3rd Anniversary is a Belgian style quadruple ale. We ferment it using Trappist ale yeast, which produces the spicy, phenolic flavors sometimes mistaken for added spices. The unique characteristics of caramel don’t come from the Pale and Munich malts, but from the introduction of Coconut Palm Sugar used in the brewing process.
Hops Czech Saaz, Magnum
Malt Pale, Munich, Coconut Palm Sugar