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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 not added as priming was unnecessary since this was only to be served on draft.
Goldackerl Lambic was only served on draft at [[Akkurat]] in 2005. There was only one 30L keg of this beer made and it was not bottled. <ref name=Stene>Stene Isacsson, Communication with Lambic.Info, January 31, 2015</ref>
== History / Other Notes ==