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|| secret tapping


The first beer fermented with 100% coolship-caught microbes and then dry hopped with Mosaic and Simcoe Cryo Hops.

Cryo Hops™ is concentrate lupulin powder that doubles the resin content, creating a super "juicy" hop character. The base beer is 100% wheat, made using only coolship-caught microbes. It is low alcohol and lightly tart, which is refreshing and full of complexity. ROCKET SLED showcases Mosaic and Simcoe, with an exquisite hop-forward aroma. The use of Cryo Hops allows us to create a super dry hopped sour, without any leafy hop flavor, creating a really unique combination. 

"Cryo Hops™ represents the most innovative technology in hop processing. It uses a proprietary cryogenic separation process which preserves all components of each hop fraction, producing two simultaneous co-products, LupuLN2™ and Debittered Leaf.

LupuLN2 is the concentrated lupulin of whole-leaf hops containing resins and aromatic oils. It is designed to provide intense hop flavor and aroma, enabling brewers to dose large quantities of hops without introducing astringent flavors or vegetative cone material. During early R&D trials, brewers specifically cited ‘juicy’ and ‘resinous’ characteristics. LupuLN2 offers twice the resin content of traditional whole-leaf and hop pellet products, and should be dosed at approximately half the amount by weight."


Each of our wine-hybrid beers start with wine grapes from locally-sourced, family-owned vineyards in Palisade, CO. Once the grapes have been destemmed and crushed, we allow the juice to rest for a few days - developing rich color and depth of flavor - before finally transferring the juice to neutral oak barrels along with our base Golden Sour. The beer then goes through a secondary fermentation while resting on the grapes, and after a few weeks is ready to bottle. 

After emptying the barrels, REHEAT is added to referment and age on the remnants of our SUPERCRUISE series. Instead of rinsing and steaming the barrels like we normally do, we add fresh coolshipped wort on top of the 2-5 gal of SUPERCRUISE "dregs" in the belly of the barrel and allow the beer to referment. Subtle, mild grape flavor comes through and a really interesting fermentation profile owing to the active wild yeast that are still present and hungry from the SUPERCRUISE refermentation.

Earlier Event: April 12
Black Project Beer Alemaker's Dinner
Later Event: April 22