"Méthode Traditionelle: Brut non dosé" BB is 01/04/2023

Oude Lambiek where some candi sugar was added and fully feremented which gives a darker and stronger lambic.

Lambic that was aged for minimum 3 years in oak barrels.

"Méthode Traditionelle: Brut non dosé"

"New edition of this natural, sparkling Lambic beer, combining Méthode Traditionnelle for sparkling wines and spontaneous fermentation for Lambic beers. Oud Beersel’s Lambic is bottled with ‘liqueur de tirage’ (sparkling wine yeast and sugar) for secondary fermentation, maturing for at least nine months. This process creates fine carbon dioxide gas, making the Lambic sparkling. ‘Remuage’ and ‘dégorgement’ remove the yeasts, with no sweetening added. The result is a BRUT sparkling Lambic beer with an overwhelming flavor profile."