The Symbiose is a blend of the oldest known fermentations - of grains, honey and fruit.

Spontaneous mead has been a long journey. Translating lambic to honeywine creates challenges.

When carefully blending Symbiose, Boerenerf start with blending the barrel-aged mead with lambic, bringing aroma and structure. Pajotse cider is added week by week, until they hit the right character in a precise balance.

The vinous character is intertwined with honey and barrel notes, a steady lambic body with a enhancing crisp acidity of the cider.

A wild, yet tender blend fermented, aged & bottled on the farm.