De Cam Kriek Lambiek Out and each brew is a

and each brew is a slightly different recipe

La Bonté is open fermented with our house Brettanomyces culture

Blend of lambics and sour cherries - 200 g of cherries per litre of beer

the Stout Rullquin is obtained from a blending of 7/8 of Rulles Brune (Stout de Gaume) and 1/8 of a blend of 1-year-old lambics

Barrel-aged Golden Sour with rhubarb and blackcurrant leaf

De Cam Kriek Lambiek Out and each brew is a2 year old lambic blended with sour cherries. Kriek Lambiek is flat due to the bottle fermentation being limited. This to maximise the fruit aromas and flavours. The content of sour cherries is about 40kg per 100l Kriek.