To build a rich & layered quadruple we started with a grain bill consisting of five of the most iconic malts of Europe. Following a modest charge of European hops we fermented the brew with our beloved White River farmhouse strain along with a Belgian monastic strain and Champagne yeast. Months spent in French oak wine barrels with Brettanomyces results is a deep copper ale loaded with rich, fruity esters, and notes of cocoa, coffee, and dried fruit.
10.7 % ABV
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