312
edits
Changes
→Historic production
* Use lambic of roughly 2 years old.
* Use 160-200 g cherries (preferably Schaerbeek, but sometimes Cerise du Nord and Schaerbeek were used) per 100 L lambic.* In addition to cherries, a sugar syrup was added along with 10g 10 g Ceylon cinnamon per 100 L lambic. Macerate for 4-5 months.
* Bottle and condition for roughly 6 months, at a maximum temperature of 15-17° C, after which the beers is carbonated and ready.