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3- and 4-year-old lambic - 4-year-old component at least 25% of the adjacent -
zoet en kruidig profiel dat perfect aansluit bij koffie
After maturing for six months in an M&H whiskey barrel
How the brewers came up with this name comes from the oxalic acid that rhubarb contains and withdraws from the leaf into the stem after spring
syrups or artificial sweaters
3 fonteinen hommage season 19 20 2019 lambiek geuze 75 cl BTW 0 3- and 4-year-old lambic -Bottling date: 17 06 20 For this Hommage version, the brewers blended a cherry lambic (26%) with a raspberry lambic (74%), both macerated in stainless steel. The weighted average maceration time was six months. During maceration and blending, the brewers used lambics from five different barrels and nine different brews. The final fruit intensity is 376 grams of fruit per liter of Hommage. 100% 3 Fonteinen. NL 3 Fonteinen Hommage is the slow maceration
