quantum satis nelson sauvin dry hopped cyser Insight Cellars Big sweet and tart Polish

Big sweet and tart Polish mead

which is is made from the fermentation of 240 g of Mirabelle plums by liter of lambic

deze cier en onze dochter Fie

Vanilla Beans

our latest in the series of cinematic villains and big barrel-aged stouts

quantum satis nelson sauvin dry hopped cyser Insight Cellars Big sweet and tart PolishFor making this cyser trjniak we used Szara Reneta apple juice together with a mix of acacia and goldenrod honey. Combine it with yeast that reduce the amount of malic acid and you get a perfect, smooth and delicate base for dry hopping. Shortly before bottling we dry hopped this mead with a reasonable amount of Nelson Sauvin.