Hopfen: Hallertauer Mittelfrüh, Citra, Magnum.
Malz: Pilsener, Wiener, Karamellmalz.
With Progusta, the types of hops used come to the fore, and harmonize perfectly with the bitter note. The hoppy aroma can be attributed to the American Citra and German Hallertauer Mittelfrüh varieties, which complement each other beautifully. The sweetness remaining after fermentation forms a nice interplay with the bitter note.