Thursday, November 2, 2017
Our Santa Barbara–raised friend Peter Stearns, the food scientist who discovered how to ferment aguas frescas into refreshing alcoholic beverages, just released this new flavor in time for Día de los Muertos. Adorned with a design that melded artists from San Francisco and Mexico City, it’s a spin on his original Tangy Tamarindo, with the addition of Mosaic and Cascade hops, and the result is a refreshing mix of sour citrus, warm bruised apple, and that appropriately skunky herbaceousness. The gluten-free, 6 percent alcohol combo is sure to appease fans of crisp ciders, sour beers, and hoppy ales at the same time, allowing all to lift a glass of the bubbly brownish liquid to toast the well-lived lives of friends and family who’ve gone on to that big brewery in the sky. Only 200 cases made. See hardfrescos.com.