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The grapes were macerated and placed in a second fill cognac barrel with a 2 year old lambic that was specifically selected for it’s soft flavors and wine characteristics. Active fermentation occurred for almost 3 months. Young lambic was then added at bottling for carbonation.
Finally, Beerenauslese Goldackerl wine was added directly to the beer before bottling to provide fermentable sugars and extra flavor. <ref name=brewersbugle>The Brewer's Bugle, [http://www.undergroundbrewers.org/bugle/Bugle-2005-06.pdf], 2005</ref>.
== History / Other Notes ==