A Belgian Dark Strong Ale for the winter
We were always fans of winter beers, we loved the labels with snow, Santa Claus, mistletoe or fairy creatures, so since we opened our brewery we were restless and we wanted to make a winter beer. And since the winter beers are usually dark and strong in alcohol, we started to think about the recipe in the summer time.
The brewing was in the first days of July and while everyone was sunbathing and enjoying the summer, we were thinking about our winter beer.
It started with a recipe of a Belgian Dark Strong Age: six types of malt, two types of hop, Belgian dark candi syrup and extra, we added during boiling some spices (grains of paradise and coriander) and lots of cocoa husks. And of course we fermented with a fresh yeast blend (Belgian strains). After the fermentation ended, we wanted to do more and we transferred in the secondary tank on cherry wood chips, a couple of kilos of organic cocoa beans from Ivory Coast, more cocoa husks and grains of paradise.