Vieille saison fermented in steel with saccharomyces and aged for about 6 to 8 months in tonneaux and barriques with brettanomyces and bacteria (lactobaccillus and pediococcus).
IBU: 10
Barrel aged
Reviews
Tuska
@ Explosive Bar (Pommi)4 years ago
4.0
Vuosimallia 2017 ja kypsytetty noin miljoonassa eri tynnyrissä. Good shit
NelloVarnelli
5 years ago
5.0
God-Emperor's Wraith Form
@ Oluthuone Leskinen6 years ago
4.0
Good wild ale. Don't sense too much saison. Citrusy, fruity and wild. Gets more sour when warmed up.
Joakim P
7 years ago
4.0