Fresh from a trip from Florida, we wanted to recreate the feel of the pineapple mojitos we enjoyed there. We started with a base of pilsner malt and malted oats, then layered in lime juice, lime peel, demerara sugar and pureed pineapple. After a slow, cool fermentation we aged it on fresh, organic mint leaves and blended it with fermented cane sugar for a smooth, complex and refreshing flavor with plenty of vacation energy.