Description
This Stout spent a full year resting at a depth of 20 meters in the Adriatic Sea, off the coast of the Croatian town of Poreč in Istria. The idea comes from Ulika, which has been experimenting for some time with aging Malvasija wines under water. Inspired by this Croatian tradition, café owner Jef Koolen and brewer Koen Christiaens decided to bring the concept to the Pajottenland. In 2024, they submerged several bottles to the sea floor. During their stay under water, the bottles literally became part of marine life: shellfish and seaweed attached themselves, giving each bottle a unique appearance. A classic label was impossible, so Sako opted for a simple neck tag instead.
For brewing this stout, Koen and Willem took a different approach than is usual in England. They allowed the wild yeasts from the Pajottenland to do their work. The result is typically tart and less sweet. On the palate, this beer feels lighter than traditional stout. Very rich and complex in flavor.
