Jackie O's Quatrefoil Saaz It is then bottled in

It is then bottled in a beautiful champagne bottle where a second fermentation takes place

The final fruit intensity is 51

This expression has developed in a 5 year Apricot Brandy Barrel

and age it on copious amounts of Tahitian and Bourbon vanilla beans (from Indonesia and Sri Lanka respectively)

Lambic beers are fermented using wild yeasts in the air and aged in oak barrels for years to give a sour tart flavour

Jackie O's Quatrefoil Saaz It is then bottled inQuatrefoil is a blend of 1 to 3 year old oak aged sour blond ales conditioned upon apricots. There is no mistaking the dried apricot dynamic of sour and sweet. The apricots and the aged sour blond ale add a lovely stone fruit presence that resonates through the entire experience.