January 16, 2021

Nomads Weiser von Kölsch

Weiser von Kölsch beer
from Nomads Brewing:
Brewed with sage spice.

The Nomads brewing duo of Yonah Rubin and Jacob Mogerman have brought out their second beer -- Weiser von Kölsch.  It's brewed at the Good Stuff Brewery (AKA Buster's and Oak & Ash) in Beit Shemesh.  Weiser von Kölsch is Kölsch-style beer, but brewed with sage.  

[Read about the Nomads and their first specialty beer brewed with za'atar, Saison de Zion, here.]    

Kölsch beer calls for a little historical background, but I'll try to keep it short.  Its origins are in the German city of Cologne (Köln in German), going back to the 17th century.  In fact, in Europe you can only call the beer Kölsch if it's brewed in Cologne (and a few other neighboring towns and villages).  In other countries, brewers can, and do, call any beer they want Kölsch.

Authentic Kölsch adheres to strict guidelines.  It should be brewed with German malts, Noble hops and usually German ale yeast.  We're aiming for a clear (filtered) golden color, aromas of bready malt, a little fruity with hops in the background.  The flavor should be clean, fresh malt with only a hint of the hops, finishing dry and slightly bitter.  Alcohol  by volume shouldn't be over 5.2%, and the bitterness low to medium (not over 30 IBUs).  Sounds easy, right?  But try to achieve it.

One more thing: Kölsch is fermented with ale yeast (top-fermenting), yet conditioned in cold temperatures like a lager -- making it kind of a hybrid.

Nomads partner Yonah Rubin personally 
delivered bottles of Weiser von Kölsch 
to the old blogger. 

Getting back to Weiser von Kölsch, Nomad partner Yonah Rubin was kind enough to bring me a few bottles during a break in the lockdowns.  Yonah works at the BeerBazaar Brewery in Kiryat Gat and keeps a very busy schedule.  

Right off the bat, he warned me that he and Jacob had "taken some liberties" with the style.  "We chose Kölsch to challenge ourselves," he said.  "It's a style that gives you very little room to hide.  Yet we believe that with today's brewing tech, we can control the reactions better than they could when they laid down the rues for Kölsch.  So why not use the tech to produce a better beer?"

The Nomads used the requisite German hops (90% Pilsner plus a little Carapils and Vienna), but they thought the style was right for using sage instead of aromatic hops.  Alcohol by volume is 4.6%.

In Köln, Kölsch is traditionally drunk in
a small (200 milliliters), tall thin glass
called a "stange." 

I tasted Weiser von Kölsch with my drinking partner Moshe.  Since neither of us has drunk authentic Kölsch in Köln, we had only the style guidelines and our own taste buds to advise us.  The beer pours out a very clear color of pale hay, very lightly carbonated.  "One of the clearest beers I've seen," Moshe remarked.  In the aroma, there was the bready malt, unmistakable, but stronger still was the sage, with a little fruit (perhaps melon) in there too.  The flavor was more sage, lemon, and herbal.  As the beer warmed up, the malt flavor grew and balanced out the sage.

Bottom line: We were both impressed with the beer and how very well sage works as an additive.  Its aroma and flavor blends deliciously with the malt base of the beer.  The drink is light and refreshing and would pair well with any sage-friendly food: pastas, pizza, hummus, hearty salads.  

But  . . . it's not the Kölsch style we had heard about, nor what others who knew Kölsch were expecting.  Weiser von Kölsch is a good Israeli beer brewed with good local sage, and it doesn't have to be anything else.                                          

January 11, 2021

The Baroque beers of Beerateinu, Jerusalem

In normal times, when the country is not in a corona shutdown, Beerateinu, the Jerusalem Beer Center (6 Hillel Street), is one of the best places in the capital city for buying cans and bottles of Israeli and imported craft beers, for enjoying the same on tap at the bar, and for buying equipment and ingredients needed for home-brewing.  It is also a restaurant of some repute, whose kitchen is overseen by chef Levi Laine.

Beerateinu partners
Shmuel ("Shmultz") Naky (left) 
and Leon Shvartz.

(Photo: Mike Horton)

What is less known is that Beerateinu is also a contract brewer of some of the most innovative and sui generis beers in Israel.  Most of these are the products of the wildly creative mind of partner Shmuel Naky, known to his many friends as Shmultz.

"Have you noticed all of these incredibly flavored beers coming from overseas brewers?" Shmultz asked me rhetorically.  "Pineapple, peanut butter, marshmallow, candy cane, pistachio, chocolate cake, graham crackers, breakfast cereal -- whatever!  We asked ourselves, 'Why should we have to wait long periods for overseas brewers to send us beers with flavors like these?  Why can't these beers be made in Israel?'  Well they can!  And even with these flavors, they can still remain real beer.  That's the challenge that we set for ourselves."

Beerateinu has already produced four such beers.  They were brewed in very limited quantities which sell out very quickly.  In fact, at least two of the beers that I am writing about here are already gone -- so this is more for the "historical record" rather than practical reviews of the beers you should be drinking.

Bloody Mary Berliner:
If it smells like a Bloody Mary
and tastes like a Bloody Mary . . .

(Photo: Mike Horton)
So beginning with the most recent -- as of this writing -- we have Bloody Mary Berliner.  This appeared just in time for January 1st, which is International Bloody Mary Day.  Who knew?  The other connection with January 1st is that the Bloody Mary is a cocktail which is supposed to be a cure for a hangover -- a serious problem following New Year's Eve.

Bloody Mary Berliner is a semi-sour beer, soured by natural microbes which flourish on the barley and wheat malt and are nurtured in the mash.  On the boil, the brewers added tomato concentrate, oatmeal, celery seeds, Tabasco sauce, and salt.  

Shmultz told me that the idea came to him when he remembered some cocktail tastings which were based on tomato juice.  "I thought, 'Why not have a beer with tomato juice as well?'  And then we checked the calendar and saw that it was almost time for Bloody Mary Day."  

Bloody Mary Berliner was made at the Sheeta Brewery in Arad.  Only a very small quantity was brewed, and chances are it will no longer be available by the time you read this.    

I don't want to rub it in, but I did get a chance to try it.  The beer pours out a hazy, caramel color.  What can I say?  All the expected aromas and tastes are there.  The fragrance of tomatoes mixes with the remembered fragrance of Dr. Brown's Cel-Ray soda, a popular American celery tonic which dates to the 19th century.  There is also a strong malt aroma to keep it an honest beer.  With the taste you get more tomato juice, celery tonic, salty lemon and the Tabasco sauce, which heats up your tongue and throat.  It's actually an enjoyable combination of sensory perceptions.  The moderate 5.5% alcohol is not felt.  

I recommend drinking Bloody Mary Berliner closer to room temperature than to refrigerator cold.  I drank it out-of-doors on a cool Jerusalem day and it was just right.  My drinking partner, Mike Horton the photographer, had trouble accepting it as a beer, but declared it was a "great party drink that needs no additions."  For me, it certainly fit under the big tent that we call beer styles.  

Festivus:  Like drinking
a sufganiya.

(Photo: Mike Horton)

A week or two earlier, Shmultz and partner Leon Shvartz unveiled a new beer for the Hanukka holiday -- Festivus, named after the secular holiday invented for the Seinfeld television series.  Festivus is based on brown ale, but brewed to taste like a jelly doughnut, a Hanukka treat known in Hebrew as sufganiya.  As such, you can already guess what ingredients are in there (in addition to the usual water, malt, hops and yeast): Strawberry jelly (one kilo for every 20 liters of liquid), natural strawberry essence, oatmeal, powdered sugar and spices.

Festivus was brewed at the Hatch Brewery in Jerusalem, formerly the Herzl Brewery.  In this case, almost 400 liters were brewed, so there probably are still bottles available at Beerateinu.

Well, bless my soul if the aroma isn't that of a strawberry pastry!  The smell is sweet with strawberry jam and cinnamon.  But then you taste it and the sweetness is gone.  It's a real beer, with a strong 7.5% alcohol by volume and a hefty 66 IBUs (International Bitterness Units).  The taste also gives you the spiciness and even a touch of sourness.  It's tempting to categorize Festivus as a "Christmas" or "Winter Holiday" ale, but the spice sensation is different.  Leon told us that the malt mix was chosen to give the beer a feeling of a pastry -- and Mike and I had no doubt that they succeeded.     

Oogipletzet Imperial
Pastry Stout:
Still waiting for me!

Moving our time machine back a week or two, Beerateinu released its boldest Baroque beer to date:  Oogipletzet -- a 13% alcohol "Imperial Pastry Stout" brewed with oatmeal, rum, coffee, vanilla, . . . and Oreo cookies.  The name itself is a slight variation of what the Muppet Cookie Monster is called in Hebrew -- Oogifletzet.  "We did that because of copyright issues," explains Shmultz.  "This is a strong beer that can be aged for a long period and continues to improve.  We say on the bottle label that it will, 'sweeten the end of the world.'  We brewed only about 190 liters and sold it in half-liter bottles.  We were sold out in 12 hours."

Oogipletzet was brewed over a three-month period at the Sheeta Brewery in Arad.  The chocolate Oreo cookies (without the vanilla cream filling!) were added to the malt mash.  To add the other flavors, a special vanilla coffee blend (prepared by the Shuk Café coffee grinders in Jerusalem's Machane Yehuda market) was steeped in rum, which was then combined with the beer during the lengthy fermentation and conditioning stages.  

Since I am listening to Shmultz when he tells me to let my bottle age as long as possible before I drink it, I must admit that I have not yet tasted Oogipletzet.  However, from other reports by people with less patience, I can share the following:  

"Please, take my beer!"
Shmultz really didn't have to convince
the old blogger to take one of the 
last bottles of Oogipletzet.

(Photo: Mike Horton)

The beer is very dark brown, almost black, with a beige head.  The aromas give the impression of sweetness (what else?) with Oreo cookies, vanilla and coffee.  The flavors bring in chocolate, vanilla, coffee and rum, ending with a long and bitter aftertaste.  The mouthfeel, according to some, is full-bodied and dry.  As the glass warms, the taste approaches a sweet and creamy cookie, finishing with bitter chocolate.

That's what I'm looking forward to.  How long I can wait is another story.                     

And with that, we come back to the first of Beerateinu's Baroque beers: It's called Bukra fil Mishmish, a kettle-soured ale brewed with apricots and cardamon.  It was brewed in collaboration with the Sheeta Brewery in Arad. It's long since sold out.

Hummus was a delightful accompaniment
to Bukra fil Mishmish kettle-soured ale.
Or vice versa.

(Photo: Mike Horton)

Even the name is edgy. It's an Arabic expression which literally means, "tomorrow there will be apricots."  But because the apricot season is usually so short, it's used as an idiom to mean, "when pigs fly" or "don't hold your breath."  On the other hand, you hear the word "mishmish" (which means "apricot" in Arabic and Hebrew) and that's what counts.

As I said, Bukra fil Mishmish was first kettle-soured with bacteria that gave it a tart, acidic taste.  After these little bugs were boiled away, Saison yeast was pitched to begin fermentation.  Hops were then added after the first fermentation, and two weeks later fresh apricots and cardamon joined the mix.

The resulting ambrosia was a hazy, pale orange color.  The aroma had no surprises: Apricot backed up with cardamon, an aromatic and somewhat piney spice.  With the taste, you got mostly sour apricots, some citrus and funk.  I felt an impact on my tongue like crisp gin and tonic.  This was a sour beer that doesn't make you pucker, but kept the fruitiness and sourness in good balance.

These are the four Baroque beers that have made Beerateinu famous. However, I also have to mention the four core beers that are also brewed under Shmultz's baton and are pretty much available all year round.

Glen Draft -- an ESB (Extra Special Bitter), aged on honey, oak and whisky

Fink -- Bavarian-style dark wheat beer

Syndrome -- a new Jerusalem IPA (India Pale Ale)

Slow Moshe -- a black cream ale

I will close with this advice:  Try to stay on top of what's happening at Beerateinu.  Their new beers will be some of the most interesting, innovative and exciting in the country.  You don't want to miss out -- and you heard that from the old blogger.     

December 24, 2020

Who's afraid of BeerBazaar Scary Pumpkin?

What's more American
than pumpkin pie?

Who's afraid of pumpkin ale?  Not me! 

Pumpkin ales have been an American tradition for many years.  Hardly a brewery exists that doesn't make a pumpkin beer of some kind.  Those are not just brewed with added pumpkin, but they put in the whole pie -- pumpkin pie that is.  The spices that give pumpkin pie its distinctive taste are added to the beer as well: cinnamon, nutmeg, allspice, cloves and/or ginger.

From what I understand, beer drinkers either love them or hate them.  They are the butt of more beer snob barbs than any other style except industrial light lager.

BeerBazaar's Scary Pumpkin Ale is, by my count, Israel's third entry into the pumpkin beer ocean.  The Galil Brewery on Kibbutz Moran has brewed a seasonal pumpkin beer since its earliest days.  Like the other Israeli pumpkin beers, it's made with the Israeli version of the orange pumpkin, called dla'at.  The Sheeta Brewery in Arad made a seasonal pumpkin ale last year.

[Read about the Galil Pumpkin Ale here, and about the Sheeta Pumpkin Ale here.]

Scary Pumpkin from the BeerBazaar Brewery:
Cinnamon, spice and everything nice.

From the label, you learn that Scary Pumpkin is brewed from dla'at, cinnamon, ginger, nutmeg and allspice.  Alcohol by volume is a moderate 5.3%.  

Let's see what comes through.   

First thing, a lot of light comes through this mid-amber, crystal clear brew.  The head was thin, but that was probably because we poured it so gently.  

The next thing that comes through is the aroma of pumpkin pie spices, specifically ginger and cinnamon sticks, with a bready malt background.  The first sip brings cinnamon, nutmeg, ginger and bread (or maybe that's a pie crust!).  

Getting a little more technical, my drinking partner Daniël Boerstra noted that you get the full pumpkin pie effect as a retro-nasal aroma, that is, when you breathe out.  

The retro-nasal breath pushes aromas
against your olfactory epithelium:
Something every beer lover 
should know.

As the beer warms up, the cinnamon, nutmeg and other spices become more distinct.  "It reminds me of a Glühwein," said Daniël.  (That's about the same as a mulled wine.)

The bitterness level is low, and the mouthfeel reveals a medium body and a subtle carbonation.  

We both agreed that Scary Pumpkin fulfills the role of what they call abroad a "holiday ale" or a "winter ale," giving us flavor and strength during the colder, darker months ahead. 

December 14, 2020

'Double identity beers' from BeerBazaar

Those readers with sharp eyes might have noticed that some of the newer beer labels from BeerBazaar state that the beers are from the HaGibor Brewery in Carmiel.  In fact, they are HaGibor core beers wearing the label of BeerBazaar.

BeerBazaar labels on the outside;
HaGibor beer on the inside:
Hatav Hakatom IPA, Groovy Brown Ale
and Yihiye Beseder Blond Ale.

These include:

Hatav Hakatom IPA -- HaGibor IPA

Hatav Hakatom Wheat -- HaGibor Wheat

Yihiye Beseder Blond Ale -- HaGibor Blondie

Groovy Brown Ale -- HaGibor Brown Ale

[You can read more about the HaGibor Brewery and its beers by clicking here.] 

I asked Avi Moskowitz, CEO of BeerBazaar, what's going on here?

"This is a temporary solution for us until we expand our brewing capacity," he answered.  "We simply cannot make enough beer to keep up with the demand for it.  We have a good working relationship with Eran Grunwald of HaGibor and we are marketing some of his beers under our own label."

The BeerBazaar
Za'atar Beer
is the same as . . .

Avi stressed, however, that BeerBazaar is maintaining its own creativity and is introducing new beers at a rate of one or two a month -- far more than any other Israeli brewery.  

"Most recently," he added, "we have launched HaGanan ("The Gardener"), a rye IPA, Calamansi, our third beer using rare lemons from the Klotzman Orchards, and a Hard Apple Cider.  And we are continuing with our new beers and other beverages in spite of the many COVID-19 restrictions."       

  . . . Saison de Zion
from Nomads.

In addition, the second coming of the Nomads Saison de Zion is being sold under the Nomads own label and as the BeerBazaar Za'atar Beer.

In this case, the brewing Nomads, Yonah Rubin and Jacob Mogerman, have simply reached an agreement with the BeerBazaar (which is where they brew their beers) to market the beer under the two labels.

[Read more about the Nomads and their za'atar beer here.] 

The bottom line is this:  The BeerBazaar's customer base is growing so fast, and its online ordering and home-delivery systems are so efficient, that it cannot meet the demand for beer.  By co-marketing beers with other brewers, BeerBazaar has taken a step to solve this problem, as Avi Moskowits says, on a temporary basis.  

"We are working now to expand our capacity," Avi adds, "so that our beers will be available to be ordered and enjoyed by all those who want them."         

December 9, 2020

Sheeta Chardonnay: "Waiter, there's a grape in my beer!"

The Sheeta Brewery in Arad, founded by Jean Torgovitsky and his wife Neta, has been brewing beer with wine grapes for several years.  In 2018, they used Grenache grapes to produce a Special Edition beer which surprised and delighted aficionados of Israeli craft beer.  A year later, they brewed beers with Grenache, Pinot Noir and Shiraz grapes.  They remain the only Israeli brewery to do so.

[Refresh your memory about that beer and read some valuable background information here.]

Beer-wine hybrids have a small following in the U.S, and Europe, where innovative brewers have been adding grapes or actual wine to their fermenting beer.  Some vintners return the favor and have been adding hops to their wine.  

This year, Sheeta once again collaborated with the Midbar ("Desert") Winery in using Chardonnay grapes grown near Mitzpe Ramon in the Negev.

Sheeta's three beer-wine hybrids
from 2019: Shiraz, Grenache and Pinot Noir.

(Photo: Mike Horton)

"Chardonnay grapes are used in making some Champagne wines," Jean explained.  "They give our beer a deep yellowish color.  We planned the base beer to blend well with the Chardonnay flavor.  What we get is a raisin-sweetness and a balancing sourness."    

Well, let's see.

The Sheeta Chardonnay begins with a reddish-glowing copper color, hazy, and an off-white foamy head.  A nice start.  On the nose you get some yeasty white wine aromas, raisins and a hint of sweetness.  My drinking partner Daniël Boestra noticed some orange notes, which passed me by.

Jean and Neta Torgovitsky serve
their beer during earlier times,
when faces were recognizable. 

(Photo: Mike Horton)
We both got the taste of strong malt, definite fruity grapes and alcohol.  (ABV is a solid 7.9% -- something you would expect when the grapes are adding their own alcohol to the malt fermentation.)  Even though the hops are in the background, they are just enough to balance the sweetness of the grapes.  Like with many other beers, as the beer warms up, some flavors become more noticeable.  In this case, the grapes add a dry, wine-like finish. 

Daniël also expressed his admiration for the label art: a colorful pastoral scene, well designed, and a small flyer around the neck of the bottle with more information, signed by Jean.  

Sheeta Chardonnay is a class act in many ways.  As you enjoy it, you should know you're giving support to one of Israel's finest micro-breweries and encouraging innovation in our craft beer industry.   

December 1, 2020

Alexander Black takes yet another international medal

The European Beer Star Silver Medal
to Alexander Black was announced 
this year over the internet.

I simply have to tell myself not to get jaded or complacent.  

For the eighth time, with surprising regularity, the Alexander Brewery in Emek Hefer has won a medal in the internationally prestigious European Beer Star competition.  This time, once again, the winner was Alexander Black.  While described as a Porter, it took the Silver Medal in the Sweet Stout category.  

Alexander Black has taken medals in the European Beer Star in 2013, 2014, 2017 and 2018 -- and a Gold Award in the U.S.-based World Beer Cup in 2014.

We can safely describe that as an "award-winning beer"!  And now here's the deal (as Joe Biden would say):  It's a flagship beer of the Alexander Brewery and you can go out and buy it wherever Alexander Beers are sold.  It's brewed afresh before the winter and is almost always available. 

Ori Sagy, CEO of the Alexander Brewery,
shows the old blogger some of the earlier
awards from the European Beer Star.  

Ori Sagy, CEO of Alexander, told me that other Israeli beers have entered the European Beer Star through the years, but he's not sure about this year, and no other Israeli beers won medals this year.  

"To use an analogy with sports," he added, "only the best compete, only the very best win medals, and very few win medals more than once.  This competition draws the best breweries in the world.  Beers are judged by professionals in a pure blind tasting, and there are only three winners in each style."      

This was the 16th consecutive European Beer Star.  2,036 beers from 42 countries were entered.  Because of the coronvirus, there were no live events.  A 72-member judging panel, made up of master brewers, beer sommeliers and European beer connoisseurs, blind-tasted all the beers over two-and-a-half days, and awarded gold, silver and bronze medals for 70 different beer styles. 

Instead of the usual award ceremony, the winners were announced over the internet.

[You can read about Alexander Brewery's earlier achievements at the European Beer Star here.  Follow the links back to read about 2017 and 2014 as well.]      

So congratulations again to Ori Sagy and Alexander Beer for having the ambition and daring for entering international contests, and the excellent beers for winning them!   

Technically a Porter, Alexander Black is brewed every year for the winter months.  It's perfect for this season, dark brown and warming (alcohol volume is a high 7%), rich in flavors of bitter chocolate, coffee and roasted malt.  This year's version is now on the shelves, so go get some if you want to taste an international prize-winning beer.

November 25, 2020

Two fruited wheat beers: Mishmesh & Wheat Chee

Like other fruits, apricots can be 
excellent additives to wheat beer.

Two fruited wheat beers arrived on the scene recently.  I turned over a new leaf and rushed out to try them before they fade into the background.

I generally like wheat beers brewed with fruit.  The wheat style seems to be a "universal recipient" when it comes to fruit additives, much like people with AB+ type blood.  (That may not be the best analogy.)  I've enjoyed wheat beers made with cherries, raspberries, strawberries, oranges, citrons  . . and more.

Mishmesh (as those of you who know Hebrew can already guess) is a wheat beer brewed with apricots from the BeerBazaar Brewery in Kiryat Gat.  It is one of their seasonal beers which are appearing with rapid regularity.  As I wrote already, when most of them are sold out, BeerBazaar eventually brews up another batch.  However, the apricot season is so very short (so much so that it's become an anecdote for "don't hold your breath") that there might not be more Mishmesh beer until next summer.

Mishmesh Wheat Beer from the
BeerBazaar Brewery in Kiryat Gat.

Still, it was available recently and I had a chance to taste it with my drinking partner Moshe.

Its color is a cloudy yellow-orange which Moshe called "one of the coolest colors I've ever seen."  The aroma is sour fruit and grassy first of all, with a spicy tang.  This continues when you taste it: a little sour and tart, yeast and fruit sweetness.  The apricot is in the background, but as the beer warms up it moves to the fore.  The body is medium and what you would expect from a wheat beer.  Alcohol by volume is 5%.  

I enjoyed it, but remember this: Until the beer warms up a bit, the apricot gives notes of tartness, fruitiness, and lightly sour, without the actual flavor.  To get the fruit taste, nurse your beer a little longer than usual.

Luscious lychees add distinctive
aromas and tastes to wheat beer.
The same holds for Wheat Chee from Klara Beers, brewed at the Sheeta Brewery in Arad.  Its base is an American wheat beer, brewed with lychee fruit, with 5% alcohol.  

Here, too, the lychee taste only comes alive when the beer warms up.  But I'm getting ahead of myself. 

Klara is the brand name for the beers brewed by Na'ama Ashkenazi, the "Israeli Queen of Beer."  Na'ama told me that Wheat Chee was brewed in collaboration with Rotem Zin of Biguns, the Center for Culinary Hobbies in Pardes Hanna - Karkur.

Three different bottles for
the same beer:
Wheat  Chee, the new wheat beer with
lychee fruit from Klara Beers.
[You can read more background on the Israeli Queen of Beer here.]

She also revealed something that is easy to overlook.  Wheat Chee comes in three different bottles.  Same beer inside, but different labels.  Look at the lychee fruit in the shape of a crystal ball within the hands of a gypsy fortune teller.  On one label, it's full, on another it's half, and on the third it's sliced in the middle.  Each label has a different color tone and a different fortune reading [they all lose something in my translations from the Hebrew]:

"Your future is shrouded in foam; you'll soon have a mustache."

"You feel that your life is stuck in a bottle cap; you'll soon be drunk."

"You're thirsty for change; something will soon open up." 

Anyway, back to the beer.

Na'ama Ashkenazi, the "Israeli 
Queen of Beer" and owner of Klara Beers.

A quick Google search reveals around 50 beers around the world that have been brewed or are still being brewed with lychee fruit.  It's not clear how many of these are wheat beers.  So Klara is not the first with a lychee beer, but it is a beauty.  

Wheat Chee poured out a very hazy, hay color, what you would expect from an unfiltered wheat, with almost no head.  The aroma was fruity and sweet, even bubble gummy, with some grapefruit.  The first taste is hoppy and bitter with a hint of lychee, citrus fruit and spice coming through.  Moshe's first reaction was that, "it tastes how lychee smells."  But as it warms up in the glass, the lychee becomes stronger.  In the end, you're left with bitter and lychee aftertastes that both stay with you.  "A good call," is what Moshe and I agreed on, meaning the wheat-lychee combination.

Beers from the BeerBazaar Brewery can be ordered from this English-language site: https://beerbazaar.co.il/en

Klara Beers are also available for purchase online at this site: https://www.queenbira.co.il/en/home-3/    

Most of the pages have English versions, but the online shopping pages are only in Hebrew.  Na'ama says that there will soon be English shopping pages available.