A beautifully balanced, dark brown degustation beer where the impressions of caramel and dried fruits flow seamlessly into the mild, velvety finish provided by the whisky barrels.
This light- to medium-bodied deep copper to brown ale is characterized by a slight to strong lactic sourness, and with "reds" sometimes a balanced degree of acetic acid. brettanomyces produced flavors and aromas are not part of character. a fruity-estery character which is often cherry-like is apparent with no hop flavor or aroma. flanders brown ales have low to medium bitterness and a cocoa-like character from roast malt. roasted malt character in aroma and flavor is acceptable at low levels. a very low degree of malt sweetness may be present and in balance with the acidity produced by lactobacillus activity. oak-like or woody characters may be pleasantly integrated into overall palate. chill haze is acceptable at low serving temperatures. some versions may be more highly carbonated and, when bottle conditioned, may appear cloudy (yeast) when served. these final beers are often blended old with new before packaging in order to create the brewer's intended balance of characters.
The number one reason is craft beer tastes better than the "beer water" that is mass produced and mass marketed by the big beer companies. Craft beer tastes better because craft brewers spend their time focusing the quality of their beer rather than focusing on their marketing campaigns and stock prices.
Oh yeah! Craft beers can pack a punch. Most craft beers range from 5-10% ABV, but some can reach 20%, 30%, and even 40% ABV.