Brewed using an old world technique called Parti-Gyle Mashing where two or more beers are produced with one mash. The strongest wort was collected into our small kettle boiled and pitched with Abby yeast to make our upcoming Belgian Tripel. The "second runnings" or lower strength wort was collected into our big kettle and hopped with our favourite German and French hops. Brewed with 100% German Pilsner malt for a bready and crackery malt base with a hit on honey. Subtle oak tannins balance the firm bitterness and slight floral character of the hops.