Dangerousse is best served fresh but not too cold. After all, she is hot-blooded, and chilled she would not fully release the richness of her roasted aromas with notes of caramel. Remain vigilant at all times, because despite her apparent lightness and drinkability, a few glasses are enough to make you capsize.
Colour and Transparency
Served in a Dangerousse Chalice.
Character, taste and aromas
Your nose is delighted by an enchanting, warm aroma of roasted malt with a hint of caramel. The subtle spiciness adds an extra dimension, replacing the chilly sea air by a wonderful glowing feeling, and adds to the full, rich body. The aftertaste is smooth, round and malty.