Tasting Notes
The scent reminded us of a bowl of salmorejo, that cold Spanish tomato soup, with Serrano ham and olive oil-laced croutons, before we had a sip of barley wine packed with bittersweet malt. On the palate we found a Breton galette made with buckwheat batter and filled with creamy leeks, cheese and a fried egg. This time, it came with a blonde ale that had a moderate bitterness and maltiness. Following reduction, we discovered aromas arising from pumpernickel rye bread and butter pudding, as well as peanut butter banana toast. To taste, a tarte flambée, combining a crisp dough base with charred edges and a topping of bacon and melted cheese.