1228

Brewed with a base of American 2 row and pale malts along with a mix of malted wheat and oats, finished by a touch of heritage German Vienna. Hopped in the kettle and double dry hopped with HS-1228. Fermented with a newer yeast from England that provides some aspects of hazy yeasts, but with restraned esters and a a slightly drier finish. We did use a similar water profile and hopping techniques to our hazies, though. Expect a medium full mouthfeel with just the right amount of malt sweetness. Hopped at over 6 lbs per bbl, HS-1228 gives you great earthy pine and mango with subtle citrus on the nose. The same follow through the flavor with a pleasant, but not over powering bitter finish of a Westie Show Less