Difference between revisions of "De Cam Geuzestekerij Wilde Bosbessen"
m (Ryan moved page Wilde Bosbessen to De Cam Geuzestekerij Wilde Bosbessen) |
m |
||
| (4 intermediate revisions by 2 users not shown) | |||
| Line 3: | Line 3: | ||
__NOTOC__ | __NOTOC__ | ||
== Description == | == Description == | ||
| − | De Cam Geuzestekerij Wilde Bosbessen is a lambic blended with wild blueberries (bilberries). It was first released in 2017 in 750ml bottles and is labeled as 6.5% ABV. | + | De Cam Geuzestekerij Wilde Bosbessen is a lambic blended with wild blueberries (bilberries). It was first released in 2017 in 750ml bottles and is labeled as 6.5% ABV. Later releases also included a 375mL bottle format. |
==Label== | ==Label== | ||
| Line 9: | Line 9: | ||
In de Ardense wouden groeit in het wild de bosbes. De regio van Vielsalm is beroemd voor zijn rijke oogst en veel streekproducten met de Wilde Bosbessen. De Bosbessen (Vaccinium Myrtillus) worden in hin geheel (geen sap) aan de lambiek toegevoegd in een verhouding van 40 kg per 100 liter jonge lambiek. | In de Ardense wouden groeit in het wild de bosbes. De regio van Vielsalm is beroemd voor zijn rijke oogst en veel streekproducten met de Wilde Bosbessen. De Bosbessen (Vaccinium Myrtillus) worden in hin geheel (geen sap) aan de lambiek toegevoegd in een verhouding van 40 kg per 100 liter jonge lambiek. | ||
| − | Deze Bosbessen Lambiek bevat enkel tarwe, gerstemout, hop en Bosbessen. Niet gepasteuriseerd, GEEN | + | Deze Bosbessen Lambiek bevat enkel tarwe, gerstemout, hop en Bosbessen. Niet gepasteuriseerd, GEEN artificiële zoestoffen, aroma's of kleurstoffen. |
SPONTANE GISTING | SPONTANE GISTING | ||
| Line 16: | Line 16: | ||
Wild blueberries grow in the Ardennes forest. The Vielsalm region is famous for its rich harvest and many local products including wild blueberries. The Blueberries (Vaccinium Myrtillus) are added to the lambic as a whole (no juice) at a ratio of 40 kg per 100 liters of young lambic. | Wild blueberries grow in the Ardennes forest. The Vielsalm region is famous for its rich harvest and many local products including wild blueberries. The Blueberries (Vaccinium Myrtillus) are added to the lambic as a whole (no juice) at a ratio of 40 kg per 100 liters of young lambic. | ||
| − | This blueberry lambic contains only wheat, barley malt, hops, and blueberries. Unpasteurized, without artificial | + | This blueberry lambic contains only wheat, barley malt, hops, and blueberries. Unpasteurized, without artificial sweeteners, aroma or coloring agents. |
Spontaneously fermented | Spontaneously fermented | ||
| + | |||
| + | ==Photos== | ||
| + | <gallery> | ||
| + | File:WildeBosbessen.jpg|Wilde Bosbessen 2019 label. Photo: Matt | ||
| + | </gallery> | ||
| + | [[De_Cam_Geuzestekerij#Beers|← De Cam]] | ||
Latest revision as of 13:44, 27 April 2020
Description
De Cam Geuzestekerij Wilde Bosbessen is a lambic blended with wild blueberries (bilberries). It was first released in 2017 in 750ml bottles and is labeled as 6.5% ABV. Later releases also included a 375mL bottle format.
Label
Label Text:
In de Ardense wouden groeit in het wild de bosbes. De regio van Vielsalm is beroemd voor zijn rijke oogst en veel streekproducten met de Wilde Bosbessen. De Bosbessen (Vaccinium Myrtillus) worden in hin geheel (geen sap) aan de lambiek toegevoegd in een verhouding van 40 kg per 100 liter jonge lambiek.
Deze Bosbessen Lambiek bevat enkel tarwe, gerstemout, hop en Bosbessen. Niet gepasteuriseerd, GEEN artificiële zoestoffen, aroma's of kleurstoffen.
SPONTANE GISTING
Label Text Translated:
Wild blueberries grow in the Ardennes forest. The Vielsalm region is famous for its rich harvest and many local products including wild blueberries. The Blueberries (Vaccinium Myrtillus) are added to the lambic as a whole (no juice) at a ratio of 40 kg per 100 liters of young lambic.
This blueberry lambic contains only wheat, barley malt, hops, and blueberries. Unpasteurized, without artificial sweeteners, aroma or coloring agents.
Spontaneously fermented
Photos
Wilde Bosbessen 2019 label. Photo: Matt
