'Best Ale malt provides the base. Rye, Maris Otter and Carapils for body and flavour, with Acidulated Malt and Dextrose. Centennial, Hüll Melon, Southern Cross and Nelson Sauvin hops for bittering. Ekuanot and Nelson Sauvin in the whirlpool. Dry hopped with Citra, Simcoe and Nelson Sauvin. Fermented with our house West Coast Ale yeast strain.'