We teamed up with the flavor wizards at @weldwerksbrewing to design this next-wave saturated, hazy DIPA. Created by the alchemy of yeast blending and thiol stacking, we fermented with a blend of our house hazy yeast and thiol-enhancing wine yeast and boosted with Phantasm powder derived from NZ Marlborough Sauvignon Blanc grapes. An early fermentation hit of Sauvignon Blanc grape juice was followed twice by a massive all-NZ dry-hop of Pacific Sunrise, Nelson Sauvin, and Motueka.

Absolutely drenched in thiols, Candy Clouds stacks heavy notes of grapefruit, Sauvignon Blanc, black currant, passionfruit, and lime zest atop a dense, soft haze.