AB:16
Coffee-Infused Belgian Quad.
On the nose, clove and nutmeg, cafe au lait, subtle dark fruit notes, and hints of candied lemon peel. On the palate, smooth & fruity espresso, milk chocolate, and warm brandy-soaked currants are in the middle of a high-class dance-off against the spicy and peppery Belgian character. The overall impression evokes malt loaf or ginger cake.
Malt: Extra Pale (7.75 kilograms) Malt: Wheat (0.5 kilograms) Malt: Munich (0.5 kilograms) Malt: Crystal 150 (0.38 kilograms) Malt: Chocolate (0.13 kilograms) Hops: Waimea (15 grams) - start bitter Hops: Saaz (12.5 grams) - middle flavour Hops: Fuggles (12.5 grams) - middle flavour Yeast: Wyeast 3787 - Trappist High Gravity™
- Roasted duck - Gorgonzola and rye nut bread with smoked honey ham - Raspberry coffee cheesecake
For the traditional cellering, age this beer in vessel or bottle for 2 - 3 months at cellar temperature.