The Saison van de Bruwer is a spelled, dry-hopped and fermented season with the addition of Brettanomyces. It contains 5.3% alcohol. Her dress is blond, opalescent; its very persistent mousse is creamy and fine. Very aromatic and fruity, its nose is reminiscent of pineapple, quince, apricot and green currants. A “funky” touch typical of Brettanomyces completes the picture. In the mouth, these same aromas are intensified, with the addition of cereal notes of spelled, a floral touch and (…)
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