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This recipe was given its name as it was formulated and brewed while our head pub brewer was working with a fractured ankle. Fermented with our house Wit yeast, and liberally hopped (and dry-hopped) with American varieties. Its resultant aroma has clove spiciness from the yeast, with notes of lemon and cedarwood. A blend of seven malts and grains gives a full-bodied presence up front with hints of caramel, and the hop flavor rides out the palate. It finishes dry, with a medium hop bitterness.
Alc. by vol. – 5.7%
Bitterness - 32 IBUs
Availability
Limited Release
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Draft