Maxline Brewing Pineapple Guava Sour Ale Beer, Colorado

Ripe pineapple and guava lead with vivid tropical fruit, followed by bright tartness and a clean, refreshing finish. Maxline Brewing Pineapple Guava Sour Ale Beer is a fruit-driven sour built around the contrast between lush tropical character and firm acidity, delivering plenty of flavor while remaining lively and approachable. It reflects Maxline’s broader focus on creative, community-minded brewing and beers designed to bring distinctive flavors into an easygoing neighborhood setting.

Product Details:

• Owners: Kevin Gearhardt & Cathy Morgan
• Head Brewer: Kyle Smoot
• Assistant Brewer: Parker Sturm
• ABV: 5.6%
• IBU: Not stated
• Fruit: Pineapple, guava

Sensory Description:

Tropical pineapple and guava dominate the aromatics, bringing ripe fruit character over a distinctly tart base. The palate is bright and juicy, with the fruit’s natural sweetness balanced by clean sourness rather than overt bitterness. Pineapple contributes a sharper citrus-like edge while guava adds softer tropical depth, giving the beer a rounded fruit profile before the acidity tightens the finish. The result is refreshing, fruit-forward, and brisk, with lingering tropical notes after each sip.

Brewer's Background:

Maxline Brewing was founded by Kevin Gearhardt and Cathy Morgan after Kevin returned to homebrewing following decades of experience with the hobby. The project began under the intended name Hardihood Brewing, but a trademark issue prompted a last-minute change before opening, leading to the Maxline name inspired by Fort Collins’ local MAX transit line. The brewery opened in 2016 to become a true neighborhood gathering place, and that community focus remains central to its identity. Today, owners Kevin Gearhardt and Cathy Morgan work with Head Brewer Kyle Smoot and the Maxline team to produce a rotating range of lagers, ales, IPAs, saisons, and fruit-driven sour beers while maintaining the brewery’s emphasis on craft, community, and culture.

Serving Suggestions:

Serve at approximately 6 to 8 degrees Celsius in a stemmed beer glass, tulip, or small goblet to highlight the pineapple and guava aromatics while keeping the acidity crisp. Pair with fish tacos, ceviche, grilled shrimp, spicy chicken, fresh goat cheese, fruit-forward salads, or dishes with chile and citrus. Its tart tropical profile also works well as a refreshing contrast to richer fried foods.