For this special production of Bersalis Kadet, the beer continues to age in wooden barrels after the main fermentation. For this purpose, barrels were selected in which Oud Beersel’s Lambic beer has previously matured.
As the Pediococcus and Brettanomyces are present in both the barrel and the ambient air, the beer undergoes a second fermentation in the wooden barrels. This is how the Brett character develops and how fresh sourness is created in this light and bitter beer. After 12 months of ripening in wooden barrels, this unique beer undergoes a third fermentation in the bottle.
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