3 Fonteinen Robijn - Belgian Whalez

... More

lambic in a toasted oak barrel, for at least four months and in a proportion of one kilogram of fruit per litre of lambic. This sour cherry lambic is then blended with more lambic to obtain a minimum intensity of 35% fruit. The kriek lambic ferments in the bottle for at least another five months, and develops into a more complex Oude Kriek. This unfiltered and unpasteurised lambic is all-natural with no artificial juices, syrups, or sugars added. Bottle fermented, unfiltered and unpasteurised. Less