When we set out to make this brew, the claw was the last thing on our minds. Seltzers from craft breweries are typically made by fermenting table sugar with a clean-tasting yeast strain. We wanted to play around with cane sugar as a fermentable, but want to maximize, not minimize the flavor. Our Tepache Seltzer is made with organic raw cane sugar and real pineapple and cinnamon, aged in neutral oak barrels with our house mixed cultures. This one will definitely change the way you think about seltzers! (Brewery Notes)