
Vieille saison fermented in steel with saccharomyces and aged for about 6 to 8 months in tonneaux and barriques with brettanomyces and bacteria (lactobaccillus and pediococcus).
IBU:10
Barrel aged
Reviews
fr3nz
@ Birradrome2 months ago
3.0

Tuska
@ Explosive Bar (Pommi)4 years ago

4.0
Vuosimallia 2017 ja kypsytetty noin miljoonassa eri tynnyrissä. Good shit

NelloVarnelli
6 years ago

5.0

Joakim P
8 years ago
4.0