The sea salt here is not a novelty addition for the label. It is listed plainly in the ingredients and contributes a faint savouriness rather than saltiness, lifting the hop and citrus character without announcing itself. The beer is open-fermented and naturally carbonated via bottle conditioning, which gives it a softer mouthfeel than force-carbonated alternatives. The pour is hazy amber with a white head. On the nose, floral and lychee notes arrive before grapefruit and broader citrus take over, with a grassy wheat note from the malt. On the palate, bitterness arrives early and holds at 40 IBU throughout, supported by wheaty malt and tropical fruit. The mineral quality from the salt is subtle but present. The finish is dry and moderately long with lingering hop character. A beer that commits to bitterness rather than smoothing things out for the AF market.