Description

Using Donzoko’s house lactic culture for mash PH adjustment, we brewed with a grist of Bamberg pilsner malt backed up with Vienna for depth of malt character. We added Motueka in the whirlpool, which brings delightful lime zest notes to underlay the higher hopping levels to come. After fermentation we dry hopped twice at different temperature stages with more Motueka and introduced notes of peach and apricot from Rakau, with the signature gooseberry and Sauvignon grape character of Nelson Sauvin rising over the top.