Crafting delicious beer doesn’t start with ingredients. It starts with exploration. Back in the 90s, our constant need to experiment with culinary ingredients was considered heresy by some. But it was the passion and the constant trial and error that led to pure alchemy, and we began brewing with real fruit pulled from our brewpub kitchen. Made with sweet apricots, Aprihop blazed the trail as one of the first fruit-infused IPAs. That ongoing journey continues today with Flesh & Blood IPA. We could save time and money by brewing with fruit extracts. But for us, authenticity counts. And when we say we brew with real fruit, we mean it. Food & Wine said, "One of the first to experiment with fruit-infused IPAs… the result of 20 years of delicious R&D." Brewed with mouth-puckering lemon flesh, sweet orange peel and blood orange juice, Flesh & Blood balances the resinous hoppy characteristics of an American IPA with the explosive zesty fruitiness and subtle drying tartness of citrus to deliver a highly quaffable ale that’s incredibly unique and lovely to down the whole year round.
