Alcohol

6,5%

Plato

17°

NISSOS APOKALYPSI

Monastic, Abbey-Style Double Ale

The dramatic image of the Four Horsemen from the “Apocalypse of John” illustrates the abbey-style Red NISSOS Double Ale beer.

A modern interpretation of a historic, 19th century European beer style. Sweet mash from fine barley and rye malts is fermented in the tank with special Belgian yeast. A second fermentation with granulated sugar follows. This gives birth to an Ale with intense aromas of dark caramel, cooked fruit, with hints of spices.

AFQ CERTIFICATION

The composition of NISSOS APOKALYPSI, contains a high concentration of bioactive elements, polyphenols and other antioxidants that benefit human health and well-being.
20/20

Available Packages

330ml

One Way bottles in cases of 24

APPEARANCE

Transparent and bright appearance. Gorgeous ruby-red colour, amber mahogany. Chamois-coloured foam, compact, firm, thin.

AROMAS

Nose 1 ( upon serving) Very aromatic, with citrus notes, mainly orange.
Nose 2 (after the opening of the aromas) Strong, with a concentration of caramel, liquorice, honey, spices, nutmeg, cloves, development of boiled fruit and dried fruit.
Aromatic intensity: 8/10
Category: Caramel and dried fruit.

TASTE AND BODY

Texture: creamy and smooth, soft. The carbonation is light with a nice roundness.
Taste: malt, sweet caramel, liquorice, spices, cumin, allspice.
Dominant flavours: The whole is round, soft, intense in cooked caramel sensation, with hints of spices.
Aftertaste: Flambéed banana and licorice are intense in the finish.

Ingredients

Nutritional value

	per 100ml
Energy (Kj)	253
Energy (Kcal)	61
Fat	0
Of which saturated	0
Carbohydrates	3,2
Of which sugars	0
Proteins	0,6
Salt	0

Pairs well with

Marinated meat with barbecue sauce, liquorice and spices. Chicken cutlets foie gras, duck breast, pork shank, braised oxtail, milk lamb, ribs, beef pies, fish cooked Vietnamese style, mushroom crepes, caramelized endives, sweet potatoes with maple syrup, ratatouille, mushroom moussaka, white cheese with honey and hazelnuts, gingerbread, flambéed bananas, compotes.

Served

12-14°C