Brasserie Brunehaut will launch a limited-edition Barleywine-style Belgian ale during the Great American Beer Festival next week –The Cloak of St. Martin. The Cloak is very unique quadrupel.
The Cloak of St. Martin is Brasserie Brunhaut’s first beer made using double fermentation. This was made possible thanks to new vats they installed earlier this year. The first round of fermentation makes a dark quadruple with Brunhaut’s house yeast dating back a few centuries. This round finishes at 9% ABV. For the second round of fermentation, the brewery uses a rare champagne yeast that bumps the beer to a whopping 13%. The Cloak is then cellared for 6 weeks, and then conditioning yeast is added. On October 10 at 4pm (during GABF), Brunehaut CEO Marc-Antoine De Mees will be at Falling Rock Tap House in Denver, Colorado for the first U.S. pours.