3 Fonteinen Intens Rood (season 18|19) Blend No. 118

3 Fonteinen Intens Rood (season 18|19) Blend No. 118

Untappd: ( 4.42 )


  • € 17,50

bottling date: 17/10/2019 This specific Intens Rood has macerated for almost 6 months on an oak barrel. We used one- and two-year old lambics from three different barrels and eight different brews. Final fruit intensity is 498 grams of sour cherries per liter of Intens Rood. 100% 3 Fonteinen Deze specifieke Intens Rood heeft bijna zes maanden gemacereerd op een houten vat. We gebruikten één- en tweejarige lambikken, afkomstig van 3 verschillende vaten en 8 verschillende brouwsels. De finale fruitintensiteit bedraagt 498 gram krieken per liter Intens Rood. 100% 3 Fonteinen. 3 Fonteinen “Intens Rood” (Intense Red) is the result of macerating hand-picked whole sour cherries on lambic for at least six months, in a proportion of one kilogram of fruit per litre of lambic, and is then blended again with more lambic to obtain a minimum intensity of 450 grams of fruit per liter. The kriek lambic ferments in the bottle for at least another six months and develops into an intense wine-like fruit lambic. This bottle fermented, unfiltered and unpasteurised lambic is all-natural with no artificial juices, syrups, or sugars added. Traditional Lambic is living, cultural heritage rooted in the Zenne valley!

Van Untappd:
bottling date: 17/10/2019

This specific Intens Rood has macerated for almost 6 months on an oak barrel. We used one- and two-year old lambics from three different barrels and eight different brews. Final fruit intensity is 498 grams of sour cherries per liter of Intens Rood. 100% 3 Fonteinen

Deze specifieke Intens Rood heeft bijna zes maanden gemacereerd op een houten vat. We gebruikten één- en tweejarige lambikken, afkomstig van 3 verschillende vaten en 8 verschillende brouwsels. De finale fruitintensiteit bedraagt 498 gram krieken per liter Intens Rood. 100% 3 Fonteinen.

3 Fonteinen “Intens Rood” (Intense Red) is the result of macerating hand-picked whole sour cherries on lambic for at least six months, in a proportion of one kilogram of fruit per litre of lambic, and is then blended again with more lambic to obtain a minimum intensity of 450 grams of fruit per liter. The kriek lambic ferments in the bottle for at least another six months and develops into an intense wine-like fruit lambic. This bottle fermented, unfiltered and unpasteurised lambic is all-natural with no artificial juices, syrups, or sugars added. Traditional Lambic is living, cultural heritage rooted in the Zenne valley!