For the base recipe we kept it clean and simple – pale malt, a sprinkle of Magnum hops for bittering and Styrian Golding hops for some traditional continental aroma. But it’s after this that things take a left turn.
We use kveik yeast, a Norwegian farmhouse style noted for it’s fast fermentations. The strain we use offers a beautiful citrus background to the beer. We then spice things up with Sichuan peppercorns. This gives the beer an added dimension of complexity, but we don’t get too carried away! This is a big beer for someone looking for a twist on tradition.