Changes

Lambic is one of the few beers capable of being aged for many years. This is because the beer contains microorganisms that continue to develop at different rates , changing the beer. Additionally, oxygen can work with these yeasts (such as Brettanomyces) to change the characteristics of the beers over time. Lambic is commonly sought after it has been bottled for between 0 and 15 years, though bottles dating back through the past 100+ years are still occasionally opened and reported to be drinkable. [[Brasserie Cantillon|Cantillon]] recently started their [[Brasserie Cantillon#Underground Cellar|Underground Cellar]] project where they are working to age lambic in controlled conditions with minimal interaction.ween , between the rivers Senne and Dendre. This is the principal area for lambic production in the country. Only the western section of Neerpede, a small part of Brussels, is considered to be part of the Pajottenland region. Other cities located in this area, many of which are closely associated with lambic breweries, blenders, and cafés , are Affligem, Asse, Bever, Dilbeek Gammerages, Gooik, Herne, Leeuw-Saint-Pierre, Lennik, Liedekerke, Pepingen, Roosdaal and Ternat. The area gets its name from the Walloon word for a soldier from the region, a Payot.