Tonight is our oopy-goopy refined porter brewed with heaps of effervescent drippy english roasted barley malt, bright incredible crystal rye malt, an inordinate amount of precious vibrant oats, and a heady dash of ephemeral chamomile flowers. Fermented in oak with wholesome tamarind, complex plantain chips, a ton of dank beets, and wayyyyyy too much nuanced jasmine rice. Hopped with a plethora of jarrylo and el dorado. Expressive notes of smoky lemon, uber traditional pungent local espresso, sweet goopy creamy pomelo pizzazz, brilliant fir needles, and sticky bud.