Bottom fermented
Fermentation
Beer description
The Triple Stout with 10% alcohol was matured for several months in an old monastery cellar in an oak barrel lined with chili sauce. This is the second maturation. The result is once again a complex beer that delights connoisseurs. The aroma is a harmonious blend of roasted coffee and chocolate notes. Beneath that lies the more subtle yet very present spiciness of the chili, especially in the finish. It is perfectly integrated into the full body and gives the beer a unique warmth without dominating. This stout is the perfect companion for cold evenings or as a digestif with chocolate desserts. It is a true delight for lovers of exceptional beers.
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