Bruxellensis is refermented for several months with a wild Brettanomyces yeast originated in Brussels. Amber with copper reflections, its fruity attack (pineapple, red fruits) is supported by hop flavours in…
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Bruxellensis is refermented for several months with a wild Brettanomyces yeast originated in Brussels. Amber with copper reflections, its fruity attack (pineapple, red fruits) is supported by hop flavours in dry hopping, and by complex, almost animal notes of old leather. It then develops a rich malty note with biscuit accents and a persistent fruity/candied flavour. Its finale is dry and bitter, its character is unique.
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