Publitasting Bourbon Maple Incabes Geuze: Difference between revisions

We are back with some new releases and first some back with the basis of the matured lambics on bourbon maple barrels where we initially macerated 1 fruit and soon also with 2 fruits. This is also the continuation of the story of the ex bourbon barrels that moved from the US to Canada where maple syrup was placed 3 more times. From Canada it moved to Belgium where it was filled with a blend of different lambics. After the barrel ageing, this complex lambic was obtained by both the barrel ageing, on a unique barrel, and by using older lambics of 1, 2, 3, 4, 5 and 6 years from different lambic breweries in the Zenne valley. With this lambic we macerated again with Inca berries to then bottle it after the blend. With the macceration we did obtain a fairly strong acidity here. A product that is certainly not suitable for the novice enthusiast. <ref name = Geert_Demuynck> Geert Demuynck - Facebook (English) </ref> June 19, 2025