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== Description ==
Jean Van Roy partnered with renowned austrian Austrian winemaker Willi Opitz to create the Goldackerl Lambic. The goal was to create a beer using grape grapes infected with Nobel Rot (Botrytis Cinerea). The moisture where these grapes are grown forces water out of the grapes and crystalizes the sugars. This intensifies the flavors and adds unique characteristics.<ref name=brewersbugle>The Brewer's Bugle, http://www.undergroundbrewers.org/bugle/Bugle-2005-06.pdf, 2005</ref>.
Opitz sent Van Roy a 50/50 blend of 35kg of Sämling and 35kg of Welschreisling grapes. That is the same 50/50 mixture that Opitz uses to make the Beerenauslese Goldackerl wine. <ref name=rbgoldackerl>Ratebeer - Cantillon GoldAckerl Gueuze, http://www.ratebeer.com/beer/cantillon-goldackerl-gueuze/46963/</ref>
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.