Name: Wild Adam Vintage Edition 2019
SKU: ADAMVIN150
Availability: InStock

Wild Adam Vintage Edition 2019

€ 36,00

Unique hybrid of Jonagold apple cider with spontaneous fermentation and one-year-old lambic. Together, aged for one year in a foeder and then, after bottling, aged for 5 years in our cellars. Limited edition of 965 numbered 150cl magnum bottles.

Alcohol %: 6.5%
Bottle size: 150 cl
Aging: 2 years in oak and 5 years of bottle aging
Bottles per batch: 965 magnums

SKU: ADAMVIN150 Category: Lambic beers

Description

When a severe hailstorm in 2019 destroyed a significant part of the Jonagold apple harvest, it caused quite a panic. What now? But when the need is greatest, people find new ways. Why don’t we make cider from it?

This is how we make the difference

No hailstorm can defeat us...

A cider with spontaneous fermentation? Yes, but then, after fermentation, blended again with one-year-old lambic. And we let that marriage of grain and fruit mature for another year in a foeder before bottling it in magnum bottles and letting it rest for another 5 years in the cellar before bringing it to market. If you read it like this, it sounds highly improbable, but still: that’s how the Wild Adam Vintage edition 2019 came to be.

Unique? Absolutely! Beer? No, because half of it is cider. Cider? Not that either, because half of it is beer… we call it a hybrid.

We enhance the slight acidity of the lambic with the fruit acids from the cider. The spontaneous fermentation provides a new dimension and an explosion of flavors… Fresh and thirst-quenching, fermented naturally as it should be. For connoisseurs who want to taste something they haven’t experienced before.

”I had something else in mind for those tons of Jonagold apples. Something that preserves much longer and only gets better. To enjoy with friends or to keep a bit longer until the right moment to share.
Moeder Natuur

And also short supply chain and sustainable...

Why wouldn’t we use local grain for our lambic? A truly short chain. As the ‘court of Brussels,’ we’ve been cultivating grains in the Pajottenland for centuries, for bread, for beer, for animal feed,… and that self-sufficiency is precisely what fascinates us as a distillery and brewery. Can we cultivate wheat and barley ourselves, or with local farmers, for brewing and distilling? Yes, of course! And with the construction of the malt house, we can further strengthen this local story.

And we can brew with full respect for nature. Not only through our short supply chain but also through our energy efficiency. Here’s how it works: At the distillery, we use over 2000 liters of cooling water per hour. Water that we need for the condenser. We not only reuse that water for brewing but, even more importantly, the heat that water carries. This way, we can brew almost energy-neutrally, from mashing for whisky to even kilning the barley in the malt house. Sustainability is not only good for the environment but also for your wallet.