Hibiscus flowers, Mexican giant hyssop, and epazote or Mexican-tea together impart an amazing floral taste, a bit of citrus-like tartness, and a rich pink color to this lightly hopped beer.
Hibiscus sabdariffa, flor de jamaica, or roselle. Hard to figure out why this hadn’t caught on much in the US yet. It’s popular as an iced tea ingredient throughout Mexico, Central America and the Caribbean, Africa, the Middle East, and Southeast Asia. “The Carib Brewery Trinidad Limited, a Trinidad and Tobago brewery, produces a ‘Shandy Sorrel’ in which the tea is combined with beer.”(Wikipedia) Tröegs in Pennsylvania makes a Crimson Pistil Hibiscus IPA (which is good, but a bit too hoppy for my taste).