In the East of Flanders there exists a tradition of making brown ales aged in stainless steel tanks until they take on a level of refreshing acidity and a delicious subtle fruitiness. Sometimes they then combine these sour brown ales with beef to make the famous dish flamande carbonnade. We brew our interpretation with a fruity Belgian yeast strain, rich malts, dried cherries, prunes and the addition of a yoghurt culture. Rich yet tart, malty yet fruity, a perfect addition to a hearty dinner table.
Dried fruit, sweet malt and a lactic note combine on the nose. In the mouth the beer oscillates between sweet malt and sour fruit.
Slow cooked beef, washed rind cheese, spicy Indian fare.
Grist: NZ Mild Malt, Munich Malt, Special W , Vienna, Flaked Maize, Black Malt.
Hops: Pacific Jade, dried cherries , prunes.
Yeast: Abbey 2.
ABV : 7%
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