Imigração Nêspera Lambic

The elaboration of this beer aims to rescue the classic culture of Belgian production of lambic style beers. With high sensory complexity, the Nespera Lambic immigration underwent a mixed fermentation process with saccharomyces yeast and aged in French oak barrels for 2 years with Brettanomyces, Lactobacillus and Pediococcus, where natural loquats were added. The beer has storage potential, with constant evolution of its characteristics in the bottle.