Lobik Larme Aigre

Barrel aged and barrel fermented saison. Larme was fermented for 4 months in wine barrels that previously held flanders red. No temperature control during fermentation process and no yeast was added as beer was made in solera style. After 4 months of fermentation beer was transferred for couple of months to different barrel to add complexity. Fermentation barrels were used for new generation of larme. Beer with great aging potential.