Dandelion-Ginger Tonic Release
We are thrilled to announce the release of this year's Dandelion-Ginger Tonic. This is the new name of a Scratch classic that you know and love: the Spring Tonic. Made in the spring with fresh green plants in the garden and our own estate-grown ginger, this sour beer bottle conditions for several months before release. We wanted to emphasize that this beer is a great year-round beverage and although we make it in the spring, it's not a spring-only beer--hence the change of name. But it's the same beer you've grown to love and we have it in abundance now at the brewery!
This year is also the first year we have packaged this in a slightly larger format at 500 ml, so you can share with friends and family. It's drinking perfectly now in the late summer heat. Come enjoy a bottle with us on our patio, or take a few home!
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This sounds like a refreshing and creative release! Dandelion and ginger are such interesting botanical ingredients, and it's great to see beverage makers experimenting with unique flavors and natural ingredients. I also find it fascinating how botanical products, including hemp and Mandarin Cookies Strain-related ingredients, are becoming part of wider conversations about innovation, consumer preferences, and product development. Looking forward to seeing more creative releases from Scratch Beer. Cheers!
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https://sansinscription.com the name change from Spring Tonic to Dandelion-Ginger makes sense if you're trying to sell it year-round, though I'll admit I'll still think of it as the spring beer. Moving to 500 ml bottles seems smart for sharing, and it's interesting how a sour conditioned for months can taste so different in late summer heat compared to when it was made.