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The aromas of the whiskeys clearly influence the final taste
The lambic used in it is brewed exclusively with 60% barley malt
complexity and integration by letting the choice of time and barrel determine the final experience without becoming saccharine or confectionary
spontaneously fermented and aged for an average of 22 months in oak barrels
This part of the blend was aged for 16 months in Moscatel de Setúbal barrels from Portugal before bottling
antidoot melancholia 2023 lambiek geuze bier 75 cl BTW Hoog The aromas of the whiskeysWe pressed several varieties of Normandy poir pears (Plant de Blanc, Vinot, Gaubert), harvested at 'Ferme de L'yonnire' (Jrme Forget), and co fermented this juice with the juice of local heirloom apple varieties. With only a minimal application of 'soutirage', this poir cider ends up bone dry. Bottled in March 2023 Product details: Alcohol percentage: 7. 5% Volume: 75 CL Untapped Score: 4. 20
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