Honey Honey

Описание

Continuing with our theme of using alternative sources for extract & fermentables, we utilized raw wild honey from Kapiti Coast's Akatawara Forest (10% Manuka; 10% Kanuka). Consisting of two different ferments, the first being 100% honey with Kveik yeast & the second being pilsner & Munich malt with a Belgian yeast, the two ferments were blended together and back-sweetened with more honey resulting in a delicious tasting, semi sparkling Braggot.