This beer was inspired by a talk at the WABA conference and subsequent chats with the boffins at Lallemand. These two yeasts are some of their highest thiol and terpene producers each, with an overlapping active temperature range. Perfect!

It worked really well, I think. But I also chucked a shitload of hops at it. Overall, I think there’s a bit of legs to this idea. I brewed another iteration of this concept today, this time modelled on an NZ pilsner. Hopefully it turns out well on the next mixed pack.

Enjoy.