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Tommie Sjef sprøng
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Comprar Tommie Sjef sprøng en 2 tiendas
Tommie Sjef Spróng

Bélgica Etre Gourmet SPONSOR

Tommie Sjef Spróng

"Spróng is a blend of wild ales varying from 6 months up to 4 years, with Sicilian sage. This vintag ...aracterful blend of several oak puncheons (500 and 400 liters) and a rustic saison. The nose reveals herbal aromas of fresh sage, oak, bergamot zest, green jasmine tea, and even a subtle hint of ...

31,55 €


Tommie Sjef Spróng - Etre Gourmet Bélgica

Tommie Sjef sprøng

31,55 €

Productos ofrecidos por Etre Gourmet
Productos ofrecidos por Etre Gourmet
"Spróng is a blend of wild ales varying from 6 months up to 4 years, with Sicilian sage. This vintage we tried to enhance the herbal qualities of the sage together with a fresh, and vibrant but yet characterful blend of several oak puncheons (500 and 400 liters) and a rustic saison. The nose reveals herbal aromas of fresh sage, oak, bergamot zest, green jasmine tea, and even a subtle hint of mint. On the palate, the sage is well-integrated and complements the lemony, earthy, and funky notes from the beer. The acidity is balanced and not overpowering, which works well with the Spróng has a clean and refreshing aftertaste that invites another sip."

Tommie Sjef Sprong

Bélgica Belgian Beer Shop

Tommie Sjef Sprong

Sprong is a blend of wild ales, aged in oak puncheons (500L) for around 2.5 years, and a barrel ferm ...erred to oak barriques (225L) for another 6 months. Prior to blending the two parts together, the saison was slightly dryhopped for another 3 months. We've added a touch of Sicilian sage to the f ...

32,50 €


Tommie Sjef Sprong - Belgian Beer Shop Bélgica

Tommie Sjef sprøng

32,50 €

Productos ofrecidos por Belgian Beer Shop
Productos ofrecidos por Belgian Beer Shop
Sprong is a blend of wild ales, aged in oak puncheons (500L) for around 2.5 years, and a barrel fermented and aged saison type of beer. This saison was fermented in a large oak vessel and later transferred to oak barriques (225L) for another 6 months. Prior to blending the two parts together, the saison was slightly dryhopped for another 3 months. We've added a touch of Sicilian sage to the final blend to macerate a few days before bottling.

 
 
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