I’ve been seeing bottle of Lambrucha around at several Chicago beer stores. Each time I see it, I pick it up, show it to my wife and chuckle a bit. My vague curiosity giving way to the low ABV (3.5%) and the vast selection of less gimicky seeming and more delicious beers available.

But after reading Katherine Sacks article about Lambrucha on her blog, where she mentions that Kombucha contains brettanomyces, my interest is very much piqued again.

I’ll probably roll out and grab a bottle tonight. For scientific purposes only you understand.

Here’s a pretty interesting video from Chow.com where the cute and knowledgeable host talks with Russian River Brewing Company’s brewmaster Vinnie Cilurzo about the process of making this beer and the unusual yeast, Brettanomyces, that they use.