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Munich malt adds toasty, rich flavors and amber color to an herbal, mildly spicy brown ale brewed in the classic, monastic style.
Named after the French word for “brown,” this Abbey-style ale features a deep reddish brown color that reflects its rich and toasty malt flavor, accentuated by a subtly balanced hop presence and herbal spice notes that are characteristic of the Belgian yeast strain used for fermentation.
6.3% ABV 15 IBUS 14.5 SRM
OVERALL: Rich, toasty, malty
PAIRINGS: Grilled steak or lamb, hard cheeses such as Gouda or Comte, root vegetables
PROFILE Complex, rich, and malty with light herbal and spice notes
MALTS: Floor-malted dark, floor-malted wheat, floor-malted pilsner, and Munich malts
HOPS: Czech Saaz
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