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A blend of 1, 2, and 3 year-old lambic, unfiltered and unpasteurised, and aged in the bottle for at least a year after blending. Refermentation in the bottle gives this Geuze its famous champagne-like spritziness.
Produced by ripening of cherries (both the flesh and the seeds) in young Lambic. This process takes between 6 to 8 months. After bottling the beer matures for at least 4 months in a warm room where the spontaneous fermentation in the bottle is done.
Some of the oak casks at Samuel Smith's date back more than a century with the individual oak staves being replaced by the Old Brewery coopers over the years. Gradually the casks soak in more and more of the character of the ale fermented in stone Yorkshire squares. Yorkshire Stingo is aged for at...