Learn about how we rate & review beers with our BJCP blind panel here
“This rich, dark, and decidedly tasty ale is brewed with coffee and cocoa which lend a complex and roasted flavor profile to balance the brown sugar notes of a typical American Brown Ale.”
“Light and refreshing, our Blonde ale offers a straightforward taste profile with bright notes of honey and a subtle floral aroma with a crisp clean finish. Cascade hops.”
“An ale created with a distinctly Belgian character. Bright, crisp, and refreshing with subtle spice and honey notes. Pairs beautifully with a range of foods. Sterling hops.”
“Ichabod combines malted barley and real pumpkin with cinnamon and nutmeg in this brew. After dinner, try it with your favorite dessert.”
“A West African Shakparo-style beer brewed from sorghum and millet, this is an unfiltered, light, crisp ale with a cider or fruit profile and a dry vinous aftertaste.”
“A hearty brown ale brewed with a hint of spice and a touch of molasses. The malty backbone is rounded out by an addition of real pumpkin to the mash and brew kettle.”
“Brewed with pureed pumpkins added to the mash and pumpkin-pie spices added to the end of the boil. Pumpkin, cinnamon, nutmeg, and allspice dominate the flavor profile, with the hops playing in the background.”
“This Belgian-style tripel has a golden color and a relatively light body. It has a sweet and spicy, fruity aroma and flavor derived from our Belgian yeast strain. Asylum finishes with a subtle, warming character.”
“Colorado’s hoppiest pale ale, Avery IPA demands to be poured into your favorite glass to truly appreciate the citrusy, floral bouquet and the rich, malty finnish.”
“Fairly light body for beer of this strength; spice and herb nose with flavors of candied fruit. Aromatic, long finish.”
“A Belgian-style golden ale with intricate aromas of fruit and spice.”
“A crisp and refreshing wheat ale with delightful aromatics and subtle spiced flavor.”
Raspberries, along with Enigma and Ariana hops, blend perfectly with a touch of chocolate in a smooth golden ale.
“Adding organic Baby Bear pumpkins to malt and hops makes this truly a local farm-to-brewhouse collaboration. A custom blend of six spices rounds out the flavors in this beer.”
“A hearty ale brewed with pumpkin, cinnamon, allspice, and ginger with a full body and amber color.”
“Bold and hoppy, Omission Pale is a hops-forward American pale ale, brewed to showcase the Cascade hops profile. Amber in color, Omission Pale’s caramel malt body complements its floral aroma.”
“A crisp, refreshing blonde ale perfect for our California climate. An addition of vanilla beans to the finished beer gives this relatively sweet ale a mild vanilla aroma and flavor reminiscent of cream soda.”
“This pleasant golden blond beer is preferred by all who love heavier, some- what seasoned, and refreshing beer. The full-bodied flavor still quenches the thirst, thanks to a balanced hopping. Bottle-conditioned and all natural.”
“Produced from all gluten-free ingre- dients. In the classic Dubbel fashion, a hint of dark-sugar and toffee flavor; and a traditional Belgian yeast bouquet.”
MacTarnahan’s is a copper-hued amber ale dry-hopped with Cascades from the Northwest. Bright, crisp, and complex.
“Blonde beer, unfiltered, unpasteurized, and fermented in the bottle. This beer is brewed with only the four basic ingredients (water, malt, hops, yeast). Jandrain IV used different hops to give it its special character.”
Imbued with the brewery's own wild Georgia yeast strain and matured for months in North Georgia wine barrels.
“Hoppy farmhouse ale brewed with rye, oats, and wheat and hopped with Australian and American hops. Fresh, lively, and hoppy when young, this beer also benefits from a bit of aging to reveal its _Brettanomyces_ character of farmhouse funk.”
“Flanders Red is an acidic sour ale with an initial impression of tart cherries and sour candy. The dry, wine-like finish accentuates the complex malt profile and bright fruit notes showcased in this brilliant red colored hybrid of a modern Flanders and German-style sour.”
“Peanut butter jelly lassi gose ale brewed with peanut butter, lactose sugar, and strawberry-raspberry jam.”
“Most likely the first gluten-free beer in the world that presents such a hopped character, our American Pale Ale is the true flagship of Glutenberg beers. Its citrus and caramel notes, coupled with a mild bitter finish, come together in perfect harmony.”
Saison, soured in foeders, aged on marionberries, a type of blackberry, in wine barrels for 6 months.
“We experimented with PROPagating different combinations of Belgian yeast CULTUREs and blending them in specific primary and secondary fermentations. We let the *Saccharomyces* cultures do the heavy lifting by converting the bulk of the wort sugars while the *Brettanomyces* cultures did the fine tuning to round out the flavor profile. The result of our experimentation led to PROP CULTURE, a project of 10+ yeast strains working together to create a fruit-forward collage of flavors such as pineapple, pear, mango, and banana balanced by a clove-like spiciness.”
“Sweet malt notes meld with dark fruit esters to hide this brew’s strength.”
“This golden Belgian-style ale glows with goodness. The richness of imported malts and Belgian yeast are tempered by a sparkling approach and light body. It has considerable depth of character with abundant herbal, fruity notes.”
"A blonde sour beer aged over zinfandel grapes for 3 months, creating a tart, slightly sweet ale with tons of oak and Brett on the back end."
“Crack this beer open and discover a deep black landscape of chocolate, oak, whiskey, roasted coffee, and a hint of distant smoke. As if she couldn't possibly exhibit any more characteristics, you'll soon realize a rush of dark fruit-like esters as contributed by the distinct Scottish ale yeast responsible for such a miraculous development.”
“A martini-inspired sour ale brewed with gin botanicals and olive juice.”
Blended from all five spontaneous batches on June 18, 2019, and bottle-conditioned for seven months.
“The bourbon barrel-aged edition of Scarface will assault your senses with sweet caramel, oak, and vanilla.”
“Pirate Noir is our Jamaican rum barrel–aged imperial oatmeal stout. This beer adds intense notes of vanilla, coconut, and rum to our Prairie Noir.”
“Sunny straw in color and loaded with hops. The aroma and flavor yield citrus and tropical notes: grapefruit, melon, lime, passion fruit, and a touch of spice. It has a full balanced body, with a crisp nish and low bitterness.”
“A dark brown body and aromas of cocoa, banana, cloves, a toasted nutty character, and flavors of chocolate- covered cherries and candied fruits. Subdued hops profile. Spicy, herbal notes complement the warm, slightly sweet finish.”
“This Vietnamese coffee version of Speedway Stout is and continues to be AleSmith's most popular variation of the ever-growing Speedway Stout collection. Since 2012 we have been adding this blend of four Vietnamese coffees, known in Vietnam as cà phê sa đá, to our popular imperial stout. The coffee beans were slowly roasted at low temperatures and then brewed by AleSmith with a traditional phin-style filter that gently percolates water through the ground coffee. The result is an intensely aromatic and bold tasting coffee that complements the notes of chocolate and roast in this massive stout.”
"This golden brew was lagered for more than 2 months and hopped with Topaz and Sterling. Notes of stone fruit are balanced by a floral, peppery finish."
“An American hops assault for all the ambivalent warriors who get the girl in the end. This iconic ale features a blend of four hops varieties, which creates a crisp bitterness and imparts massive floral and citrus aromas.”
“Brewed by age-old methods which depend on spontaneous fermentation. The wort is cooled in coolships, which ex- poses the brew to micro-organisms. The ale is aged in casks for at least a year.”
“Synchopathic is the cool harmonization of a tart and acidic sour ale with citrusy, fruity, and floral dry hops normally in concert with pale ales, with totally rad aromas and flavors reminiscent of grapefruit, orange, lemon, tangerine, pineapple, and hints of pine.”
“A session Belgian blonde ale soured with apricots. Pairs well with seasoned sour drinkers or those new to the style.”
A golden-hued, well-balanced beer that is crisp and most refreshing.
Combines smooth malt character with the flavors of vanilla and orange, all with a crisp, clean finish.
“A session sour mash-up of a crisp Kölsch, a salty Gose, and a tart Berliner Weisse with black limes, sour lime juice, and sea salt.”
Effortlessly drinkable while still packing a mighty hop punch. This one finishes dry with aromas reminiscent of berries and dank peaches.
Intensely tart, with hints of almond and tons of cherry characteristics.
Balanced and complex brown ale with roasty caramel, molasses, and chocolate malt notes, and a subtle, earthy hop character.
“From the initial aromas of pepper and summer fruits to the lingering finish with a hint of floral hops, Saison Du Swamp is a bottle-conditioned ale that can be enjoyed in any season.”
“This 100 percent _Brettanomyces_-fermented ale is fermented in white-wine barrels for 4–6 months as the flavors and aromas develop. An earthy nose of dried flowers and straw lures you in to this dry farmhouse beer.”
“Traditionally, old ales are dark, rich, and sweet, with avors of soft currant, fruit, and blackstrap molasses. While old ales typically have IBUs of 30-65, we put own own spin on the style by adding extra hops to ramp up the IBUs to 80!”
"For STARGATE² we take regular STARGATE and then add more fruit, for a total of more than 8 lbs/gallon. "
"A bouquet of citrus mingles with herbal notes, leading to funky, yeasty, citrus flavors. Soft cereal and oak aromas are enveloped by a firm acidity."
"Dry-hopped table saison."
“Old Foghorn is highly hopped, fer- mented with a true ale yeast, carbonat- ed by a natural process called ‘bunging’ to produce champagne-like bubbles, and dry-hopped with additional Cascade hops while it ages in our cellars.”
“Dear Auguste Chouteau, founding father of The STL, we toast to you today with a blend of two Saint Louis beverages: coffee from Kaldi’s and beer from UCBC. If you were here to raise a glass with us, you’d find a ‘namesake brew’ of a cold-steeped, savory coffee and a rich, creamy stout ale.”
"Balanced, toasty English ale perfect for pairing with breakfast, lunch, dinner or dessert. Full of smooth malty flavor, less filling, all day drinking-appropriate."
“Built on the same foundation as AleSmith IPA. Highlighted by the balance achieved between bitterness and tropical notes.”
“This low-calorie IPA is herbaceous with notes of pineapple and cantaloupe.”
Crisp and subtly sweet, it's crafted with the traditional beer drinker in mind.
Dry, bitter, and popping with lemon, orange, and dried herbs, it finds balance through sweet pilsner malt, wheat, and a classic Belgian yeast strain.
“Ebony in color with a rich creamy head, earthy flavor, and a mellow, chocolate finish.”
“A subtly kettle-soured session ale. Tart lemon and citrus flavor leaves you wanting more.”
“An English-style barleywine brewed with all English malts and hops.”
“Aromas of grapefruit and tangerine lead into an abundance of fresh pine and tropical fruit.”
“Saison dry-hopped with Hallertau Blanc and Centennial.”
“Brewed with wheat, two Belgian yeast strains, coriander, orange peel, and pink peppercorns.”
“Malt-forward dark brown ale with roasted butternut squash and garam masala.”
“Nice acidity and tartness, slight minerality, and a layered funk.”
“Made with a double dry hop of hand-selected Mosaic and Oregon-grown Cascade. Blueberries and pine all day long. Healthy bitterness.”
“Hopped with Cascade, Strata, Centennial, and Amarillo.”
“Mostly classic American pale ale with thiolized yeast and very punchy Citra, Mosaic, and Motueka hops.”
Hops: Mosaic, Citra, El Dorado. Malt: two-row, white wheat, flaked oats, dextrin.
A nebula of tangerine and tropical-fruit flavors will welcome you to another world while keeping you grounded on this one.
Oak-aged sour brown ale refermented with raspberries.
Base beer is 100 percent spontaneously fermented beer with 2 pounds of local cherries per gallon of beer.
We infuse our pre-Prohibition-style ale with light roast beans from Columbus’ own One Line Coffee in addition to robust vanilla.
Contemporary interpretation of vieille saison... open-fermented and laid to rest in oak barrels for 30 months.
“Brewed in the style of a traditional artisanal French farmhouse ale. Its complex malt-driven flavor elicits notes of toasted caramel, roasted malts and cocoa, complemented by a mild sweetness.”
“Ligne Claire is a saison that’s a bit more traditional in style than our normal trend of modern, hops-forward farmhouse ales (such as those in our House Saison series).”
“While most saisons are made with one yeast strain, ours distinctly features two, which impart varying spicy notes. Balanced with a malt backbone, this beer is easy-drinking with a crisp, dry finish.”
“This Belgian tripel is smooth and care- fully crafted like a fine velvet painting, but with an 8.5 percent ABV, this bird has some spurs. This beer has a floral nose and a candy-like sweetness.”
“Reddish-brown color with amber-gold highlights; soft body leads to earthy flavors and an herbal character. Refined, soft spiciness in the bouquet finishes with a bit caramel. Bottle-conditioned for soft natural carbonation.”
“Our Peche relaxed in experienced oak barrels for nearly a year with several strains of Brettanomyces and various souring organisms. After it aged in the barrels, we added fresh, whole peaches from Palisade, Colorado.”
“A cold-conditioned sparkling ale, Suncrush is made with crushed fruit, matcha green tea (a natural source of caffeine and antioxidants), and natural flavors. Suncrush is also gluten- reduced and all-natural.”
"Massive orange-citrus aroma gives way to notes of juicy peach and cantaloupe. Not aged with fruit, this beer is a study in the intersection of Lactobacillus and hops."
"House mixed-culture... barrel-aged, rye-forward farmhouse ale with Hallertauer Blanc hops."
“Surprising aromas of ripe fruits including banana, touches of ‘cuberdon’ sweets, and caramel.”
Showcases bright, refreshing, citrus flavors, giving way to a dry, earthy, clean finish. A 2020 GABF American-Belgo Style Ale silver winner.
“Tart Belgian golden ale with _Brett_.”
A taste of our homespun farm-to-tableism is provided in this farmhouse ale stoked with lemon zest, plus lemon thyme and lavender straight from Stone Farms. This spring-to-summer saison is citric and herbal on the palate with a dry, peppery finish.
"This classic, British-style stout is dark, smooth and slightly sweet, with just enough bitterness and hops to balance out the richness of the roasted malt’s nutty character and the creaminess of the oatmeal flakes. Freshly roasted coffee beans, cocoa and touches of raisin and dried fruit dominate the aroma of this super dark ale."
“_Methode traditionelle_ spontaneous golden sour ale.”
“Wheat ale with pineapple, vanilla, and lactose.”
“A full-bodied, high-octane ale balanced out by a 100 IBU hop payload.”
“West Coast-style India pale ale”
“West Coast pale ale brewed with Simcoe, Centennial, Citra.”
“Amarillo, Centennial, and Mandarina Bavaria hops.”
“Sweet passion fruit. Tart sour ale. If you know, you know. Purple power!”
“We combined raspberries, cocoa, and lactose in a sweet stout base.”
“DIPA featuring local Michigan honey.”
“Subtle spice character from rye complements the increased hopping rates and focus on Mosaic hops.”
Our pale ale has a big, fruity hop aroma with a taste that follows suit. A subtle and balanced malt character creates a canvas for the hops to shine.
A classic American-style amber with a rich copper color and smooth finish.
“Inspired by the rustic farmhouse saisons of southern Belgium, Regalia is brewed with barley, wheat, and spelt and fermented with _Brettanomyces_. A sturdy malt character supports the array of flavors that the yeast provides.”
“Ebony in color with a rich creamy head. An earthy flavor of oats and hops that gives way to a rich chocolate truffle finish.”
“Caramel and toffee notes abound in this deep copper-colored American Barleywine-style ale alongside toasted malt and a hint of ripe dark fruits. Old Numbskull showcases malt sweetness, intense American hops, and an aggres- sive bitterness.”
“With a uniquely bready nose, this smooth easy-drinking beer contains qualities of a blonde and a Pilsner while being a unique creation. Sometimes beers are more than styles and titles; they are a state of mind.”
“Summer-forward sour ale with raspberry, pineapple, and orange.”
"Buckwheat saison aged in oak foeder."
“A sessionable pale lager inspired by similar Czech beers.”
"William Larue Weller bourbon barrel-aged imperial stout."
“Export helles-style pale lager brewed with German malt and hops.”
“Bursting with tart fruit flavors and aromas of dragon fruit and mango.”
“Each year we select the rock-star hops of the harvest to craft this bold, juicy, tropically hop-forward brew.”
“Notes of tropical fruit, citrus, and slight honey.”
“Neon Cylinders is an intensely fruited sour ale series. This version, Sun Glow, is a kettle sour featuring ripping bright sunshine flavors from apricot, tangerine, and cardamom.”
A contradiction of the senses offering ripe melon, juicy citrus, pineapple, and pepper flavors to the brave.
Beer with honey.
Medium-bodied, nutty-malty, with a slight roast.
Our take on the American amber: malt-forward caramel sweetness with a bit of hop bite on the back, though not hoppy.
Blend of three different vintages—2016, 2017, and 2018—of 100 percent spontaneously fermented beer.
Our spontaneously fermented impression of saison, brewed with New Jersey wheat, rye, buckwheat, and oats, dry hopped with Strisselspalt and Saphir.
Blend of 4 wild ales from our cellar. Conditioned on Oregon-grown raspberries.
“A saison fermented with one *Saccharomyces* and two *Brettanomyces* yeast strains that showcases the tropical-fruit esters produced by *Brettanomyces.*”
“Four nuanced fermentations. Aged, sequestered, in select rye-whiskey and wine casks. Ergo a stoically brewed quad, with the spellbinding complexity of its medieval ancestors.”
“98 percent ale and 2 percent ale with cherries added.”
“A creamy white head billows above a honey-gold-colored beer. The nose has notes of malt, vanilla, and spice while a full body and long finish are perfectly balanced by a fine, dry hops bite.”
“If you like beers with a fruity touch, try this La Chouffe–inspired tripel born out of the first brewing experiments. The use of coriander and Cascade hops gives the beer its fruity touch.”
“Watch out! This bitter blonde packs a hoppy punch with a flavorful blend of North American malts and copious amounts of Cascade and Centennial hops.”
“Ale brewed with hibiscus and prickly pear.”
"Simple yet elegant table sour. Foeder-aged and bottle-conditioned."
"Uses a mixture of seven cultures to mimic the traditional spontaneous fermentations of southern Belgium."
"A 2-year blend of spontaneous saison re-fermented with boysenberries."
"A light, dry saison aged in French oak Sauvignon Blanc barrels with Brettanomyces."
“Refermented with Texas Hill Country peaches, then blended with aged hop terpenes.”
“A blend of golden strong ale and young house sour, refermented with white peaches.”
“A rich black ale with dark roasted malt flavors blended with bittersweet chocolate, our own blend of three Mexican chile peppers, and cinnamon.”
“A tart wheat ale brewed with apricots and peaches.”
“Brewed with hibiscus flowers and dry hopped with Citra, this ale blends a hint of tartness with tropical fruit and citrus notes. We recommend pairing it with fresh fruit salad, lemon tarts, or Hawaiian pulled pork.”
“Hibiscus and rose petals were chosen to complement the tart and citrusy character, giving this ale a delightful floral nose.”
Brewed using Pilsner and pale-ale malts and flaked rice for added dryness. Then dry hopped with loads of Citra, Amarillo, and Azacca for a pungent yet crisp flavor!
Sour wild ale fermented with Brettanomyces and aged on locally grown peaches."
“Raw ale leaning heavily on spelt, fermented with weizen yeast and blend of _Brett_.”
“Kvass-style farmhouse.”
“‘Brewed with a variety of U.S. and U.K. malts and hops and a hybrid yeast. Drinks a bit like a refreshing Kölsch.”
“Full-bodied, with bittersweetness but light in body, complete with grapefruit and tropical flavors and subtle caramel notes.”
“Hazy double IPA dry hopped with Citra, Galaxy, Motueka, Nelson Sauvin, and Comet.”
“Dry-hopped with Citra, Mosaic, Simcoe, and Galaxy.”
A traditional Czech-style lager. Light bread notes leading into a bright dry finish.
This deep, complex, malt-forward amber ale has notes of gooseberries, black currant, and a pleasant hop aroma.
Lightly smoked amber ale with a kiss of mulling spice, blended and re-fermented with freshly pressed apple juice.
“A base of German wheat and pale malts accented with Sterling and Citra hops that provide a blend of herbal grass and tangerine flavors and aroma. Gently finished off with white sage, lending a mild earthy spice character, and, of course, our house saison yeast.”
“Our Portland heroes at HUB pedaled Fat Tire straight to the apple orchard. This slightly sour homage starts out with a snap of tartness, courtesy of *Lactobacillus* and apple juice, then gets balanced with Fat Tire–inspired malty sweetness and a slight herbal bitterness. Nice ride, HUB!”
"A straw-colored Belgian-style saison brewed with chamomile flowers."
"Dry and refreshing, Bernice is made of the freshest on-hand and locally available ingredients."
"This special edition of AleSmith’s signature imperial stout showcases unparalleled hints of rich chocolate, coconut, dark fruit and creamy sweetness, all interlaced with intoxicating whispers of Mostra Coffee – bestowing local artisanal flair suited to an imperial stout of this caliber."
“Lagered saison ale brewed with heritage rice.”
“Made with freshly zested Florida grapefruit and crushed white peppercorns.”
“Our interpretation of the classic South German–style hefeweizen.”
“Dry-hopped pilsner with Mosaic, Nelson Sauvin, and Hallertau Blanc hops.”
“With Sabro Cryo, Citra, Centennial hops.”
“Barrel-aged sour ale aged on fresh, local blueberries.”
“Traditional English nut-brown ale with East Kent Goldings hops.”
“_Brett_ notes. Medium tartness. Finishes with a jam/wood/caramel flavor.”
“A blend of different barrel types and vintages.”
“Always malty, never bitter. A smooth mid palate with ribbons of caramel, English toffee, toasted oak.”
“Brewed with Crystal and Callista hops in collaboration with AATN to bring a stop to human trafficking.”
“Crushable house pale ale hopped to evoke sticky mango, candied pineapple, tangerine zest, pine needles. Low bitterness, soft and juicy.”
“Hints of earthy, floral, and spice with a floral aroma.”
“Brewed with thiolized yeast and dry hopped with Citra, Mosaic, Riwaka.”
“Brewed with local grilled peaches, tamarind nectar, and a touch of fresh helios habañero pepper.”
“A hazy pale ale dry hopped with Citra, Galaxy, and Mosaic.”
With big, juicy hop aromas of mango, orange, and pineapple juice, Hazy Nosh features low bitterness with a soft mouthfeel and a velvety, opaque appearance.
Brewed with 100 percent Simcoe from the three original Simcoe hop-growing families.
Our single-hop pale-ale series features Strata from Oregon. Nice dank flavor and aroma. Great fruity and citrusy undertones as well.
Chocolate and espresso notes are rounded out by toffee-like qualities and a light woody hop presence.
Brewed with dark and toasty malt, hopped with Citra, Chinook, and Cascade Cryo, with Colorado-grown spruce tips incorporated in the dry hop.
Blend of aged and young wild ales.
Deep, earthy funk. Medium to medium-strong sour taste. Dry and refreshing.
“Five is a well hopped saison with an herbaceous nose, underscored by firm bitterness lasting through a dry finish.”
“Surette is a provision saison with a tart and vinous character from extended barrel aging.”
“Goldenrod in color with a dense head and creamy mouthfeel, this brew presents phenolic flavors of white pepper and peach skin from the warm fermentation, along with vanilla and subtle spiciness from the bourbon-barrel aging.”
“A complex beer with a fruity aroma and a nuanced hops scent. It is soft and creamy in the mouth, with a bitter touch carried by the fruity aroma. And with a splendid long aftertaste.”
"Helles-style lager conditioned with a house mixed culture for over 8 months."
"Fruited grisette with strawberry and kiwi."
“Mixed-fermentation golden sour, barrel-fermented, then heavily fruited with peaches.”
“Turbid mashed, aged in oak barrels, refermented on Virginia raspberries.”
Barrel fermented kveik blonde ale dry-hopped with Cluster and can conditioned with honey.
“We are making a new style invented for the Gulf Coast of Texas called “Light and Heavy.” It’s an ale or lager, and it has to be light on the body but heavy on the aroma and ABV.”
“Crisp, dry, aromatic farmhouse-style ale. Brewed with Galaxy hops.”
“A spicy, earthy, effervescent farmhouse ale.”
“Harvest a medley of orange and cranberry in this wheat ale.”
“Big A IPA is now a year-round, full-time beer! We’ll be brewing it more frequently and in smaller batch sizes to keep it as fresh as possible. Big A IPA has everything you’d want in a double India Pale Ale, only more: more hops, more malt, more flavor!”
“Hops-forward American session sour ale with tangelo zest. Pairs well with seasoned sour drinkers or those new to the style.”
“Simcoe-, Strata-, and NZH-102-hopped, plus Phantasm, triple India pale ale.”
“Our Belgian ale made with pilsner, pale, and Munich malt with a generous amount of dark Belgian candi syrup.”
“Barrel-aged golden ale with _Brett._”
“Wine-strength ale made entirely with our base barley malt.”
“West Coast–style black India pale ale with Citra, Amarillo, Columbus hops.”
“Malt-forward but balanced. Biscuit malt flavors and fruity hop notes.”
“Notes of caramel, marmalade toast, toffee.”
“Whiskey barrel–fermented saison with Kotata blackberries and peach pits.”
“West Coast IPA with Vic Secret, Strata, and Columbus.”
Four pounds of hops per barrel give this West Coast–style pale ale a heady, dank, and citrus-laced aroma supported by a complex and subtly sweet malt backbone.
Open-fermented house saison using our own _Brett_ blend and single-hopped with Mosaic.
An assertive West Coast–style pale with a distinct citrus-hop punch.
Malty sweet, reddish-amber hue, medium-bodied with a spicy, floral hop finish.
A blend of barrel-aged sours creates the core of this Rum Swizzle–inspired golden sour ale.
“A spontaneously fermented beer.”
“An English-style summer ale, this tail-wagger has already fetched a real name for itself in competition. Our premium barley rolls over with domestic and imported Golding hops for a delicate bitterness and cold, wet nose.”
Belgian-style ale aged in wine barrels with Michigan tart cherries."
Fudge cookies dipped in your favorite rye whiskey, decadent and rich.
"Subtle notes of lemon, citrus, and funk, followed by a refreshing tartness."
“A blend of three pilsner malts, hopped with Hallertau Hersbrucker and Saphir.”
“Featuring calendula flower petals and fermented with yeast harvested on the property.”
“Aged in French oak puncheons before refermenting on fresh Florida kumquats.”
“American wheat with Simcoe hops.”
“Lightly toasted bread malt notes and Noble hops accentuated by a light addition of smoked malt.”
“Foeder- and barrel-aged mixed-culture sour with apricots.”
“Celebrates the sweet potato and the story of agriculture and people from Africa to the South.”
“Nutty with light toffee and chocolate notes.”
“Featuring Cosmic Punch yeast and double dry-hopped with Strata and Galaxy hops.”
“Tropical, bright, and highly aromatic. Brewed with Mosaic and Mosaic Cryo.”
“Passion fruit, orange, and guava kettle-sour ale. Same recipe, same POG-juice combo since 2015.”
“Fruited sour with raspberry, tart cherry, black currant, and lactose.”
PB Hobo is our imperial stout made with lots of peanuts, and then more peanuts. Enjoy rich peanut-butter notes mingled with a deliciously roasted and full bodied imperial stout.
Our acclaimed dry-hopped American pale ale that drinks like a session IPA. Motueka, Ekuanot, and Citra hops give this beer a lemon/lime aroma with a citrus/tropical fruit flavor.
Barrel-aged golden sour ale with funky pineapple and citrus character.
Foeder-fermented sour beer aged on blueberries.
A spontaneous sour ale with foraged Ohio pawpaws. Barrel aged and bottle conditioned.
Mixed-culture sour ale with pineapple and blueberry.
Spontaneously inoculated with wild yeast and microflora native to our Ballard neighborhood. Ferments in oak for at least a year before being blended.
Blend of lambics and sour cherries.
An American wild ale conditioned on local organic blackberries and aged in pinot noir French oak.
Golden sour aged in oak barrels with white peaches and white nectarines.
This wintery golden porter bundles up cozy flavors of cocoa nibs and coffee.
English-style brown ale with aromas of roasted nuts and chocolate. Slight earthy hop finish to balance the toffee-like malt backbone.
Wild ale aged on raspberries, bottle-conditioned.
“Hayseed is a delicious sessionable farmhouse ale, also known as a grisette. Light-bodied, yet flavorful, Hayseed is like liquid sunshine: perfect after a hike, floating in the lake, or while playing fetch with your old brown dog.”
“A bright golden color with assertive aromas of spice, bread crust, apple, and fennel seed. Citrus, oak, and anise give way to warm vanilla notes followed by a slightly tart finish.”
“Pilsner malt combined with an abbey yeast strain yields a remarkable and complex flavor packed with notes of spice, banana, and pear. Nicely balanced, with a moderate to dry finish. 9.3 percent ABV.”
“Ruby-brown with a firm, silky head and strong natural carbonation. Clove, anise, raisin, molasses, and banana aromas. A spicy clove flavor mellows into softer, caramel fruity taste. Silky, spicy mouthfeel. Balanced alcohol with hoppy dryness.”
“A golden-amber colored, full-bodied beer with an intense fruity aroma of bananas, a prominent sweet malt flavor containing a hint of toffee, and a low to medium citrusy hops flavor and bitterness.”
“Wisconsin apples, cherries, and cranberries aged in oak with wild fer- mentation. Serendipity is a celebration that sparkles your senses and dances across your palate.”
“The rye asserts itself with clove and pepper in the aroma and flavor and contributes a full body. Pleasantly sour with notes of tart cherry, rustic earth, and vanilla from a year-plus of barrel aging.”
“In a town famous for its bottled blondes, we’ve reset the bar. This golden ale combines citrusy and floral American hops with pale, Vienna, and wheat malts. It’s a balanced, sessionable brew.”
“Our crisp, clear golden ale features notes of straw and fresh grain along with a subtle citrusy hops aroma. An approachable and light-bodied brew.”
"This sour peach saison is lovingly aged in our oak foeder, then re-fermented on Clemson peaches."
"Pressed Sauvignon Blanc grapes and white chrysanthemum flowers added after blending."
“Witbier aged in oak for an extended period to develop a balanced acidity.”
“Barrel-aged peach beer using 6 lbs of peaches per gallon.”
“Mixed-culture wild ale pulled solera-style.”
“A blended oak-aged beer with red raspberries.”
“A Belgian- style single brewed with Mosaic and dry-hopped with Citra.”
“A West Coast India Pale Ale with Nelson Sauvin.”
A crisp, refreshing sour German ale with Valencia orange added.”
“An approachable, bright, and hazy pale ale that is easy drinking with lush tropical-fruit aromas.”
“Straight from our stash to your glass, we’ve created a chronically crushable ale that turns over easy without exhausting the palate.”
"A barleywine ale aged for a full year on used bourbon barrels, this beer has avors of dark fruits and wood, winner of the Gold Medal at the 2009 Great American Beer Festival.”
“Inspired by a thousand-year-old recipe, pFriem Gose Ale is brimming with notes of lemon meringue, summer fruit, and a lingering citrus tartness that will please palates from any century.”
“Behold the nectar of the beer gods, our seasonal peach ale! This Berliner weisse–style brew is a little sweet, a little sour, and a whole lot of refreshing. With big flavor and a low alcohol content, it’s the perfect dude to soak in that summer social sun with.”
“We take a traditional Kölsch and ferment it with real raspberries. The result is a ruby red fruity summer ale that finishes tart and dry and is perfectly thirst quenching on a hot day.”
“This refreshing ale is pale in color, with a pillowy mouthfeel that finishes bright and dry. Our Hefeweizen is distinctively German, with prominent banana and clove flavors.”
“Pyramid Hefeweizen has long been the standard by which all other wheat beers are judged. It’s an unfiltered, smooth, and refreshing ale.”
"A spontaneous golden sour ale aged in oak barrels with petite sirah grapes."
"Bottle-conditioned, spontaneously fermented wild ale aged on French oak with raspberries."
“Barleywine-style ale aged in bourbon barrels.”
“Dry-hopped with Strata, Strata CGX, Mosaic, Mosaic Cryo, Columbus Cryo.”
“Caramel malts impart a rich flavor and amber color, while liberal use of Cascade hops adds zest and aroma.”
“Mosaic pale ale.”
“Imperial stout with Papua New Guinea vanilla beans aged in Weller barrels. A blend of 67 percent aged 17 months and 33 percent aged 16 months.”
Imperial black lager. We utilized a hint of German smoked malt for a subtle smokey layer, then added maple syrup in the secondary.
A blend of juicy hops and delicate malt character with fresh citrus flavors and zesty aroma.
Each year we select the rock-star hops of the harvest to craft this bold, juicy, tropically hop-forward brew, drumming up a citrus-inspired rhythm for what’s to come.
Open-fermented, pitched onto hops and yeast at the same time for max biotransformation. Can-conditioned.
"Foeder-aged witbier with apricots."
“Double dry-hopped with loads of hand-selected Mosaic and Idaho 7, and a dab of Mosaic Cryo.”
“Classic West Coast–style IPA with Amarillo, Simcoe, Strata, and Sequoia hops.”
"Golden amber in color, light body with subtle creaminess, flavors of pumpkin pie, sweet malt, fall spices, balanced with fruity esters from Belgian Ale yeast and a touch of hop bitterness."
“Vienna-style amber lager with a complex malt flavor, light body, and refreshing finish.”
“Dry-hopped with Nelson Sauvin, Galaxy, Comet, Mosaic.”
“Ruby-red prickly pear cactus and a dash of cinnamon. Explodes with black cherry, cranberry, spice notes.”
“A West Coast–style pale with a blend of Simcoe, Amarillo, Citra, Mosaic.”
“Foeder-fermented, barrel-aged mixed-culture beer refermented on blackberries.”
“American-style brown ale.”
“Secondary fermentation and maturation in French oak wine casks with organic peach puree.”
“Mosaic, Simcoe, Nelson Sauvin-hopped American pale ale.”
“100 percent Skagit Valley Pilot pale malt and 100 percent Mosaic hops.”
“Imperial sour with raspberry, guava, passion fruit, and natural flavors.”
“Double dry hopped pale ale with a trio of Cryo hops: Simcoe, Mosaic, and ‘Pop’ from YCH, with a little Zeus thrown in.”
Triple dry hopped with Mosaic.
Blend of 1-, 2-, and 3-year-old beers spontaneously fermented in barrels and refermented with raspberries.
Unblended, mixed-culture golden sour stock, selected from one of our Mastro Bottaio puncheons. Finished in a single Oloroso Sherry cask.
Red ale. Malty, deep.
A special run of our iconic sour brown ale, La Folie, in 750mL cork-and-cage bottles.
Imperial golden ale with coffee, cocoa nibs, vanilla, and milk sugar.
Bourbon-barrel-aged imperial brown ale.
“La Trappe’s heaviest ale with an amber color. Aromas of banana, almond, vanil- la, and others. Its warm, intense flavor is rich and finely balanced. Malty sweet, slightly burnt, and pleasantly bitter with a sweet aftertaste.”
“This blonde ale is a co-creation of Brewery Ommegang and Brasserie d’Achouffe. It employs five malts, two noble hops, and the Ommegang and Chouffe yeasts. Enjoy the smooth drinkability, fruity aromas and flavors, and warming finish.”
“This Belgian beauty has a sultry flavor combination of brown sugar, plum, and spices in a dark burgundy hue. Abby has a deep, rich flavor and a strength that hides behind a light fruity finish.”
“Southside Blonde is a sessionable Belgian-style blonde ale that is light-bodied and dry with a hint of fruitiness from the yeast. Southside is a friendly pairing with a variety of foods and an approachable choice for all types of beer drinkers.”
100 percent spontaneously fermented wild, sour, and tasty handcrafted beer!"
"Blended foeder sour aged on muscadine grapes."
"Aged in wine barrels with Brettanomyces for six months."
"Foeder-conditioned saison, dry-hopped with Enigma hops."
"A blend of foeder- and barrel-fermented mixed-culture saison refermented on... strawberries."
“Stone-fruit and tangerine aromas, spicy French oak tannin, rich minerality, and medium acidity.”
“A blend of golden sour ales refermented on whole blackberries.”
“Mosaic-hopped triple India pale ale.”
“Mixed-culture blonde ale collaboration featuring local grains and microbes from each brewery. Aged in pinot noir, sauvignon blanc, and neutral Allagash barrels.”
“Passion fruit, orange, guava quick-sour ale. Silver medal at the 2024 World Beer Cup.”
“Sidekick extra pale ale is a golden colored ale that is loaded with juicy citrus and passion fruit hops aroma yet balanced with malt and hops character. A true companion.”
“We use four of our favorite malts and enough of our favorite resinous piney and fruity hops to balance. We use English ale yeast, and we age a portion in oak whiskey barrels.”
An homage to the monks’ noble work, this farmhouse ale is complex with notes of lemon, pepper, straw, and herbs balanced by the tang of mandarin oranges and a spicy kick of pepper.
“Boulevard Unfiltered Wheat Beer is a lively, refreshing ale with a natural citrusy flavor and distinctive cloudy appearance.”
“Sour ale with plum, cardamom, and rosewater.”
“Gose-style ale brewed with sea salt, coriander, lactose, and aged on raspberries.”
“Sour wheat ale fermented with our house Lactobacillus and Brettanomyces cultures.”
"Vermont ale yeast and copious amounts of late-addition hops give this beer huge tropical-juice notes of pineapple and guava."
“Belgian-style strong pale ale, aged in oak_._”
“More than 200 pounds of fresh, organic pumpkins dumped into the mash.”
“Oenobeer with notes of grape-skin tannins, oak-derived vanilla.”
“Brewed with roasted pumpkin, pumpkin spices, vanilla beans, malts that mimic a pie crust.”
“Conditioned on oolong tea and osmanthus flowers.”
“Complex notes of biscuit, caramel, chocolate with a silky mouthfeel and velvety finish.”
“Malty, toasty, earthy, citrusy, with hints of bitter chocolate, dark roasted coffee.”
“Dry-hopped with Mosaic, Citra, Saaz, Riwaka.”
“Aged two years in cognac barrels.”
“Imperial stout with vanilla, Tugboat coffee, maple syrup, aged in a whiskey foeder for 1 year, then in Blis Maple Syrup barrels for 1 year.”
Helga is our representation of the classic rauchbiers of Bamberg, but with an added twist from the use of cherrywood-smoked malt.
This beer reminds us of our favorite watering holes, cool days in August, and Bavarian chocolate chip raisin cookies.
Go beyond the pale, with aromas of berry and citrus, notes of mango, cantaloupe, and a crisp, full, finish.
Three-year blend of Southwest Michigan spontaneous beer, matured in oak barrels.
Crisp, accessible, golden beer with low hop character and a clean finish.
"Dosed ... with freshly grated nutmeg and Dutch cocoa powder, before aging it in brandy barrels."
“Double Chocolate Stout is an evolution of Rogue Chocolate Stout, which is flavored with imported Dutch bittersweet chocolate. The winner of three World Beer Championships Gold Medals.”
“A generously dry-hopped yet drinkable American-style IPA. The beer is a golden straw color with tight carbonation and a slightly off-white head that leaves a lovely lacing. The aroma is floral, fresh grass, pine needles, grapefruit, and some subtle notes of fresh bread.”
“A ‘stock’ ale with a distinctly American character. We use earthy English hops along with the sweetness of caramel malts and ferment it as an ale but age it at cool temperatures.”
“Funky Gold Amarillo is the second beer in our dry-hopped sour-ale series. We took our sour golden ale, Gold, and gave it a heavy dosing of Amarillo hops. The result is a beer that is a mix of tropical fruit and Prairie funk. Notes of peach, orange, white wine, and citrusy *Brett* can be found in the flavor and aroma.”
['"Racked into French oak barrels for 9 months, then racked onto 1', '500 pounds of fresh Missouri peaches."']
"Pils is our dry-hopped, unfiltered lager. Spicy noble hops character over sweet Pilsner malt. Pepper, lemon ice, black tea."
“Sour ale with lime zest, strawberry, and pineapple puree, and juniper.”
"Fermented with our house saison blend. Dry-hopped."
"Our foeder-aged Flanders red aged with cherries."
"Double IPA with Citra, Mosaic, and El Dorado."
“Made with lactose, peaches, and Meyer lemons. Double dry-hopped with Galaxy, Idaho 7, Wai-iti, and Amarillo Cryo.”
“A bright twist of tangerine plays nicely with the balanced tartness and dry finish.”
“Dark barleywine aged in Willett rye whiskey barrels.”
“Intense malt notes of raisin, caramel-drizzled toasted breads, and a pleasant hop bite.”
“Notes of molasses, toasted bread, warm baking spices, dark caramel, raisin.”
“Complex, strong, yet smooth and easy-drinking. Blend of flavors from malt richness, dark fruits, subtle spice.”
“Strong golden ale with Hallertau Blanc hops.”
“Belgian-style pale ale. Harmonious marriage of citrus, raisin, and horsey cherry-pie funk.”
“Features Michigan sour cherries. Matured in a cherry-brandy barrel.”
“Made with negra criolla grape must. Aged in French oak barrels.”
“A staff favorite showcasing Mosaic hops.”
“West Coast pale ale. A mix of tropical NZ hops and dank/piney American hops with a crisp, dry finish.”
Blend of one-, two-, three-, and four-year-old beers spontaneously fermented in barrels.
Oak-aged Missouri and Oregon wild ale with blueberries.
Blonde ale dry-hopped with Mosaic.
This crisp, dry golden ale is our lightest, most drinkable beer, balancing a light pilsener malt body with mild, pleasant German hop aroma.
Amarillo, Chinook & Mosaic-hopped red India pale ale.
English brown ale featuring notes of toffee, caramel, soft nuttiness, red apples, with a balanced sweetness and mild dark roast.
“Signal de Botrange is a farmhouse ale aged in chardonnay wine barrels and is part of the brewery’s Double Black series. Named for the highest tower on the highest point in Belgium, Signal de Botrange is brewed in tribute to the traditional farmhouse beers of the Wallonia region.”
“One Ear is an unspiced ‘naked’ saison brewed with barley, oats, and rye. A free-rise fermentation develops a light fruit and pepper, while the assertive hopping profile creates a dry finish.”
“As a saison, this is as old-school as they get. Lightly sour, brewed only with grain and hops made right here! Brewed for before, during, and after hard labor in the fields!”
“La Bonte is open-fermented with our house _Brettanomyces_ culture, then blended with a portion of Golden Sour and onto a half pound per gallon of whole figs. La Bonte is then aged in our Foeder until it reaches perfection.”
“Naturally brewed with the finest European malts and fresh aromatic hops from the United States and New Zealand. It’s then fermented using a classic farmhouse ale yeast and bottle conditioned to enhance stability.”
“The focus of this beer is twofold: the farmhouse ale characteristics imparted by the French saison yeast and the IPA hops profile founded in Mosaic’s characteristics and complemented by Centennial.”
“Dark with a full, ivory-colored head. A fruity aroma, complex flavors, and a long bittersweet finish with a hoppy bite. A balanced beer, with a full-bodied taste and an equilibrium among malty, bitter, and sweet.”
“This is a deep chestnut, dark ale brewed using Belgian specialty malts. The resulting flavor is a viscous mix of dark fruit, rum, toffee, and raisins balanced with aromatic fruitiness of the Belgian yeast.”
“Strong brown ale inspired by Belgian Trappist beers. Very little bitterness, this beer has intense malty and sweet flavors, mixed with the taste of chocolate and caramel. It presents complex red fruit and spice flavors.”
“Our blonde ale is aged for a year in white-wine barrels with our house sour- ing culture. Then we add fresh apricots. The tart flavors and aromas of the fresh fruit balance the sour base.”
“The key to +1 is balance and simplicity. Subtle hops notes, low bitterness, and a refreshing malt profile carry this light-bodied, low-ABV beer. And not to take away from the beer, but the can is an absolute beauty.”
"Our iconic sour ale acidified in premium Pedro Ximenez Sherry casks, infused with Tahitian vanilla beans and bottled on nitro."
['"Berliner weisse', 'style ale, fermented and aged in oak for 3 months, then bottle conditioned."']
"Mango and raspberry."
"Mixed- fermentation sour aged in oak then conditioned with blueberries and blackberries in secondary."
"Farmhouse saison... fermented entirely with a strain of Brettanomyces yeast."
"Foeder-aged Brett beer refermented on pink guava puree."
"Blend of barrel-aged mixed-fermentation saisons... refermented on local Olallieberries."
“Aromas of lemon pith, oak, orange zest, vanilla.”
“Jammy boysenberries with the biggest oak expression we’ve had to date.”
“A Belgian-style blonde ale brewed with peaches, cinnamon, and vanilla.”
“A blended oak-aged beer with local strawberries.”
“Sour blonde ale with Ohio-grown black raspberries.”
Clean saison fermented in stainless with our favorite saison strain along with another expressive ale yeast. Hopped with Hallertau Mittelfrüh and Michigan Crystal.
“Philosophizer, our spicy and citrusy saison, aged in Treaty Oak Distilling Co.’s Waterloo Antique Gin barrels. A complex array of lavender, juniper, and oak from the barrel balanced with the Philosophizer to create a smooth, warming ale.”
“Ten different malts and six different hops combine to create this full-flavored, small beer. This session ale is herbaceous with additional citrus aromas of lemon and grapefruit. The orange to copper hue draws you in.”
“Oude Tart is a Flemish-style red ale aged in red wine barrels for 18 months. It’s pleasantly sour with hints of leather, dark fruit and toasty oak.”
“This Belgian-style white ale pours a hazy blonde. Coriander, orange peel, and grains of paradise come together to masterfully blend black peppery spiciness with crisp, sweet citrusy notes.”
"100% spontaneously fermented ale. Blend of one-, two-, and three-year-old barrels."
“Vermont ale yeast helps accentuate the hops with passion fruit and pineapple notes.”
"Inspired by the traditional foreign extra stout style, this dark ale brings deep, rich, malty chocolate flavor and a velvet-smooth body from the addition of oats and roasted wheat. Go beyond light and embrace the darkness."
“Farmhouse ale aged in oak tanks with raspberries.”
"Red Berry Sour Ale. This Sour Ale was brewed with a large amount of your favorite Sour then Sweet Candies. Taste and aroma of cherry, raspberry, and strawberry form the candies with a sweet and tart finish."
“Citra- and Vic Secret–hopped cold India pale ale.”
“West Coast India pale ale.”
“Aged in rye whiskey and bourbon barrels. Finished on toasted coconut, vanilla beans, cacao nibs, cinnamon, coffee.”
“Saison brewed with 25 percent fonio (ancient African grain).”
“Brewed with rye and spelt and hopped with Nelson Sauvin.”
“Aroma: Dank, citrus, floral, pungent; Taste: Hop bitterness, resinous, citrusy, green-hop flavor, a touch of malt sweetness.”
“Pale ale brewed with Citra, Amarillo, Centennial.”
A uniquely balanced and bright pale ale that owes a bit to Dutchess Ales’ West Cost and U.K. roots. Fermented by Duchess Ales’ house hybrid Kölsch yeast.
German-grown Amarillo and Mandarina Bavaria hops create an unusual flavor profile with notes of tangerine and orange.
A saison of substantial strength, dry hopped with Loral Cryo and conditioned in package with a blend of _Brettanomyces_.
"Oozes with rich cocoa and spicy cinnamon aromas, with background notes of sweet vanilla."
“Fermented entirely in oak barrels with a magical blend of Belgian and _Brettanomyces_ yeasts. Months of aging lend this ale its soft notes of tropical fruit, wine-soaked oak, and glorious funk.”
“Built for the warmer months, our Golden Ale is brewed with American Willamette hops and pale wheat malt to create a low-alcohol American golden ale that balances bread-like malt flavors with herbaceous hops and a vibrant carbonation.”
“Our English barleywine aged for 18 months in Heaven Hill Rye Whiskey barrels.”
"This English Style Session Ale is very light in body and alcohol content but packed with toffee flavor from English malts."
“Notes of papaya, passion fruit, and melon.”
“Fig dipped in dark chocolate, ripe fruit, and toffee.”
“Fruity and slightly tart, with a dry finish.”
“Intriguing notes of apple, cherry, and apricot abound.”
“If Germany and Napa Valley had a love child, this would be it.”
“Crisp and refreshing American-style craft lager. Flavors: smooth sweetness, light grain, hints of cut wood.”
“Hazy IPA with Mosaic/Simcoe.”
“Made with oats and barley. Triple dry-hopped with Riwaka, Galaxy, Citra, Eldorado, Amarillo Cryo.”
“West Coast–style IPA dry-hopped with Mosaic, Chinook, and Nelson Sauvin.”
“Boasts aromas and flavors of mango, guava, cannabis, and citrus from Strata, Mosaic, Citra hops.”
“Fermented with our mixed culture on second-use wet hops and peaches.”
“An ode to a traditional English brown. Delicate body, dry finish, flavors of toffee, dark fruit.”
“A mixed-culture red steinbier brewed with sweet clover and fig leaves.”
“Our Appalachian wild ale fermented with pawpaw fruit.”
Three way collab with Colorado Farm Brewing, Laws Whiskey House and Our Mutual Friend Brewing Company. Whiskey barrel aged strong ale brewed with Colorado Malting Company smoke malt smoked with Laws whiskey barrel staves
“A huge punch of tropical flavors trails into a subtle piney finish.”
“Oat cream pale ale with Citra and Galaxy (lactose).”
“Brewed with drought-resistant hops and ... Arizona-grown barley that helps offset millions of gallons of water from the Verde River every year.”
“Tropical sour with hefty amounts of the goods.”
Strata-hopped hazy pale ale.
Toasty brown ale with a round, full mouthfeel and a pleasant aroma. Light roasted notes, leather, biscuit.
A light bodied, not-too-malty, not-too-hoppy, clean, and refreshing beer great for all seasons, reasons, and menus.
A mixed-culture sour ale with peaches and vanilla. Medium acidity, dry, slightly tannic finish.
A blend of four barrels. Tart aroma with oak and fruit, light body, effervescent, medium acidity, and rounded out with light Brett funk.
Full-bodied and smooth, with a sweet caramel flavor balanced with Northwest Liberty hops for a refreshing finish.
“Dry and crisp, Green Bench Saison is packed with fruity esters similar to citrus fruits and spicy, peppercorn-like phenols from our farmhouse yeast strain.”
“Originally designed to be a hoppier version of our flagship Saison, the accidental addition of two extra bags of Munich malt balanced the hops bitterness. Tropical fruit flavors come from the New Zealand hops variety, Rakau.”
“This is a delicate yet complex beer that is bright, dry, acidic, and highly aromatic. While young, it is bursting with peach and tropical fruit flavors. Over time the barnyard flavors associated with the style will begin to develop.”
['“We use all Colorado ingredients: malted and raw barley and wheat, Crystal hops, and a yeast blend of saison yeast, _Brettanomyces', '_ and _Lactobacillus._ We ferment in open oak barrel fermentors, then in other barrels. The result is a citrusy, dry, tart and effervescent beer.”\n']
“A farmhouse ale aged in white-wine barrels with _Brett._”
“An unfiltered golden farmhouse ale with a clean malt flavor and Sorachi Ace hops standing front and center. Dry-hopping releases Sorachi Ace’s bright, spicy aromatics that harmonize with Pilsner malt and Belgian ale yeast.”
“This old ale is brewed with molasses and an insane focus on the malt bill, then oak-aged. The result is a rich, malty delight that’s deceptively smooth and drinkable.”
“Boasting a deep amber hue and rich mouthfeel, the creamy nish will lift your spirits. Hints of toffee, spice, and caramel tease the senses making this the perfect ale to share during the cold days and long nights of winter.”
“We gave our yeast a vacation. The crit- ters on the grape skins did all the work! Completely spontaneous fermentation! This ale was brewed with cabernet sau- vignon grape must and aged in cabernet sauvignon barrels.”
“Brazzle is aged in oak barrels with wild yeasts and golden raspberries. Behind the bubbly light mouthfeel and delicate raspberry sweetness, there’s a subtle tartness that is not quite sour enough to make you pucker.”
“Pouring golden in color, this beer has an aroma of bready malt punctuated by a slightly minty hops character. With a light-to-medium mouthfeel, American Kölsch delivers a honey-like malt sweetness that gives way to a crisp clean finish with a touch of lingering citrus/herbal hops flavor.”
“A misty golden blonde ale fermented with shiploads of fruit. A crisp clean finish and just enough apricot to make this a favorite. Combine with sunshine and friends for full effect.”
"Hybridized American wild ale fermented in French Oak foeders, cofermented with syrah grapes."
“Golden sour aged on Blushing Star peaches.”
“Fermented in oak barrels by indigenous yeast and bacteria.”
“Pumpkin ale aged in rum with spices and vanilla.”
“Motueka, Simcoe, and Citra-hopped triple India Pale Ale.”
Farmhouse ale brewed with lavender, rosemary, and spearmint, and re-fermented with fresh-pressed watermelon juice.
“Artisanal meets mechanical in a state of IPA we call Perpetual. Cycling through our HopBack vessel and dry-hopping method, this imperial pale ale emerges rife with sticky citrus rind, pine balm, and tropical fruit.”
“Our India Pale Ale recalls a time when ales shipped from England to India were highly hopped to preserve their distinct taste during the long journey. The result is a hops lover’s dream with a fruity aroma, set off by a dry malt middle, and long hops finish.”
"An American sour ale with cherries."
“Belgian top-fermented reddish-brown ale, a blend of 8- and 18-month-old beers following the careful maturation in oak casks.”
“In the summer of 2013 we took a test batch of our sessionable sour summer ale, Provincial, that didn’t quite hit gravity and decided to have some fun with it! We added a heavy dose of raspberries. This delightfully tart fruit beer is refreshing, with a citrusy raspberry aroma that transitions to a subtly sweet and tart finish.”
“The ultimate stout, this ale is big, rich, and malty. Our stout has a creamy texture unsurpassed by any of our other ales. Black in color, with a thick, long-lasting tan head. Its dark color and deep-roasted flavor come from the use of roasted and black barleys.”
“Sour ale with loads of blueberry and a touch of cinnamon. Tart, lightly sweet and tangy blueberry, subtle cinnamon.”
"A wild ale fermented and aged in neutral wine barrels."
"Foeder ale refermented with Montmorency cherries."
“Passion fruit, orange, and guava (POG) sour ale.”
“A welcomed handshake to your taste buds. Light, crisp, fresh, and a little bitty bitter. Lets just say he won’t be that jerk that leaves you at the bar at 2 a.m. He’s low in alcohol. What a nice guy, that Hubert.”
“Bourbon barrel aged. Coconut candy, syrup, water; desiccated coconut; shredded coconut; toasted coconut added.”
“Barrel-fermented _Brett_ saison conditioned on peaches and finished on tulsi tea.”
“Complex malt flavors and strong influences of fermentation esters from the Belgian yeast.”
“English brown. Smooth and drinkable. Notes of toast, chocolate, coffee.”
“English-style dark mild ale.”
“Double milk stout with coffee and maple.”
“Collaboration with Phase Three. Aged in bourbon barrels and maple-syrup bourbon barrels.”
Fermented entirely with yeast captured in south city St. Louis in the early spring of 2015, and aged in American oak for 16 months.
“Mixed-fermentation foeder-aged saison.”
“Aromas include coffee, bitter chocolate, caramel, black currant, and blueberry. The flavor initially follows the nose, then a pop of smooth bitterness and a lingering, roasty finish.”
Birra is a light, sessionable farmhouse ale. It is crisp with notes of black pepper and orange and goes perfectly with food.
"This is a golden sour ale aged in chardonnay barrels then referemented to dryness on local organic merlot grapes."
"El Cuatro with cherries, aged in a port barrel."
“Hazy IPA with pineapple and coconut, hopped with Sabro, Simcoe, and Citra.”
“Softer mouthfeel with intense tropical fruit and melon.”
"Session coffee stout with Sump Coffee."
“Turbid-mashed, mixed-culture wild ale aged... in red vermouth barrels.”
“Aged in syrah barrels before refermenting with syrah grapes and wild blueberries.”
“[Aged] with a blend of _Brettanomyces_ isolates and wild-captured yeast and _Lactobacillus._”
“Wheat wine–style ale aged in bourbon barrels.”
“A bourbon barrel–aged English-style barleywine.”
“Toasted bread with whole honeycomb present a cozy sweetness balanced by a light yet lingering bitterness.”
“Strata, El Dorado, and Citra hops showcase notes of grapefruit, strawberry, and passion fruit.”
“With all Simcoe.”
“Wee heavy aged in ex-bourbon maple syrup barrels with cinnamon bark, vanilla beans, natural fruit flavors.”
“Fermented and rested in a red-wine puncheon with foraged yeast before being aged on grape skins.”
“A bière de coupage–style spontaneous ale aged on crimson clover flowers.”
“Blend includes Triple Barrel–Aged M.J.K., Single Barrel–Aged M.J.K., Port Barrel–Aged Ryewine, and Anabasis.”
“Centennial-hopped extra pale ale.”
“Celebrating the Yakima trinity of Simcoe, Citra, Mosaic.”
The aroma and flavor are ridiculous, with hits of kiwi, honeydew, cotton candy, grape, and Meyer-lemon oil.
Citra and Riwaka hops offer candy-like tropical fruit aromatics and flavors amid restrained but present bitterness and a full-bodied impression on the palate.
This full-bodied golden ale delivers a rich and creamy mouthfeel married with a bright and fruity coffee character.
Classic blonde ale base, brewed with pumpkin and cinnamon, conditioned with local coffee and pumpkin spice.
“Modern farmhouse ale brewed with 100 percent Pennsylvania malt, re-fermented in the bottle. Drink fresh or age.”
“Our interpretation of this classic French-style saison is naturally fermented at a higher temperature, which creates more citrus hops character and a stronger, earthier aroma of spice than most traditional saisons.”
“We turn off the temperature control and let the yeast do its thing. The result is the scent of juicy fruit wafting from a frothy, white mane. Its teeth come from a Crystal dry-hopping that completes the dry finish with a fruity bite.”
“Genesis is brewed with mango, papaya, guava, and pineapple and aged for 6–12 months in a white-wine barrels. Each batch is blended to accentuate the tropical and wild nature of the yeast and fruit.”
“Blonde ale dry hopped with Mosaic. Dry, clean, toasted malt backbone and a citrusy finish.”
“This was one of the first beers we ever brewed and quickly became one of the most popular. Crisp and subtly sweet, it’s crafted with the session-beer drinker in mind.”
"Black cherry, raspberry, and a hint of lime, but also some richer burgundy aroma. All that fruit is buoyed by a splash of biscuity malt. The gentler tartness emphasizes the red-wine character."
"Our seasonal Brett saison... a celebration of wild yeast and myriad of flavors they impart."
"Barrel-aged saison blend with Colorado-grown Perfection apricots... finished in a... gin barrel."
"Brett saison conditioned on raspberries."
“Mixed-culture sour ale aged on spruce tips.”
“Very bitter but still balanced. Distinct hop taste.”
“Aged in a series of oak foeders using a blending technique known as solera.”
“A crisp German ale lagered for four weeks before serving.”
“Oak-fermented farmhouse ale refermented in French oak with red & black raspberries, Montmorency cherries.”
“Berliner weisse–style tart ale with peach and passion fruit.”
“Citra, Mosaic, and Cashmere hops. Made with our Haus lager yeast and fermented at traditional ale temps.”
"Collaboration with Horus Aged Ales ... with coconut, vanilla, and hazelnut coffee."
“This refined evolution of our Belgian-style saison is foeder-fermented with _Brettanomyces_, then aged and re-fermented in red wine barrels with sweet, dark cherry puree. After six months, a crimson ale with champagne effervescence is released, offering notes of ripe stone fruit and barrel-drawn tannins. Retaining hints of earthy wild yeast, Natura Morta Cherry finishes like a fine Beaujolais.”
“Well-balanced, floral, citrus, and vibrant hops character defines our idea of what a perfect session ale should be.”
“For the second incarnation of our India pale ale, we employed dry hopping and hop bursting to squeeze every last drop of piney, citrusy, tropical essence from the hops...”
“Kölsch-style ale. Golden, crisp, dry, and refreshing with herbal hops.”
“A slightly tart and crisp ale brewed with wheat malt and more than 400 pounds of cranberries per batch.”
“A golden, sun-colored ale with a bright, citrusy flavor that comes from the tropical passion fruit.”
“Our sour ale starts up with bright notes of tropical fruit yet finishes crisp and gently tart.”
“Collaboration with Cigar City. Imperial brown ale aged in high-rye bourbon barrels.”
"Foeder-fermented mixed-culture wild ale, with light funk and oak."
“Complex malt profile while remaining clean and refreshing.”
“Toasty, biscuit-like U.K. malts. Hints of floral hops.”
“Bourbon barrel–aged imperial stout with cinnamon and vanilla.”
“An English-style barleywine aged in Maman barrels.”
“Mashed with Epiphany triticale and oats. Double dry-hopped with Motueka, Mosaic, Enigma, and finished with Simcoe Cryo.”
“Our flagship barrel-fermented saison, aged on apricots and fermented with a mixed culture.”
“An imperial stout brewed with ancho chile peppers, cacao nibs, vanilla beans, and cinnamon sticks. This beer has a complex body with a delicious lingering roastiness.”
“A complex malt bill with a platform that allows the pungent hops blend with notes of grapefruit, tropical fruit, pine, and resin to truly shine. This is sure to satisfy the thirst of the most aggressive hopheads while maintaining remarkable drinkability.”
IPA fermented on mandarin oranges and double dry hopped with Citra, Amarillo, and Wakatu.
"Spontaneous honey ale with raspberry and vanilla."
"This English-inspired classic helped spark the country’s craft beer revolution. The copper-colored, mildly spiced session ale offers a hint of fruitiness a refined balance of hops and malt, giving drinkers a taste of our genuine approach to brewing great beer."
“Fruited Berliner weisse with milk sugar; steeped with cardamom, Earl Grey tea, and pomegranate.”
“Aged in Vermont honey gin barrels with fresh lime zest.”
“Fermented with our mixed culture of wild yeast and bacteria.”
“With Nelson Sauvin, Wai’iti, Centennial hops.”
“Brewed with British and American malts and hops from New Zealand and Yakima Valley.”
“Hopped with Mosaic, Nelson, Cashmere, El Dorado Cryo.”
“Kölsch-style ale.”
“Fruity. Creamy. Light.”
“Limited edition. Aged in whiskey barrels.”
100% Oak Fermented Belgian-Style Pale Ale aged an additional 12 months in Oak and bottle conditioned with Brettanomyces Bruxellensis. 2023 Festival of Wood & Barrel-Aged Beer "Best of Show" Winner
“Achieves distinct bourbon, oak, cacao, leather, toffee, dark coffee notes.”
“With Citra, Mosaic, Idaho 7, Centennial. London III yeast.”
“Citra, Enigma, Nectaron all rolled into one ganja-redolent beer.”
“Flagship pale ale featuring Mosaic, Simcoe, and Ekuanot.”
“Landlord uses American ingredients to pay homage to Timothy Taylor’s Landlord as the quintessential English pale ale.”
“Double dry hopped oat pale ale.”
Rye pale ale lightly dry hopped with Simcoe and Michigan Cascade.
Double-dry-hopped session pale ale with Citra Cryo and Sabro Cryo.
Aromas of bright tropical fruit and grass lead to stone fruit and citrus on the palate of this crushable pale.
A Mosaic-heavy, drinkable, hazy pale ale from the City of Dreams (Astoria, Oregon).
Barrel-aged Appalachian wild ale with pawpaw fruit.
Barrel-aged raspberry sour ale.
Single-batch sour with extra raspberry puree!
Delicate hops and golden malts give way to firm bitterness and a clean finish.
Notes of red berries, cherry, and a faint smokiness with a complex mouthfeel and tart finish.
“Our gold medal-winning red farmhouse ale uses a lesser-known Belgian yeast strain at higher temeratures to create a rich palate. A blend of spices and whole-cone hops add a peppery floral nose, and finest specialty malts create a smooth delicate body that finishes dry.”
“A tart farmhouse ale brewed in the rustic spirit of Belgian-style farm beers. Primary fermented with our house Brett culture and blended with golden sour ale. We then add honeysuckle and fresh orange peel and age the beer in our foeder.”
“Saison brewed with oats, Citra hops, and fresh Florida winter-harvest kumquats and grains of paradise.”
“This beer is a blend of both Brett barrels and sour barrels, dry hopped with a bouquet of American hops to accentuate the tropical and citrusy profile of our wild yeast.”
“A Colorado favorite since 1989, Buffalo Gold is the definitive golden ale. The mild maltiness gives way to a floral character generated by a perfect balance of Cascade hops. It’s an easy-drinking beer that still packs a stampede of flavor.”
"Traditionally made blend of 1-, 2-, and 3-year-old spontaneous ale. The beer had an average age of 22 months at bottling and has since aged in the bottle for about 1 year."
"Produced from a blend of beers aged in a variety of oak barrels with the addition of Montmorency tart cherries."
"Blend of golden sours aged on Colorado-grown Red Globe Peaches and Ovation Nectarines."
"A balanced tartness from the stone fruit and wild cultures mingles with an oaky character to produce... lambic-style funk notes."
“Noble hop session beer. It develops fragrances of Noble hops in dry hopping, which give it herbal, floral, and light citrus notes.”
“Oak-aged sour ale with blackberry, black currant, and Ugandan vanilla beans.”
“Mixed-fermentation farmhouse ale aged on Montmorency cherries.”
“Blend of strawberry and pineapple in this wheat ale.”
“Runaway is a sessionable farmhouse style ale that is light and crushable.”
“We mash enough grain to overflow our mash/lauter tun, augment it with raw cane sugar and Belgian-style dark candi syrup, balance it with tasty hops, and then feed the resulting wort to our favorite ale yeast.”
“Sour ale with pureed mandarin oranges and vanilla.”
“A crisp, refreshing sour German ale that is light in body and very tart with flavors reminiscent of sourdough bread.”
“Farmhouse ale aged in oak tanks with blueberries.”
“Adds Galaxy to Lambo’s hop blend of Citra, El Dorado, Simcoe.”
“The first hazy/juicy IPA recipe to come out of Templin.”
“Raw saison w/ _Lacto, Brett_, saison yeast, and yuzu peel.”
“A modern pale ale with Citra, Nelson Sauvin, and Simcoe hops.”
“Oak barrel–fermented farmhouse ale. A lactic-forward barrel-fermented saison, aged 6 months in fresh wine barrels.”
["“Our Holiday Ale is inspired by the little known bière de Noel style, a subset of bière de garde. Bière de Noel, which translates as 'Christmas Beer", "' tends to exhibit a more malty profile than a typical bière de garde.”\n"]
“Like a sound system that fills the room with audibles swarming in every direction, this massive smoked wheat stout overtakes your senses with aromas and flavor of dark chocolate, caramel, roast, smoke, earth, and wood, It’s heavy, but you have to drop that bass every once in a while if you really wanna get down.”
“An English-style barleywine aged in bourbon barrels.”
“Barrel-aged wild ale refermented with raspberries.”
“Original Mind is brewed and dry-hopped with a blend of Citra and Mosaic. Fresh out-of-the-bag hop aroma and flavor.”
“Crammed with tropical-fruit flavor, but still well balanced. An unapologetic island vacation in a can.”
“A radical hazy pale ale.”
House APA with Citra, Idaho 7, and Motueka. Bursting with grapefruit, orange marmalade, and peach.
Made with European black raspberries. Aged in American and French oak barrels. Perfect balance between lambic sourness and dark berry flavors.
American brown ale.
Our second batch of our Méthode Traditionnelle (M.T. III) blend of one-, two-, and three-year-old spontaneously fermented ale.
Farmhouse-style saison fermented in oak and conditioned on fresh Meyer lemon, orange, and pink grapefruit.
“Seven is a modern saison expressing a ripe and aromatic range from farm to greenhouse, finishing dry.”
“A refreshing golden ale, brewed with the finest malts and hops, giving a sweet, crisp citrus finish with just a hint of honey. Winner of the silver medal in the American-Style Cream Ale category at the 2018 Great American Beer Festival.”
"Dry, appetizing, complex, energizing blend of aged and young lambic." What our reviewers thought:
"A wild ale fermented with Lacto, Brett, and a saison yeast strain in a French oak foeder."
"Inoculated with native microflora in our coolship."
"The result of blending carefully chosen batches of Origins with a heavy-handed addition of Montmorency cherries."
Pêche Fumé is a blend of wheat ales brewed with cherrywood-smoked malt and aged in oak barrels for up to 14 months."
"Fluffy carbonation, light acidity, and enough honey sweetness to keep everything in balance."
"A blend of 13-month-old... mixed-fermentation farmhouse-inspired ale, and fresh, young, clean, oak-fermented farmhouse-inspired ale."
"Aged two years in French oak wine barrels."
"Farmhouse ale... co-fermented with a wild yeast strain from Trillium. Aged on... peaches."
"Mixed-culture ale... refermented on... strawberries."
“American wild ale matured with Honey Fire nectarines.”
“Flavors of fresh-picked tart berries, peaches, and hints of vanilla.”
“Solera-style mixed-culture golden ale aged in French oak.”
['“Gently tart fruited ale brewed with a house blend of _Lactobacillus_', '\xa0watermelon, and sea salt.”\n']
“Three-year blend of spontaneously fermented ales.”
“Le Petit Prince is a dry, unspiced, highly attenuated table beer unique to our land in the Texas Hill Country. Naturally occurring wild yeasts impart a sense of place to this unfiltered, unpasteurized, 100 percent naturally conditioned ale.”
“English mild ale.”
“A blend of whiskey barrel–aged Great Impression Stock Ale, Soul Crusher, Black Blizzard, and brandy barrel–aged Public Enemy Baltic Porter.”
"One-year, two-years, and three-years spontaneous golden ale, aged and fermented in... oak."
“Everyday-drinking hazy pale ale with Talus, Mosaic, and Citra.”
“We blended Black Tuesday and our Anniversary ale into our barleywine-style ale base.”
“Light and crushable with flaked maize, black malt, Noble hops.”
“Dry-hopped with Motueka, Mosaic, Strata, Motueka Hop Kief.”
“Pale ale brewed with Simcoe and Cascade. Dry-hopped with Cascade, Cascade CGX, Citra, Strata, Zeus.”
“Dry-hopped with Nelson Sauvin. Sparkling, dry, subtle acidity, a little funkiness.”
English Barleywine aged for 18 months in a barrel that previously held whiskey, vanilla imperial stout, and maple syrup.
“Candied oranges and a touch of pine dominate this homage to the all-Citra pale ales.”
“Dry-hopped with Mosaic, Amarillo, Comet hops.”
Open-fermented rustic saison.
Balances smooth malt complexity with a crisp, clean finish.
"Brewed with ancho chile peppers, cacao nibs, vanilla beans, and cinnamon sticks."
“Hoeybier is an homage to Peter Hoey and his legendary Odonata Saison. You could say science is art and art is a science. This beer is a blend of a varying proportion of those two focuses.”
“Black with ruby hues, Rolling Thunder Imperial Stout delivers a complex array of aromas and flavors that explode upon drinking, making this culmination of grain, oak, time, and effort a revolutionary experience.”
"Owen is a table-strength saison, kettle- and dry-hopped with Mosaic."
English style dark mild ale.
“Double dry-hopped pale ale brewed with London Fog yeast, Citra, Equanot, Motueka hops, and dry-hopped with Sabro hops.”
“Dirty Dozen _Brett_ Blend. Made with yuzu and Buddha’s Hand.”
“Scents of melon and pineapple, and the juicy essence of strawberry and gooseberry.”
“Hazy with thiolized yeast and Strata, Calypso, and Citra hops.”
“Sour ale with yuzu. Amarillo and Cascade hops in dry hopping, further enhancing the citrus.”
Belgian-style sour ale aged in gin barrels.
Dark sour ale with tart flavors of raspberry and cherry, balanced with a full body and finish.
Made with North Carolina barley and wheat before aging in a foeder. Conditioned on fresh Carolina peaches.
The ultimate sour experience of black raspberry, sour cherry, and funk!
This bière de coupage-inspired beer is made using the classic approach of blending older beer with younger beer.
A fusion of our two house mixed-cultures, old and new, aged in large format oak vessels.
“The only way to describe this beer is ‘infinitely drinkable.’ This is smooth liquid refreshment with a hint of Centennial hops for fruity notes and low bitterness for an easy finish.”
"Sour blonde aged in used French oak wine barrels and naturally soured."
"Brett saison dry-hopped with Hallertau Blanc and Loral."
"Saison aged in wine barrels with Brettanomyces and bottle conditioned."
"Blend of our oak-fermented and -aged Saison with whole raspberries."
“Pineapple, mango, and tangerine sour ale ripened in oak barrels.”
“Wheat ale conditioned on grapefruit zest and juice; fermented on house mixed cultures.”
“Our West Flanders–inspired red-hued ale.”
Our IPA has a vigorous hops profile, well-balanced malt background, and a medium body. It is most akin to an English-style IPA and is an intrepid ale that’s triple-hopped on its journey to your glass.
“A kettle-soured wheat ale, aged on 450 pounds of tangerine juice.”
“Hop-forward Belgian-style ale featuring Sterling, Saphir, Lemondrop, and dry-hopped with Cascade and Comet. An earthy, floral, and citrus hop character balanced by complex Belgian yeast flavors, which leads to subtle bitterness on the finish.”
“Imperial brown ale. Brewed with pecans, milk sugar, vanilla beans, maple syrup, whole pecan pies. Aged in whiskey barrels.”
“Farmhouse-inspired ‘feral’ IPA fermented with a single _Saccharomyces_ strain isolated from our wild mixed culture.”
“Finished on coconut, cinnamon, vanilla beans.”
“Mashed with loads of oats and whirlpooled with Citra Incognito and Simcoe Cryo. Double dry hopped with Citra, Nectaron, Strata, and a dab of Citra Cryo.”
A fluffy little saison with oats, lightly dry-hopped with Citra and Nelson Sauvin.
Dry, with a clean lactic bite. It finishes with complex Brett and light oxidation that we find beautiful in beers like this.
Caramel, toffee, chocolate, with a firm contribution of hop bitterness. JBA was Mike "Tasty" McDole's well known homebrew recipe that Mike shared with many homebrewers the world over.
"Imperial stout with coconut, aged in whiskey barrels."
“The 2015 Buckley Imperial Breakfast Stout aged in bourbon barrels.”
