Two row malt makes up the base of our pale ale
while two different roasts of crystal malt provide color
and flavor to the beer. Centennial hops contribute
bitterness, a mid-boil addition of perle hops add
flavor, and a last minute addition of cascade hops
provide the aroma. We then use cascade hops in a
technique called dry hopping during fermentation to
further accentuate the hop aroma.