Style and Colour: Lambic Gueuze with rhubarb
Taste: Flavour is moderately tart and earthy, with plenty of earthy rhubarb, subtle old leather, and a touch of acidic citrus.
Alcohol: 6.5 % ABV
Drinking Temperature: 12° C
Fermentation: Blend of 1- and 2-year old lambics with fresh rhubarb added.
The fresh rhubarb comes from a local organic farm and macerates on the lambic for 3 to 4 months. The rhubarb dissolves in the lambic and all of the delicious juice of the rhubarb is incorporated in the lambic. The rhubarb lambic is then bottled and a re-fermentation takes place. Unfiltered and unpasteurised, it is refermented in the bottle.
The Brewery: The brewery was founded in 1882 by Henri Vandervelden in Beersel, southwest of Brussels.
Food: Pairs wonderfully with blue cheese and dried ham.
