Jenlain

Description:

From the brewery's website:

best beers...imported by hand.

What exactly does that mean, and how do we do it?

The best beers are brewed with a sense of place, a distinctive house character, and an appreciation for tradition, value, and/or the natural art of beer-making. Most often, this is expressed in breweries producing less than 5,000hl per year, though some brilliant exceptions exist, especially in Germany.

Beer should have depth, texture, and nuance – it should sometimes even be a little rough around the edges. There are a few (very few) exceptions to every rule, but generally speaking, that means the following about a brewery’s beers:

• Brewed in small batches using traditional methods
• Unsweetened
• Unpasteurized
• Unfiltered / Bottle-conditioned
• Little to no use of spices or adjuncts
• Slow-fermented
• Distinctive house yeast or yeasts
• Dry as opposed to sweet

There’s no miracle to importing good beer – just hard work and a lot of travel. We specifically seek out unmanipulated beer, generally looking to small breweries with craftsmen taking seriously their passion for a natural, traditionally-made product.

Shelton Brothers is the only beer importer with these specific criteria for hand-selecting what we offer to our customers. We’ve turned down offers from large European breweries, and we’ll do it again. We’re only interested in bringing you the very best.

website:   http://www.sheltonbrothers.com/

BLOG

http://www.sheltonbrothers.com/blog/

DISTRIBUTION

To view local distributors and retailers, select a state from the list and click the go button or simply click a state from the map.

http://www.sheltonbrothers.com/distribution/

Search for information on our beers  below, or  view our entire portfolio.

http://www.sheltonbrothers.com/beers/

 about the picture posted w/resource:

Our waiter is a monk? No -- it's Père Antoine, then of the Achel monastery and now of Rochefort, sharing a beer with Brother Daniel at the Achel tasting room. Achel is the smallest of the seven Trappist breweries, one of only two where monks are actually brewing