Traditional Belgian Pilsner malt, aromatic, white wheat, and sugar. Mashed low with a two-step mash to produce highly fermentable wort. Hopped with Saaz including late kettle addition to bring out slight spicy noble profile for interplay with yeast phenolics. Fermentation was allowed to free rise and ferment warm to bring out moderate phenolic profile from the traditional Trappist yeast. Finally this was lagered for two weeks before packaging.
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