We brought you a peek at this beer, and now the official details from Elysian:
Take three deep breaths, and stare out at the crystal blue waters. The fresh air fills with sweet pineapple nectar and the fruity spice of habaneros. The mild burn reminds you that you've probably been out a little too long... but what the hell, you're on vacation.
Hawaiian Sunburn, a pineapple, habanero, sour ale packs a little heat and a little sweet, backed by a tart, refreshing finish. Hüll Melon hops roll past Acidulated and Dextrapils malts, crested by wave after wave of pineapple and the quixotic tingle and spice of habaneros. The ABV shines at 5.3% and the IBUs chill around 10.
First brewed at Elysian Fields and poured at the 2015 Washington Brewers Festival, we've since turned up the UVs. Scaling a kettle sour from a 7 bbl pilot batch to our 60 bbl brewhouse is decidedly un-vacation-like (just ask our brewers) but worth it. Twenty-five percent of each batch is parceled out, soured, and blended back in at peak acidity using a lactobacillus culture in our dedicated souring tank. As with so many concepts in our world of brewing, what's old is new and today's kettle sour is based in German brewing tradition and the advent of the Berliner Weisse. Although, with splashes of pineapple and a whisper of habanero, Hawaiian Sunburn takes Reinheitsgebot to the beach. 
From January to March, as Elysian's Spring Seasonal, Hawaiian Sunburn is available in draft, 22-ounce bottles and fully wrapped six packs. Nodding to the mid-twentieth century's airline posters and transportation dreams, each Hawaiian Sunburn bottle, 12- and 22-ounce, feature a variety of label art. Collect all three.
Get your first taste at Hula Hula (106 1st Ave N, Seattle WA) on Friday, January 15 from 6pm-9pm at the Release Party. Banzai Surf provides the tunes until the aloha shirts and puka shell necklaces come off.
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