Vietraź: Bierhamot, ruža i pipali

Spring is a time for refreshers. And we sure love them. But from time to time a spring comes, when it’s cold as hell, and it’s raining (snowing?) all the time, and you never wanna leave the house. So for times like these we brewed an imperial, stronger version of our beloved witbier Vietraz. Sound simple, right? It is indeed not. To knock you down with the flavour, at the end of the boil we added bergamot puree, rose petals, and strange but beautiful spice – long black pippali pepper from Bali. So, this one is a real complex sipper – rich and velvety from all the wheat, perfumey from all the roses and citrus, and with that spicy touch of long-forgotten peppers from far away islands. It drinks really well for all the ABV, it’s both dry and sweet, and amazing, of course. We put a part of this wonder in calvados barrels to further age and get new layers of taste and aroma, but some of this iteration of Vietraz is available right now.