I find myself trying to figure out how I am missing the picture for this one when I have the photo for another beer that I evaluated on the same day.  That is quite strange.

Orlando Brewing is really the only show here in town and I don’t find myself down there as often as I should or would like to.  Aside from just wanting to support my local brewery, the other reason I like to go to the tasting room is for the other beers.  I (generally) like the other styles of beer they offer at the brewery much more than the brews that are more widely available in bottles around town.  Of course enjoying beer at the source certainly helps the enjoyment as well.

Now on with the show . . .

Brewery: Orlando Brewing Partners, Inc. (Orlando, FL)

Name: Blonde Ale

Style: American Blonde Ale (Specialty Beer)

ABV: 4.73%

Tasting Notes: Stored in the fridge and served in a pint glass.  Gift from the Carlins.  Organic brewery.

Aroma: Grainy, somewhat bread-like aroma with a slight sweetness.

Appearance: Straw to honey in color.  One finger, white, frothy head with decent retention and leaving a slight trail.  Very clear with many small rising bubbles visible.

Flavor: Mild graininess with some slight dryness at the finish.  Not much in the way of hop flavor.

Mouthfeel: Light body with a high level of carbonation that lends some bite/sharpness.  Slightly creamy.

Overall Impressions: Very easy to drink, but rather bland in flavor (maybe I just expected more).  Drinks much like more commercial lagers/pilsners.  Not my favorite of their beers.

Grade: C

Assuming you are in the general area of Orlando look for the brown bottles with green and yellow labels.  Orlando is written on a black banner across the middle and Blonde Ale is in yellow block lettering.

As much as I am a sucker for an interesting label, I am also one for a style that I have not tried previously or one that is relatively new to me.  Since I enjoyed the Maibock from Fort Collins, I had little hesitation in trying their Wheat Wine as the first of the (unofficial) style for me.

To me the body that the wheat provided struggled to hold up against the higher ABV and muted the bigger flavors of what would be a Barleywine, but I will continue sampling others for comparison.  A rough job, I know!

Now on we go . . .

Brewery: Fort Collins Brewery (Fort Collins, CO)

Name: Wheat Wine Ale

Style: American Barleywine (?)

ABV: 9.33% (+/-)

Tasting Notes: Stored in the wine fridge (52 degrees +/-) and served in an oversized wine glass.

Aroma: Light, sweet, slightly fruity aroma with some faint notes of caramel and alcohol in back.  Interestingly, the aroma really fills the nose despite being relatively light overall.

Appearance: Full amber to copper color.  Short, solid, frothy, cream color head with good retention that leaves a solid trail.  Pretty clear (though dark) with some rising bubbles visible.

Flavor: Light sweetness initially with some bitterness and a low level of (hop) spiciness after that.  Relatively mild flavors overall with a sharp, somewhat minerally dryness at the finish.  The alcohol also comes through at the finish and dominates the previous flavors left on the palate.

Mouthfeel: Medium to full body with a moderate amount of carbonation that is very volatile when agitated.  Smooth and creamy with some warmth from the middle through to the finish.

Overall Impressions: The first wheat wine for me and there was certainly a noticeable difference in mouthfeel versus a Barleywine.  The warmth (and bitterness) becomes too dominant with the lack of a big, malty profile.  Not really that well balanced and one that does not get better as the glass empties.  The Wife gave it a one sip and done C.

Grade: C+

4563166390 1580cb4272 Fort Collins Brewery   Wheat Wine Ale

Fort Collins Brewery - Wheat Wine Ale

4562537579 a0b297dee8 Fort Collins Brewery   Wheat Wine Ale

A closer look.

4563166336 0329ff659e Fort Collins Brewery   Wheat Wine Ale

In case you choose your beers from above.

There are thoughts in my head to interrupt the “I lost the photos” beer review series now and then just to mix things up a bit.  I am thinking of doing some reviews out of order as a way to throw in some old ones with those that are a bit more current (and that have photos).  This idea comes up as I post this review for a 12th anniversary brew when I have recently evaluated the 13th anniversary beer from the same brewery.  After realizing that I feel that I should make some effort to stay a bit more current.  I will see what happens in the coming weeks and months.

Now then . . .

Brewery: Shmaltz Brewing Co. (Saratoga Springs, NY – based in San Francisco, CA)

Name: Jewbelation Twelve (12th Anniversary Ale)

Style: American Brown Ale

ABV: 12.0%

Tasting Notes: Stored in the wine fridge (52 degrees +/-) and served in a pint glass.  Brewed with 12 malts and 12 hops.

Aroma: Sweet, rich maltiness with some dark fruit notes (fig-like?).  A slight hop nose in background with some very, very slight alcohol.

Appearance: Deep, dark brown color.  Slight, deep brown (suede-like) head with decent retention (slow dissipation) and legs.  Opaque, though some visibility through edges.

Flavor: Big malty, slightly toasty flavor with some hop bitterness toward finish.  Some warmth from middle on and strong flavor(s) at finish that fades quickly with some lingering.  Good balance overall with the malt up front with hoppiness following.

Mouthfeel: Medium to full body with a moderate amount of carbonation.  Smooth and creamy on palate with some very slight astringency near finish.

Overall Impressions: Tons of flavor that seems to be a bit different with every sip.  Very enjoyable and warming as the alcohol is well balanced into the overall flavor.  Very high alcohol for style ( typically 4.3-6.2%).

Grade: A

Everyone drifts off in thought of other things on occasion.  I probably do it more than the average person or at least more than I should.  Today, I have decided to share some of the daydreaming I did the over the last few days since it was all about beer and brewing.

I figured that I could not really hurt myself with a rake, so I was able to let my mind process other things while cleaning up the yard for spring.  My mind would have been in another place as I raked leaves anyway, but the fact that I had brewing supplies on the way certainly gave me something to focus on.  Welcome to the obsessive part of my brain.

4251936343 7e59f944f6 Thoughts of Brewing

I can already smell the grains

It has been a few months since I have last brewed anything at home, so I have been anxious to get back into it.  Now that my reserves have been depleted and I have more than enough empty bottles, I am ready to jump back in.  After putting (too) much thought into it I decided that the next three batches will be:

  • Black Ale – Inspired by the imperial version I had at the FBG Beerfest
  • Hefeweizen – In response to requests by multiple parties and as a good base for fruit experimentation.
  • Saison – My first Belgian and to have ready by summer.  I missed brewing in time for a spring seasonal and would like to get on track for future seasons.

Since I have only two primary and two secondary fermenters, this presents a planning challenge for me.  I have learned lessons from having all the equipment tied up in the past and would like to make it easy on myself this time.  That and I need to plan out what to sanitize now, what I can wait on, etc.

4303195447 da572d10e1 Thoughts of Brewing

The empty bottles are waiting

Starting off I have to decide which one I brew first.  My initial thought was the Black Ale, but that presents a few problems.  I have plans to add some bourbon and vanilla to the secondary fermenter for that one and let it sit there a bit longer than normal (for me) before bottling.  So that would tie up a piece of equipment for more time meaning that I would have to wait to brew at least one of the others for a while.  Also it will be a pretty strong flavor and I don’t know that I want a Hefeweizen going into the fermenter after it.  Of course it would be cleaned and sanitized, but I am slightly neurotic like that.

OK, so what about one of the other two going first?  I have (at he very least) tentative plans to incorporate a new type of fruit (for me) into at least one of those batches, if not both.  That could very well mean that I split the batches after primary fermentation to get some fruit beer and some of the original, unaltered style.  So either way that would tie up both secondary fermenters for some time making the order of things more difficult to coordinate efficiently.

4213237659 47b99e1aaa Thoughts of Brewing

Splitting batches will be after primary this time.

With all of that under consideration, if the fruit component that I intend to use does not arrive or is not made available right away maybe the Black Ale wins by default?  Or maybe I just brew the Saison and forget about any fruit going into that one?  I suppose I could even go ahead with the Hefeweizen without the fruit.

4285320996 cb8bf88982 Thoughts of Brewing

Might need a replacement bottling wand to be safe.

I know I shouldn’t put this much thought into it, but I do.  Or at least when I have hours of yard work to do and plenty of time to daydream of more enjoyable activities!

As promised on Tuesday for my unofficial “Lagunitas Brewing Company Week” I have another review that I have waited too long to share.  Reading back over this evaluation reminded me that I have not made the effort to drink it again as I suggested to myself at the time.  I guess not revisiting old favorites is one of the bad things about having so much good quality craft beer out there to choose from (even with so much yet that I can’t get here in Central Florida).  I cannot think of another downside to having that kind of selection, but perhaps I will put some further thought into it.

I kind of like these unofficial brewery dedicated weeks, so maybe I will throw a few in again along the way.  With that said, I bring you another Lagunitas brew to keep an eye out for . . .

Brewery: Lagunitas Brewing Co. (Petaluma, CA)

Name: Sirius (Special Release High Gravity Cream Ale)

Style: Cream Ale

ABV: 7.6%

Tasting Notes: Stored in the fridge and served in a pint glass.  9.99 per 6-pack

Aroma: Light hop aroma with a medium malty, sweet background.

Appearance: Pale gold to amber in color.  Three finger, light cream color head that dissipates rather quickly with some trail.  Crystal clear with rising bubbles visible.

Flavor: Medium hop bitterness with low malt character that is slightly sweet toward the end.  Slightly dry finish with some sweetness, though not lingering.  Well balanced overall.

Mouthfeel: Crisp and refreshing with medium to high carbonation.  Very smooth with slight warmth.

Overall Impressions: Really enjoyable, very easy drinking light(er) bodied beer with the perfect amount of hop character(s).  As expected, higher ABV than typical for style (4.2-5.6%).  I would like to compare it directly with other cream ales.  Definitely will be drinking again.

Grade: A-

3775695404 5fb3bfbe06 Lagunitas Brewing Co.   Sirius

Lagunitas Brewing Co. - Sirius

On a bit of a side note (Is it still a side note if I start off with it?), I have decided to go a bit heavy on the beer reviews in the coming weeks.  Since there are so many in the back log I am going to push a few extra out there, so you will likely see more than the two a week for a short while (or longer if it works out).

With that out of the way, I can move on to another really good beer with an excellent name.  So good in fact that I think it warrants another beer review from the brewery later this week for sort of an unofficial “Lagunitas Brewing Company Week.”  I have done months, so why not weeks?  No need to delay any longer, so I bring you . . .

Brewery: Lagunitas Brewing Co. (Petaluma, CA)

Name: The Hairy Eyeball Ale

Style: Strong Ale (Old Ale?)

ABV: 8.7%

Tasting Notes: Stored in the fridge and served in a pint glass.

Aroma: Strong malty sweetness (caramel-like) with some dark fruit notes and no noticeable hops.

Appearance: Deep reddish brown color.  Very short, light brown head that slowly dissipates with some trail.  Clear with rising bubbles visible.

Flavor: Medium to high dark caramel/molasses-like malt flavor with some dark fruit that lends a port-like character.  Some warmth comes through towards end.  A sweet finish with some (carbonic) bite.

Mouthfeel: Medium body with moderate carbonation.  Very smooth with the perfect level of alcohol warmth balanced in.

Overall Impressions: The sweetness and warmth are balanced well.  Incredibly enjoyable and a great beer to sit and relax with.  Would drink again for sure.

Grade: A

3775697110 46fcb29b05 Lagunitas Brewing Co.   The Hairy Eyeball Ale

Lugunitas Brewing Co. - The Hairy Eyeball Ale

Even before starting my written beer evaluations I knew that this one was one of my favorites.  When asked about which beers I enjoyed most, this was the one that I generally responded with.  The strange part is that I couldn’t explain exactly why I like it so much and even after my official review I cannot put my finger on it.  I can only say that you should try it for yourself if you haven’t had a chance to already and if for some reason you don’t like it, send the leftovers to me!

Brewery: Brewery Ommegang (Cooperstown, NY)

Name: Three Philosophers

Style: Belgian Specialty Ale (Quadrupel – 98% Ale & 2% Ale with cherries)

ABV: 9.8%

Tasting Notes: Stored in the fridge and served in my Ommegang glass.

Aroma: Medium malt aroma with a good amount of hops.  Dark fruit nose with low alcohol noticeable.

Appearance: Medium brown color with a slight red hue.  Solid beige/reddish head with excellent retention and a good trail.  Clear with tiny bubbles visible rising in center of glass.

Flavor: Excellent (pretty complex) malty flavor with low hop notes. Slight dark fruit (cherry) flavors and a low to medium alcohol warmth at the finish.

Mouthfeel: Extremely smooth with a good amount of carbonation.  Excellent hold at finish with the slightest sourness.

Overall Impressions: Generally one of my favorites and it only gets better as it warms.  Fantastic for relaxation as it drinks like a wine (in a way).  Would be excellent paired with food.

Grade: A (or better)

Brewery Ommegang - Three Philosophers

Brewery Ommegang - Three Philosophers

This review was done many months ago and I have been avoiding it because it was and is the worst beer that I have evaluated to date.  At the time I even wondered if it was a bad bottle, perhaps past its prime.  More recently a friend informed me that the stuff that ends up in bottles is brewed via contract with a small brewer in South Carolina and shipped back to Florida.  With that I think it is best not to base my opinion of their brews entirely on the bottled, but make a trip to the down the coast to sample the brews at their origin.  I certainly can’t ignore the bottled, but it is only part of the overall picture.

Here is a review of the bottled . . .

Brewery: Dunedin Brewery (Dunedin, Florida)

Name: Red Head Red Ale

Style: American Amber Ale

ABV: 5.2% (?)

Tasting Notes: Stored in the fridge and served in a pint glass.

Aroma: Moderate, slightly citrus (orange) hop nose.  Low aroma overall.

Appearance: Deep copper color.  Three finger (plus), cream color head that slowly dissipates with some trail.  Clear with a few bubbles rising visible.

Flavor: Some citrusy flavor in the middle with a slight bite at the finish.  Metallic flavor noticeable with an almost artificial taste.

Mouthfeel: Light body with medium carbonation and some astringency.

Overall Impressions: Rather flat flavor that I will not be going out of my way to try again anytime soon (see intro above).

Grade: D+

Dunedin Brewery - Red Head Red Ale

Dunedin Brewery - Red Head Red Ale

The attempt to make a video of the bottling process for my pumpkin ale did not turn out as I envisioned, so a written update will have to do this time.  I had very good reactions to the video for racking the pumpkin ale, but my editing skills were not up to the task of turning the long bottling footage into something of reasonable length.  No worries though as I will figure out what to do for next time.  Refining my video making skills will run right along with refining my brewing skills, which I am more than OK with.

So my pumpkin ale has been in bottles for about a week and a half now.  If you are curious about the bottling process check out what I did with the honey porter a few months ago.  The procedure was exactly the same except I was using all recycled bottles this time rather than brand new.  I ended up with fifty 12-ounce bottles even after spilling at least one bottle worth on the floor.

A few days ago marked one week, so I opened a bottle for sampling to see how things were coming along.  It has carbonated very well and the flavor is pretty damn good, if I do say so myself.  I wished the aroma was a little more prominent, but it seems like it will turn out to be a winner.  The Wife enjoyed it very much and we are looking forward to the official “release” in about a week or so.

If you need proof of it being in bottles, just take a look at what the Chief of Sanitation is resting on.

Dedicated to his work

Dedicated to his work

Stay tuned for the review!

For the second entry regarding my attempt at brewing a pumpkin ale at home I decided to take a break from writing and give you all a break from reading.  I wanted to get some more practice with making video content and this was a perfect opportunity for that.

Now that the mixture is back in the friendly confines of the bathtub bubbling away, I present you with how it got there.

If you read the article that was posted about a month ago, you already have a good idea of how this beer came to be.  If reading doesn’t sound appealing today (I feel like that a lot), there is a video below that explains the process more specifically for this beer.  There are other videos out there if you are interested as well as a lot of information about the Palo Santo tree that was utilized to make the aging vessel for this beer.

This was another beer that I enjoyed quite a lot, but that had much more complexity than I was able to put into words.  Definitely give it a try if you have the opportunity.

Brewery: Dogfish Head Craft Brewery (Milton, Delaware)

Name: Palo Santo Marron

Style: American Brown Ale

ABV: 12.0%

Tasting Notes: Stored in the fridge, allowed to warm a bit and served in a pint glass (per Dogfish site recommendation).  $3.99 for 12oz.

Aroma: Light aroma overall (from what I expected).  Full, malty nose with some roasty/toasted notes.  Sweetness that is caramel or brown sugar-like.

Appearance: Black in color (very, very, very dark brown).  One finger, very thick, light coffee color head with great retention that leaves a trail.  Opaque, even when held to light.

Flavor: Heavy, malty sweetness with no noticeable hops.  Earthy, woodiness near finish that hangs on for a bit.  Can tell that wood vessel aging was involved.  Some dryness at finish.

Mouthfeel: Medium to full body with moderate (to high) carbonation.  Quite creamy and somewhat smooth.  Warmth noticed at the end – back of mouth into the throat.

Overall Impressions: Really a lot going on here (more than I can pick out).  It is similar to other barrel aged beers, but very different as well.  A very good beer for sitting in front of a fireplace at the end of an evening or enjoying after dinner with a cigar.  Would have served it in an oversized wine glass and likely will for the next time.  High alcohol for style (4.3%-6.2%), if it actually belongs in this style.

Grade: A- (solid)

Pay attention to the video to see this on paper

Pay attention to the video to see this on paper

Big sample, Little sample

Big sample, Little sample

It felt quite good to brew another batch of beer at home and this time a little baking entered the equation.  So far I have mixed feelings on how things are going with this brew, but I am learning to just relax and not worry about my home brews as much.  This is supposed to be fun for me, so there is really no reason to stress out.  There is no failure, only lessons learned.

Speaking of lessons, if you missed any of the process or review for “Practice Makes Porter,” be sure to check out the “Brewing” page above.

Prior to putting any water to boil or getting out the grain bag, there was pumpkin to bake.  The recipe I used had real pumpkin as optional and I decided to take that option.  I cut what turned out to be 3 pounds 9.5 ounces of pumpkin into cubes and baked it at 400 degrees for a half hour.

Pumpkin cubes before

Pumpkin cubes before

After putting the heat to them

After putting the heat to them

After bringing 2.5 gallons of water to boil, I loaded the grain bag with 1.25 pounds of 2-Row Malt, 1.25 pounds of Vienna Malt, .5 pound of Caramunich, .5 pound of Crystal 60L, and the baked pumpkin.  All of that steeped in the water for 45 minutes while maintaining the temperature at about 155 degrees.  The grain bag was then lifted out and 2 quarts of 170 degree water was poured over it to make sure to get as much of the grainy, pumpkiny goodness out as possible.

Into the grain bag

Into the grain bag

One final rinse

One final rinse

Next I added the malt extracts.  Pulling the pot off the burner for a moment, I added 4 pounds of Extra Pale Extract and 1 pound of Munich Extract and stirred the mixture until it was all dissolved.  Then it was back to the burner to bring the mix to a boil.

Into the pool with you!

Into the pool with you!

Once at a controlled, rolling boil the bittering hops (.5 ounce of Kent Golding) were added.  After 45 minutes another .5 ounce of Kent Golding was added as the flavoring hops.  After another ten minutes the spice pack consisting of cinnamon, mace, nutmeg, and sweet orange peel was added for aroma.  All of that was boiled for five more minutes before removing everything from the heat.

You will get your turn

You will get your turn

Last but not least

Last but not least

From there the mixture was cooled to 80 degrees and then went into the (sanitized) fermenter where water was added to bring the volume up to 5.25 gallons.  A sample was poured off, then the lid was put on the bucket and the airlock was put in place.

Chilling out

Chilling out

The initial hydrometer reading (at 77 degrees) was 1.045, which was slightly lower than what I expected from the recipe description.  Today, five days later, the reading was 1.015 giving me an alcohol content just shy of 4 percent.  Since the initial reading was low I expect a slightly low alcohol content, but perhaps secondary fermentation will bring the final gravity reading down a bit more.

As I wait a few more days to transfer the mix into a secondary fermenter, I realize that I learned a few things from this batch.

  • It is time for me to graduate to a bigger pot.  Sure I could continue to brew as is, but the process would be made easier.
  • With the bigger pot it would be time to utilize a gas (propane) burner.  The temperature control is OK now, but it could be better.
  • The cooling process was extra difficult this time.  It is time for me to build a wort chiller or at least develop a better method. Take a look at what I resorted to for the final few degrees!
My last option

My last option

Brewing more often will teach me even more, so I intend to get a few additional fermenters to give me the ability to brew more than one batch at a time.  I really want to refine my process a bit and more practice certainly cannot hurt.  Stay tuned!

If you missed out on the reasoning behind all of the Dogfish reviews to come and what “The Orbbies” are (see logo at right), check out yesterday’s post!

As I recently mentioned to The Brother-in-law, this was the first Dogfish beer that I remember having some years ago after just moving to Florida.  My memory is of this beer really opening my eyes to a whole new world of craft brews.  At the time, I was somewhat blown away by the flavor, but as I tried more and more Dogfish beers I found out that it was pretty tame by comparison.  My overall grade for the beer back then would have likely been slightly higher than today, but I still regard it as a very good beer that you should get if you are looking to try something new.

Brewery: Dogfish Head Craft Brewery (Milton, Delaware)

Name: Raison D’Etre

Style: Belgian Dark Strong Ale

ABV: 8.0%

Tasting Notes: Stored in the fridge and served in a goblet.  $1.99 for 12oz.

Aroma: Malty, sweet aroma that is brown sugar or molasses-like.  Strong dark fruit notes (raisins in this case)

Appearance: Deep copper to brown color.  One finger, light tan head that quickly dissipates with some trail.  Very clear with some visible rising bubbles.

Flavor: Malty with a slight sweetness underneath.  No noticeable hops, tipping the overall balance to the malt side.  Somewhat dry at finish.

Mouthfeel: Medium body with pretty high carbonation having a slight bite.  Some noticeable warmth.  Slightly smooth on the palate.

Overall Impressions: Flavor is similar to aroma, though not as full.  Better as it warms closer to room temperature.  Nice slow-drinking beer.

Grade: B+(ish)

The cap (sorry about the shadow)

The cap (sorry about the shadow)

Dogfish Head - Raison DEtre

Dogfish Head - Raison D'Etre

This is just another example of the many craft breweries in California.  I think there might be a need for a (very long) road trip to stop by a few.  This one was started as a brewpub, opened by two women in the years leading up to and including 1990.  In that (relatively) short time they have made it well into the list of the Top 50 Craft Brewing Companies.

Yet again this is a brewery that suckered me in with some cool, eye-catching labels!

Brewery: Lost Coast Brewery (Eureka, California)

Name: Downtown Brown

Style: American Brown Ale

ABV: 5.0%

Tasting Notes: Stored in the fridge and served in a mug/stein.

Aroma: Very lightly roasted malt with low hop aroma in back.  Slightly nutty, maybe maple nose.

Appearance: Medium to dark brown color.  Slight, light tan head that slowly dissipates (at first).  Clear with a few rising bubbles visible.

Flavor: Medium malty flavor.  Moderate to light hops and slightly dry at the end.  A little finish flavor that matches the nose (low aroma intensity/body).

Mouthfeel: Medium to low body with light carbonation.  Some dryness on palate.

Overall Impressions: Easy drinking dark(er) beer.  The appearance left me expecting more body and flavor.

Grade: C to C+

Lost Coast Brewery - Downtown Brown

Lost Coast Brewery - Downtown Brown

It seems that I try fewer Belgian style beers lately as I concentrate (at least somewhat) on American breweries, but this one made it on the roster in the early stages of reviews.  Even though I would prefer beers from Ommegang or Allagash to Leffe Blond, it is a decent Belgian Ale.  I suppose it is somewhat comparable to a Blue Moon (I said somewhat).  What I do know is that it tastes much better when enjoyed on the Champs-Elysees in Paris that out of the bottle at home in Florida.

When in France . . .

When in France . . .

Brewery: Abbaye de Leffe S.A. (Belgium)

Name: Leffe Blond

Style: Belgian Blond Ale

ABV: 6.6%

Tasting Notes: Stored in the fridge and served in my Ommegang (tulip-like) glass.

Aroma: Light, spicy hop aroma with a subtle yeast nose.  Somewhat like the aroma of a pilsner or other lighter styles of beer.

Appearance: Deep gold color.  Three finger (plus), off-white head with excellent retention leaving some trail.  Crystal clear with many visible bubbles rising.

Flavor: Smooth with some sweetness and light, spicy notes.  Medium hop flavor with some alcohol toward the finish.  Well balanced overall.

Mouthfeel: Medium carbonation with some warmth in the background.  Medium to light body and somewhat creamy.

Overall Impressions: Subtle (in flavor) Belgian ale.  Very easy drinking and is a good Belgian style beer if the intent is to drink more than a few.  Not my favorite Belgian, but OK.

Grade: B (towards a B+)

Abbaye de Leffe S.A. - Leffe Blond

Abbaye de Leffe S.A. - Leffe Blond

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