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Synesthesia started as an experimental DIPA from our Alberta R&D brewery. The goal was to understand how Phantasm powder interacts with a thiol boosting yeast strain and dry hopping. We loved the results of the different aromatic profile from the hops and the intense dry hop character. Hop varieties we thought we were familiar with show themselves in a new way all of a sudden. We knew we had something with Synesthesia, and then our first production batch earned a Gold medal at the Oregon Beer Awards.
Let’s give you what you really want to read about though. The hops!! We hammered this murky DIPA twice with two early stage dry hops, and heavy doses at that of Nelson Sauvin and Motueka. Hops that normally display sensory notes of lemon and lime, or white wine and passion fruit take on new scents. The yeast and Phantasm powder work together to coax out intense tropical guava and mango flavors and aromas in this special beer.

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