Southwest of Brussels, in the quiet Belgian town of Vlezenbeek, the Lindemans family has been farming and home brewing as long as anyone can remember. Commercial brewing started in 1811 in their barn-like brewery. Lambic, or spontaneously fermented beers, are among the world’s rarest. Produced more like a methode champenoise champagne, than a typical beer, these products mature in oak for nearly two years prior to release.