
I brought you
a peek in July 2024, and now this from
Jester King:
Hazy IPA grist and whirlpool hopping, cooled overnight in our coolship, fermented with Norwegian farmhouse yeast, re-fermented with peach puree and pineapple and orange juice, dry hopped with Nectaron Cryo and our hand-selected Simcoe Cryo!
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