Italian Imperial Coffee Spiced Stout Top Fermented Beer. It is the same basis that gave birth to Papëssa too. It goes to barrel (barrique) and stay there for 12 months. During this period Valter adds coffee and spices. The name Marché ’l Re is a card game name very played here in Piedmont in the past. People were used to play it in coffee shops, drinking coffee with fernet (Fernet is a type of amaro, a bitter, aromatic spirit. Fernet is made from a number of herbs and spices). Inspiring to that, Valter uses a blend of Caffè Vergnano (a very famous brand of coffee from Chieri) and spices as rhubarb, saffron, gentian and cinchona
Sour Imperial Stout. Best Before shown on bottle: End 2015.
Funky Stout aged in Whiskey barrels.
Funky Imperial Stout aged for one year in Cognac barrels.
Specially brewed for the Challenge by De Molen for their festval: Borefts 2018. The base beer is a recipe from De Molen with 9 ingredients and one was added: Morpheus Yeast.