Brewed with a yeast previously categorised as a Brettanomyces strain, which enables fermenting at a much higher temperature than normal – great for a hot spell when you don’t have to worry about the temperature in the fermenter. According to the package, the yeast provides “a delicate, tart, tropical mango and pineapple fruit characteristics with a clean finish.” According to one untapped reviewer : “This is stunning. Beautifully tropical, pineapple I think.”
If you’re very clever you might work out why it’s called Tonnerre.