History: the Argentine version of the long-established English style, developed in a number of meetings of the Civil Association We’re Brewers (Asociación Civil Somos Cerveceros) in 2013, where its distinctive features were defended. The added wheat to the grain recipe and the use of Argentine hops with its unique flavour and aroma characteristics, make the difference with the American Ipa. The goal is that the citric characteristic of the Argentine hop harmonizes with the wheat, as in the Witbier. The addition of small amounts of wheat may remind you of the Kolsch grist where there is also a fruited product in the fermentation.


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