quantum satis nelson sauvin dry hopped cyser Insight Cellars chocolatey imperial stout aged in

chocolatey imperial stout aged in bourbon barrels with vanilla beans

which is is made from the fermentation of 240 g of Mirabelle plums by liter of lambic

Big sweet and tart Polish mead

skin-macerated grape juice

Imperial Stout Brewed w/ Maple Syrup & Coffee

quantum satis nelson sauvin dry hopped cyser Insight Cellars chocolatey imperial stout aged inFor making this cyser trjniak we used Szara Reneta apple juice together with a mix of acacia and goldenrod honey. Combine it with yeast that reduce the amount of malic acid and you get a perfect, smooth and delicate base for dry hopping. Shortly before bottling we dry hopped this mead with a reasonable amount of Nelson Sauvin.