Editor’s note: Vintage 2009 had 6.2% ABV.

Editor’s note: A pale Belgian ale. The malts used are pilsner, wheat, caramel, munich and pale ale. The legendary Saaz hop is used for bitterness, flavour and aroma with a bitterness around 25IBU. Extra bitterness from juniper branches. The juniper gives an aromatic bitterness that will suit traditional Danish Easter meals like pickled heering and roast lamb. Two belgian yeasts add to the flavour. Coriander and cloves are added to the boil.