“Wherever I wander, wherever I rove,
The hills of the Highlands for ever I love.”
We were inspired by Scottish Highlands and peated Scotch whisky. Brewed with peated malt and aged in the sherry barrel it’s more or less fermented whisky - if there is such thing.
It’s best enjoyed like whisky too - in a small glass and savoring every sip.
Experience: The thin layer of foam disappears rapidly, leaving in the glass bright orange beer. Dried apples, dates and hint of caramel sweetness preparing you for the main act - peat smoked malt and sherry barrels.
While in the aroma, exceptionally high alcohol was somewhat hidden, there is no way around it in the flavor. The sip starts with slightly fruity and sweet but turns quickly into warming wave of alcohol. There isn’t too much form the beer vocabulary to describe the experience. Is there peat liquor? Probably smokey whiskey is much better starting point o understand the beast.
In the aftertaste, there is a long tintinnabuli of peat smoke and malt sweetness.
The rich imperial stout brewed with chocolate hops and flavored with Madagascar vanilla was born in collaboration with St. Petersburg brewers. This bottle contains a special version of Ravnodenstvie, which has long matured in smoky Scottish whiskey barrels.
Dark brown coloured beer, thick beige head leaves nice lacing on glass.
First nose is powerful, warm, bready. After few minutes strong, sweet vanilla from bourbon barrels kicks
in. First taste is sweet and bready with hints of vanilla. Oaky, slightly roasty notes in middle taste. Aftertaste
is citrussy, herbal, bitter, hoppy. Warming alcoholy taste in finish, but it’s smooth and complex.
Heaven Hell is relatively light bodied and dangerously easily drinkable brew for style. We recommend
stocking up several bottles, becouse we believe, there is huge cellaring potential. Try some Heaven Hell
in two, three or five years.
Heaven Hell pairs perfectly with nice date cheesekace to finish Your dinner.
Serving Recommedation – Open Your bottle on 6C degrees and pour it to wine glass or Teku beer glass.
On colder temperatures it surprises with sweet vanilla taste and with good drinkability. After some
warming up herbal, hoppy and alcoholy tastes come in.
First nose is rich, lots of cocoa, bitter chocolatey, cream liqueur. Mild vanilla and tobacco notes in background.
First taste is bitter chocolatey, rich, oaky. Sweeter side bourbon, alcoholy, vanilla and caramelly notes in middle taste. Roasty and bitter side dry oaky notes dominating more in aftertaste.
Vana Kalev is rich and powerful strong porter for those who would like to treat themselves with something tasty in cold winter evenings. It suits perfectly as digestive and aswell with nice pork steak.
In the darkest hour before dawn, when it feels like light is gone forever, we are carrying the fire. This tiny spark in our hearts is carrying the light and the warmth for the entire world until the sun will set again.
“The Darkest Hour Before the Dawn” is pitch black barrel aged imperial stout whose dark exterior hides shiny hope from maple syrup and tonka beans.
Experience: It pours pitch black with thick and firm light brown head that leaves solid lacing on the walls of your glass.
Aroma provides volumes of hints for the upcoming party. Vanilla, almonds, marzipan and maple syrup.
The first sip. OK, this is pure opulence. Creamy full body starts shoveling the goodies - sweet maple syrup, aromatic mocha, darkbitter 98% chocolate, sugared almonds, and caramelly toffee.
In the end, some hop bitterness and tannins from the oak barrel will try to establish bridgehead but will be quickly overpowered by sweet spices and maple syrup.
This is not your fathers IPA. This is your grand-grand-grand-fathers IPA. Brewed like it was done at the beginning of the 19th century - with burtonised water and bucketfuls of East Kent Golding hops.
We didn’t ship the beer all around Africa, but we pushed the oak barrels out of brewery doors to the blazing heatwave of 2018 and cool autumn nights of Estonia. We added a dash of bettanomyces claussenii, to stay true to the good old times.
The result is nothing like the fruity-citrusy hop soup you are enjoying today. But times are different. At the beginning of the 19th century, there were not much of the smartphones, Internet or social drinking apps around. Don’t even get me started on electricity.
Experience: Once you have manhandled the muselet and the cork you can fill your glass with dark golden, almost reddish nectar. Thin bright white head disappears quickly.
In the aroma, there is prominent brett. No, no, not your horse blanket or barnhouse brett. It’s good old Brettanomyces claussenii from foggy Albion. Elegant fruits, white currant berriness, freshly ground spices. Here and there vanilla notes from oak barrels are breaking through.
First sip. Time and oak barrels have been hard at work rounding out all the rough edges of this IPA. Fruity bitterness from brett and malty sweetness are ready in the dancefloor for a waltz. First restrained steps quickly develop into bold whirls and end in a spicy passionate embrace.
The endspiel. Yes, this is IPA, slowly but steadily all the kilos of East Kent Golding will stack on your tongue in complex, multilayered bitterness. If you got the patience to wait a few minutes for another sip, you could enjoy all the shades of bitterness, playing like northern lights in the night sky.