Name: Cardosa
Style: Wild Farmhouse Ale with Cardoon
Fermentation: High
AbV: 5.8%[1]
Ingredients: Water, barley malt, cardoon, wheat, sugar, hop, yeast
Process: Andezeno's White Ivory Cardoon is added during boiling, fermentation starting from wild yeasts obtained from LoverBeer's "spontaneous", fermentation
and maturation in oak vats for 5/6 months, refermentation in bottle or keg .
Average liters producted in a year: 2000 lt
Inspiration: The Farmhouse Ales produced until the sixties in Belgium in the Hainaut region, that, unlike nowadays, reached the balance of taste even through the acidity. To better interpret the concept of farmhouse, we isolated and used a LoverBeer's yeast.
This version has as principal characterizing element the cardoon, which is the authentic main ingredient of the most famous Piedmontese dish: the bagna caôda.
Description: A surprising beer with hints of bitterness thanks to the addition of vegetables,at the first taste it proposes in mouth vegetable scents, green apple and yellow fruit, balanced with gentle acidity.
Size: Bottle 37.5 cl, Key Keg 20 lt
Service temperature: 8°-12°
Tips: Unmissable to eat with the traditional Piedmontese dish, bagna caôda
[1] The alcohol content is to be considered indicative as it may vary depending on the lot
Style: Wild Farmhouse Ale with Cardoon
Fermentation: High
AbV: 5.8%[1]
Ingredients: Water, barley malt, cardoon, wheat, sugar, hop, yeast
Process: Andezeno's White Ivory Cardoon is added during boiling, fermentation starting from wild yeasts obtained from LoverBeer's "spontaneous", fermentation
and maturation in oak vats for 5/6 months, refermentation in bottle or keg .
Average liters producted in a year: 2000 lt
Inspiration: The Farmhouse Ales produced until the sixties in Belgium in the Hainaut region, that, unlike nowadays, reached the balance of taste even through the acidity. To better interpret the concept of farmhouse, we isolated and used a LoverBeer's yeast.
This version has as principal characterizing element the cardoon, which is the authentic main ingredient of the most famous Piedmontese dish: the bagna caôda.
Description: A surprising beer with hints of bitterness thanks to the addition of vegetables,at the first taste it proposes in mouth vegetable scents, green apple and yellow fruit, balanced with gentle acidity.
Size: Bottle 37.5 cl, Key Keg 20 lt
Service temperature: 8°-12°
Tips: Unmissable to eat with the traditional Piedmontese dish, bagna caôda
[1] The alcohol content is to be considered indicative as it may vary depending on the lot
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