Dry, wine-forward grape ale, soft acidity, touch of citrus. The second vintage of Pinard de Bruxelles. This time a double batch. The idea: A Grape Ale, in this case 2 brews of beer wort, blended with 1000L grape juice, fresh from the Languedoc. This year 70% Bourboulenc and 30% Grenache Blanc. Low EBC malts (Pale & Marris Otter) and almost 50% wheat. The unmalted wheat brings more haze, more protein and a crispier touch to the recipe. Light malt bill of Golden Promise, wheat, acidulated malt and Carapils. This last one to boost foam stability and a crisp touch. As with the malts, the idea with the hops is to let the wine character shine. Noble European hop cocktail: Saaz, Hallertau & Loral are the hops of choice. Low bitterness. Brews of beer wort on Wednesday and Thursday, pasteurisation of the grape juice on Friday. Addition of yeast and glucoamylase to this mix of 2/3 beer wort and 1/3 grape juice to start the co-fermentation.