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The combination of high fermentation with a successful balance between caramel and malt aroma produce a unique beer, coupling the heat of wine with the freshness of the beer
| Corps | De 8° à 10° forte | 
| Beer styles | Double | 
| Nez | Arômes fruités banane/fraise et chocolat | 
| Yeux | Robe rubis sombre | 
| Bouche | Arômes maltés et très fruités, arrière-goût de caramel | 
| Service | 7 à 10°C |