El Cuatro by Ale Apothecary

EL CUATRO is made of barley and caramel malts co-mingling with lactobacillus and brettanomyces. After brewing and conditioning, the beer is transferred into brandy barrels to age for up to a year during an extended Brettanomyces Lambicus fermentation. Prior to bottling, the beer is blended with a small portion of year-old SAHALIE. The only hops added to this beer arrive from the aged SAHALIE. ?The brandy barrels and wild yeast fermentation give EL CUATRO a plum & cherry fruitiness balanced by the slight toast of the malt body.

Author: Khürt Williams

I work in application security architecture and I live in Montgomery Township, New Jersey with my wife Bhavna. I am passionate about photography. Expect to find writing on cybersecurity, tropical aquariums, terrariums, hiking, craft breweries, and bird photography.