I have heard of cucumber soda (too scared to try it) but up until I saw this Cigar City label, I did not know of anyone else popping a cuke into a beer. I am sure it will give more ammunition to the grouches who say that craft beer has jumped the shark but the correct fruit or vegetable matched with an appropriate style can work wonders and accentuate the positives of each ingredient.
Case in point, The Bruery’s Sour in the Rye with kumquats. Everything melded perfectly. And maybe the cucumber will too.