Big Pigeon Pilsner is crisp and refreshing, cold-conditioned for 6 weeks to achieve the perfect clean and bright finish. This 2016 AIBA Gold-Medal winner is made with NZ pilsner malt and NZ Wakatu, Nelson Sauvin, and Motueka hops.
Cheese: havarti, aged cheddar, fried haloumi
Mains: fish & chips, salmon, sardines, tuna, sausages, italian, tomato dishes
Dessert: fresh fruit: strawberies, banana bread
This crisp pilsner showcasing NZ Nelson Sauvin and Motueka hops is fermented in the traditional manner using a bottom-fermenting lager yeast at cold temperatures (7°C to start with). This takes time and the beer is cold conditioned (lagered) for at least 4 weeks to achieve the perfect finish.