This spontaneous fermented beer has been aged in Hungarian oak barrels and appears with a light amber color with almost no ... Ver Más
This spontaneous fermented beer has been aged in Hungarian oak barrels and appears with a light amber color with almost no head.
The aroma is huge and very vinous. A clear impression of oxidized apples is the first thing that hits you, which made us think of heavy old fashioned British apple ciders. The aroma also reveals the wooden notes from the barrels along with some burned toffee and spices like Star anise.
It has a very heavy acidic profile at first, one that quickly slides into a smooth kind of sweetness. We taste green apples, carambola and very young green grapes. It has a certain lactic acidic touch and a creamy dry finish that lasts forever and bares the green impressions through.
Some mild creamy blue cheese on roasted rye bread would work great due to both the lactic and acidity impressions in this beer.
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Brettanomyces. Hongo unicelular importante en la fabricación de cerveza y del vino ya que es resistente al etanol (alcohol) así que puede crecer tras el comienzo de la fermentación. Responsable del amargor en ...