Though the result is what Tripp calls “lambic-inspired,” he takes some major departures from how lambic is produced in Belgium when formulating his own beers. “We don’t do a turbid mash,” he says, referring to the traditional first step of lambic production in Belgium, “and we do not spontaneously inoculate.” Instead, the wort is pitched with a house mixed culture that Tripp has been propagating for nearly a decade now. “I was a pretty ambitious homebrewer and we’ve had multiple wine barrels going in multiple locations for several years,” he says, explaining how a year-old brewery has a decade-old culture.