Famous Belgian-style Grand Cru is fermented using yeast which originated in a Trappist monastery in Belgium. A darker type of Belgian candy sugar gives it more color and a richer complexity of flavor, consistent with the Belgian style.
Medium-dark brown, with tan head. Sweet, malty aroma with a satisfying balance of hoppiness. Tremendously intriguing, complex flavors play upon the palate shifting from sweet to tangy to hoppy and so on.