Salt and Wood series. In the East of Flanders there exists a tradition of making brown ales aged in stainless steel tanks until they take on a level of refreshing acidity and a delicious subtle fruitiness. Sometimes they then combine these sour brown ales with beef to make the famous dish flamande carbonnade. We brew our interpretation with a fruity Belgian yeast strain, rich malts, dried cherries, prunes and the addition of a yoghurt culture. Rich yet tart, malty yet fruity, a perfect addition to a hearty dinner table.
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