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500 fermentations later, our Head Brewer, Dominic Charbonneau, continues to have fun. For this occasion, he produced a wort with 100% Marris Otter malt that was later hopped every minute for a full 75 minutes with only Amarillo hop. He also spiced it with ground coriander seeds and then acidified it over a period of 48 hours. The fermentation with Champagne style yeast created a malty and hoppy brew while being tart, fruity and slightly dry. Dominic had fun brewing it and hopes you’ll enjoy drinking it.

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