The third instalment of this series and we’ve been experimenting with dry hop temperature. The base of this beer is just pilsner and wheat malt bringing superb clarity and smoothness, fermented with a lively, expressive yeast strain. After fermentation, the temperature of the beer was adjusted to 13°C for the dry hop of NZ Cascade, Rakau and Idaho 7. Aromatically it brings real fruity delicacy which follows through on the palate. You’ll find notes of ripe peach, papaya and guava carried on a perfectly velvety base. It finishes clean with a slight dank, herbal quality which lingers and transforms into fresh mango at the end.