The beer needs a longer maturing period in the bottle before it can be released and therefore first matures in the bottle for three months in the cellars of the brewery. The refermentation with wild yeast is only finished after three months and the young beer is palatable. The beer will continue developing in the subsequent years. The bitter hop aromas will become softer, whereas the wild Brettanomyces yeasts will continue working and creating hints of fruit, flowers and wine. – Brouwerij De Halve Maan
