"Lara Zahaba, co-owner of Stoup Brewing, noting that smoothie styles can be high in fructose and lactic acid, which yield sweeter or sour beers 'that are novel, but ultimately hard to drink.' As such, Stoup doesn’t feel compelled to brew its own take, adds Zahaba: 'In our experience, Seattle Beer drinkers want solid well-crafted beers that invite you to enjoy a second pint.'" - Gabe Guarente
