The thought of kiwis, jalapeños, and cucumbers in a Sour Ale might seem a bit freaky to most people. 

But to the 1-in-5 of us carrying the “Explorer Gene” — the gene that makes someone more likely to take risks, explore new places, ideas, and (of course) beers — a brew like this is an adventure worth bragging about!

Now, I’m no scientist, but I would guess by how much I love today’s Kiwicumber Jalapeño Dyad Sour Ale that I’ve got the gene. And if you’re anything like me, this sweet n’ spicy swirl of jalapeños, cucumbers, and kiwis from Colorado’s New Image Brewing will bring out the Explorer in you!

The brewers use nearly 31.5 lbs of puréed kiwis, cucumbers, and jalapeños per barrel to make Kiwicumber burst with sweet n’ sour freshness. 

But it’s not just the freaky-fruit combo that makes today’s limited-release, small-batch sipper so interesting — the brewers crafted Kiwicumber using real, fermented kombucha! Yup, the very same stuff that health nuts and hippies guzzle by the bottleful. 

They use the trendy drink to give Kiwicumber Jalapeño the kind of earthy funk and champagne-like dryness that Sour fans lose their sh*t over. Add that to the sweetness of Kiwis, and it gains a refreshing lightness. Then, gentle heat from the jalapeño comes in to complement the coolness of the cucumber, creating a nuanced dance of fruit like nothing you’ve ever tasted.

It takes guts to be an explorer and to go outside of our comfort zones sometimes. Lucky for some of us, it’s in our genes! 

Grab some Kiwicumber Jalapeño Dyad and see if you’ve got the pedigree to handle a brew that’s a little outside the box. While you’re at it, grab a couple more and test your friends, too!

Cellarable