BFM Abbaye de Saint Bon-Chien 2007

With the nose, the ASBC surprises, because one finds there a range of very astonishing flavours, spices (grooves, wooded), of the brandy odors, ripe fruit and point liquorice and vegetable dry. In mouth, it is necessary to take more time than a beer of conventional tasting: one starts with velvety, raised of light carbonic giving a little nerve, to arrive on a light acidity of the vinous notes and a very low bitterness. The ASBC strikes by its length in mouth and its Port side. It is appropriate well for example for a steaklet of duck or foie gras stove thawed with the vinegar of Modena or for a bitter chocolate.