Has anyone used it?
I am a bit intrigued by the description:
Spicy, phenolic, and tart in the nose. Very tart and dry on the palate. Phenols and esters well balanced, with a very dry and complex finish. High acid producer.
Origin: Ingelmunster, Belgium
Flocculation: Medium
Attenuation: 74-79%
Temperature Range: 65-80F, 18-27C
Alcohol Tolerance: 12% ABV
They recommend it for either Belgian Dark Strong Ale, Flanders Brown Ale/Oud Bruin, or Saison, which I think is strange. It seems that some people believe it's from Kasteel, but these beers seem to be described as sweet and thick.
Umoyk
I am a bit intrigued by the description:
Spicy, phenolic, and tart in the nose. Very tart and dry on the palate. Phenols and esters well balanced, with a very dry and complex finish. High acid producer.
Origin: Ingelmunster, Belgium
Flocculation: Medium
Attenuation: 74-79%
Temperature Range: 65-80F, 18-27C
Alcohol Tolerance: 12% ABV
They recommend it for either Belgian Dark Strong Ale, Flanders Brown Ale/Oud Bruin, or Saison, which I think is strange. It seems that some people believe it's from Kasteel, but these beers seem to be described as sweet and thick.
Umoyk