Building its base up from step mashed German pilsner malt, we hopped with Huell Melon in the kettle, fermented in the upper 40’s, and dry hopped with Saphir — a delightful German varietal that lends black-pepper spice and a marked noble character reminiscent of Hallertau Mittelfruh. Then we lagered the beer at near-freezing temperature until it achieved a natural crystal clarity. It is quite hoppy in an old-world mode, ultra-soft on the palate, and rewards a slow pour with a dense head of snow white meringue-like foam that lasts all the way to the bottom of the pint.