Take one batch of lambic, split it across eight different kinds of wood, and see what the barrel actually does. That’s the experiment behind 3 Fonteinen’s Speling van het Lot series (roughly, “twist of fate”), the Beersel blendery’s outlet for the lots that go their own way. This one spent its life in German oak rather than the usual mixed cooperage, and it’s bottled as a single wood rather than blended into geuze. The wort was fermented spontaneously, the way lambic has always been made: no pitched yeast, just the wild microflora of the Senne valley doing the work over years in barrel. What you get is the house’s signature lemon-and-hay tension with the oak pushing a little more spice and grip into the finish. Serve it cool but not ice-cold, around cellar temperature, in a tulip glass, and open it slowly.