The ‘Lambiek Oud Beersel’ that serves as a basis for the BZART Lambiek first undergoes fermentation during twelve months in wooden barrels in Oud Beersel’s cellars. This Lambic beer is then bottled by adding the ‘liqueur de tirage’ (tirage liqueur) consisting of sparkling wine yeast and sugar for the second fermentation.
The beer then ages in bottles for at least nine months before its final maturation according to the ‘Méthode Traditionnelle’. A characteristic feature of Bzart Lambiek is that there is no sweetening, so no ‘liqueur d’expédition’ (shipment liquor) is added before corking and applying the muselet onto the bottle. This results in a sparkling BRUT Lambic beer with an overwhelming palette of tastes.