Absent Origins liquid velvet mouthfeel is created by heavy doses of flaked wheat/malted oats + the use of a yeast strain of English origins. Centennial & Grüngeist hops were used in the whirlpool to lay base flavors and aromas of apple blossom, orange rind, and spicy pine. Post fermentation Absent Origin was dry hopped at space age levels with Citra, Simcoe, and Chinook. With the Simcoe shining through, aromas in your glass consist of honeymelon, wildflowers, and fresh morning dew.