lifebloom

Summer is the season for fruit ripening. Although there are exceptions like lemons, most fruits ripen between March and October. In the warm season, market stalls and supermarket displays are practically overflowing, boasting fragrant beauties in every color of the rainbow. We stroll past, struggling to choose between plump, deep-green watermelon, velvety peaches, perfect little raspberries, egg-yolk-yellow apricots, crunchy rhubarb, sour gooseberries, and plump plums. Luckily, smoothies come to our rescue when we’ve impulsively bought too much fruit and some of it’s in danger of going bad. Summer is smoothie time—the team at Ophiussa Brewing Company agrees.

Her favorite type of smoothie, however, isn’t a fruit cocktail, but the Smoothie Sour. This summery version of the sour beer is made with a truckload of fruit and is bursting with juicy fruit. Just like a smoothie, only better.

Lifebloom is one such smoothie sour, flavored with ripe apricots, golden mango, and exotic passion fruit. The fruit was added to the base—a Berliner Weisse-style brew—after fermentation, creating a veritable firework in the final product. Lifebloom is explosively fruity, velvety smooth, and wonderfully summery.