Offline is the Oedipus version of a white ale. So, it’s a white ale, but you know, different.
Offline might be the most conspicuous name we’re ever given a beer. It hints towards exactly what you think it’s hinting towards: Being offline = sitting back and letting go, complete relaxation, no phones, no Wi-Fi.
Everyone has sometimes felt their life was dictated by phones and emails and social medias. And we’re not saying that is good or bad, we’re just saying: take a break. Because we for sure need one sometimes. It’s waking up with the realization that precisely all you have to do that day is nothing.
That’s what we tried to capture with this beer.
Offline combines flavors of different grains, Belgian ale yeast and European hops. The body of this beer is made of light barley, wheat, rye and oat malts. It is fermented with a Belgian ale yeast strain, bringing fruity and some peppery notes. Most of the Saphir and Hallertau Blanc hops are added as late and dry hops, and bring grassy and citrus-fruitlike flavor and aroma. Together this makes for a citrusy, fruity and slightly spicy, refreshing beer.
Letting go is always in season. Just take a big gulp of Offline, because that’s where the adventure starts.
Malts | Pilsner Malt, Wheat Malt, Flaked Oats, Rye Malt
Hops | Saphir, Mosaic, Hallertau Blanc, Mandarina Bavaria (these are mostly used, but the hops change a lot still)
Yeasts | A Belgian Abbey yeast strain
Spicing/Fruit | None