Our Impression: This lambic was aged for a blend of 2 and 4 years, and then brought back to the brewery where we hit it with 1lb/gallon of tart pitted cherries. We leave a touch of residual sugar from the cherries to add a bit of fresh cherry pie impression, and then it hits the filter to really let the beer shine. These beers are always a treat to release. It’s a glimpse into the past. A revelation of our past brewing techniques and inspiration.  There’s something special about releasing a beer that you’ve been nursing along for years.  Because of the time required to produce lambic, the learning curve is more difficult.  We are learning more and more about this style, and a curating a yeast and bacteria blend that gets us closer and closer to the traditional Belgian-Style Lambics. Having experienced drinking Framboise and Kriek from the cellars of Cantillon, we have very high standards we are reaching for!