Rotor Kvasinka

Fermented by wine yeast WINE PEAR, cooked from Czech malts, for the hop of which a variety of hops bred in New Zealand was used. Light malts were used in the cooking, which make the wine yeast and the beautiful fragrant hops stand out nicely. Wine yeast played a major role here. The peony has a pleasant aroma of vanilla to coconut and is torn with a slightly fruity touch.