For our Kristallweizenbock we were trying to combine various hop sorts offering distinctive aroma notes that are pairing well with the aroma coming from our signature yeast W68 and at the same time build a bridge to the Crystal (Kristall) as the hop varieties used for 2nd and 3rd hop addition, Opal, Smaragd (Emerald) and Saphir (Sapphire) are each either crystals or crystalline minerals. The hop bouquet in this brew is rounded off by Hallertauer Perle being used as bittering hop during the first hop addition. 21,5 EBU. 7,75 EBC. 16,9 'P.