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…
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Eins, zwei, drei … Herr Dreipinttrinker
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.
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Flounder Brewing Jersey Fresh Honey Pale Ale
Jersey Fresh Honey Pale Ale
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