Bottom-fermenting yeast gives the reddish brown lentbeer a natural cloudiness. Its smokey aroma is already noticeable in the smell, combined with a fine hoppy note. In the drink the full-bodied, highly drinkable lentbeer shows its strong malty flavor, rounded up with the smokey taste and a light bitterness.
Produced in the tradition of 18th Century English brewers who supplied the court of Russia’s Catherine the Great, Old Rasputin seems to develop a cult following wherever it goes. It’s a rich, intense brew with big complex flavors and a warming finish.
This strong Weizenbock from the famous Schneider brewery is about as intense as wheat beer gets. This is a very intense wheat doppelbock with a complex spicy chocolate-like arome with a hint of banana and raisins.
Golden-blonde, with fine soft carbonation. Dry and crisp taste with mild yeasty citrus notes. More hops on the palate than in the nose. The beer is carefully balanced so that the hops play off equally with malt and citrus.
This is the result of blending black cherries lambic of different ages followed by a second fermentation in the bottle. Storage is similar like geuze. All bottles are champagne corked and can be reserved, in normal conditions, for more than thirty years. It is obvious that an amazing taste evolution takes place.
A mix of malts -- Maris Otter from England, Chocolate, Crystal, Roasted Barley and Chocolate Wheat -- along with EKG hops and specially-roasted White Electric coffee from New Harvest roasters create a complex beverage with notes of bittersweet coffee and chocolate.