A hybrid blend of lambic macerated with organic cherries, with an addition of cider, this is a sibling of the traditional Kriek.

It's a real thirst-quencher, with the smooth character, light body and fresh acidity to make it a fine Rosé Kriek.

The fruit is blended with lambic, then macerated for months. After this, the lambic matures further on barrel. After maceration and barrel-aging, the cherry lambic is backblended with young cider instead of young lambic before bottling.

The Pajotse Cider is made from Peter's orchards in Pepingen.

Fermented, aged & bottled on the farm.