Supported is our calico kolsch brewed with real pungent smoked malt and a carnival's worth of locally gathered graham cracker crumbs. Fermented with wild lager yeast on sun drenched medjool dates, a complex array of excellent pineapple sage, and a ton of wholesome fresh lemongrass. Hopped with simcoe, then aggressively dry hopped with strata, a bit of crystal, and chelan. Expressive notes of nectary new world sauvignon blanc, deep deep goopy sticky tropical bubblegum, desserty oopy-goopy raspberry tort, refreshing green almond, and flinty soil.