Questa sour ale viene prodotta lasciando a fermentare il mosto all’interno di botti posizionate nel monastero situato vicino la farm Hof ten Dormaal per circa 8 mesi.
Usando sapientemente un mix di batteri e lieviti selvaggi il prodotto finale non risulta eccessivamente aggressivo, piuttosto sono facilmente avvertibili le note lattiche e un gentile fruttato.
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Fabio (direttore del negozio) –