For Ravendel were used two rhubarb varieties from a local organic farm ’t Neerhof in Dilbeek.
The rhubarb macerated for seven months in a blend of one-, two-, and three-year-old barrel-aged lambics. Ravendel was then briefly infused with French lavender from the high-altitude fields of Provence.
On the fresh and saline acidity of rhubarb, the soft floral notes of lavender dance. The interplay is light, aromatic, and refined, with an elegant and fresh finish.
Whole fruits or in syrup can be added to Lambics and undergo secondary fermentation. Although many fruit derived beers from Belgium are Lambics, Brouwerij Liefmans uses ‘oude bruin’ as a base beer to make theirs.
learn moreBoerenerf is an artisanal blendery with a primary focus on the art of fermenting and blending a diverse range of beverages, including lambic, cider, fruit wine and honey wine.
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