FAB Squid Pro Quo

brimming with hops from the American Northwest. This Brew employs mash hopping, this beer is also dry hopped at two points–once, during the height of fermentation activity to promote the integration of resinous hop terpenes into the flavor of the beer, and secondly, at the tail end of fermentation–immediately following which addition, the beer is capped to capture the hop aromas. This naturally carbonates the beer, producing tiny, champagne-like bubbles from fermentation of trace amounts of sugars present in the hop flowers.