Creating layers of apricot flavor, we used the natural flavors of the brett yeast to create tropical and stone fruit flavors in the barrel, which we matched with a small mountain of San Joaquin Valley apricots and finish with a delicate dry hop of aromatic hops. The result is every aspect of the beer, from the yeast, to the fruit to the hops add apricot flavor and aroma – resulting in a delicious wild ale.
A blend of New Morning and 18 month aged 3 Fonteinen Lambic refined for at least 12 months in bottle. It has a surprisingly citrus nose of leather, cellar with hints of dried flowers and honey. Lasting and sapid in the mouth with a sour finish that always makes the lovers of this blend smile.
Imperial Stout with chilies. It is deep dark ebony in color with a cappuccino head. The nose has aromas of chocolate, licorice, coffee grounds and tobacco with alcohol nuances. Its full bodied, long lasting, smooth and dry mouth is followed by a surprisingly hot finish.
As with all Gueuzes, Hanssens is a mixture of several vintages to produce a lambic which is refreshingly fruity.This is the result of blending different lambics of different ages. The second fermentation takes place inside the bottles and therefore they are stored for minimum six months in constant temperature kept cellars.
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.
This Abbey Dubbel was aged in a blend of red wine and bourbon barrels to add a new level of complexity to an already beguiling brew. Rich malt flavors of burnt sugar and caramel blend seamlessly with bright fruit notes from the wine barrels, while the bourbon oak lends a mellow hint of vanilla.
Similar in balance, body, finish and flavor intensity to a well-made dessert wine (such as Sauternes), with a pleasant mixture of honey character, residual sweetness, soft fruity esters, and clean alcohol.