Kiesbye's Waldbier 2017 Wilde Kirsche

Over 100 liters of honey sweet-smelling bird cherry blossom landed in the spring of 2017 in the baskets of hard-working ÖBf forestry workers. The flowers were then dipped in self-made sugar syrup. For two months, the fine marzipan flavors were drawn into the syrup, which was subjected to a light fermentation to avoid oxidation. The flowering syrup then migrated to the storage tank, where a second fermentation started at the same time. What remained were fine aromas, which were supplemented by the addition of the aroma hop Monroe for maturation by delicate cherry notes.