3 Fonteinen Robijn (season 18|19) Blend No. 79 | Brouwerij 3 Fonteinen
ABV: 6.0%
Style: Lambic - Kriek
Out of Production
Description: Deze specifieke (Oude Kriek) Robijn heeft niet minder dan 8 maanden gemacereerd. De maceratie gebeurde op lambik gebrouwen door 3 Fonteinen, de assemblage met lambik gebrouwen door Brouwerij Lindemans. De finale fruitintensiteit bedraagt 373 gram krieken per liter Robijn. This specific (Oude Kriek) Robijn macerated a tad more than 8 months. Macerating lambics were brewed by 3 Fonteinen, blending lambics were brewed by Brouwerij Lindemans. Final fruit intensity of 373 grams of sour cherries per litre of Robijn. 3 Fonteinen Robijn is the result of macerating hand-picked whole sour cherries on lambic in a toasted oak barrel, for at least four months and in a proportion of one kilogram of fruit per litre of lambic. This sour cherry lambic is then blended with more lambic to obtain a minimum intensity of 35% fruit. The kriek lambic ferments in the bottle for at least another five months, and develops into a more complex Oude Kriek. This unfiltered and unpasteurised lambic is all-natural with no artificial juices, syrups, or sugars added. Bottle fermented, unfiltered and unpasteurised.
Style: Lambic - Kriek
Out of Production
Description: Deze specifieke (Oude Kriek) Robijn heeft niet minder dan 8 maanden gemacereerd. De maceratie gebeurde op lambik gebrouwen door 3 Fonteinen, de assemblage met lambik gebrouwen door Brouwerij Lindemans. De finale fruitintensiteit bedraagt 373 gram krieken per liter Robijn. This specific (Oude Kriek) Robijn macerated a tad more than 8 months. Macerating lambics were brewed by 3 Fonteinen, blending lambics were brewed by Brouwerij Lindemans. Final fruit intensity of 373 grams of sour cherries per litre of Robijn. 3 Fonteinen Robijn is the result of macerating hand-picked whole sour cherries on lambic in a toasted oak barrel, for at least four months and in a proportion of one kilogram of fruit per litre of lambic. This sour cherry lambic is then blended with more lambic to obtain a minimum intensity of 35% fruit. The kriek lambic ferments in the bottle for at least another five months, and develops into a more complex Oude Kriek. This unfiltered and unpasteurised lambic is all-natural with no artificial juices, syrups, or sugars added. Bottle fermented, unfiltered and unpasteurised.
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