Kees’ legendary Caramel Fudge Stout has been aged in whisky barrels from the Het Anker distillery in Belgium for 7 months, adding fruity whisky notes to the creamy original.
Kees say “This version has matured in barrels from Het
“Het Anker?” I hear you think, “Isn’t that the brewery of the Gouden Carolus beers?”. Indeed, but on the basis of the Gouden Carolus Tripel, a whisky is distilled at the Molenberg distillery, which matures in barrels in the old malthouse of the brewery.”