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We’ve matured our imperial stout in premium bourbon barrels for an extended period of time and added coffee
Maceration took a tad over four months
and rich maple sugar balanced by freshly ground coffee beans: full-bodied and coating
Shortly before bottling we dry hopped this mead with a reasonable amount of Nelson Sauvin
100% 3 Fonteinen brewed lambik
3 fonteinen druif kriek dornfelder season 2021 blend no 26 Popihn We’ve matured our imperial stoutbottling date: 10 02 2021 For this Druif Kriek, we blended a Belgian dornfelder druivenlambik and a kriekenlambik in a 50 50 proportion. We used both young and two year old lambikken, originating from nine different barrels and nine different brews. The combined maceration took eight months and the final fruit intensity is 510 grams per litre of sour cherries and freshly pressed, skin macerated grape juice. NL 3 Fonteinen Druif Kriek wordt bekomen
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