This Oude Kriek is typified by a long maceration of six and a half months on oak barrels. While most of the sour cherries were macerated on toasted oak, we decided to blend these to an Oude Kriek rather than a Robijn as we deemed the toast characteristics more subtle. We used five different lambikken from seven different brews. We let this Oude Kriek, wit ha 32% fruit intensity, settle for well over a year before releasing it. This way, the weighted average of this bottle is well over 30 months when released.