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we blended a Belgian dornfelder druivenlambik and a kriekenlambik in a 50/50 proportion
Lambic matured with Belgian Muscat Bleu grapes (+/-300 g/L)
The recipe of this JAMAICA EDITION is based on a malt blend of twelve different specialty malts
coffee and vanilla beans
we blended with some two-year old lambik
Meerts Sante Adairius Rustic Ales we blended a Belgian dornfelderMeerts is our take on the style of beer traditionally derived from the second runnings of Lambic. Our modern interpretation begins with Pilsner malt, raw wheat, and Saaz hops, which is brewed using a turbid mash and long boil, and fermented in French oak foeders with our wild yeast prior to bottle conditioning. You will find a delicate balance between lemon tartness and rustic earthiness inside its marigold yellow pour.