Not your average kriek, the Cantillon version takes things up a notch. The beer is produced from a blend of lambics averaging 20 months of age, infused with organic sour cherries – 200g per litre of beer to be precise – which spend three months soaking, before blending with a one-year-old lambic for secondary fermentation in the bottle. Pert and tangy, with an attractive bitter edge.
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