Brewed w/ concentrate of apple (80%) and quince juice reduced for 24 hours in a copper pan over wood fire, resulting in a lightly-smoky, fruity syrup.
Pale, caramel, chocolate malts used with
hallertauer magnum as a bittering hop and hallertauer hallertauer as for aroma.
Pours dark in color, with a brown coffee head. With a rich nose of roasted, balsamic, apple pie, pastry, chocolate and caramel. Velvety textured with some sweetness, precise sourness, cooked fruits, and a long finish with a hint of licorice.