The Barley malt and wheat are mixed with water at a temperature of 45 degrees Celsius, according to the infusion mash method
After filtration on a mash filter, the wort is boiled with fresh hops, crushed coriander and crushed dried orange peels.
Fresh yeast is then added and the first top fermentation takes place.
The beer is transferred into tanks where the strawberry juice is added for a second fermentation of 10 days.
The temperature is then reduced for maturation for a further 10 days. The beer is then filtered, bottled and kegged.