Fruited Lambic with plums.
This journey brought Brouwerij Het Boerenerf to Domaine Achillee. They selected and macerated quetsche plums from La Ferme Dettling in Alsace with young and old lambics. The blend then underwent a six-month maceration.
This bottle carries you away on a surprising journey to Alsace.
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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