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Sonoma Spring's version of a California-style Pale ale is full of fresh lupulin, the bittering component in hops. The malt character has Belgian caramel sweetness and blends well with the citrus-like hop finish. They used California Cluster and Cascade hops - both varieties were once grown in Northern California. This beer was dry-hopped with three varieties including one of their favorites...Amarillo for a pungent aroma profile.
A world-wide style now, balanced between malt and hops. Aromas range from fruity and light to floral and pungent and they have a wide range of bitterness.