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A beer brewed with organic pale malt from the canton of Vaud and a fraction of caramel malt (roasted) which translates into a light amber color with coppery reflections. No need to hide the truth, its brewer was largely inspired by the recipe of the Trappist beer of Notre Dame d’Orval in the Belgian Ardennes (inheritance of his training course, nearly 20 years ago … ). The “old school” hops “Styrian Goldings” and “Hallertau Tradition” are used at different stages of the brewing process and in particular during the Dry Hopping and give to the Feu du Courroux a complex nose with notes of green bananas, pineapples, bitter oranges and pears.
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