Vintage Cellars Catalogue - 08/09-16/11/2021 (Page 56)

the brew you talk about that lovely social aspect." beautifully with hard cheese like cloth-aged for something a bit closer to a traditional and roasty flavours people who like desserts such as the bill perfectly as a bookend to a hearty alternative to a sticky wine at the end of stouts work well." anything with coffee flavour." pastry stouts are an unofficial beer mimic the flavour of a dessert you would stout and rogue nitro chocolate stout are good examples → how to enjoy after-dinner beers mature and really are generous." research by professor eric claassen at the gut when consumed in moderation the type of glass you serve these kinds of "digestif” beers in is also an important factor in their appreciation "glassware is a tangible way to influence someone's expectations about what they start to have the full experience." beer can also benefit from a bit of warming and in southern states like south australia → fermentation matters the reason for these remarkable features? variety go through a second fermentation yielding more of a particular type of probiotic yeast that kills off disease-causing bacteria 一番搾り try these balter hazy premio pale ale rewin duvel ipa kirin ichiban angollinal balter ipa duvel kirin ichiban colonial hazy pale ale complemented by pine and citrus broad fuit-driven palate - fantastic! smooth approachable and bursting with tropical fruit aroma and piney resin balanced flavour with a hint of spiciness and roundness in the mouth bitter pale lager with a medium- light body and notes of toast and savoury hops vintagecellars.com.au