This is already the second collaboration with the PINTA brewery in Wrocław. This time, we decided to conduct an experiment. The beer was fermented using Scandinavian Hornindal yeast, which is extremely interesting due to its fast fermentation rate and high temperature at which it occurs. Thanks to this, the aromatic profile is unique and full of fruity esters. We went one step further and used the kettle sour method to acidify the wort, and after fermentation, we added incredibly aromatic calamansi, coconut flakes, and vanilla. The whole creates a delicious citrus dessert.