It seems like 5-10 years ago lambic - gueuze and fruit flavoured - tended to be 4-6% ABV. Now a lot of things around 8% seem to be around. So what’s going on?
Is my impression right?
Is this real or simply a change in labelling?
Is it the case that this a return to former strengths or diversity of strengths?
Is it being driven by production (replacement of clapped out equipment as the profitability of lambic brewing improved) or consumption (more drinkers are tasters now) considerations?