Banana, Clove, Pink Peppercorn, Allspice, basically just liquid banana bread.

Between deep amber and amber/brown in color. (15 to 18 SRM) with a fluffy head that is light caramel in color. Light to mild herbal hop aroma. Malt forward with notes of bread/toast, caramel, and dark fruit. Lasting aftertaste that is moderately drying. Leaves you wanting another sip.

Wild Tux P.O.G. is a beer brewed in the berliner-weisse style. Our Wild Tux series utilizes a similar recipe where we use 2-Row, White Wheat, Unmalted Wheat, and Carafoam to create this light bodied, low ABV base beer that we then sour using Lactobacillus bacteria. Once our desired acidity is reached, we stop the souring process by boiling and killing off the “Lacto” in our Boil Kettle (thus the name ‘Kettle Sour’). Once this beer is in the fermenter, we pitch our American Ale yeast and let the fermentation process begin. In this particular brand, we added passionfruit and guava puree to the fermentor during fermentation. Once fermentation was complete, we added orange zest to the fermentor and recirculated the beer in the tank. Finally, when the beer was ready to centrifuge, we ran the machine at a lower bowl speed to leave more of the fruit and zest color and flavor behind in the final product. Expect a subtle tartness from this beer with balanced notes of fruit throughout both the aroma and the flavor. Big notes of passionfruit and orange are present in the nose with the guava trailing behind. Citrus forward, with notes of grapefruit in the background. Upon drinking, expect passionfruit and guava to smack you over the head with the orange balancing out the tartness of the sour base. A low pallet astringency makes this beer surprisingly palatable with a pleasant citrus aftertaste that coats your pallet.

Crisp, lightly floral, clean American lager. Very low bitterness, super drinkable

Peach, canned pineapple, mango sorbet, starfruit, mandarin orange, and so much more. Doughy wheat and oats lend a full, smooth mouthfeel, to match the medium-low bitterness.