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Gastronomic beer made with rosemary and rosemary honey. Triple malt, double fermentation, without added gas, without filtering or pasteurized. Beer that continues to ripen inside the bottle and with residual yeast in the bottom of the bottle necessary for its evolution. Alcoholic graduation: 6th
There is also a very discreet touch of wood, possibly due to the yeast. It is very evident and dominates the whole profile of rosemary with its smells of toasted bread and wet bread crust. In the third tasting, notes of cherry, caramel, pear and black pepper appear. Discreet bitterness. Just and correct effervescence. Remarkable persistence of the profile of toasted malts in the sweet slope. Slow and persistent return of dryness. Beer of very high quality with a profile of malt very careful and therefore well achieved. Very interesting in "hot" tasting and nice "fresh" tasting. Balanced although the profile of rosemary is the most important. Pairings: Hams, pates, vegetables, pork, grilled meats and very tasty fish. A dish that is perfectly paired with it is a coca of figs and foie, rice of all kinds, in addition to the Valencian paella with its aromas of rosemary.
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