By the fireplace, or at the table, accompanied by braised veal or a stew.
By infusing orange peel and cinnamon, the brewery team introduced gourmet notes to the malty flavour of its winter brew.
In the seventeenth century, at the end of the summer, brewers harvested barley and hops for their future creations. To make room for these newly harvested raw materials, they gathered up the malts and hops from the previous year and brewed a beer called Christmas beer. This winter beer is more aromatic, more hearty and stronger in alcohol.