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Introduction
EL CUATRO is made of barley and caramel malts co-mingling with lactobacillus and brettanomyces. After brewing and conditioning, the beer is transferred into brandy & whiskey barrels to age for over a year during an extended Brettanomyces Lambicus fermentation. Prior to bottling, the beer is blended with a small portion of year-old SAHALIE. The only hops added to this beer arrive from the aged SAHALIE.
How it looks
How it smells
How it tastes
The brandy barrels and wild yeast fermentation give EL CUATRO a plum & cherry fruitiness balanced by the slight toast of the malt body.
Recommended food pairing
Savour with a rich, triple cream cheese.