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Fire of Wrath - Amber Ale

Fire of Wrath - Amber Ale


A beer brewed with organic pale Vaudois malt and a fraction of caramel malt (roasted) which results in a light amber color with copper highlights. No need to hide the truth, his brewer was largely inspired by the recipe for Trappist beer from Notre Dame d'Orval in the Belgian Ardennes (a legacy of his internship, almost 20 years ago ...). The '' old school '' Styrian Goldings '' and '' Hallertau Tradition '' hops are used at different stages of brewing and in particular during Dry Hopping and give the

Feu du Courroux a complex nose with notes of green bananas, pineapple, bitter oranges and pears. The yeasts (primary fermentation) of the Feu du Courroux come directly from the Orval abbey. Unique departure from the Trappist recipe: the addition of bitter orange peels just before bottling.

Let the Feu du Courroux age for a few months, it will have a transformed organoleptic profile.

Type of beer: Amber Ale

Color: Amber

Vol: 6.2%


"All the local potential expressed in your glass ''

Romain Chollet, is a wine merchant and agronomist who had the chance to carry out various trainings and internships in brewery, in particular in a Belgian Trappist abbey (Orval). Recently, he has found a magnificent place to brew a dozen beers (Aran, Bourg-en Lavaux, VD) that he offers you to discover. The brewery takes its name from Hordeum vulgare which means barley in Latin. Indeed, he pays special attention to the origin of raw materials. The brewery therefore uses a reconversion Bio Suisse malt barley malt (Explorer variety) grown on Vaud soil (Alexandre Pidoux, Forel-sur-Lucens). Hops are not to be outdone since they most often come from the market gardening hops in Grandcour (Bio Suisse also). But to sublimate our heritage, he manages to ferment it with good yeasts. And what could be better than the ancestral yeasts of the Belgian monks of Orval or Westvleteren, eh !?


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