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	<title>Brouwerij Sako Oude Geuze Adelaar - Spiced - Revision history</title>
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	<updated>2026-05-05T21:00:30Z</updated>
	<subtitle>Revision history for this page on the wiki</subtitle>
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		<id>https://lambic.info/index.php?title=Brouwerij_Sako_Oude_Geuze_Adelaar_-_Spiced&amp;diff=23953&amp;oldid=prev</id>
		<title>Matthew: Created page with &quot;← Brouwerij Sako  == Description == Brouwerij Sako Oude Geuze Adelaar “Spiced” is a blend of lambics with herbs added.  375 mL &amp; 750 mL format  ABV 6.5%  == History / Other Notes == Lambiek and the Pajottenland go hand in hand. Some herbs were added to this lambic, which has been in barrel for 2 years. Our well-known climate (the spontaneous fermentation is after all, achieved by exposing the wort to the open air) therefore provides a sligh...&quot;</title>
		<link rel="alternate" type="text/html" href="https://lambic.info/index.php?title=Brouwerij_Sako_Oude_Geuze_Adelaar_-_Spiced&amp;diff=23953&amp;oldid=prev"/>
		<updated>2025-04-04T18:32:51Z</updated>

		<summary type="html">&lt;p&gt;Created page with &amp;quot;&lt;a href=&quot;/Brouwerij_Sako#Beers&quot; title=&quot;Brouwerij Sako&quot;&gt;← Brouwerij Sako&lt;/a&gt;  == Description == Brouwerij Sako Oude Geuze Adelaar “Spiced” is a blend of lambics with herbs added.  375 mL &amp;amp; 750 mL format  ABV 6.5%  == History / Other Notes == Lambiek and the Pajottenland go hand in hand. Some herbs were added to this lambic, which has been in barrel for 2 years. Our well-known climate (the spontaneous fermentation is after all, achieved by exposing the wort to the open air) therefore provides a sligh...&amp;quot;&lt;/p&gt;
&lt;p&gt;&lt;b&gt;New page&lt;/b&gt;&lt;/p&gt;&lt;div&gt;[[Brouwerij Sako#Beers|← Brouwerij Sako]]&lt;br /&gt;
&lt;br /&gt;
== Description ==&lt;br /&gt;
Brouwerij Sako Oude Geuze Adelaar “Spiced” is a blend of lambics with herbs added.&lt;br /&gt;
&lt;br /&gt;
375 mL &amp;amp; 750 mL format&lt;br /&gt;
&lt;br /&gt;
ABV 6.5%&lt;br /&gt;
&lt;br /&gt;
== History / Other Notes ==&lt;br /&gt;
Lambiek and the Pajottenland go hand in hand. Some herbs were added to this lambic, which has been in barrel for 2 years. Our well-known climate (the spontaneous fermentation is after all, achieved by exposing the wort to the open air) therefore provides a slightly sour, nostalgic and spicy taste here.&lt;/div&gt;</summary>
		<author><name>Matthew</name></author>
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