Dulcinea is a kettle soured ale fermented with mango, lulo, and tamarind. A base of malted barley and wheat were used to make a pale wort which was then quickly soured with a wide range of probiotics. After souring, the wort was quickly boiled and a small amount of hops were added.
A highly attenuative yeast was used to ferment the beer and create a dry, brightly sour base beer. Mango, lulo, and tamarind were added mid-fermentation for a burst of floral and tropical fruit flavors and aromas.
Blizzard Ale Is a brown spiced ale designed to remind drinkers of their favorite holiday cookies. Malted barley, chocolate malt, crystal malt, oats, and almonds all went into the mash for a sweet, complex foundation that give off notes of freshly baked brown bread, caramel, raisins, and dark chocolate. Lactose and molasses were added to give the beer a rich sweetness and creamy mouthfeel.
Sweet orange peel, ginger powder, nutmeg, and cinnamon were used sparingly to add complexity and conjure up images of the holidays. Lastly, the beer was fermented with a special Norwegian farmhouse yeast at high temperatures to back up the malt and spice with fruity esters.