Cellarest Beer Project Mangata
What the brewers say
“Fermented in our acacia foeder and then rested for four months in … oak puncheons.”
What our panel thought
“Cherry wood, roast, toast, and light caramel malt notes with a hint of stone fruit and white grape. Backed by earthy wood and herbal tobacco bitterness. Light charred wood in the finish dries it out.”
What our editors thought
“A touch of smoke mingles with mango and papaya in the nose, laid over a rich burnt bread crust. The light body has a hard time keeping up with the intense tropical jam on toast with a smoky back note.”
