Can, keykeg, and brewery conditioned minicask. A traditional German style lager, brewed to a recipe from our friend, Markus Lotz of the Marktbrau in Nidda near Frankfurt. Lagered or matured for 4 weeks unlike the yellow fizz normally drunk in Britain today. The beer is made with lager malt, carapils malt and noble German Spalt Select and Hallertauer Perle hops. Fermented with a lager yeast and then cold conditioned or lagered for 4 weeks. An experiment in bringing the real thing to Kent.