Belgian blonde ales are known for their yeast-driven flavor profiles. We use the same kveik yeast we do on a couple other beers and let it ferment warm to bring out the estery flavors from the yeast. We also use a mix of wheat and a little bit of caramel malt to round out the pilsner base. To top it off we add some lemon peel to add just a touch of fragrance and keep the palette dry.

Check out the artwork featured on this can from Jorden Boulet – the beer’s namesake.