Our mohawked friends at Shock Top are experimenting again with something new: A wheat beer made in an India Pale Ale style. Can that be done???
I won’t pretend to be the beer expert that our resident beer guy Greg Bruce is, but Shock Top’s Wheat IPA really is as curious as the company says it is. An unfiltered IPA brewed with wheat, citrus peel, and coriander, it’s got the best of both worlds. The cloudy amber brew needs no squeeze of orange or lemon on the glass, but the citrus peel character isn’t particularly overdone in the bottle. Like the coriander, it’s more of a hint and an essence that lingers in the finish than a heavy flavoring agent.
And then there’s the flipside of the brew, that bracing bitterness that’s part and parcel of the IPA experience. It works, surprisingly well, in the package. The wheat gives it a much bigger body than you often get with IPAs, and those citrus notes prove to offer a perfect counterbalance.
I’d drink this any time.
A- / $8 per six-pack / shocktopbeer.com
Newcastle has been on a tear lately with limited edition releases. A whopping four more are on the way for 2012. Here’s the first: Newcastle Founders Ale.
This English-style ale is light in body, in keeping with the Newcastle house style. Designed for Spring drinking (on sale through April), it is lightly sweet and lightly hopped, offering toasty bread, light caramel, and easy malt notes. Honestly, it’s a pretty mild brew, a bitter sweeter than off-the-rack Newcastle but not full of a lot of definition beyond that. Certainly the least bitter of the Newcastle brews I’ve sampled to date, it has an interesting fruitiness to match its barely-there burnt sugar finish.
B / $8 per six-pack / newcastlebrown.com
Avery alludes to the traditional objective of IPAs (English breweries used to load their beers with hops to help preserve it during the long journey to India) with the rustic, global label on this brew, and one gets the idea that this could probably endure the journey across a few oceans. Thankfully, this Colorado brewery is close to home for many states in America.
Pouring a clear amber color, Avery’s IPA is capped with a bubbly head, which leaves behind thick clumps of white foam as it recedes. The nose on this exudes hops from the start, with a strong grapefruit and citrus beginning with traces of pine as well. I was taken aback by the potency of the malt bill in this, as you get a brown sugar-esque sweetness in the finish.
The taste brings on a two-sided attack on the palate. At once you get a strong sweetness from the malts which serves as an excellent foil to the bitterness that come sweeping in shortly after. The Cascade and Centennial hops are the most prominent, delivering a triple threat of spicy, floral, and citrus flavors, all the while piling on more and more bitterness. The finish seems to blend a nice proportion of both sweet and bitter, with a subtle alcohol heat.
This finishes pretty clean, but leaves a bitterness on the palate and the hops numb the tastebuds after a while. This is an IPA that doesn’t focus on being a hop bomb, but is still able to promise a lot of hop flavor while balancing it nicely with the malts. One of the downsides of Avery’s IPA, however, is that as you drink, the bitterness begins to pile on and take away from the drinkability.
B / $9.99 per 6-pack / averybrewing.com
Touted as “the hottest beer this side of Hell,” Twisted Pine’s Ghost Face Killah takes a style of beer unknown to many (chile beers) and smashes any semblance of tame spice. Ghost Face Killah is brewed with six different types of peppers – including Anaheim, Fresno, Jalapeno, Serrano, and Habanero – but the calling card (and allusion to its name) is the inclusion of the Bhut Jolokia / Ghost Pepper. For those who don’t know, the Ghost pepper is about 170 times hotter than a jalapeño and 8.5 times hotter than a habanero and is more commonly used as a weapon within hand grenades and pepper spray than an actual culinary ingredient. Full disclosure: I am not much of a spice lover… When wanting to actually enjoy my food, the hottest I’ll go is probably Tabasco Habanero in terms of commonly available sauces, though I always enjoy trying spicier offerings.
Straight out of the bottle this couldn’t look less unassuming as it appears much like a mass-marketed light lager would with a pale yellow body and relatively meager head and retention. It is even surprisingly clear despite having a wheat base to it. It isn’t until you get your nose closer to the glass that you remember that this isn’t just any beer. A smorgasbord of chili and vegetal matter fills the aroma and obviously it is predominantly spicy, with the habanero and jalapeno surprisingly easy to pinpoint (although if I were more familiar with the other varieties here, it’d probably be possible to target them as well). I get maybe just the slightest notion of wheat and citrus, but I can’t say for sure if it’s my imagination or not.
This isn’t my first beer brewed with chili peppers, so I’m not exactly a stranger to heat in beers, but the first thing that comes to my mind when drinking this is “wow.” I don’t even have time to actually swallow my first sip before the heat kicks the door down. While other beers are a bit more subtle about it, the image on the label should tell you what this beer is all about. Any salvation the wheat could promise is swept away along with my tastebuds. The positive about this beer is that you can actually taste the peppers, although they sort of blend together rather than being easy to distinguish. But I hope you like heat because that and some pepper is all you’re getting here.
The impression left on the palate after this is both impressive and terrible. Impressive that such a small sip of this beer can leave such a lingering effect on the tongue and throat, and terrible because said effect is a vast amount of burning and numbing. The impression of this isn’t just a mouthfeel, but also a chestfeel and bodyfeel as even your extremities feel the power of the ghost pepper.
This is a beer in which a little goes a long, long way. I’ve had this glass in front of me for almost 30 minutes and I probably drank maybe 3 oz. The heat is intense, but after letting it mellow on the mouth, it gradually fades into a dull heat throb which isn’t so bad, actually. Honestly, I couldn’t imagine drinking a whole bottle of this solo. I am probably going to put the rest back into the bottle and either cook with it or disinfect the bathroom.
D+ (A for originality) / $3.50 per 12oz bottle / twistedpinebrewing.com
Spring is nowhere near in the air just yet, but Samuel Adams gave us a sneak peek at its latest brew, Alpine Spring.
Sounds (and kinda looks) more like a shampoo or a body wash, but let’s not judge on name alone.
Sam Adams describes this unique brew thusly: “This beer has the balanced maltiness and hoppiness of a helles, the strength and smoothness of a bock, and the unfiltered haze of a kellerbier. Although it’s categorized as an unfiltered wheat lager, this one-of-a-kind beer transcends any one style, and the crisp, citrus flavor notes make it a perfect offering for spring.”
Ultimately it comes across mostly as a relatively traditional (albeit unfiltered — Sam Adams’ first) German-style lager, light in body and modest with the hops. Lots of flavor in here, citrus on the nose, with a moderately sweet body reminiscent of honey and caramel. The finish is lasting, recalling milk chocolate and gingerbread, with more orange peel bringing up the rear. Not so much refreshing as it is filling and almost dessert-like.
B+ / $8 per six-pack / samueladams.com
Foregoing the path of spiced holiday ales, Brooklyn Brewery instead approaches the blustery weather as a way to promote its Scottish-styled offering, Winter Ale. This seems to fit perfectly with prototypical Scottish forecast of rain and dreary cold, so who am I to complain?
A burnished copper liquid with ruby highlights greets you in the glass which culminates in a frothy, tan head. The head retention is nice, and as it fades it leaves streaks of lacing. The aroma brings an undeniable Scottish influence, as the malts bring a caramel smell first and foremost. It is slightly fruity and bready as well, with a dried-fruit quality and hints of raisins and tobacco. Overall it’s somewhat sweet, and the breadiness comes across as shortbread.
The taste continues the sweet profile, but it’s kept in check with the earthy hops. The malts once again shine here, as caramel, brown sugar, and a little grain take over the beginning of the flavor. As it opens up and develops in the mouth, the hops add an earthy, woody, and leathery quality that seems to fit in nicely with the Scottish landscape Brooklyn Brewery is trying the paint here. The intermittent fruit in the form of apples, pears, and raisins helps the flavors pop that much more.
To be honest, I didn’t read up much on this beer before drinking it and was expecting another run-of-the-mill, overly spiced winter warmer. What I get instead is a top of the line, readily-available Scottish ale.
A- / $9 per 6-pack / brooklynbrewery.com
Serving as the next installment of Shmaltz’ fifteenth anniversary series, Genesis 15:15, this robust barleywine stands at 13.4% abv and has two distinct characteristics that immediately make it pop amidst the competition: firstly, it’s aged for over 8 months in Sazerac 6 Year Old Rye whiskey barrels, and secondly, juice from pomegranates, figs, dates, and grapes are added as allusions to prominent fruits referenced in the Torah.
It looks pretty intimidating out of the bottle, as well. Genesis 15:15 shimmers a bold mahogany which fails to provide any sort of glimpse into its inner workings, but without much delay the smell slowly creeped towards me. The nose is heavy on the barrel and rye whiskey. I was expecting a lot of sweet fruits due to the juice additions to this, but it’s actually somewhat bitter and I found I was getting more roast and rye spiciness than anything. It’s pretty malty all-around, with a bit of grape in the background. In the mouth, this beer definitely explores the ingredients more comprehensively, as each fruit is clearly present, with the pomegranate and grape leading the way while the figs and dates serve more as a way to flesh out the back-end. It’s interesting to note how the barrel was so present in the nose, but seems to fall away in the body, as the oak isn’t well-defined, but the rye whiskey is still noticeable. This creates an interesting split of flavors; the fruit juices impart a tart tanginess, while malts and whiskey cut this with a bitter spiciness.
I enjoyed how the barrel-aging impacted this beer, as it adds a nice rye kick without dominating the other aspects. I thought the fruit would’ve been the main focus of this beer, but the malts seem to have the lasting appeal in flavor as well as the strong alcohol presence. A thicker, chewier body also helps accentuate these details.
B+ / $13 per 22 oz. bottle / shmaltzbrewing.com
Commemorating fifteen years of brewing, Shmaltz and its He’Brew line of ‘Chosen Beers’ unleashes a Frankenstein-esque monster of a beer with the latest release of Jewbelation. Jewbelation follows the significance of this anniversary by incorporating 15 different malts, 15 types of hops – which are added at 15 scheduled times – and reaches an abv of 15%.
Given the cluster of ingredients in this, it’s hard to pinpoint specifics in the aroma as many different smells come into play at varying times. I am getting more of a malty profile rather than hoppy, with a strong focus on sweet, earthy notes in the form of molasses, brown sugar, leather, and coffee grounds before transitioning into a lighter, fruitier note on the back-end. There is a surprising amount of pine in here as well which seems to serve as a nice bridge between the grittier malts and citrus.
My first sip leaves me a bit torn as to which side this beer is pulling me towards. It is certainly full of rich, hearty malts, but right when I think it’s going to lead to a crescendo of sweetness, it pulls back suddenly into a rather bitter mid-palate where the espresso, chocolate, and flaked oats take over. This actually seems to be the strongest part of the taste, forsaking the noticeable dichotomy presented in the nose in favor of a taste that hits me all at once. The finish incorporates alcohol-soaked cherries, raisins, orange, pine, and some herbal qualities with a nice amount of booze present; not overbearingly so but enough to let you know that this packs a punch.
Coming into this beer, I was expecting the ‘15’ motif to essentially be a gimmick; a brewery wanting to commemorate its anniversary by going all out, but not in hopes of creating a drinkable beer. However, I was wrong in that regard, and it uses the ambitious recipe to deliver a beer that evolves and develops constantly. So while it’s hard to track how each ingredient impacts the beer, I can certainly appreciate that the overall profile undergoes multiple changes throughout drinking the bottle.
B+ / $6 per 22 oz. bottle / shmaltzbrewing.com
While I defer most of our beer coverage to Greg, this new, limited edition release was too close to my heart to pass up. It’s an ultra-dark ale that is aged in barrels that used to house Highland Park 18 Year Old Scotch whisky — one of my perennial favorite Scotches.
Gaelic for “Black Oil,” Ola Dubh is a whopper of a brew, thick with chocolate, roasted nuts, and big malt character. It looks like coffee, with a lasting, foamy head, and it tastes like it too, long with the kind of flavors and aromas you’d expect to experience at Starbucks. There’s also a lot of wood here, which adds a bit of bitterness to the finish. While the flavors of Highland Park whisky don’t exactly make it to the finished product, there’s a pepperiness in the middle of the beer that I’d like to think is imbued by old HP.
Definitely one to try if you’re a fan of darker beers and, of course, Highland Park.
A- / $13 per 12 oz. bottle / harviestoun.com
Utilizing three different types of hops and a dry-hop cycle, New Belgium’s Ranger is an affordable and readily available IPA that promises to satiate any hop-head’s appetite.
Pouring a pale straw goldenrod color with a surprising clarity, Ranger looks the part of a solid IPA. The clear body is what really intrigues me given the dry-hopping schedule, which normally tends to impart cloudiness. A ton of carbonation can be seen in the body, with multiple streams of bubbles creating a torrent. The lacing is great as well, with thick, generous foam covering nearly every inch of glass.
The aroma brings a vivid, fresh hop burst, which focuses mainly on the grapefruit and citrus, but also brings pineapple and a dank pine smell as well. It’s almost entirely hoppy, with only the slightest bit of caramel malt in the finish. However, given the amount of hops in the nose, I was expecting an equal amount of contribution to the flavor, but was left with a little less than what was promised. It is pretty bitter, taking a page from the hops, but the flavor seems to fall beyond the wayside. If the aroma gave the impression of a citrus-forward beer, the taste essentially discards that, instead leaving a touch of fruit and pine, replaced with malts and a strong, floral bitterness.
The body and nose on this are nice and enjoyable, but the flavor falls a bit short. Rather than extracting the rich, juicy flavor of the hops, New Belgium brings a bitterness that is not faithful to the nose.
B / $4 per 22 oz. bottle / newbelgium.com
While some breweries use the holiday season as an excuse to release heavily spiced or cloying sweet beers, Bell’s deviates from this track with its Winter White Ale. Styled as a Belgian-yeast fermented witbier, Winter White pours cloudy and straw-colored before being capped by snowy head.
The yeast imparts the strongest aspect to this beer as the banana and distinct grape bubblegum are at the forefront of the aroma and taste. There is a surprisingly potent wheat characteristic to this as well that complement the bready malts. In the finish, lemon zest and cloves battle it out and for all intents and purposes it ends up as a draw. Although it is a little spicy, despite what Bell’s set out to do with this beer, the style inherently comes with some bite, so it gets a pass on that front.
A more phenolic take on the style, this isn’t going to blow any minds, but it’s definitely solid. I’m not sure how I’d feel drinking this in the dead of winter, especially given how light-bodied, crisp, and dry it is on the palate, as I seem to enjoy these beers more in the warmer months, but this serves as a nice alternative for those who can’t stand the cinnamon- and nutmeg-laced styles during the winter.
B / $2.50 per 12 oz. bottle / bellsbeer.com
Drawing allusions to the Stock Market Crash of 1929, The Bruery experienced its own “Black Tuesday,” which eventually led to the naming of this massive imperial stout. While brewing, one of the assistant brewers left a mash paddle in the tank, causing scalding water and grain to slowly flood the brewery and burn those trying to contain it. Like the stock market, though, The Bruery was able to recover and salvage the remains of Black Tuesday.
Living up to its name, Black Tuesday is a glossy, foreboding black. A surprising amount of carbonation and bubbles can be seen slowly rising up the sides of the glass, continuously feeding and resupplying the tan head. Black Tuesday comes across as bold and brash in the aroma, as dark chocolate, anise, roasted malts, and alcohol all battle for top marks. For being aged in bourbon barrels for fifteen months, Black Tuesday doesn’t display as much as the barrel as I would’ve expected. The bourbon is buried underneath most of the sweetness and alcohol heat, but there is a noticeable amount of vanilla that helps cut through some more of the abrasive flavors. As it settles on the palate, it continues to develop and evolve, and the sugary sweetness of the malts lends it an alcohol-soaked fruit flavor.
It is no surprise that at 18.3% abv, this beer is pretty hot in terms of alcohol presence, but I have to say that the flavors go a long way in covering it. However, that aspect coupled with a sweet profile makes this a sipper and I would highly recommend splitting this at least two ways!
A / $30 per 750ml bottle / thebruery.com
Nothing quite signifies the change of seasons so strikingly as the tendency for breweries to release thicker and heavier beers in the colder months. It therefore seems fitting that Michigan-based Founders chose this time to release its Canadian Breakfast Stout, or CBS as it is affectionately abbreviated on the bottle. Formerly a draft-only offering, this release marks the first time CBS has been commercially bottled and is the third entry into the “Breakfast Stout” line, alongside Founders Breakfast Stout and Kentucky Breakfast Stout, which is aged in bourbon barrels. CBS takes this progression even further by filling these bourbon casks with maple syrup, and after letting it impart its flavor to the wood, drains them and fills them with the beer. What we are left with is a 10.6% abv imperial stout which is brewed with chocolate and coffee and absorbs the bourbon and maple notes from the barrels in which it was aged.
Straight out of the bottle, the liquid looks exactly as I was expecting; thick, ebony, almost sticky. A mocha-colored and frothy head helps open the bouquet, which delivers that same bold espresso note that is so prominently featured in the other Breakfast Stout beers. Likewise, the bourbon is rich and sweet to help cut this roast and is aided by the chocolate. The biggest surprise is the apparent lack of maple syrup, which should be the calling card for this beer. I’m not sure if it’s the more robust characteristics of the beer overshadowing the maple, but it’s faint and only comes in around the finish. In the taste, the maple shines more so than in the nose, but I can’t help but say I would’ve wanted more. The full body is spot on for the style and huge flavors, with active carbonation to keep it from getting too heavy.
I haven’t tried this on tap, so this is my first exposure to the famed CBS, and I have to say it has lived up to my expectations. The adjectives that immediately come to mind are ones of high praise, from decadent to gourmet. The only fault I can levy against it is the somewhat muffled maple syrup characteristic, but it improves in the flavor. These bottles sold out quickly, so it may be difficult to come across one, but definitely seek one out if you can!
A / $25 per 750ml bottle / foundersbrewing.com
How can a brewery improve on its already successful barleywine? Weyerbacher suggests throwing it in some bourbon barrels. Weighing in at 11.10% abv, Insanity is Weyerbacher’s twist on the English Barleywine style, letting its normal Blithering Idiot age in oak casks to pick up a slew of new, complex characteristics.
Upon first sniff, Insanity seems to struggle as if it wants to come across as an actual beer or whiskey. Strong aromas of bourbon, vanilla, slightly charred oak, and dark cocoa fill the air to complement the caramel and malts from the base beer. Insanity doesn’t fail to deliver on the palate, either, delivering a range of flavors balanced between sweet and boozy. The bourbon continues to play a prominent role, but doesn’t dominate, allowing the rest of the notes to develop and evolve. Expect the vanilla to be the focus with burnt sugar, toffee, and chocolate rounding out the taste.
While bourbon barrel-aged beers are quickly gaining popularity within the craft beer scene, being able to keep the beer balanced and drinkable is a difficult exercise that Weyerbacher seems to have figured out. Despite bursting with bourbon qualities, Insanity fails to take on the alcohol heat from it. What we are left with is an amazingly smooth ale that drinks much easier and more enjoyably than the 11.10% abv would have us believe.
A / $4.50 per 12 oz. bottle / weyerbacher.com
Howdy Drinkhacker readers!
I’m excited to let you know that today we’ve added our first additional writer, Greg Bruce, to the Drinkhacker roster. Greg is a die-hard beer nerd, and he’ll be exclusively focused on increasing the volume and depth of our beer coverage, a category which, frankly, I just don’t have enough time to analyze in depth singlehandedly. I’ll still cover beer from time to time, but I expect Greg will do the lion’s share of the reporting for us.
Check out Greg’s first review of Weyerbacher’s Insanity, and if you have a beer question or review request, email Greg at bruce [at] drinkhacker [dot] com!
Heresy? Guinness is launching a brand new brew that is a massive departure from its typical fare: a black lager with a far lighter style than its usual offerings.
What’s a black lager? First off it is indeed just about black: a coffee-dark shade of deepest brown that blocks out all light. But it is also a lager, made with roasted and malted barley, Saaz and Cascade hops, and lager yeast. The alcohol level is a mere 4.5%, and Guinness suggests it is best served “ice cold straight from the bottle.”
Sure enough, this is a lively lager-style brew, full of flavor but also quite clean and refreshing. On the palate it offers light bittersweet chocolate character, graham crackers, and just a touch of hops on the finish. A roasted, molasses-style aftertaste lingers, not unpleasantly. It’s so incongruous: The dark color and light body are striking, yet the results are quite delicious. It’s a beer style that agrees with me especially. Those who love Guinness in its natural state, however, may find it to be a bit of a culture shock.
A- / $8.50 per six-pack / guinness.com
‘Tis the season for pumpkin-flavored everything, especially beer.
I’ve never found a pumpkin ale I really loved — until now. Shock Top’s Pumpkin Wheat Ale is brisk and flavorful — in all the right ways.
Shock Top is one of Anheuser Busch’s craft beer brands and it makes exclusively wheat-based beers. This limited-edition brew is on sale until January. Bottled at 5.2% alcohol, it wisely keeps the pumpkin in the background and lets the wheat do more of the talking. Results: A lightly malty, floral, and citrus-bodied beer, with just a hint of pumpkin spice on the finish. Unfiltered, it offers a thick and rich body, with a bracing punchiness: The finish hints at sweetness and nods toward dessert.
Pumpkin beers are always a tough sell — and not just to me — but this one is a seasonally friendly winner.
A- / $7.50 per six-pack / shocktopbeer.com
Sam Adams is back again with its seasonal release of Utopias, the Guinness recordholder for the strongest commercially available beer. At 27% alcohol, Utopias continues to shock eyeballs and palates, not just with the wild, bold flavor, but with the price tag, too.
I missed the 2009 Utopias, so it’s been a lengthy four years since I last encountered the stuff. As unreliable as memory can be, nothing much seems to have changed: This continues to be a monstrous, malty, highly extracted liquid that has as much to do with beer as sake has to do with wine. Cocoa on the nose reveals a Port- or sherry-like body, with a thick, syrupy character and a punchy, Madeira-like finish. (All of the aforementioned wine casks are used in the making of this beer, by the way.)
Including ingredients that have been aged for up to 18 years, Utopias is a somewhat oxidized bruiser that will remind the drinker of old wine. Uncarbonated, it is served at room temperature and is designed to be sipped… slowly.
I took Utopias to a party filled with liquor nerds, and the most common response was “Interesting… different.” The bottle alone inspires myriad discussions. I’ve yet to meet anyone who’s fallen in love with Utopias, but everyone, like me, feels rewarded by the experience. If that sounds like a copout, that’s because it is. Four years on, I still don’t really know what to make of Utopias. But I know we occupy a richer world because it exists.
B / $150 / samueladams.com
Beer sales continue to fall in the U.S., according to data compiled for the 2011 Beer Handbook — although craft beers continue to do reasonably well. Has beer become boring? The outlook for the industry is “not promising,” according to the study. Perhaps they should bring back Zima? Who’s with me?!
For the fourth year in a row, the beer industry has continued its declines and lost 1.9% to total 2.8 billion cases. According to the Beverage Information Group’s recently released 2011 Beer Handbook, continued declines in the Light segment continue to contribute to the overall losses in the industry. This segment has seen declines amongst its core brands and is only seeing pockets of growth from newly introduced line extensions.
Despite the struggling economy, growth was seen among the Craft segment as well as Imports. The higher-priced Craft segment continued to post solid gains due to consumers’ attraction to the interesting flavors craft brewers offer. Imports, which previously have been experiencing declines, gained 0.9% to 362-8 million cases last year, but that is still 11.1% lower than its pre-recessionary levels.
“The Super Premium, Craft/Specialty, and Flavored Malt Beverage category has benefited from the Craft sector’s growth,” says Eric Schmidt, Manager of Information Services for the Beverage Information Group based in Norwalk, Conn. “Consumers are gravitating toward premium products with exciting and new flavors – something the craft segment has done well in providing.”
According to the handbook, the future of the beer industry does not look promising. Rising fuel costs and high unemployment rates among its core consumers are two factors in its downfall. The growth in Super Premium, Craft/Specialty and Flavored Malt Beverage segment is predicted to show positive growth in the next five years; unfortunately, these gains can’t offset the losses in the remaining domestic segments. Premium, Light, Popular, Ice and the Malt Liquor segments are expected to decline in the short term.
You can’t get rid of Four Loko that easily, folks…
CHICAGO, Sept. 7, 2011 – Responding to popular demand, Phusion Projects, LLC recently announced the introduction of Poco Loko, a new version of the company’s Four Loko product with unique flavors and in a smaller can size with lower alcohol by volume.
Poco Loko is available in 16-ounce cans at 8 percent alcohol by volume, and comes in four unique flavors: Green Apple, Black Cherry, Mango and Lemonade; most of which are not available in 23.5 ounce cans. The product, which will be available in four packs and in single cans, is being introduced in order to meet consumer demand for additional products and flavors, and to continue diversifying the Phusion Projects line of products.
“We’ve always been a company that listens to what our consumers want,” said Chris Hunter, one of the co-founders of Phusion Projects. “Poco Loko is a great product to bring to market, and we’re excited to re-introduce fan favorite Green Apple, originally from the Four Loko XXX Limited Edition line.”
As with all Phusion Projects products, Poco Loko is a flavored malt beverage that does not contain caffeine, guarana or taurine.