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A double-dry-hopped Sour IPA brewed with Cabernet Sauvignon grape juice, cherry juice, and Chinese Sichuan peppercorn (hua jiao), alongside a bold hop blend of Cryo Citra, Nelson Sauvin, Riwaka, Dolcita, and Chinook. The grape juice is fermented together with the wort from the start, driving the pH down for an intense, structured acidity reminiscent of red wine. Floral and fruity hop aromas intertwine with the numbing spice of fresh green and red hua jiao for a complex, dry, and harmonious finish.
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