Descripción
A double stout brewed with small additions of espresso coffee, cacao nibs, powdered cocoa and dark chocolate in the boil, lending extra roast and coffee notes to the light and toasted malts and caramel oats used in the recipe. The yeast was a Belgian Abbey strain, fermented cool and imparting some light phenolics and fruitiness, finishing quite dry.
A reserve portion of ale was kept aside with a token vanilla bean while 1/3 of the batch was aged in oak Rye Whiskey barrels for 3 months. The portions were recombined, primed and re-fermented in the package. A complex ale with a light and spicy wood and whiskey contribution.
Para degustar con
Calculadora de alcoholemia
Estimación basada en la fórmula de Widmark. Solo orientativo, no sustituye un alcoholímetro.
⚠️ El abuso de alcohol es peligroso para la salud. Consume con moderación.
Límite legal España: 0,5 g/L (0,3 g/L conductores noveles).
¡Invítanos a una caña!
Apoya el desarrollo de HoppyCheck
Pago seguro vía Stripe — no se almacenan datos bancarios
Dar mi opinión
Reseñas (0)
Aún no hay reseñas. ¡Sé el primero!
