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This Bourbon Barrel-Aged Stout collaboration with Mortalis Brewing showcases the groundbreaking technique of on-site roasting of certain finishing additives
cacao nibs
fresh organ
Once again this year there is a small change to the recipe
The most important part of this batch is the cachaça
westmalle 1999 dubbel 33 cl BTW 0 This Bourbon Barrel-Aged Stout collaborationFirst brewed in 1934, the recipe has not changed since 1956. It is made with pale candy sugar and has a very pale colour produced from a mash of light pilsner malt. Styrian Goldings Hops are used along with some German varieties and the classic Saaz Pilsner Hop. After a long secondary fermentation, Tripel Westmalle is bottled with a dose of sugar and yeast. This beer holds up well in the bottle over time and seems to mellow with age. Product details:
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