A 4% hazy pale, with very low bitterness, and big juicy hop characteristics. We went with loads of wheat and oats in the mash, as you would expect. This along with a high mash temperature adds to the mouth feel. Yeast wise we blended Belgian and English ale yeasts, and fermented at a temperature that will help bring out the juicy hops, while leaving enough in suspension that combine with the protein from the oats and wheat to cling onto the hops. And which hops i hear you ask? We only went a throw loads of Mosaic and Ekuanot in.