Northern California malted barley was used as the base malt while hops from Washington State, New Zealand and Australia, combined with Meyer Lemon and White Labs California Ale Yeast from San Diego, add the flavor. Aromatics jump from the glass while the lingering bitterness and acidity balance the low residual sugar left in the beer.
Northern California malted barley was used as the base malt while hops from Washington State, New Zealand and Australia, combined with Meyer Lemon and White Labs California Ale Yeast from San Diego, add the flavor. Aromatics jump from the glass while the lingering bitterness and acidity balance the low residual sugar left in the beer.