You know, hops have been used almost exclusively for brewing purposes for roughly 1,200 years – BUT they’ve likely been around for as long as the earth has. Like, when dinosaurs were around – so were wild hops. Isn’t that some crazy shit? And while the majority of modern hops have been selected and bred to our desired usage – there’s a couple available to us that are essentially wild, found & cultivated by Todd Bates in New Mexico, the guru of wild hops. One of those ones? Well, it’s in this beer. Zappa is grown at CLS Farms in Moxee, and growing/picking/drying it is a labor of (intensive) love. It doesn’t want to trellis, it continuously flowers & cones, and the timing of maturity is much of mystery. It’s flavors are intense and often clash with others – which is why we paired it with Citra in this recipe – because Citra plays nice with others. The end result is juicy and complex – we get tangerine, white pineapple, fresh cut fir, & mango salsa. Warning: If you happen to pair this beer with fish tacos, you will drink and eat too much of each.