Juneshine Strawbery Kiw

Juneshine Strawberry Kiwi comes in a four-pack of cans. Juneshine is best known for hard kombucha, so expect a fermented-tea base with a light, dry body and a gentle tartness rather than the malt and hop profile of a conventional beer. The flavor pairing is easy to read: ripe strawberry up front for sweetness and aroma, and kiwi behind it for a greener, more acidic edge. Drinks in this style usually carry fine carbonation and a faintly tangy finish, with little to no hop bitterness. The label doesn't list an ABV or IBU here, so check the can for the exact strength. Because the fruit is bright and the body is light, it works best with food that is salty, fatty, or lightly spicy. Fresh goat cheese, prosciutto and melon, shrimp or fish tacos with lime, a green salad with strawberries, and Thai or Vietnamese dishes with herbs all give the acidity something to cut through. It is also a reasonable match for grilled chicken with a citrus marinade. Heavy, smoky barbecue and rich cream sauces will overwhelm it. Serve it properly cold, around 38 to 42°F, which keeps the carbonation crisp and stops the fruit from turning syrupy as it warms. A fridge-cold can is fine straight from the pack, but pouring brings out more of the strawberry aroma. A stemless wine glass, a pilsner glass, or a tall tumbler over a little ice all suit it. Pour gently, since fermented tea can foam when it is cracked and poured quickly. The four-pack format makes it easy to try on its own or to put alongside lighter fare at a casual meal.