Belgian and Canadian malt, European hops (Saaz and Styrian Goldings), and Belgian yeast. The yeast provides a slight refreshing tartness, while the hops are the subtle and classic European variety. About a pound per barrel of hops, of which 75% were for dry-hopping, and this will certainly mislead you. These hops do not dominate the beer nor overwhelm with bitterness, but they just sit there in the background, reminding you they are there to help the dry, refreshing finish. Sorry, that last bit got showy.