I’ve never used fermentis S-33, so I thought I’d give it a go. It says it is a yeast suited for Belgian AND English ales. WTF? How does that work?

I used it at quite a high temp to push esters, which definitely worked. I would be upset if I used this in an English style. However, it has crazy high FG, so who knows? Very englishy.

But also - how bloody good are Kiwi hops and Belgian esters? Fruit for days. Rakau and nectaron are a wonderful combo, I might have to try it in a hazy.

Enjoy.