After ageing our Kirsche on cherries and currants, we added fresh Saison to the barrel to extract the last flavours from the fruit. Two years later we added a tea of hibiscus and a hint of buchu to accentuate the subtle wine and red-fruit notes of the base beer. This beer is filled with nuance and depth of flavour. It is difficult to tell where the flavours of the fruit stop and those of the teas start, keeping you coming back for more. Just how we like it.