brasserie lapaisee 3h12Blend of 3 barrels of mixed fermentation ales. Not very sour, more on the wood, esters from a kveik first fermentation and brettanomyces funk. Collaboration with Goutte d'Or brewery in Paris

syrups or artificial sweeteners

We press the fruit and let it spontaneously ferment in lambic barrels

Unfiltered

The basic recipe of this WILD TURKEY BOUBON EDITION is based on a malt blend of twelve different specialty malts

The lambikken originate from three different brews and two different barrels

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Extended bottle ageing

Roasted coffee and chocolate flavors on medium to full body are rounded out by distinct vanilla and orange notes overlaid with a distinct bourbon aroma

While blending

Lambics originate from 3 Fonteinen (40%) and Brouwerij Lindemans (60%)

we cannot get lucky all the time

Blend of young & old lambics