We created a blend of 1- and 2-year-old lambics, then aged it for 3 months on freshly chopped raw red beets from 't Neerhof, where our brother and farmer Joppe grows and works. After maceration, we balanced the intensity and bottled it in spring.
The earthy flavor of red beet beautifully complements the fresh citric acidity of the lambic. We deliberately chose a lambic with a light body to let the aroma shine. The result is a fresh, slightly tart beer with character, perfect alongside pork, duck, rustic cheeses, rye bread, or grilled vegetables.
6.10% vol. alc.
