When Cayman Airways set out to develop a signature beer, they took to the skies. While many studies have been done on food and wine tasting different, beer has only recently been attempted. What they found surprised them: what tasted great on the ground didn’t quite have the same punch up in the air.

That initial blind taste test served as a jumping off point to develop a beer that would not only represent the beautiful Caribbean island from where it hailed, but also taste great at flying altitude – between 30,000 and 40,000 feet. The process was a long one; although beer only takes a few weeks to brew, it took about a year from concept to when the Sir Turtle’s Sky Brew, created in partnership with the Cayman Islands Brewery, finally rolled out on flights in May. Paul Tibbetts, chief financial officer at Cayman Airways, said it was worth every sip.

“It's something I don't think we've ever done as an airline,” Tibbetts said, calling it “quite the journey.” He added: “We’re an extension of the Cayman Islands… So for us, if we’re going to be selecting a beer that has our label on there, we want to make sure that it is exactly the right beer.”

Cayman Airways is not alone. Airlines are increasingly developing their own wines and beers specially crafted to stand up to changing taste buds at altitude. And they’re taking a hands-on approach to do it. 

In March, Air New Zealand rolled out its own new wine label Thirteen Forty Five, named for the carrier’s first 1,345-mile international flight from Auckland to Sydney in 1940. As part of the launch, the airline introduced two signature varietals created in collaboration with Kiwi wine producer Villa Maria: a sauvignon blanc with notes of passionfruit, lemongrass, and subtle herbal flavors, and a pinot noir with notes of cherry and plum along with hints of dried herbs and violets.

The wines are available to sample in premium economy cabins on international flights as well as in Air New Zealand lounges across New Zealand.

“Altitude can change the way we perceive taste, so we knew the wine needed to shine just as brightly at 35,000 feet as on land,” said Alisha Armstrong, the general manager of customer care for Air New Zealand. “Our customer experience team worked closely with the expert winemakers… visiting vineyards across Marlborough to understand the distinct qualities of different subregions. We were hands-on in the blending process – and the tasting, too! It wasn’t just about selecting a wine and putting our label on it – we helped shape something uniquely suited to our customers.”

Alaska Airlines was an early adopter of the trend, introducing its own IPA, Cloud Cruiser, in partnership with Seattle-based Fremont Brewing last year. In their case, Mark Krolick, Alaska’s managing director of inflight products and experience, said the beer was brewed using a blend of malts and Washington-grown hops that were “taste tested at cruising altitude to ensure it delivers a great flavor in the air.”

Alaska’s IPA is complimentary in its first and premium cabins and available for purchase in the main cabin. 

For Cayman Airways, developing its beer went beyond just altitude testing; it had to channel the flavor of the islands it was representing. In the end, the carrier settled on a citrusy “Cayman-style pale ale” that is lower in carbonation with a 5% ABV. It is now available on all Cayman Airways international flights over 90 minutes and to celebrate, all passengers 18 and older can try one for free through the end of the summer.

Mark Haring, the brand manager of The Cayman Islands Brewery, said the beer is good on the ground, but better once you reach altitude.

“You can only get it in the air once that aircraft gets to cruising altitude and their beverage service opens up,” Haring said. “It's like getting your vacation started before you land, having a little taste of the islands before you land. It’s been a fun project.”