Style and Colour: Gueuze with fresh plums.
Taste: Sure and tart but has a fruity and round side. Also presents a slight dryness coming from the plum skin. On the nose, there is a hint of plum alcohol.
Alcohol: 6.4 % ABV
Drinking Temperature: 10 - 12° C
Fermentation: Spontaneous fermentation beer made from the fermentation of fresh plums (variety Prune de Namur or genuine Alsace Quetsche, single altesse type) in a blend of 1, 2 and 3 year old lambics for a duration of 4 months. Unfiltered and unpasteurized, it is refermented in the bottle for a minimum of 3 months. The lambics used are fermented and matured in oak barrels. They come from musts brewed by the breweries Boon, Lindemans, Girardin and Cantillon.
The Brewery: Tilquin.
Origin: Lambic is a type of beer brewed in the Pajottenland region of Belgium southwest of Brussels. Brewed in Lembeek, the village that gave Lambic its name. It is fermented through exposure to wild yeasts and bacteria.
Food: Excellent as an aperitif.
