For the malt, wheat malt and oats are added about 35% of the total, and a little lactose is added to give it a mellow body of the grain.
The hops are dry hopped during the whirlpool, Citra, Amarillo Lupulinator, and Sabro during fermentation.
You can feel the fruity aroma typical of Hazy and the slight coconut taste of Sabro hops.
It has a light taste typical of Session, a mellow grain feeling, and a fruity aroma of yeast × hops.
Style:Session Hazy IPA
AVB:4.5%
IBU:0
Malt:Pilsner,Wheat malt,Flaked Oats
Hop: Polaris,Citra,Amarillo Lupulinator,Sabro
Yeast:K-97