Malts: Marris Otter Pale Malt, Munich Malt, Amber Malt, Aromatic Malt
Hop: Whole flowers of the US Mosaic, Citra and Simcoe
Yeast: Top-fermented yeast, fermentation at 18oC, maturation of 6 weeks at low temperatures
Alcohol: 7.0% vol
Bitterness Units: 65 IBU
Serving temperature: 10-12οC