One of the great things that’s happened since we expanded our brewhouse operations, putting our beer into bigger 15 and 30bbl batches, is that we can dedicate our older, smaller equipment to R&D.
We’ve used these 5bbl tanks to create the Yuice series, our Marz Dry IPAs, and, most recently, Bubbly Red and Gold. And we’ve done it again, this time testing out fruit additions into a pale ale base. Both tanks were whirl-pooled with Mosaic and Nelson Sauvin hops, supplying minimal bitterness and maximal fruit flavor, before adding two separate fruit mixes. In the first tank we added pineapple and mango and in the second we blended together apricot and prickly-pear puree. The results are two very different but equally quaffable ales—both of which we’d happily make smoothies out of.