We brewed this special beer with our friends over at Left Hand Brewing for In Cahoots. It's a style that is definitely gaining popularity with its dry, bubbly, champagne-like characteristics. This beer is a pilsner base malt with flaked corn and flaked rice. We utilized an enzyme to help break down all of the larger sugars so we could fully ferment the beer down to zero degrees plato. A small amount of Bravo hops is added for bittering and a blend of Mosaic and Galaxy hops for whirlpool and dry hop additions. We dry hopped the beer in primary fermentation and then again after fermentation was complete for a total of usage of 4.5# of hops per barrel of beer. This beer is all about the hops. The result is a bone-dry, highly aromatic beer with notes of citrus and tropical fruit.