Cervecería La Abadía
The Garden The Kriekenmaak 2021
Wild Ale espontánea con cerezas Montmorency y Morello, con vainilla y canela. Envejecida en barricas ... de roble durante dos años. Productor: The Garde Brewing Estilo: Wild Ale % Alcohol: 6'5º Volumen: 75 cl. País: Estados Unidos IBU: Puntuación en Untappd
Sin Stock
The Garden The Kriekenmaak 2021 - Cervecería La Abadía
Sin Stock
Productor: The Garde Brewing
Estilo: Wild Ale
% Alcohol: 6'5º
Volumen: 75 cl.
País: Estados Unidos
IBU:
Puntuación en Untappd
Gerijptebieren.nl
De Garde The Kriekenmaak 2019 - 75 CL
Dit bier rijpt gemiddeld twee jaar in eikenhouten vaten na een nacht in ons koelschip. Na deze lan ...y- en Morello-zure kersen. Na een langdurige hergisting wordt het bier opnieuw overgebracht op hele Tahitiaanse en Madagascar-vanillebonen en hele Ceylon-kaneelstokjes. Ten slotte wordt de blend ...
Sin Stock
De Garde The Kriekenmaak 2019 - 75 CL - Gerijptebieren.nl
Sin Stock
Productdetails: Alcoholpercentage: 7% Volume: 75 CL Untappd Score: 4.33
BierBazaar
De Garde The Kriekenmaak
De Garde | rood | 75 cl | 7%
Sin Stock
De Garde The Kriekenmaak - BierBazaar
Sin Stock
Beer Republic
de Garde The Kriekenmaak
Another Kriek blend? Absolutely!You won’t find a ‘pastry’ wild ale in this bottle. You will find a d ...bout spontaneous cherry beers.Blended from multiple years and barrels, and refermented in secondary oak casks with beaut ...
Sin Stock
de Garde The Kriekenmaak - Beer Republic
Sin Stock
Bottleworks
de Garde The Kriekenmaak Oak-Aged Cherry + Vanilla + Cinnamon Wild Ale 2022 750ml
6.5% This beer spends an average of two years in oak barrels after overnighting in our coolship. A ...ncy and Morello tart cherries. After a prolonged refermentation, the beer is transferred again onto whole Tahitian and Madagascar Vanilla beans and whole Ceylon Cinnamon sticks. Finally, the blen ...
Sin Stock
de Garde The Kriekenmaak Oak-Aged Cherry + Vanilla + Cinnamon Wild Ale 2022 750ml - Bottleworks
Sin Stock
This beer spends an average of two years in oak barrels after overnighting in our coolship.
After this long aging period, the beer is transferred into secondary oak casks with loads of Montmorency and Morello tart cherries. After a prolonged refermentation, the beer is transferred again onto whole Tahitian and Madagascar Vanilla beans and whole Ceylon Cinnamon sticks. Finally, the blend is composed, packaged, and naturally conditioned in bottle and keg.
We don’t look to make this beer taste like a cherry pie exactly, but rather to complement the naturally occurring spice and vanillin characteristics that the refermentation with tart cherries produce
-de Garde