Bruxellensis is refermented for several months with a wild Brettanomyces yeast of Brussels origin. Amber with copper reflexes, its fruity start (pineapple, red fruits) is supported by aromas of hops (in dry-hopping) and complex, almost animalistic notes of old leather. A rich malty touch develops with a lasting fruity candied aroma. Her final is dry and bitter, her character is unique.
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