrucha is already making waves

at Fulton Market’s wine shop Perman Wines and restaurant Avec, and

ville’s famous Hopleaf Tavern.

>>>snip

http://news.medill.northwestern.edu/chicago/news.aspx?id=162875

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