One of my favorite styles of beer is the tart, quenching lamic. It's as sour as all get-out, with a refreshing tang that I can never get enough of. So imagine my surprise when I discovered Lambrucha, the marriage of kombucha and lambic. It's like a wild-yeast royal rumble! The brew is tingly and acidic, yet surprisingly smooth. Envision jazzed-up lemonade with a slight alcohol kick. (Very slight: just 3.5 percent ABV.) Curious? Check out my full review at Food Republic. Drink it up!