Sacred Heart Brewery Tasting Selection. Taste and appreciate the exceptional beers of the Heilig Hart brewery, brewed in a church in Wetteren. Where Beer and Wine meet. Pure Natural Taste.

1 x 33 cl In the name of the Holy Son CUSTODIA
1 x 33cl In the name of the Holy Son SOLI DEO
1 X 75 cl In the name of the Son REGINA COELI
1 x 75 cl In the name of the Holy Spirit AGAPE
1 x 75 cl In the name of the Holy Spirit EPICLESE

Sacred Heart Tasting Selection

€60.00

Quantity

Sacred Heart Custodia | Full. 33cl | ABV: 5.5%
In the name of the Son CUSTODIA of the Heilig Hart brewery. Red-brown beer kettlesoured with Greek yogurt fermented by the house-sourdough culture of the Heilig Hart brewery. Assembly of 2 brews (1/2 aged 16 months in wine barrels and 1/2 3 months on amphorae)
Sacred Heart Soli Deo | Full. 33cl | ABV: 5.5%
In the name of the Son SOLI DEO of the Heilig Hart brewery. This exceptional Dark Grape Beer is brewed on the basis of 6 malts with an assembly of 3 amphorae: grapes Zibibbo from Sicily in one amphora as grapes, in another amphora as a bunch of grapes and in the third amphora as freshly squeezed grape juice. Fermented and aged on amphorae for 4 - 5 months.
Sacred Heart Regina Celic | Full. 75cl | ABV: 6.7%
In the name of the Son REGINA COELI from the Heilig Hart brewery. Grape Beer - Grape Beer. In collaboration with vineyard The Thrush Nest. A kettlesour fermented and macerated with the 'marc de raisin' from cuvée Mag Da (Rondo, Solaris, Bronner, Muscat Bleu) from The Thrush's Nest on amphora during 1 month. Afterwards additional bearing of 6 months on amphora. Silent beer, nature decides on further fermentation in the bottle. Bottled straight from amphora.
Sacred Heart Epicles | Full. 75cl | ABV: 6.5 %
In the name of the Holy Ghost EPICLESE from the Heilig Hart brewery. Wine Beer - Barrel Aged - Amphora. Wine - Beer hybrid spontaneously fermented with natural grape must: "Gamay from La Derniere Goutte" without added sulphite. 1/2 aging in wooden barrels and 1/2 in amphorae for 13 months. Fermented on amphorae and aged for 14 months in terracotta egg/amphore Fabianus (500L) and wooden barrel Boniface (400L).