Has a new aroma variety of Saphir hop added three times during boil, more added to whirlpool, then dry-hopped during primary fermentation. Its kept cold (12 degrees C) during its open fermentation for two weeks. The secondary fermentation adds Brettanomyces and takes place in the bottles
Malts: 8% Roasted malt; rest Vienna, Pale, Caramunich
Leipziger Doppel Porter
Alc./Vol.: 7.0
