Name:
Vinegar free beer of the Jura
Manufacturing method: Depending on the method of Louis Pasteur, slightly adapted with reduction at low temperatures in the final
Breeder:
Livestock in parts of oak of 228 l in the old cellar and then final transformation in vinegar for at least 7 months

Analysis of the product
Dress:
Beautiful caramel dress with amber, a hushed mahogany disk, a colouring matter dark and shiny.
Nose:
Beautiful 1 nose of very good intensity with aromas of dark spices, dried black fruit, cereals, roasting, and empyreumatic.
The aromas of the nose are very good persistence due to the basis of the starting material.
A precise and NET development. After shaking, the 2nd nose is much finer, of great subtlety with an aromatic registry of black pepper, Plum, black beer, roasted wheat, cold coffee, Rashid smoked, chocolate ovo, licorice, and ends up on a hint of iodine.
Mouth:
A dynamic attack. A nice fat settled in the mouth which tablecloth language.
A remarkable tension, which allows the aromatic of unveil and does its job of seduction. Roasting notes lead ball of course with the signing of beer. A final right, generous in taste with plenty of scope.
Accompaniment:
-Flemish carbonnade
-Pork through
-Sections of the seared smoked eels deglazed with beer and black rice vinegar.
-Sashimi of smoked fish marinated with beer vinegar and sauce.
-Pigeon breast crusted used gingerbread with beer vinegar, fresh pasta.
-Chutney of dried figs and prunes with beer vinegar.
-Cheek confit pig deglaciated beer vinegar, beet red with black pepper.