Bottom fermented
Fermentation
Beer description
Belgian Double Blonde Ale fermented with our Abbey yeast in open fermentation tanks up to 10% alcohol, and then matured in barrels made of American oak that were previously used to store chili sauce after whiskey for 2 years, aged for several months in the old monastery cellar. The result is remarkable: wonderfully mild and full-bodied on the palate, with almost no bitterness and only a hint of spiciness. The chili aromas become noticeable only in the finish, but pleasantly and balanced.
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