St. Bernardus TOKYO Wheat Ale – Belgium
12,49zł
Out of stock
St.Bernardus Tokyo Sound familiar? You’re right, because in 2012 we released a one-time brew to celebrate the opening of the first St. John’s café in the capital of Japan. Bernard. Eight years later, you can try our St.Bernardus Tokyo again, albeit with a new recipe!
Young Belgian illustrator Jonas Devacht created the graphic design of the can, which incorporates an impression of Japanese nightlife on the iconic streets of the Kanda district, where the “Brasserie St.Bernardus” is located.
St.Bernardus Tokyo is an unfiltered ale that has been brewed with a lot of wheat, keeping the middle between white beer and saison.
Colour: St.Bernardus Tokyo is an unfiltered, golden beer, topped with an impressive white collar.
Nature, taste, aromas: St.Bernardus Tokyo is famous for its citrus notes, combined with nice floral aromas of chamomile and fruity aromas of banana yeast and red apple. Attentive beer lovers can also sense the notes of cloves and vanilla, as well as the typical esters of our unique St.Bernardus yeast. Refreshing beer with a spicy aroma with a slight hint of bitterness and sourness on the palate! A real treat for more adventurous beer fans.
Culinary: Despite its spicyness, St.Bernardus Tokyo is an easy-to-drink beer that goes well with fish and seafood, such as oriental gambas risotto or grilled salmon with lemon, tarragon and garlic sauce. But a light dessert that is clear to the palate, such as panna cotta with lime or passion fruit, works just as well with “Tokyo” if you are looking for a harmonious combination.
| Container Vol. | Can 330ml |
|---|---|
| Style | Belgian Abbey Beer, Trappist, Wheat |
| Alkohol | 6.0% |
| Original Gravity | 13.2% |
| IBU | 15 |
| Kraj Pochodzenia Piwa | Belgium |
| EAN | 5411911002475 |
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PRODUCENT - St. Bernardus
The brewing process of St.Bernardus beers begins with the addition of water to the brewing kettle and then some malt: barley, which has sprouted before being ground in the mill. We only use two types of malt. Pale malt is an ingredient in all our beers, but if we brew brown beers, dark roasted malt is also added to the brewhouse. This infusion is heated gradually over an hour and a half until it reaches a temperature of 78°. This process is also known as "scuffing". At this stage of the process, the malt is converted into fermentable sugars. Good to know: for our Witbier (white beer) we use light malt and wheat.