Almost 10% alcohol, a nice balance of bitter and sweet, but above all the result of an exciting brewing process. That is the story of the very limited HJA 16/3 beer. Ultimately, 65 hectoliters were brewed and that was filled in brown jugs of half a liter and for collectors in about 350 numbered white jugs. The beer had to have the hop bitterness of the Hengelo lager that he brewed at the time (27 IBU). Dry hopping had to be applied, because he had never done that before. The dry hopping was finally done with a blend of three American hop varieties: Cascade, Citra and Mount Hood. After brewing, these hops are brought into contact with the cold beer, so that the resins of the hops give the beer an aromatic bitterness that does not linger. Two well-known hop varieties were used in the brewing process: Hallertauer Northern Brewer and Hallertauer Perle. Due to partly fermentable and non-fermentable sugars, the beer also has pronounced sweet notes. With the five hop varieties used, this makes for an exciting combination.