Lambic
Fegley's Bethlehem Brew Works

This is accomplished by using very “young” (partially fermented) Steelgaarden Wit. A Wit bier uses similar raw materials as a lambic. This makes a suitable and convenient replacement for the lambic we removed from the wine barrels. The “funk” or good bacteria left in the wine barrel is the catalyst to start the souring process. The brewers further inoculate the new beer with a culture grown in the “Mother”. Like sourdough bread the mother is the source of the unique bacteria culture used to age our lambics.