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The lambikken originate from three different brews and two different barrels
Why pick just one flavor when you can have a triple-scoop trip down memory lane
55% of the blend is old lambik and the final fruit intensity is 567 grams of sour cherries per litre
we blended with some two-year old lambik
The label design was lent to us by the Teplice-based multidisciplinary artist Hannah Saleh
Fire Cyser De Dochter van de Korenaar The lambikken originate from threeAn all juice cyser dwjniak. Apple juice and honey were boiled together to maximize flavor and then fermented to 15. 1 abv. Apple varieties in the mix were mostly Szara Reneta together with Golden Delicious, Topaz, Idared and Jonagold. Wildflower honey. Big sweet and tart Polish mead.
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