When we landed on the final draft of the label for American Pils, our Pre-Prohibition Pilsner, I said to Matt: “I guess it’s nice that it’s red, white and blue, you know? Kinda fits?” He then told me that, in fact, it wasn’t those colours. Then I told him it was. Then he told me it wasn’t. And then I remembered I was colourblind and told him he was probably right. We haven’t spoken since.

Anyways. The first beer we’re releasing on Saturday for A Crisp Day In May is this - American Pils. Brewed using a cereal mash - a process we’ve never used before - we used a high percentage of raw, white corn along with some premium pilsner malt. How can you use raw corn in a beer? Well, cereal mashing allows you to break down the starches in the corn so that they’re accessible and able to be broken down by the enzymes in your barley. By taking the extra time to go through this process, what you’re able to get is a beautiful and fresh corn character that comes through in the final beer. Think tortilla. Think masa. Think really, really nice.