Hanssens Artisanaal is the one of the oldest lambic blenders in the world, founded by Bartholomé Hanssens in 1896 on their family farm where they have been blending ever since.
(A lambic blender buys wort from other breweries and then transport, ferment and ages it in oak barrels on their own premises before blending and selling it.)
Currently it is run by fourth generation Sidy & John Matthijs who has regular day jobs and blend lambic as a side business.
Hanssens Oude Geuze and Kriek are blended with mainly old lambics and has some carbonation.
Oudbeitje, Cassis & Framboise are all made from straight lambic and aged on fruit before going straight into the bottle, which leads to a lambic with almost no carbonation.
Hanssens only buys fruit when they are in season and only uses fresh fruit.They are famous for their sharp acidity, but underneath that acidity lies a superb complexity that is loved by lambic drinkers everywhere.