For this specific Oude Kriek, we macerated sour cherries with jonge lambikken from three different brews and from one and the same barrel, during six months on stainless steel. We blended with another jonge lambik to a final fruit intensity of 353 grams of sour cherries per litre of Oude Kriek. We kept this bottle for almost 18months in our own cellars before releasing this Oude Kriek.