Daas Ambré

Brasserie Daas (Beer)

$3.77 (Approximate price)

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The ambrée beer Daas Ambré is brewed by Brasserie Daas native of Belgium made with wild fermentation and has an alcoholic strength of 6.5%. According to Drinks&Co users, this beer earns 4 out of 5 points.
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The range of Daas beers are handcrafted premium beers made with organic and traditional Belgian methods for over 900 years. Daas Ambré , Blond and Witte are the first and only Belgian beers certified by Soil Association UK (organization that certifies sustainable healthy food and environment). They are made exclusively in Tournai, Belgium and marketing did not begin until 2009. Its exceptional quality is due to the careful selection of ingredients, all organic, and the result is a full bodied beer, refreshing and suitable for the most demanding palates.

Technical sheet · Daas Ambré

Category:Beer
Producer: Brasserie Daas
Volume: 33cl
Bio:
Alcohol Vol.: 6.5%
Fermentation: Wild Fermentation
Type Of Beer: Ambrée Beer
Country: Belgium

Description · Brasserie Daas

Daas Ambré

TASTING NOTES:

  • Appearance: characteristic amber with a compact foam
  • Aroma: toasted malt and ripe fruits with notes of caramel, butter and floral hop
  • Flavor: well balanced with tastes of hop, vanilla and red fruits, with a round and long finish

BREWERY: Brasserie 1096 Originale

COUNTRY: Belgium

FERMENTATION TYPE: Wild fermentation

BEER TYPE: Amber Ale

ABV: 6.5% vol.

Brasserie Daas

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Reviews

Highlighted review about Daas Ambré

Posted on at 04.53

4/5

Daas Ambré

Daas Ambré is a complex Belgium beer Amber Ale type. It contains solid aroma, soft caramel and malt flavour and a slightly bitter end. The second fermentation takes place in the bottle, where through a natural process it will get matured and carbonated.
Daas Ambré is a certified beer without...
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More reviews about Daas Ambré

Posted on at 04.44

4/5

Ambré Daas is a complex beer Belgian Amber Ale type of organic origin. Contains some strong aromas, soft caramel and malt flavor and a slightly bitter finish. The second fermentation takes place in...
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4/5

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