Posted on 24 December, 2018 by oriol@piqture.cat
Fermentación 100% Brettanomyces durante 4 meses en tanque de inoxidable. Destacan los matices a fruta tropical que da el Brett en 1ª fermentación, acompañado de un aroma y un amargor agradable producido por el dry hopping. Poco funky.
Posted on 24 December, 2018 by oriol@piqture.cat
100% Brettanomyces fermentation for 4 months in a stainless steel tank. The nuances of tropical fruit that Brett gives in 1st fermentation stand out, accompanied by an aroma and a pleasant bitterness produced by dry hopping. Little funky.
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