Belgian Brown Ale / ABV - 6.4% / IBU - 25 / SRM - 18
We want to know how those Belgian monks really do it, but the brew house doors at the monasteries seem to always be locked a little too tightly. What are they doing back there? Is there one super monk that does all the brewing while the other monks text their monastery bros? Do they turn water into wine, then turn wine into beer? Are they doing something...um, weird...? Who knows? They're probably just really good at brewing. Anyways, we took a lightly sweetened version of a brown ale and fermented it with Belgian yeast. A touch of toast and a light bitterness leaves a divine result.
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