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Imperial Stout with Coconut & Vanilla
February and April 2020 using traditional turbid mash methods
One quarter of the blend consists of lambikken brewed with our own sourced heirloom cereals from different spots in Brabant
but with the latter at 33% instead of the usual 25%
The recipe of this JAMAICA EDITION is based on a malt blend of twelve different specialty malts
3h12 3 Fonteinen Imperial Stout with Coconut &Blend of 3 barrels of mixed fermentation ales. Not very sour, more on the wood, esters from a kveik first fermentation and brettanomyces funk. Collaboration with Goutte d'Or brewery in Paris
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