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aged 48 months in a Basil Hayden Bourbon barrel and 48 months in a Jamaican Rum barrel
100 percent cognac Limousin barriques were used for this batch
Black wash
BATCH 14 (blended on June 24
The final fruit intensity is 356 grams of cherries per liter of Oude Kriek
westmalle 2015 dubbel 75 cl Bourbon County aged 48 months in aFirst brewed in 1934, the recipe has not changed since 1956. It is made with pale candy sugar and has a very pale colour produced from a mash of light pilsner malt. Styrian Goldings Hops are used along with some German varieties and the classic Saaz Pilsner Hop. After a long secondary fermentation, Tripel Westmalle is bottled with a dose of sugar and yeast. This beer holds up well in the bottle over time and seems to mellow with age. Product details:
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