Banana, clove and citrus — not additives, but the work of the yeast.
Salyan Blanche is fermented with two Belgian yeast strains. During fermentation the yeast produces esters and phenols — this is where the banana, clove and citrus peel come from.
Bitterness is low (around 14 IBU) and the taste is soft. Chill to 6–8 °C and drink from a wide glass.
