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Grottenbier 33cl


Available: In stock

€2.59


Grottenbier, which literally means "cave beer" is a very special beer. It spends about two months of its aging process in limestone caves, where it is turned weekly as if it were Champagne. The caves are in the Belgian province of Limburg but near the Dutch city of Maastricht. They have a natural, constant, temperature of 12°C (53-54°F) and 95 per cent humidity. This "natural" maturation creates flavors more subtle than can be replicated in drier, refrigerated, cellars at a brewery.

It is a dark, brown beer with a full head. It is dry on the tongue and develops a nice body with a malty and fruity character. It has a nice balance between sharp and soft aromas and it has a herby flavor thanks a 'secret ingredient'. Grottenbier has an alcohol content of 6.5%. 

Serving temperature: 6-8°C

EBU: 40.0

Additional information:

The recipe for this Grottenbier came originally from Pierre Celis, known from Hoegaarden and Celis White. Since 2001, this beer is brewed by Brewery St. Bernardus in Watou, who are best known for their flagship beer St. Bernardus Abt 12. But besides this very famous beer, they also brew several other beers under the name St. Bernardus as well as Watou Tripel, a traditional Belgian triple ale.

 





All items are delivered via Post NL. Postnl delivers worldwide in cooperation with partners such as usps, dpd,...
All beers are shipped in professional, DHL-approved, triple-walled cardboard boxes, where all bottles are separated from each other to prevent them from hitting against each other during transport
First of all, you should bear in mind that during transport the bottles might have been thrown around quite a bit and that it’s not a good idea to drink them immediately. We advise you to let the bottles rest in an upright position in a dark and cool place for at least 48 hours. This will allow the yeast to sink to the bottom of the bottle again, and it will also prevent an outburst of foam when you open them. Beers are best kept in an upright position (to make sure the yeast residue remains at the bottom) and in a dark and cool place.in a cool place. (The ideal temperature is 10-12°C (50-55°F) and it is also important the temperature remains as stable as possible.) It is best to drink all beers before the expiry date mentioned on the bottle.  Some brewers, however, mention the bottling date rather than the expiry date on their bottles.
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