20%, Alc. 7%, IBU 17 Having read the las page of Ray Bradburry’s book, we took canvas sacks and headed to the fields early in the morning. The sun has just shown itself above the horizon, but we had to hurry up, some of the golden dandelions had already started to become white blowballs. By our modest computation about 20 kg of dandelion marmalade is required to brew one ton of beer. Can you imagine how many dandelions it takes? Three days our brew-masters were picking the flowers without a let-up. We managed to collect seventeen full sacks of dandelions, moving from one field to another in the regions with the best ecology in Russia. And this was just the beginning. We’d have to beep out all the strong words if we’d have to describe how we split off the yellow petals that would cover everything in their pollen. Not a single green part of the plant may get into the dandelion nectar. We were so afraid to spoil it after all the efforts, that we made it a micro-portion after a micro-portion. And we wished desperately that the tender scent of the field flowers that filled our kitchen, would be preserved in our beer. Despite our tender loving attitude to the bitter sorts of beer we decided to make this one different. Hops would’ve killed the aromatics and the taste of dandelions, but not in Triple, a rather strong Belgian ale which suited perfectly. Hops: Mt. Hood. Special ingredients: marmalade of dandaleions, picked by our brew-masters.