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silky sweetness of raw coconut while a blend of Mostra-roasted coffee beans balances the dessert beer with almond aromatics and roasty
bottle date: 16/05/2023
We macerated the grape must on two- and three-year old lambikken
Imperial Rye Stout aged in Eastern Kille Breakfast Rye Whiskey Barrel with Salted Caramel
Druif Cuvee Robinot (season 23|24) Blend No. 36 Honey Beer silky sweetness of raw coconutbottling date: 12 03 2024 For this small batch of Druif, we had the honour to work with the renowned Jean Pierre Robinot. For this field blend, we macerated destemmed grapes for six months on jonge lambik in a wooden barrel. The grapes underwent a short cold maceration just before. We used both Pinot DAunis (85%) and Chenin Blanc (15%) grapes (because JP said so), both typical to the Loire region. Afterwards, we blended with some two year old lambik,
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