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Pale Gold
Berry ale brewed according to the traditional Belgian method. Fermented with yeasts of the genus Brettanomyces, after which matured for 3 months on viburnum berries picked after the first frosts, at a ratio of 1/8. The nose is immediately occupied by the haunting timber like aroma of viburnum berries. On the tongue the viburnum berries open up and the bitter aroma is complemented by a haunted sweetness with a slight acidity. Just moving into the aftertaste, wild yeast esters also appear on the scene, which allows this show to move into the tracks of conventionally recognizable flavors that draw in the bare aesthetics of a late autumn forest.
Contains: water, barley, wheat, viburnum, hops, yeast
