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Caramel is a fine thing. We like to enjoy this sweet specialty in the form of a lightly salted, creamy sauce over ice cream, cake or panna cotta. As a candy, you can enjoy it for a long time, and at Christmas we like to crunch roasted almonds or other nuts with a delicate caramel coating. You can refine all kinds of desserts with it and caramel is also a hit in chocolate, pralines or confectionery.
However, our favorite character is the beer-like one: Thanks to special caramel malts, some brews taste as if they contained a good portion of toffee. These exquisite creations also include Double Ambrée from Grimbergen, who even topped the malt with a portion of caramel.
The mahogany-colored beer shines amber-gold when the light hits it and is crowned with a slightly tinted head of foam. The caramel pleasure already begins in the nose: A cloud of toffee, dried plums and citrus-fresh hops fills the room and makes you want to drink. The taste test reveals a full-bodied body with a bittersweet character. Delicately melting caramel envelops the tongue and tickles the palate with hints of chocolate, brown sugar, milk coffee and freshly baked yeast plaited bread. There is a fine brandy note in the aftertaste that lingers on the tongue for a long time.
We carry Double Ambrée both in the large gourmet bottle and in the handy small format .
Water, barley malt, glucose syrup, sugar, aromatic caramel, hops
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