Lambic-style beer with 100% spontaneous fermentation, made with 90% 18-month-old lambic, 5% 3-year-old lambic, and 5% young lambic. It is then aged in oak barrels for one to three years. On the nose, the aromas are pungent and musty, with notes of cheese, yeast, vinous notes, and hints of undergrowth (earth and mushrooms). On the palate, it is dry with vinous notes.
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