This tiki-style beertail combines a fresh cantaloupe cordial with nutty orgeat and an Italian amaro to offer a pleasantly bitter base of saffron, violet and anise, complementing the presence of grapefruit juice and a hoppy IPA.
While green lawns go brown, farms go fallow, and everyone is asked to cut their water usage at every turn, beer drinkers are forced to consider whether their favorite drink is worth such a reservoir-sucking impact.
Scott Baer began his brewing career in the tasting room, pouring pints at Santa Barbara, California’s Telegraph Brewing Company. He hustled his way into Telegraph’s brewhouse, and then into the brewery’s top spot, by never being content with what he knew.
