The recipe is simple: brew our tart and lemony Redbud, add fresh distilled cucumber, and let the cooling magic begin. The result is a GABF award-winning, michelada enhancing, destroyer of all that is unquenched.
Malt: White Wheat, Pilsen, OAts, Flaked Barley
Hops: Columbus, Amarillo
Yeast: Kettle soured with Lactobacillus