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The secondary fermentation in the bottle provides a fresher and richer taste and aroma
Rhubarb was blended with a mix of one and two year old Lambic before conditioning
Partly due to the long maturing period
The barrels in which this beer has matured for 5 months are brand new
Lot department
bofkont four seasons 2018 lambiek geuze bier 1 5 l BTW Hoog The secondary fermentation in theLambic based beer with elderflower, cherries 2018 & 2019 & raspberries. Our first barrel aged kriek (2018) is blended with a kriek from 2019 that has been in barrel for a year. This cherry lambic mix was then macerated with autumn raspberries. Just before bottling, the brewers added 10% elderflower ambi. This also gave the blend a floral touch. This in addition to the fruitiness and light tannins (seeds and barrel maturation) of the cherry & the
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