This is definitely not a mass-produced lambic. Unlike some lambics which are barely aged at all, those from Hanssens are matured for three years before they leave the brewery. As with the traditional practice of producing lambic, each batch is placed in vats in a barn with an open roof right after boiling to allow it to be fermented by the wild yeasts in the Senne Valley for one night. After its night upstairs, the beer is placed in wooden barrels which contain their own unique micro flora to ferment the lamic for six months. The secondary fermentation occurs in the barrels when fresh cherries from the Senne Valley are placed in each barrel to provide additional sugar for the yeasts.