Blackfoot’s Helena style lambic (Helambic) was created in a similar fashion as a traditional Belgian lambic. The beer was conditioned and fermented in wine oak barrels for 16 months with Belgian yeast, Brettanomyces (wild yeast) and Lactobacillus. Helambic is a golden ale with a complex flavor and aroma of oak, Chardonnay, tasrt apple and lactic sourness.