It’s not quite the colour of mustard, but I'm certainly keen as.
This Munich-style helles is brewed with German malts and the Bayern lager yeast strain, which is thought to come from the much-loved Augustiner, Munich’s oldest brewery; while Range’s brewers added some Motueka hops for a slight modern twist, on balance this drinks like a classic helles.
The malt sweetness rolls over the tongue, spreading with the smoothness of the rolling foothills to the south of Munich. (Full disclosure: I’ve never been to Munich, but I know the alps are visible to the south, and all I had to do was google "Munich" to confirm that you can indeed see the foothills in the distance. Don’t hate the player; hate the game. [Having lived in Munich for a few months in the late 90s, this is acceptable – Editor.]) That sweetness slowly takes on notes of doughy white bread, like brioche or those stupidly delicious little dinner rolls from KFC.
Range don’t sell their beers in stein glasses as big as your head, but perhaps they should for Mustard’s sake.
Mick Wust
