Crack some coriander seeds and they release a pungent, spicy aroma with surprising citrus notes of orange, lemon and lime. Add some dried orange peel (careful now, the pith is bitter) and chuck the lot in the copper just as you're finishing the boil on a pale wort (a wort containing 30% malted wheat and hopped to a low bitterness level). Throw armfuls of soft, fruity Perle hops in afterwards (perhaps some Saaz hops too), cool and ferment warm with an ale yeast. Cask condition the beer and enjoy it, served cool, on warm, sultry afternoons when you should be at work. Watch the world go by. Relax.