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Malt Liquor is not a style but an idea: pale beer, sweet, strong, rich, suitable to warm the holiday season and the first cold days of the new year. This year I wanted to use the buckwheat for it’s aromatic characteristics; moreover, the finished product has been added with lactic bacteria in order to stabilize the flavor and create a light sourness typical of some Belgian beers. The resulting beer is very original and complex, with malty touch, harmonious, with a wide range of fruity notes, especially citrus fruits and dried fruits, spicy, woody, and finally a fascinating hop. It’s fermented with English yeast and final addition of lactic bacteria. Better tasted not with food, but with good music and nice friends. It warms, cheers and tighten the bonds. Enjoy. Agostino (freely translated by Alex)