More information about Gringo
Like all our beers, Gringo has its origins in weekend brewing on the balcony. With Gringo, we have entered unknown territory for us in terms of brewing technology. Because we had never brewed a Saison before. But that's exactly what makes it so appealing: trying something new. And we think that our seasonal first attempt is quite respectable.
What we found particularly exciting about Gringo was the opportunity to combine the spicy notes of Belgian saison yeast with fruity hop notes, rounding out the beer with a full-bodied, drinkable malt base.
To give Gringo body and a creamy note, we used lots of wheat and oat malt and combined it all with several barley malts.
But what is a saison without its yeast and distinctive notes? For Gringo, we opted for a Belgian saison yeast. And what can we say? We think it did a more than excellent job. In particular, the spicy, peppery aromas come through wonderfully and harmonize perfectly with the fruity, sweet notes of the aroma hops used.
In this way, they give Gringo what we consider to be an extremely multi-layered, flavorful complexity.
And its 6.5% is not at all noticeable to Gringo. On the contrary, it is so wonderfully drinkable that every sip makes you want to drink the next one.
Well, that's good Gringo: a fruity, drinkable beer that can't easily be pigeonholed.