First brewed for Florø's 150-Year Jubilee in 2010, this wheat beer quickly became a popular standard. The process relies on top-fermentation, using a yeast developed by the Belgian Trappist monks. The resulting dry beer features complex spicy and fruity overtones. Jubileum features Pilsner malt, wheat malt, unmalted wheat, rolled oats, and a very modest schedule of hops. Towards the end of the boil, we add coriander seed and dried orange peel. The light, delicate spiciness that results helps make Jubileum a rewarding choice for the lightest of fish and seafood dishes, not to mention green salads.