Spring is officially here, and Bay Area breweries are harnessing the beautiful bounty of nature by incorporating fresh fruity flavors and tropical juices into their newest releases.
Barebottle Brewing — The Pineapple Tart Monster is now available at Barebottle as part of their new sour series. It has been fermented with pineapples and grapefruits to add a balanced, sweet counterpart to this kettle sour.
Joining the Pineapple Tart Monster is its partner in crime, the Guava Tart Monster. This 6.6 percent alcohol sour saison has been fermented with guava juice for a strong flavor that comes through to give you a burst of delicious guava along with that kettle sour kick.
Sonoma Springs Brewing — The newest addition to the Sonoma taproom comes out today: the Lupulin Sippin’. Crafted from Mosaic and Citra hops, this pale ale is crisp, hoppy and refreshing at 6 percent alcohol.
Grav South Brew Co. — Head up to Cotati to try the new Idaho 7, a single hop IPA made with Idaho 7 hops that are known for their powerful citrus and tropical fruit flavors. Look out for earthy notes of black tea and pine dancing with the fruity aromas of papaya and apricot.
Gilman Brewing — Berkeley’s own Gilman Brewing released their first sour this week called Le Jardin. It is a Belgian Golden sour that is sessionable and light, with hints of lemon zest that hit the palate.
Novel Brewing — Over in Oakland, you can find a new American style IPA called Squeeze The Peel; a 6.7 alcohol brew made with a heavy dose of Galaxy and Mosaic hops that bring out aromas of tangerine, papaya and passion fruit.