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A 400-year-old beer style that died out in the 1950s; it was later revived by Pierre Celis at Hoegaarden, and has grown steadily in popularity over time.

The presence, character and degree of spicing and lactic sourness varies. Overly spiced and/or sour beers are not good examples of the style. The beer tends to be fragile and does not age well, so younger, fresher, properly handled examples are most desirable.

OGFGIBUsSRMABV
1.044 - 1.052 1.008 - 1.012 10 - 20 2 - 4 4.5 - 5.5%

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