Moa Ten Year Beer is a cherry lambic made in a uniquely traditional Belgium style. It is fermented as a tripel then poured into French oak puncheons with Marlborough cherries stuffed in the barrel. Wild yeast is added and it is left to slowly ferment and age over 10 months. The end product pours strawberry golden and has powerful aromas of cherries and dried herbs. The oak and cherries integrate over time and the base characters of banana and butterscotch are evident at the end of the palate. Moa Ten Year Beer is not as sour as traditional lambics and this complex style benefits from ten years of cellar aging.