Hardywood founders Eric McKay and Patrick Murtaugh are at it again, this time with the official launch of Suncrush sparkling ales.
Made with crushed fruit, matcha tea and other natural flavors, the beers — which are gluten-reduced and contain 4 percent alcohol — are rolling out across Virginia, followed in the coming months by North Carolina and Georgia.
Suncrush Beverage LLC will offer Tangerine Suncrush year-round, plus seasonal flavors, including Ginger Lime, Southern Peach, Grapefruit, Lemon Raspberry, Cranberry and Black Cherry. They’ll be sold as six-packs of 12-ounce cans, or as individual 16-ounce cans.
Suncrush is a result of two years’ worth of testing, primarily to fill what McKay and Murtaugh saw as a gap in the market for flavored alcoholic sparkling water.
In a written company statement, Suncrush beverages are touted as “designed to perfectly complement any and every outdoor adventure.”