Amalgamation is the union of our six favorite Brettanomyces isolates from our library. Each isolate produces a unique bouquet of bright and fruity flavors and aromas. The resulting beer is dry with complex fruit-forward flavor and aroma of berries and citrus, accompanied by some funk on the palate.
Attenuation: 85-95%
Flocculation: Low
Optimum Ferment Temp: 70-80
Alcohol Tolerance: High 10-15%
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