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After a long secondary fermentation
To obtain the correct ABV
cranberries and grapes - a rich forest fruit jam hits the nose first with some espresso notes and dark sugar
3 Fonteinen Oude Kriekenlambiek is the result of macerating hand-picked whole sour cherries on lambic
With the change in coffee comes a change in the flavor profile
bofkont raspoetin meets malina 2018 lambiek geuze bier 75 cl BTW Hoog After a long secondary fermentationA Kriek from 2018 with autumn raspberries and rhubarb. 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. Here the brewers have added a third type of acid (oxalic acid), which comes from rhubarb. Oxalic acid is present in large quantities in the leaves that the brewers do not use, the rhubarb stem contains only a low dose of this
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