Jackie O's Quatrefoil Saaz Lambic beers are fermented using

Lambic beers are fermented using wild yeasts in the air and aged in oak barrels for years to give a sour tart flavour

The weighted average maceration time was five months

There is no mistaking the dried apricot dynamic of sour and sweet

and age it on copious amounts of Tahitian and Bourbon vanilla beans (from Indonesia and Sri Lanka respectively)

Jackie O's Quatrefoil Saaz Lambic beers are fermented usingQuatrefoil is a blend of 1 to 3 year old oak aged sour blond ales conditioned upon apricots. There is no mistaking the dried apricot dynamic of sour and sweet. The apricots and the aged sour blond ale add a lovely stone fruit presence that resonates through the entire experience.