One of first beers I brewed when the brewery opened in 2012. Delicate hop character with intriguing, spicy Belgian yeast esters behind citrus notes of fresh orange and lemon zest with a delicate hint of camomile flowers. Soft, refreshing and absolutley smashable!

I love wheatbeers, they offer so much from what is a relatively simple beer.

The first thing you notice is the cloudiness, this comes from a combination of the large proportion of flaked and malted wheat and the special (low floculating I say, what what) yeast that likes to remain suspended in the beer. NOTE The yeast will settle in time so this is one of the few beers I recommend you give the bottle/can and gentle swirl towards the end of pouring into your glass. Unless you drink directly from the can/bottle. Like a savage! In which case, {look of disgust emoji}

During the boil Hallertau Mittlefuh and Savinjski Golding hops are added for a very low bitterness (around 18IBU or 0.4BU:GU ratio, for anyone who gives a s**t) and delicate flavour with crushed coriander seed, freshly peeled orange and lemon zest and chamomile flowers added in the last few minutes.

Fermented a little warmer than my other beers, the special wheatbeer yeast is a bit of a monster and it munches through this beer pretty quickly, three days is not uncommon. 2 to 3 gravity points from finishing fermentation the beer is kegged and, as it finishes fermentation in the keg, it is naturally carbonated with no need to add sugar to prime the beer for a secondary fermentation in order to carbonate the beer after packaging.

After a couple more days to ensure fermentation has completed the beer is ready. Some stays in kegs to be served on tap (or into takeaway Growler?) and the rest is chilled and prepped for canning.

Soft and velvety on the palate, there's a reasonable level of carbonation but it doesn't feel bloating and gassy. Perfect in the summer by the pool or with a BBQ. It's called Effinguud for a reason.

If you have any questions, are holding an event or you are a Bar Owner Wanting Keg Beer please do get in touch with me, Steve.