Tilquin Oude Quetsche
TECHNICAL FEATURES
Beer made from 60% malted barley and 40% wheat
When boiling, only aged hops are used
Natural contamination by the air during cooling
The day after brewing, contaminated wort is brought to blendery and pumped into oak barrels
Spontaneous fermentation in oak barrels for a period of 1 to 2 years
Fermentation of fresh plums in the lambic in stainless steel tanks for a period of four months
Blending and then refermentation in the bottle for minimum 3 months
The final concentration of fruit is at least 260 grams of fruit per liter of lambic
Average production time: 2 years
(6.4% alc / vol)
Beer made from 60% malted barley and 40% wheat
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