Beer from Tokaj barrels

István Balassa and László Szilágyi, two Tokaj winemakers who have been spending their free time not just sitting by wine but also next to beer for years. This year, Antal Németh, the brewer of Monyó Sörfőzde, who in his diverse quest in barrel ageing experiments got as far as looking for aszú barrels for his Egypt-inspired Anubis brew. That’s how the brewer and the winemakers found each other and created “the first Hungarian interdisciplinary barrel ageing cooperation”. The Anubis is already special by itself: for the 9% alcohol, added malt and honey, grape leaves, wild tobacco blossom honey and saffron. The finished beers are then aged for five months in the barrels of the Gizella and Balassa wineries, that is in the barrels used for Laci’s szamorodni and István’s late-harvest wines in the Kőbánya Főzdepark. Beside the Balassa and the Gizella beer, a blend called Twins has also been born.