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This method and dying art of winemaking could never be invented in the modern world and reflects the depth of 8
a beer with a high fermentation that continues in the bottle
Due to its irregular growth
Blend of lambic aged 18 to 20 months with Bergeron apricots and Italian apricots
Spontaneously fermented
symbiose brewing perzik nectarine fruit series 19 05 lambiek geuze bier 75 cl BTW 0 This method and dying artOrganic organic nectarines, peaches and white 'wild' peaches from the local Vismarkt Groningen, two various cherries, Johanna and Kordia from Oudebosch Niehove, and hand picked opal plums from Zuiderham, Aduard and Mirabelle from Lewenborg Groningen, macerated in lambic for four months. Bottled 01 09 2020 Product details: Alcohol percentage: 6% Volume: 75 CL Untapped Score: 4. 29
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