Clean and sanitise all equipment that will come in contact with the brew.
Add the Mr Beer Golden Ale and the Honey to the Fermenting Vessel (FV) (no need to stir).
Fill the FV with cold water to the 5 litre mark.
Fill to the 10L mark and add warm or cold water to get the temperature as close to 18°C as possible.
Sprinkle the Lallemand Koln Kolsch Dry Yeast, then fit the lid.

Place the FV in a location out of direct sunlight and try to ferment at 18C.
Fermentation should take 7-10 days.
At about day 5 or once the foam has died down (whichever comes first), add the Aramis Hops - we
recommend wrapping them in a mesh cleaning cloth, pulled straight from the wrapper.
After 2 days, check the specific gravity (SG).
Check the SG again the following day and so on.

The brew is ready once the SG has stabilised over a couple of days, expect about 1008 to 1012.
Gently fill clean PET bottles to about 3cm from the top.
Add 2 carbonation drops per bottle and secure the caps (only one drop per bottle may be preferred).
Store the bottles upright in a location out of direct sunlight at or above 18C.

After at least two weeks, check for sufficient carbonation by squeezing the bottles.
Bottles kept unrefrigerated should improve with age.
When ready to drink, chill the bottles upright.
The chilled beer may be poured into clean glassware, leaving the sediment behind.
Expect the alcohol content to be approximately 5.1% ABV.