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.”
“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.”
“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.”
Balanced and complex brown ale with roasty caramel, molasses, and chocolate malt notes, and a subtle, earthy hop character.
“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.”
“Made with a double dry hop of hand-selected Mosaic and Oregon-grown Cascade. Blueberries and pine all day long. Healthy bitterness.”
Blend of 4 wild ales from our cellar. Conditioned on Oregon-grown raspberries.
Sour wild ale fermented with Brettanomyces and aged on locally grown peaches."
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.
English-style brown ale with aromas of roasted nuts and chocolate. Slight earthy hop finish to balance the toffee-like malt backbone.
“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.”
“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 special run of our iconic sour brown ale, La Folie, in 750mL cork-and-cage bottles.
“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.”
English brown ale featuring notes of toffee, caramel, soft nuttiness, red apples, with a balanced sweetness and mild dark roast.
“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.”
Toasty brown ale with a round, full mouthfeel and a pleasant aroma. Light roasted notes, leather, biscuit.
“Belgian top-fermented reddish-brown ale, a blend of 8- and 18-month-old beers following the careful maturation in oak casks.”
German-grown Amarillo and Mandarina Bavaria hops create an unusual flavor profile with notes of tangerine and orange.
“Brewed with drought-resistant hops and ... Arizona-grown barley that helps offset millions of gallons of water from the Verde River every year.”
“Collaboration with Cigar City. Imperial brown ale aged in high-rye bourbon barrels.”
"Barrel-aged saison blend with Colorado-grown Perfection apricots... finished in a... gin barrel."
"Blend of golden sours aged on Colorado-grown Red Globe Peaches and Ovation Nectarines."
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.
“Big maple and bourbon aroma supports the pecan, whiskey, and sweet honey malt flavors. The sensory experience of decadent baklava.”
“A classic, unfiltered Belgian-style white ale brewed with coriander, orange peel, and locally grown chamomile flowers.”
"Oak Timbre is Basis, our blonde ale, aged on Indiana-grown chambourcin grapes for 6 months in brand-new oak wine barrels. The result is a sour ale that pours deep burgundy with wine-like flavors and aromas complemented by tannins pulled from the fresh barrels."