la trappe quadrupel oak aged batch 25 met koker 2016 bier 37 5 cl BTW Hoog would make perfect ingredients for

would make perfect ingredients for a bourbon barrel-aged imperial stout – he was indeed right

and the time in which we patiently age

blending lambics were brewed by Brouwerij Lindemans

roasted by our brothers in arms at @onyxcoffeelabs for a complex chocolate brownie base and burnt sugar undertones

3 Fonteinen “Intense Red” is the result of macerating hand-picked whole sour cherries on lambic for a minimum of six months

la trappe quadrupel oak aged batch 25 met koker 2016 bier 37 5 cl BTW Hoog would make perfect ingredients forBatch 25 BATCH 25 (blended in August 2016) was divided as follows: Type BATCH Barrels used Kirsch schnapps 59% New Oak Medium Toast 30% Dry white wine (Pouily Fum & Sancerre) 11% Symbolically a unique batch; the 25th Oak Aged batch during the 25th anniversary of La Trappe Quadrupel. The foam head of this clear, amber brown beer remains fragile just like the foam head of batch 24 and rests on the beer like a thin silk blanket. This accentuates the