To make it, the crew started with a simple grist of local pilsner malt and a dash of dextrin malt. Then they hopped it with a measured dose of Saaz, Hallertau Mittelfruh, and Mandarina Bavaria and fermented it with their house Lager yeast.

Here’s where it gets really interesting: using a process called spunding, the brewers are able to trap the naturally occurring cO2 that is created during fermentation. This creates an absurdly crisp and effervescent body that’s a true joy to drink. And they aged the whole thing on jasmine green tea, accentuating the floral character already imparted from the hops.