malt: 100% Coopers Pils

hops: Incognito Citra and Mosaic t90s at 10min, Dolcita Spectrum at pitch, Mosaic in whirlpool, Mosaic and Krush Terps in dry hop

yeast: Level 2 Biodiva at day zero, then pitch BRY-97 on day three to finish

water: 3:1 chloride to sulphate

other: House made dark Belgian candi syrup, black winter truffle tincture (that didn’t do anything)