A beer brewed and matured to 13.5% ABV going to 14.5% in next productions
Malts: Pilsner Durst, aromatic Dingemans, caramunich 140 Dingemans
Hops: Hallertau Hernsbrucker, Spalt Select and East Kent Golding
Brewing process: the wort is hyperconcentrated then boiled for two hous and half. Primary fermentation for 25 in steel vessels. Then after a sterile filtration (to eliminate primary yeast strains) the beer is transferred to a steel vessel with transparent membrane and a "oxygen hat". After several tasting from 6 to 24 months later (it depends on the oxidation velocity, very inconsistent!) the brewer decides when it's time to bottle in 50cl. champagne shape bottles with good quality cork. The production is very limited. Three productions brewed during two years will be available from October 2006.