We wanted to brew a very dark winter Proeftuin beer to create the perfect moment for an cold winter evening. If you use dark malt for brewing, the taste often goes towards coffee or bitter chocolate. However, we now wanted to look for the warming effect of caramel and a full bodied mouthfeel. We used debittered malts as dark malt to avoid going too much in the direction of a bitter coffee taste. In addition, we have used mainly caramel malts in our recipe and also a little wheat malt for mouthfeel and a fresh undertone. We've deliberately kept the bitterness of this beer very low in order to focus on the delicious sweet influences of our malt and the aromatic touch of our beautiful top fermenting yeast.