Juicy apricots, without the pit of course, and the aroma of lambic. That is the gist of our apricot beer. All the meat from the apricot is added to the barrels of lambic, which is at least one year old. After four months of fermentation on the barrel and another in the bottle, the beer contains about 300 grams of fruit per liter of beer.

The sweetness of the apricots works wonders with the intensity of the lambic. A finger licking union indeed. Perfect to drink on a terrace in the sun, or just because you can. That's all the reason you need.

The Kestamont family purchased the old Goosens brewery in 2016 & set to bringing this old Lambic producing site back to life.

After three years, the first batch of lambic is put into wooden casks to start aging. A new brewing hall was installed early 2021 to start brewing again after almost half a century of absence. Finally, it is once more possible to smell the aroma of lambic through the streets of Pede. A return of a centuries old tradition to the quaint town where Brueghel used to paint the old watermill and little chapel some 400 years ago.