Apynys / In Peccatum Melon Sauvignon

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for this we used saccharomyces bayanus yeast strain.

We used Pilsen and wheat malts also some flaked rice to achieve not complexed maltiness and some haziness.

Dry hopped two times in different temperatures and stages with Huell melon, Nelson Sauvin and Amarillo, total 10g/l.

From hops you can feel some tropical fruit, grapes` and melon flavor notes. Less