Karamu Export

Описание

Recent research (Raf Meert) has discovered that lambic is not a remnant of ancient brewing practices. Rather it was deliberately developed in Brussels around 1780 for export to the colonies on the east coast of North America. This was to meet a sudden demand due to the American War of Independence disrupting the flow of beer from Britain.To make a long-lasting, stable beer that would stand the long journey Brussels brewers used spontaneous fermentation, long aging, lots of hops and lots of alcohol (some were caught adding gin).Karamu Export is my take on these Brussels beers made for export to America in 1780. It is spontaneously fermented, aged in oak for 12mths, heavily hopped and finished in used gin barrels.CheersDaryl