You're in for a fantastic beverage, all Lou Pepe bottles need at least 6yrs IMO. Basically the older the better...It's a multitude of factors from grain bill (lambic uses 40% wheat), boil times, yeasts, hops the whole 9. A saison usually will be fermented with a primary saison yeast and then transferred into barrels with other wild bugs. Lambics are spontaneously fermented in coolships and then the cooled wort is pumped directly into barrels and aged appropriately.
4/17/14 at 10:10am