Terrapin 14th Anniversary Ale
For Terrapin’s 14th year anniversary, we thought we would celebrate with a Tart Belgian Red Ale.
Known as "The Burgundy of Belgium", these Red Ales often have a sharp tannic flavors that are reminiscent of red wine.
Brewed using special yeast strains and Vienna and other dark malts, Red Ales are aged in oak barrels for months or years. Ranging from light red to burgundy in color, these beers are complex in flavor and aroma. Notes range from dark fruit, a lactic sourness, woody aromas, and a little malt sweetness. Sometimes aged and new Red Ales are blended together.
Best served at cellar temperature, 55-57 degrees, in a beer snifter, stemmed tulip glass, or a large wine glass.
For Terrapin’s 14th year anniversary, we thought we would celebrate with a Tart Belgian Red Ale.
A sultry, voluptuous, scarlet hued ale brewed to seduce with velvety, sweet notes of toffee and caramel paired with a provocative lactic finish all wrapped up in a racy, estery bow.
"Echt Kriekenbier, (real cherry beer)" is as the name suggests a cherry beer that is manufactured with only the real fruit of cherries instead of with flavor enhancers or extracts of cherries. The fruit is sourced from the region around Sint-Truiden in Limburg (Belgium).
RODENBACH Caractère Rouge was developed in 2011 in collaboration with top chef Viki Geunes. This exclusive beer produced by a 6-month fermentation maceration of cherries, raspberries and cranberries on beer itself has undergone a maturation of 2 years in oak casks.
RODENBACH Vintage is the unique result of selection, by our RODENBACH brew masters of the cask after two years of maturation has produced the best beer "the best cask of the year." The label shall always bear the number of the cask and the year reflects the early maturation.
RODENBACH Vintage is the unique result of selection, by our RODENBACH brew masters of the cask after two years of maturation has produced the best beer "the best cask of the year." The label shall always bear the number of the cask and the year reflects the early maturation.
Starting with a solid, but not unusual, red ale, we threw in some acidulated malt to tang it up a bit. We then took the tang way over the edge by adding a lactobacillus starter that began metabolizing the sugars to leave lactic acid and other pleasant, tart compounds.
“Duchesse de Bourgogne” is an ale of mixed fermentation. It is a sweet-fruity ale with a pleasant fresh aftertaste. This ale is brewed with roasted malts and with hops with a low bitterness.
An artisan amber ale brewed in the Flanders tradition. Deep amber with earthy caramel, spice, and sour fruit notes developed through natural barrel aging. Unfiltered, unpasteurized and blended from barrels ranging in age from two to ten months. (Description provided by company)
Cuvée des Jacobins Rouge is a Flemish Sour Ale, red in color with a beguiling balance of malty sweetness and acidic sharpness. It is made from spontaneously fermented and barrel-aged beer of at least 18 months in age.