Vintage Hay Brettanomyces

Wild acidity and brettanomyces characterize this vinous beer.

Our first batch of wild-fermented hay beer was brewed in 2014 and aged with brett on red wine barrels for 12 months. The wild acidity is balanced by the dryness of the natural brettanomyces and rounded with tannins. The right natural acidity to balance fatty fish, bouillabaisse and set off the contrasts.

Description


Additional information

Alkoholprocent

7.3%

Størrelse

33 cl

OG

15 % P

FG

1.5 % P AE

70 DKK

  • Fri fragt til pakkeshop ved køb over 500 kr.
  • Leveringstid 3-5 hverdage
  • Pakket og sendt fra Herslev Bryghus
  • Brygget på lokale råvarer siden 2004