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…
Browsing Tag
Ale
Created by photographer Frank Jansen, the Tuesday Photo Challenge is a weekly theme-based challenge for photographers of all kinds to share both new and old photography.…
Jersey Fresh Honey Pale Ale…