Elegant

The light, sweet maltiness of the beer comes from the spring barley, local to Alsace. Using the skills of the brewer, the malted barley and pure water of les Vosges mountains are brought together in mash tuns to produce a golden coloured wort.

To the wort are added the choicest Hallertau hops, from which the very subtle bitterness of Kasteel Cru is born. The 'Champagne method' takes the form of a 'Prise de Mousse' yeast, in a fermentation which helps to produce a beer that is crisp and clean and gives a natural acidity which perfectly balances the beer's maltiness. The special yeast fermentation gives rise to the streaming bubbles and sharp, white foam which give Kasteel Cru its distinctive appearance in a glass.