This bold, imperial brown ale gets its body from a team of malts including Caramel malt for sweetness, flaked barley for dense foam, a bit of Chocolate malt for its deep color and Aromatic and Munich malts to add even more depth. German and Perle hops add a touch of bitterness to balance the malty sweetness. The addition of rich Sumatra coffee takes this perfectly balanced imperial brown ale to a decadent level.
In well-made examples of the style, the fruit is both distinctive and well-incorporated into the honey-sweet-acid-tannin-alcohol balance of the mead. Some of the best strong examples have the taste and aroma of an aged Calvados (apple brandy from northern France), while subtle, dry versions can taste similar to many fine white wines.
An ale brewed with a ridiculous amount of raspberry juice. Fort has a Belgian-style base, then we follow a similar fermentation process to the one we use on beers such as 120 Minute IPA and World Wide Stout.
t’s a golden strong ale fermented with sour cherry juice and cocoa nibs. Forward notes of cherries, pineapple and stewed fruit, with late notes of cocoa. It has a lingering sweetness and a notable warmth from the alcohol.
The top product from the Rochefort Trappist brewery. Dark color, full and very impressive taste. Strong plum, raisin, and black currant palate, with ascending notes of vinousness and other complexities.