Spontaneous fermentation beer was obtained from the fermentation of destoned purple plums (variety Prune de Namur, close to Damson) in a blend of 1,2 and 3-year-old lambics for a period of 4 months. Unfiltered, unpasteurized, refermented in the bottle for a minimum of 3 months. The lambics are made from worts brewed by Boon, Lindemans, Girardin and Cantillon.
Sour Lambic
Tilquin Quetsche à l’Ancienne
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