5.2 %
Hops: four types are used. A very bitter Hallertauer Magnum is used for the first addition, then a Hallertauer Perle of average aromaticity and bitterness is used for the second addition. Hallertauer Hersbrucker and Hallertauer Saaz (rich in essential oils), which are used for the third and last addition, have the important task of releasing the finer aromas of the hops to the wort. More Saaz hops are added before maturation and when the liquid has cooled, which releases a subtle grassy aroma of hops;<br /><br />Malt: Pilsener malt and a hint of caramel malt (for color) from Germany and France;
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Italiano Birrificio
