Smoked malt is one of the more dubious tools in a brewer’s bag because thresholds are vastly different. What to one palate is a hint of bacon or a whiff of BBQ to another is ashtray or Band-Aids. How can Carton ignore playing this game? Where can smoldering aromatics go off the beaten craft? In Grape Swisher we have reassembled the deconstructed aspects of a flavored blunt. Rich, dark malts rendered smoky by the addition of oak smoked pale wheat touched with concord grapes and a heavy plug of the hops that smell like their cousins. Drink Grape Swisher and hand me down a 50-pack.