The base was Texas-grown malted barley and wheat from TexMalt. We kettle hopped with Idaho 7 and Simcoe. We dry-hopped with Simcoe, Citra, Galaxy, Strata, and Nelson Sauvin. We also added an enzyme called Beta glucosidase during the early dry hopping to aid in biotransformation (i.e. the interaction of yeast and hop oils to create new flavor compounds). 6.5% abv. Drink as fresh as possible.
 
Artwork by Joshua Cockrell. Photo by Regan Vaca.