The Bourbon Maple Incabes Gueuze is based on lambic matured in a bourbon maple barrel, followed by maceration with physalis berries. The barrel was originally a former bourbon barrel shipped from the US to Canada, where it was then treated three times with maple syrup. From Canada, it was transported to Belgium, where it was filled with a blend of various lambics. After barrel aging, a complex lambic was achieved by maturing in a single barrel and by using older lambics aged 1, 2, 3, 4, 5, and 6 years from various lambic breweries in the Senne Valley. This results in a complex and acidic gueuze.