eastside brewing black mamba barrel aged Mede The rich brown sugary pie

The rich brown sugary pie crust malt character of the base beer sings in these barrels -- we're pulling flavors of vanilla

This special batch of Temple of Minerva was first aged in a blend of 1792 and Larceny bourbon barrels for 21 months then transferred into cognac casks to patiently rest for another 12 months

With 200 grams of fresh Moravian Fanal cherries per litre

EN 3 Fonteinen Druif maceration of grape (must) on / the co-fermentation of grape juice or wine with traditional lambic

Maceration took a tad over four months

eastside brewing black mamba barrel aged Mede The rich brown sugary pieWe started from one powerful base of 34 degrees plato fermented vigorously with a tsunami of yeast and then left to rest in bourbon barrels. After over 2 years of waiting we inserted 150 Madagascar vanilla pods into the beer, which in the meantime had become viscous like engine oil and scented with liquorice, red fruit in alcohol and coffee.