The Big Nose is brewed in the Triple style from barley malts Pilsner, Pale Ale and Munich. This tasting beer is produced with a generous amount of Nugget and Willamette hops. In order to intensify the aromatic notes, the beer is cold-infused (dry-hopping) with Alsatian Triskel hops during its maturation. This gilded blonde is characterized by a complex taste structure whose power and balance will delight your senses.
The Big Nose has its place in gastronomy. It fits well with a beautiful veal rib, it also disgorges the juices of cooking to prepare a tasty sauce. Its freshness and mastered bitterness subtly accompany the flavors of meatballs with foie gras prepared by Serge Tholomé, chef at Itinérances Gourmandes restaurant in Andenne.