"SPONTANEOUSLY FERMENTED FRUITED LAMBIC-STYLE ALE

This beer is made in the traditional Belgian way i.e. a grist of 40% raw wheat and 60% malted barley, a turbid mash, aged hops, a long boil, spontaneously fermented (the wort is cooled overnight in an open tray allowing wild yeast and bacteria to inoculate it), aged in oak barrels for at least 1 year and then refermented on sour cherries, raspberries and Pinot Gris grapes for 2mths before packaging. The whole process takes about 2 years.
Karamu Rosé is ready to drink after about four months of conditioning. However, although it continues to evolve, it remains great drinking for many years.

375mL | 6.7% ABV