As soon as we zyeute la Grivoise, our eyes are drowning in the dark ruby of the liquid. As inevitably as instinctively, we dive our noses into an irresistible perfume of spices, with accents of liqueur of herbs, small fruits and delicacy that makes us succumb. An in-depth study of the olfactory apparatus, confirmed by the first sips, reveals a complex blend of licorice, cardamom and smoked pepper. With this discovery, a mouth that could not wait, we are rewarded with a sweet and caramelized finish. Throughout the experience, a heat of alcohol supports each sip, calling the taster to sink, always a little deeper, in the saucy.
This exceptional beer, fermented with three different types of yeast, was aged for six months in oak barrels, which were previously used in the making of apple brandy. Its nose features notes of vanilla, spices, roasted grains and barnyard. Its palate delivers intertwined flavours of burnt caramel, peach and fresh tobacco, as well as a soft effervescence delivered by fine champagne-like bubbles.
With L'Ours, the Devil's Hole assemblers offer you an evolutionary concept: each coming assembly will be distinct, sometimes leaving more intense notes, be they tart, bitter or fruity. It will, however, be a twenty percent blend of a sour rye beer aged two years in Banyuls oak barrels, and eighty percent in a young season. The nose, with delicate notes of rancio and dried fruit, will first of all lead us to believe that we have to make a sure beer. The palate will immediately offer a young beer, tart and subtly woody, all stretching into a refreshing finish.