Category: Can Releases

19
Apr

Triple Dry Hyped – Triple IPA w/ Nelson, Citra and Mosaic Hops

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Triple Dry Hyped-

ABV: 10.3% | IBU: 50

DESCRIPTION: A dangerously drinkable 10.3% Triple IPA featuring Nelson, Citra, and Mosaic Hops.  Aromas and flavors of guava, mango and ripe tropical fruits appear over a subtle bitterness and smooth mouthfeel.

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19
Apr

No Signal – Double IPA w/ Galaxy and Citra Hops

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No Signal-

ABV: 8.7% | IBU: 60

DESCRIPTION: A very drinkable Double IPA coming in at 8.7% and featuring Galaxy & Citra Hops.  This hop combination forms a noticeable dankness combined with intense juicy fruit flavors reminiscent of guava and mango.  

View 600 Pounds of Sin on Untappd

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19
Apr

Goodbye Pluto – IPA w/ Galaxy and Comet Hops

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Goodbye Pluto-

ABV: 7.1% | IBU: 35

DESCRIPTION: A vibrant, full bodied IPA featuring Galaxy & Comet Hops.  These hops, combined with the yeast and a grain bill including rye, come together to form intense aromas and flavors of piney resin over a background of tropical fruits.  

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09
Feb

Formless Reflections – IPA w/ Nelson, Mosaic, and Hull Melon Hops

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Formless Reflections-

ABV: 6.9% | IBU: 40

DESCRIPTION: A crushable IPA featuring Nelson, Mosaic & Hull Melon hops.  The yeast and hops lead the way to form flavors and aromas of juicy mango, guava and passion fruit over a subtle bitterness.


 

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09
Feb

Delphyne – Berliner Weisse w/ Dragon Fruit

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Delphyne-

ABV: 4% | IBU: 5

DESCRIPTION: A bright, crisp and refreshingly tart sunshine beer featuring a light, hazy color with lactic and sourdough notes on the nose. This classic Berliner Weisse features Raw & Organic Dragon Fruit (Pitaya) from San Diego’s own Pitaya Plus whose non-GMO farms are located in Nicaragua. The Pitaya adds both color and flavor depth to this sessionable and effervescent German classic.

Once the most popular drink in Berlin around the late 19th century, the spritzy Berliner Weisse is traditionally fermented using a mixture of yeast and lactic bacteria.  In this variation, Winslow uses a vegan yogurt to sour the wort before boiling and then ferments with a German Ale Yeast.


 

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