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“Brewed from sorghum and rice. Aroma is light and fruity. Flavor is crisp and re- freshing, yet fruity and smooth. Hints of green apple slice through the maltiness of the sorghum.”
“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.”
“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.”
“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.”
Our take on a craft hard seltzer, without being one. It’s razor dry, made with 350 pounds of real raspberry, barley, and hops.
“Clos Normand is a generous and sophisticated cider, rich in flavor. It’s made from 100 percent fermented apple juice. The result is a subtle alliance of fruit and bitter notes.”
“The classic Bavarian unfiltered wheat beer—golden, fruity, and thirst-quenching.”
“A seltzer that’s grown a pair ... of berries. It will blast your tastebuds with real raspberry juice.”
Made with craft spirits distilled on site. Blended with real fruit juice and sparkling water.
“At 9.5 percent ABV, El Camino (Un)Real has a firm bitterness and malt complexity with licorice, vanilla, and higher alcohol esters. The incorporation of indigenous ingredients includes the addition of dried mission figs, pink peppercorns, fennel, and chia seeds that together add a slight herbal, fruit, and spice notes built to pair with the malt and hops complexity.”
“A tropical, tiki-inspired Berliner weisse loaded with pineapple, mango, passion fruit, coconut cream, and toasted coconut.”
“Night Pils marries everything we know about making black IPA and Pils. The dark malt backbone brings notes of chocolate and dark fruits while the lager yeast provides a crisp, clean finish. The result is a beer that looks like a stout but drinks like a lager.”
“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.”
Saison, soured in foeders, aged on marionberries, a type of blackberry, in wine barrels for 6 months.
“Uses a blend of specialty malts for a dark chocolate, roasty flavor with hints of black licorice. Aging it in first-use Cabernet wine barrels adds depth, bringing out soft fruit flavors and subtle oakiness.”
“Our take on a Belgian Kriek is aged on Balaton cherries for an intense black cherry character. A rich maltiness and hint of toasted oak balance and mellow the dark red fruit and tart sweetness.”
“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.”
“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.”
“Boulevard Pop-Up Session IPA is built for frequent excursions, with a very drinkable character and relatively low bitterness tucked behind a big, fruity hops aroma.”
“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.”
“Bursting with bright citrus and tropical fruit notes of apricot and tangerine, with hints of pine and a slight resinous character, this IPA finishes with just enough subtle bitterness to bring you back for another sip.”
“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 session Belgian blonde ale soured with apricots. Pairs well with seasoned sour drinkers or those new to the style.”
“This double IPA has a pronounced citrus and tropical fruit aroma. Golden pale with a slight haze, it has a subtly sweet character from the malt profile and a crisp, hoppy finish.”
"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."
“Fatali Four is a blend of four wine casks and one gin barrel, all of which have homegrown chile peppers added during the final weeks of aging, producing a fruity and tropical flavor profile. The already dry Four becomes bone dry and more acidic under the influence of _Brettanomyces_, and both the peppers and botanicals from the gin barrel contribute to an oily mouthfeel that acts as a counterpoint to its complex minerality.”
“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.”
“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.”
Tropical Turmeric is packed with fresh pineapple, passion fruit, and turmeric.
Intensely tart, with hints of almond and tons of cherry characteristics.
“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."
“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.”
“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.”
“American sour fruit beer, fermented using a lactic-acid producing *Saccharomyces cerevisiae* yeast, along with cherry, key lime, and a touch of lactose.”
"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."
"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."
Modern West Coast IPA brewed with Citra, Simcoe and Mosaic hops. Light bodied with notes of fresh citrus and stone fruit with a dry, crisp finish.
"Lightly is a wine beer made by blending oak-aged saison with oak-fermented Chardonnay. The base saisons were made with Ontario grain and aged in both American and French oak, and the Niagara Chardonnay was aged in a French oak barrel."
“Smooth, with notes of caramel, candied fruit, a bit of alcohol warmth, and a sweet finish.”
“Overflowing with rich dark pinot noir–wine grapes. Bright fruit tones overlap with complex and succulent black currant atop a sweet-sour base that brightens both fruits. Intense and flavorful, this juicy sour has depth and will bring out your inner sommelier.”
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.
Super smooth trifecta of cocoa, dried fruit, and licorice notes.
"Full of notes of passion fruit, mango, and blueberry bliss."
“Billboard- sized notes of bright tropical fruit and a refreshingly soft finish.”
“Aromas of grapefruit and tangerine lead into an abundance of fresh pine and tropical fruit.”
“Made with local roses, yarrow, marigolds, and chamomile.”
“Tastes like fruit on vacation plus a dorm-room memory because Mosaic and Zappa are friends.
“Bubbles brightly with a light floral and fruity hop character.”
“Enters with a candy-like cranberry aroma, followed by a tart fruity flavor and balanced acidity.”
“Bright acidity and fruity funk. Notes of white wine, champagne, and pear.”
“Surprising aromas of ripe fruits including banana, touches of ‘cuberdon’ sweets, and caramel.”
“We stuffed this with mango and prickly pear, then hit it with sea salt, lactose, and vanilla.”
“Whether you’re taking a break from a hard day of work or just a huge day of hops, this crisp refreshing beer with a hint of orange will lift your spirits without lowering your expectations for what a craft beer should be.”
“Ale brewed with hibiscus and prickly pear.”
Sour wild ale fermented with Brettanomyces and aged on locally grown peaches."
“Notes of tropical fruit, citrus, and slight honey.”
“A tart wheat ale brewed with apricots and peaches.”
“Brewed with Citra and Sultana hops and Pineapple Kush terpene for boosted tropical fruit character.”
“Sweet passion fruit. Tart sour ale. If you know, you know. Purple power!”
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.*”
“This mouthwateringly delicious IPA gets its flavor from a heavy helping of Citra and Mosaic hops. Don’t worry, no fruit was harmed in the making of this beer.”
“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.”
"A 2-year blend of spontaneous saison re-fermented with boysenberries."
“Smoothie-style gose. ... This version features passion fruit and watermelon.”
"Belgian-inspired stout that balances light notes of fruit and sweetness with roasty malt."
“Refermented with Texas Hill Country peaches, then blended with aged hop terpenes.”
“A sour blend from two continents featuring an intense cherry nose.”
“A blend of golden strong ale and young house sour, refermented with white peaches.”
“Crusty bread, dark fruit, cola, dry cocoa.”
“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.”
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.
“This hoppy lager is brewed with two intense and aromatic hops, Calypso and Citra. It’s an easy drinking brew that balances dominating fruity, citrusy, and tropical aromas with a sessionable malt body.”
“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.”
"A perfectly balanced malt bill accentuated by some of the most beautiful, fruity, and floral hops to deliver a world-class flavor."
"Fruited grisette with strawberry and kiwi."
"Aging for two years in French oak delivers a subtle funk accompanied by notes of sour cherry."
“When life gives you lemons, squeeze the seltzer out of those naughty li’l fruits. Light pink seltzer with lemon and raspberry flavors.”
“Made with freshly zested Florida grapefruit and crushed white peppercorns.”
“Mixed-culture farmhouse with raspberries.”
“Vivid notes of stone fruit and tart hints of lemon curd and apricot jam.
“Aromas of watermelon, dark berries; notes of juniper, plum, kiwi.”
“An ode to ripe summer fruit with bold flavors, a rich body, bright acidity, and a smooth finish. Succulent, sweet, dark, and tangy.”
“Hard seltzer with pineapple and tangerines. Zero carbs, 110 calories, and contains only real fruit, water, and yeast.”
“A juicy, fruit-forward character layered with tropical hop flavors and bright floral aromas. Notes of grapefruit, pineapple.”
Vodka cocktail made with 100 percent real fruit juices and sparkling water.
“Made with four exotic hops: Azacca, Calypso, Mosaic, and Equinox. Taste is of tropical fruits, speci cally passion fruit, grapefruit, and apricots. Finishes with just enough toasted malt character to balance.”
“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!”
“Smuttynose Short Weisse beers are made with a time-consuming two-part fermentation process. Blueberry aging adds not only a striking purple color, but a delicious flavor nuance that’s pure summer.”
“We ferment with a Belgian yeast strain famous for fruity flavors and a dry finish, making it the perfect complement to fruit.”
“A beautiful harmony of German and American brewing styles. Full of grapefruit citrus and aromatic fruit notes, balanced by a bitter finish and light malt backbone.”
"A light malt foundation layered with bright citrus and tropical fruit notes."
“Delivers with pineapple, citrus, and stone-fruit aromas and a rush of fruity, tropical hop flavor.”
“This juicy gem elicits tropical-fruit, citrus, floral, and pine aromas, with subtle notes of melon, strawberry, and dark fruits.”
"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."
“Mixed-fermentation golden sour, barrel-fermented, then heavily fruited with peaches.”
“Foeder-fermented, mixed-culture _Brett_ beer aged on Colorado apricots.”
“Turbid mashed, aged in oak barrels, refermented on Virginia raspberries.”
“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.”
“We aged and fermented this mead in hand-selected, Samuel Adams Utopias casks from the Boston Beer Company. This flavorful, slightly fruity mead has a sweet, complex flavor that is reminiscent of a deep, rich vintage port, fine cognac or aged sherry.”
“German specialty malts create waves of deep sweet malt character of dark fruits and candy sugar. A big, rich beer for the fest season.”
Not watered down or back-sweetened. Fermented with wine yeast, creating a naturally crisp, soft, fruity, refreshing profile for bright flavors.
Our single-hop pale-ale series features Strata from Oregon. Nice dank flavor and aroma. Great fruity and citrusy undertones as well.
“This session IPA delivers all the fruity, piney character of a much bigger IPA. To accomplish this, we employ ‘hop bursting’ to coax out extreme flavors and aromas while also imparting a burst of pleasant bitterness.”
“With tropical and fruity aromas, this hazy IPA finishes smooth.”
“Juicy, fruity, creamy, with tropical flavors and a hazy-style mouthfeel.”
Fruity and citrusy hops lead the way in this go-to, everyday IPA.
Brewed with the 2018 Pink Boots Society Hops Blend to give it a fruity, citrusy front to balance the dry fin-ish.
“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.”
“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 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."
"A spontaneous golden sour ale aged in oak barrels with petite sirah grapes."
"A blend of Chardonnay Cervino, spontaneous beer, and second-use peaches for a white sangria vibe."
"Bottle-conditioned, spontaneously fermented wild ale aged on French oak with raspberries."
“Offers the refreshing drinkability of a wheat beer with fruit-juice characteristics and elegant haze.”
“Galaxy and Nelson. Fresh kiwi, honeydew, passion fruit, orange marmalade.”
“Bursting with blackberry tartness and fleshy peach flavors on the tongue.”
“Passion-fruit aromas marry bright, crisp wine grapes, all supported by a touch of tartness.”
A blend of barrel-aged sours creates the core of this Rum Swizzle–inspired golden sour ale.
“Barrel-aged peach beer using 6 lbs of peaches per gallon.”
“Foeder- and barrel-aged mixed-culture sour with apricots.”
“Super-juicy, tropical stone fruit, good body, restrained sweetness.”
“Mixed-culture saison aged in pinot noir barrels with chenin blanc grapes.”
“Crafted with specialty tea, lemon, cane sugar, champagne yeast. Finished with a splash of real fruit.”
“Passion fruit, orange, and guava kettle-sour ale. Same recipe, same POG-juice combo since 2015.”
“An approachable, bright, and hazy pale ale that is easy drinking with lush tropical-fruit aromas.”
Hard seltzer with vanilla, passion fruit, peach, and pineapple added.
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.
A petite saison brewed with orange peel and black peppercorns.
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.
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.
Wild ale aged on raspberries, bottle-conditioned.
“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.”
“Refreshing citrus undertones. The yeast gives the beer a nice smooth finish, a slight fruit flavor, and its distinct cloudy appearance.”
"Aroma and taste are full of passion fruit, papaya, and blood orange, making it drink like a glass of freshly squeezed juice."
“Featuring calendula flower petals and fermented with yeast harvested on the property.”
“A blended oak-aged beer with red raspberries.”
“Spontaneously fermented and aged in oak barrels with pinot noir grapes.”
“Aged in French oak puncheons before refermenting on fresh Florida kumquats.”
“Notes of dark fruit and hoppy spice, and a finish with hints of toasted bread and toffee.”
“Tropical and citrusy notes. Stone-fruit esters. Classic hop haze. Juicy flavors.”
“Brewed with golden rye and a blend of Galaxy, Strata, and Nectaron hops for tropical-fruit, blueberry, and grapefruit flavors.”
“Notes of peach, papaya, melon rind. Thiol-driven aromas of fruit medley.”
“Featuring Riwaka, Nelson, Ekaunot Cryo for big hits of dank tropical fruit. A blend of malted and honey oats.”
“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.”
"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.”
“Malt-forward but balanced. Biscuit malt flavors and fruity hop notes.”
“Dry, fruity, and funky saison with _Brett_.”
“Brewed with barley, wheat, rice. Fruity, slightly tart. Dry finish.”
“The fruity flavor and delicious orange juice taste is a vibe.”
“Loads of fruity character derived from Citra, Mosaic, Simcoe, and Ekuanot hops.”
“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.”
"Citronious blasts with the fresh flavor and aromas of citrus, mango, and tropical fruits."
“Toasty malts and German hops yield notes of fresh bread and floral, fruity character.”
“Citrusy, piney, floral, and fruity hops.”
“Bourbon barrel–aged Adambier, with notes of dark, dried fruits, toffee, caramel, peat, leather.”
“A spicy, fruity note with a touch of bitterness on the finish.”
"A blend of foeder- and barrel-fermented mixed-culture saison refermented on... strawberries."
"Foeder-aged witbier with apricots."
“American sour fruit beer brewed with malted wheat, raw wheat, and raspberries.”
“Barrel-aged on raspberry, rhubarb, chamomile, vanilla bean.”
“Aged in red-wine barrels and rum barrels. Conditioned on coconut, pineapple, passion fruit, cherries.”
Dark malt breadiness balanced with subtle dark-fruit flavors and a slight spiciness from the Saaz hop.
“Oak-fermented and -aged saison with whole organic apricots.”
![Offshoot Beer (The Bruery) Escape [it's your everyday West Coast IPA] Image](https://www.datocms-assets.com/75079/1680792453-offshoot-escape-9053.jpg?auto=format&w=300&fp-y=1)
“Clean, crisp, and clear, this concoction of Mosaic, Strata, Simcoe, and Amarillo hops offers notes of tropical passion fruit, grapefruit zest, and pine.”
“Strata, Citra, Mosaic hops create passion fruit, melon, berry flavors.”
“Mexican-style lager hopped with Motueka, fermented with a thiol-boosting yeast. Notes of passion fruit, guava, lemon, lime.”
“Aged first in petite syrah barrels, then in cabernet sauvignon barrels with cabernet sauvignon juice.”
“Heavily hopped and juicy, with notes of citrus, tropical fruit.”
“Imperial sour with raspberry, guava, passion fruit, and natural flavors.”
“Berliner weisse–style sour brewed with passion fruit, pineapple, and mango.”
“Wonderfully complex olfaction profile of fruit, citrus, pine, and floral notes from Simcoe Lupulin Powder, Mosaic Lupulin Powder, and Citra hops.”
“Strata and Citra hops. Should provide notes of passion fruit, sticky ganja (so we’re told), grapefruit, mango, and guava.”
Brewed with all-natural ingredients, gluten-free with low carbs and zero sugar, Whitewater showcases real yet subtle fruit flavor.
Our natural carbonation and ingredients like sparkling water, real cane sugar, and natural fruit flavor create a light and bubbly seltzer for any occasion.
Blend of 1-, 2-, and 3-year-old beers spontaneously fermented in barrels and refermented with raspberries.
“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.”
“The Pupil is a smooth, medium-bodied, pleasantly dry IPA with forward aromas and flavor evocative of tropical fruit. Notes of guava and mango are most commonly detected in this gently bittered beer.”
“Cranberry lemonade gose, blending tart and sweet real fruit into a drinkable—and sharable—sparkling package.”
“Tart with tropical-fruit notes, hints of oak, vanilla, and sugar cane.”
“Hopped with Citra and Strata, lending huge notes of papaya, tropical passion fruit, berry, and citrus.”
“Bright, citrus- and stone-fruit-forward hazy IPA.”
“Imperial Berliner weisse with dragon fruit, tangerine, lemon, marshmallow, and vanilla.”
“Tropical fruit notes and a light, refreshing finish.”
“Stone-fruit and tangerine aromas, spicy French oak tannin, rich minerality, and medium acidity.”
“A blend of golden sour ales refermented on whole blackberries.”
“Full-bodied rye stout with dark fruit malts and yeast esters giving way to impressions of winter spices.”
“Packed with juicy, lush fruit character and dank herbal aromas, thanks to the abundance of U.S. grown hops.”
“Hazy DIPA with notes of overripe tropical fruit.”
“Tropical fruit flavors burst out of the glass.”
“Hazy IPA with a healthy amount of blood orange added. Bright, fruity and citrus forward.”
“All Mosaic. Aromas of tropical fruits, dried blueberries, grapefruit, pine.”
“Full-bodied, very hoppy, citrus, pine, fruity notes with nice dry, bitter nish!”
“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.”
“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.”
We add real maple syrup from our friends at Big Tree Maple. Grand Arbor is hazy pale straw in color with a thick rocky white head and persistent lacing. Aromatically earthy with distinct fruity esters and low-to-moderate noble hop character. Balanced fruity character blends into crisp biscuit notes with a dry tart finish.
“No fruits. No flavorings. No shortcuts.”
"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."
Fruited sour with dragon fruit, lemon, and ginger.”
“A fruit tart brewed with Granny Smith apples and a blend of spices.”
"Foeder-aged Brett beer refermented on pink guava puree."
"Blend of barrel-aged mixed-fermentation saisons... refermented on local Olallieberries."
"A blend of fruits and reishi mushrooms inspired by bold, funky natural red wines."
"Aged in red-wine barrels with whole blackberries."
“A cold-weather beer with notes of dry fruit and marmalade.”
“Made with real juice, Fruit Smash Super Hard Seltzer is a bolder, great tasting, high-ABV seltzer that will have you saying bye to your basic seltzer.”
“Our 5% Fruit Punch hard seltzer.”
“Made with 100 percent real fruit. Only 100 calories, 1 gram of sugar, 2 grams carbs, and gluten free.”
“The Passion Fruit Prussia is our nontraditional look at the classic Berliner weisse style. Brewed with a generous amount of passionfruit, this beer pours golden in color with a nice tart finish. A perfect complement to the summer heat.”
“A heavy dose of passion fruit and guava turns the whole thing into a wall-to-wall tropical fruit fiesta.”
“Notes of strawberry curd, lemon-lime soda, Gushers fruit snacks, white grapefruit.”
“Mixed-culture beer spritz with rosé of merlot and raspberries.”
“Fruited IPA brewed with Citra, Galaxy, Idaho 7 hops, then treated with passion fruit, mango, orange to accentuate the hops!”
“Made with negra criolla grape must. Aged in French oak barrels.”
“Inspired by the quintessential summertime popsicle, fueled by flavors of raspberry, cherry, and lime, and ignited by real fruit juice.”
“An Arnold Palmer–inspired hard seltzer made with local passion-fruit tea and lemonade.”
“Conan yeast stars alongside Cashmere and Simcoe for a fully saturated, ripe stone-fruit explosion.”
We use pilsner malt, whole fruit, zest, and fresh ingredients in our craft spiked seltzer, so you know exactly where everything in it comes from.
Brewed with orange zest and a little vanilla, with flavors evoking a crisp orange cream soda.
Blended saison infused with fresh orange peel and botanicals and aged in a single small-format gin barrel. Bottle-conditioned with local wildflower honey.
Brewed with spelt and wheat and hopped with Citra and Nelson Sauvin. Aged on second-use Palisade viognier grapes and third-use Colorado apricots and California nectarines for four months.
Mixed-fermentation beer aged in oak barrels with pinot noir grapes.
Oak-aged Missouri and Oregon wild ale with blueberries.
“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.”
“The Calling is our most heavily hopped beer ever, bursting forth with unmistakable tropical fruit and pine hops aromas and flavor supported with a slightly sweet malt character, tapering to a crisp, dry finish.”
“Classic craft beer of the Pacific Northwest. Notes of evergreen, citrus, and tropical fruit.”
“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.”
“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.”
“Cuvée des Jacobins Rouge has a robust character but is beautiful and sophisticat- ed with a full body and overtones of vanil- la, dried cherry, stone fruit, and cocoa. It is a complex, beautiful sour beer.”
“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."']
"Mango and raspberry."
"Mixed- fermentation sour aged in oak then conditioned with blueberries and blackberries in secondary."
"Aged in barrels. Notes of stone fruit with an underlying Brettanomyces and lactic character."
"Strata and HBC 692 hops make this hazy IPA burst with tropical fruit and dank pine."
"Flavors and aromas of tropical fruit, mango, and passion fruit from the Citra and Mosaic hops."
“Vermont ale yeast helps accentuate the hops with passion fruit and pineapple notes.”
“Dragon fruit, passion fruit, pineapple, and lime.”
“Jammy boysenberries with the biggest oak expression we’ve had to date.”
“A blended oak-aged beer with local strawberries.”
“Saison made with wheat and fermented with fig juice.”
“Farmhouse ale aged in oak tanks with raspberries.”
Fermented... in Willett rye whiskey barrels. Conditioned on Italian plums and dark sour cherries."
"An abundance of Enigma, Galaxy, and Mosaic hops pack big aromas of tangerine, blueberry, papaya, and other tropical fruits."
“This easy-drinking IPA will transport you to a tropical paradise. Citra, Mosaic, Simcoe, and Southern Cross hops provide flavors and aromas of tropical fruits and sun-kissed citrus with soft accents of nectarine and peach.”
“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 hazy IPA lays down a fruity flavor profile of mango, tangerine, grapefruit, and cherry."
"Tropical, berries, citrus, fruity."
“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.”
"Foeder ale refermented with Montmorency cherries."
"Fermented with white-wine grapes from David Walker’s family vineyard, aged in French oak barrels."
"Offers notes of Riesling, pine, marzipan, and blackberry jam."
"Huge peach aromatics and pleasant tartness lead to crisp tannic bite on the finish."
“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.”
“This tart fruit beer is refreshing, with a citrusy berry aroma that transitions to a subtly sweet and tart finish.”
“Hard seltzer collab with Tea Spot. Made with real fruit and mindfully sourced tea leaves.”
“Citra and Nelson Sauvin. Mango, cashew fruit, and dank. Slightly sweet finish.”
“Raw wheat, cherries, and wild yeast start life in a wooden open fermentor and finish on more cherries.”
“An ode to a traditional English brown. Delicate body, dry finish, flavors of toffee, dark fruit.”
“Tasting notes of passion fruit, papaya, pithy blood orange.”
“Pavlova dessert–inspired fruited sour loaded with passion fruit, strawberry, kiwi, raspberry, lemon, vanilla, and lactose.”
“A celebration of New World hops and all their versatility. Bursting with fruit, citrus, and complex aromas.”
Each gluten-free can of Westwater is packed with natural fruit flavors and nothing artificial to dampen your spirits or weigh you down.
Farmhouse ale brewed with lavender, rosemary, and spearmint, and re-fermented with fresh-pressed watermelon juice.
Instead of adding fruit, we are adding wine and creating a spritz-like beverage.
Mixed-culture IPA aged in oak barrels with guava, dry hopped with Mosaic.
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.
“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.”
“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.”
“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.”
“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.”
“A refreshing, gently tart, German-style wheat beer with a blend of citric and fruit notes with nods to cider and sauvignon blanc. We go through two fermentations with this beer to offer an interesting complexity in an amazingly light and drinkable beer.”
“Starting with a traditional German malt bill consisting of 50% Pilsen malt and 50% wheat malt, we then kettle sour the wort. A generous apricot addition complements the tartness of the base beer, and the sea salt and coriander add to the complexity.”
“The addition of hibiscus adds a pink hue and an interesting berry-rich flavor, while uniquely floral. A bright lemon citrus flavor from the hibiscus complements the lemon characteristic of our Provincial. Notes of lemon and berries with floral aromas.”
“Our Chocolate Covered Cherry Stout aged in bourbon barrels for more than a year. It emerged velvety with hints of oak, vanilla, tart cherry, and chocolate. A monster of a beer, best enjoyed fireside, this beverage will warm your soul and vanquish winter’s howling winds and icy breath.”
“Layered malt flavors of bread, almonds, and dried fruit are accented by spicy, floral hopping.”
“Fruit cocktail of citrus, peach, and other stone fruits with lively hints of white wine.”
“Passion fruit, orange, and guava (POG) sour ale.”
“Notes of papaya, passion fruit, and melon.”
“Beer-wine hybrid raspberry rosé spritz with lime.”
“Blend No. 110, Season 18/19. We have blended raspberry lambic and sour-cherry lambic.”
“Fig dipped in dark chocolate, ripe fruit, and toffee.”
“Golden sour aged on Blushing Star peaches.”
“Aromas of passion fruit and honey accompany a dry finish.”
“Collab with Bluejacket. Medium-bodied dark lager, a bit toasty, subtle dark fruit with minimal roast.”
“Features big aromas and flavors of grapefruit, mango, pineapple, tangerine, stone fruit, and pine.”
By letting this fresh, golden-hued DIPA go unfiltered, the beer takes on a hazy appearance, and its peach and tropical-fruit hops aromas are intensified.
“A fruity, slightly drier wheat beer that showcases fresh hops, citrus, and honey.”
“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.”
“Intense aroma of farm apples. Fruity taste tinged with a dry bitterness.”
“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.”
“A few times in the history of craft beer it has happened that a highly praised beer rises beyond mortal stardom into a higher godly league. Usually the recipe to make such heavenly drops is thick fudge-like body, pitch black color, amazingly overwhelming aromas of chocolate, coffee, dark fruits and muscovado sugar, obviously only made in limited amounts and most crucial of all—it must taste rare!”
“This beer has a big, malty character with the added sweetness of chocolate. It is slowly aged on a bed of rare dark cocoa nibs. Known for their quality, these cocoa nibs, harvested in Ecuador, impart complex aromas and flavors from chocolaty to fruity, nutty, earthy, and citrusy.”
“Fruity and slightly tart, with a dry finish.”
“Cracker malt, lightly hoppy, slight fruity yeast character.”
Juicy and unfiltered, this hazy IPA stuns with a lively array of fruity hops notes. Citra, Mosaic, and Azacca hops give it its fresh aroma and flavor.
“Oak-fermented farmhouse ale refermented in French oak with red & black raspberries, Montmorency cherries.”
"Barrel-aged saison blend with Colorado-grown Perfection apricots... finished in a... gin barrel."
"Brett saison conditioned on raspberries."
"A golden sour beer aged in oak barrels with Tempranillo grapes."
"Golden sour aged in a single Cognac barrel + raspberries + Madagascar vanilla beans."
"Blend of barrel-aged mixed-fermentation saisons, cofermented with Gabilan Pinot Noir grapes."
“Cryo Pop, Strata CGX, Strata, Mosaic for layered tropical-fruit flavors.”
“Uses lime peel, dragon fruit, and kiwi to create a sweet, tart, and tangy beer. Vanilla and lactose round out this ‘adult limeade.’”
Our passion-fruit seltzer is dry, super bubbly, and hits with a kiss of passion fruit.
“Dragon Fruit Berliner is a session sour brewed with dragon fruit, kiwi, and Michigan hops.”
“Features strawberries, pineapple, cherries, tangerine, and passion fruit.”
“Barrel-fermented _Brett_ saison conditioned on peaches and finished on tulsi tea.”
“Wee heavy aged in ex-bourbon maple syrup barrels with cinnamon bark, vanilla beans, natural fruit flavors.”
“Strata hops. Huge passion fruit and strawberry flavor; dank tropical-fruit aroma.”
“Barrel-aged sour with raspberry, oolong tea, orange peel, white peppercorn.”
“Wood-aged sour with white peaches and tea.”
“Hard seltzer with raspberries. Zero carbs, 110 calories, and contains only real fruit, water, and yeast.”
“We’ve used real lemon and lime zest and real brewing processes to make the best tasting, most refreshing hard seltzer we can brew.”
“Berliner weisse–style tart ale with peach and passion fruit.”
“Milk chocolate, toffee, dark-fruit notes blend seamlessly with delicate spice from the barrels.”
“Made with ruby red grapefruit, adding an extra layer of mouth-watering, juicy, lush fruit character along with dank tropical aromas.”
“This hop monster is loaded with aromatics of tropical fruit and citrus.”
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 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.”
“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.”
“Originally brewed in the early nineteenth century for export from Britain to the imperial court of Russia’s Catherine the Great, imperial stouts are characterized by their dark color snd full body. This style features a rich, malty sweetness coupled with aggressive hopping (especially in American interpretations). Notes of dried fruit as well as roasted malt flavors are typically present.”
The Truth's sharp hop bitterness begins with pine on the nose and evolves into bright citrus and subtle stone fruit flavors. Developed alongside over a dozen Single-Hop Imperial IPAs. The truth was three years in the making and has some of the most unique hop varieties available today.
“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.”
“A golden, sun-colored ale with a bright, citrusy flavor that comes from the tropical passion fruit.”
"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."
“The bright lime flavor helps wake up the palate while the mild sweetness of the agave rounds out the tangy zip of the citrus fruit.”
“Our sour ale starts up with bright notes of tropical fruit yet finishes crisp and gently tart.”
“Stone fruit–forward aroma with notes of tropical fruit and citrus.”
“Softer mouthfeel with intense tropical fruit and melon.”
“Hawaiian shave ice–inspired sour with mango, pineapple, passion fruit, and marshmallow.”
“A blend of hazy double IPA with Texas oranges and three-year-old Jester King SPON.”
“Aged in syrah barrels before refermenting with syrah grapes and wild blueberries.”
“Mixed-culture sour ale aged on spruce tips.”
“Slightly hazy … notes of citrus, piña colada, candied lime, and tropical fruit.”
“Expressive yeast strain with its tropical-fruit-laden ester character and Cryo hop powder augment the oily, luscious aroma and flavor.”
“Strata, El Dorado, and Citra hops showcase notes of grapefruit, strawberry, and passion fruit.”
“Light, drinkable, delicately balanced beer with aromas of grain and subtle fruit.”
Star fruit, melon, and watermelon rind. Dry hopped with Simcoe and Galaxy.
NEIPA brewed with flaked oats and wheat. Intense flavors and aromas of tropical fruit and resinous pine dominate.
Brewed with an astronomical amount of Mosaic, Citra, Hallertauer Blanc, and Galaxy hops that lend notes of passion fruit and melon to the clean flavors of base malt.
A juicy sunset-hued rogue wave of tropical-fruit flavors featuring clean complex Mosaic, citrusy Azacca, fruity Galaxy, aromatic El Dorado, and pungent Idaho 7 hops.
Slightly sweet, with bold chocolate and dark caramel flavors that are complemented by subtle hints of fruit that evolve from additions of caramel malts and molasses.
“Vanilla cream, milk chocolate, roasted nuts, mixed fruits, toasted barrel, bourbon notes.”
“Brewed with Citra, Mosaic, Azacca. Big tropical and fruity hop aromas with a soft, pillowy malt body.”
A POGalicious punch of ripe, palate-pleasing fruits.
This full-bodied golden ale delivers a rich and creamy mouthfeel married with a bright and fruity coffee character.
“A spontaneous fermentation beer of destoned fresh purple plums and a blend of 1- and 2-year-old lambics. The aroma is of plum brandy, and the taste is slightly tart but fruity with a slight dryness.”
“Tropical fruits, citrus juices, pineapple, and spicy berry up front in the flavor and aroma.”
“Smooth, bread-like malt body, low bitterness, fruity banana esters, and spicy clove-like phenols.”
“Pale and hazy. Bready malt flavors. Fruity banana esters. Spicy clove-like phenols.”
Tropical and fruity elements elevate hops to the highest pedestal. Special ingredients give this beer its dreamy orange glow and its pillowy soft mouthfeel.
"Spontaneous honey ale with raspberry and vanilla."
"Fermented and aged on Italian plums for 18 months in barrels from nearby Bending Branch Winery."
“Refermented on blueberries, Mexican tarragon. Conditioned with honey.”
“Mixed-fermentation farmhouse ale aged on Montmorency cherries.”
Fermented with saison yeast. We add peach during brewing and then blend the beer with a bit of kombucha.
Craft hard seltzer made with 100 percent real fruit.
Aromas of bright tropical fruit and grass lead to stone fruit and citrus on the palate of this crushable pale.
Barrel-aged Appalachian wild ale with pawpaw fruit.
Single-batch sour with extra raspberry puree!
Notes of red berries, cherry, and a faint smokiness with a complex mouthfeel and tart finish.
"Tropical fruit, pronounced floral, citrus rind, and dank aromatics and flavors."
“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.”
"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."
“Our kettle-soured, free-rise-fermented Berliner weisse with yuzu fruit.”
"Hoppy notes of passion fruit, pineapple, coconut, and tangerine, with bold notes of stone fruit and exotic citrus presented by Sabro, Idaho 7, and Citra hops."
"Hopped with Rakau, Galaxy, and El Dorado to give strong notes of tropical fruit."
“Lush tropical-fruit aromas of juicy grapefruit, pineapple, and citrus.”
“Aged in Vermont honey gin barrels with fresh lime zest.”
“Farmhouse ale aged in oak tanks with blueberries.”
“Oak-aged sour ale with blackberry, black currant, and Ugandan vanilla beans.”
“Delivers citrus and pine flavors that dance with bright tropical fruit character while finishing dry with firm bitterness.”
A balanced, soft, and juicy IPA. A hops aroma of citrus and ripe passion fruit leads into a full, fruit-forward hops flavor that washes over the palate and ends with a subtle bitterness.
“The aroma is dominated by fruity esters reminiscent of citrus fruits and a moderate earthy and floral hops aroma. It is medium-bodied and refreshing.”
“With tropical fruits, citrus juices, pineapple, and spice berry up front in the aroma and flavor, the biscuit and toasted bread at the back balance out all the hops and make a great finish.”
“Mongo begins with a massive resinous aroma created by the judicious use of Columbus, Amarillo, and Cascade hops. The initial taste reveals notes of orange, mango, and citrus fruits with a piney bitterness and hoppy spice with some mild malt flavors on the finish.”
“Cloaked in black and crowned with vibrant color, the cassowary is the embodiment of prehistoric grace and primal ferocity. Our imperial milk stout is equally bold and unapologetically rich, presenting a balanced aroma of chocolate truffle and dark fruits followed by leather, toffee, and almond that linger on the palate and earn the name Hardywood Cassowary; a graceful behemoth in the beer world.”
“The strongest beer that we’ve ever created, Schnee Boot is dark, malty, and roasty with hints of cocoa, vanilla, and dark fruits. This beast of a lager gets additional complexity from bourbon-barrel aging.”
“Blends the clean, crisp feel of a lager with bold notes of fruity citrus.”
“Fruity, citrus notes, resinous hop aromas. Finishes crisp, clean, dry.”
"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."
"A blend of spontaneously fermented beer aged on raspberries."
"English-inspired with notes of rich milk chocolate, dark fruit—soft, comforting finish."
A reflection of how we’re feeling about go-to IPA in today’s spectrum of plants and brewing perspective. Ripe tropical fruit flesh with soft melon and berry.
“Blend of pilsner malt, wheat, oats. Passion fruit and citrus flavors from Strata, Simcoe, Citra hops.”
“Nelson Sauvin, Riwaka, Waimea, NZ Cascade, Manilita deliver tropical diesel, sweet fruit.”
“West Coast pilsner with Nelson Sauvin, Motueka, Mosaic Cryo for big, bright, mixed tropical-fruit notes. Collab with Balter Brewing.”
“Raw saison w/ _Lacto, Brett_, saison yeast, and yuzu peel.”
“Barrel-aged wild ale refermented with raspberries.”
“Notes of caramel, stone fruit, brown sugar, vanilla.”
“Light citrus, passion fruit, and peach character and a light and easy malt body.”
“0 carbs, 110 calories, and contains only real fruit, water, and yeast.”
“Crammed with tropical-fruit flavor, but still well balanced. An unapologetic island vacation in a can.”
“Citrusy Pacific Jade hops lend tropical-fruit notes and a hint of peppery finish. Dry-hop additions of Chinook and Citra.”
Made with European black raspberries. Aged in American and French oak barrels. Perfect balance between lambic sourness and dark berry flavors.
Farmhouse-style saison fermented in oak and conditioned on fresh Meyer lemon, orange, and pink grapefruit.
A dark strong interpretation of a double bock. Full bodied with a raisiny, dark fruit, slightly roasted and chewy malt character. Lagered for two months, a smooth malt character balances the high ABV of this strong beer. Brewed with Massachusetts grain.
“Kicking its way out of fresh bourbon barrels, this high-gravity double black lager was laid down and aged for several months before coming to life. A bold sweet vanilla-bean aroma rises from the nose, followed by flavors of complex dark chocolate and ripened stone fruit. This lively lager finishes with a charred oak character and a smooth, warm caramel bourbon flavor.”
Pêche Fumé is a blend of wheat ales brewed with cherrywood-smoked malt and aged in oak barrels for up to 14 months."
“Hopped with a combination of Chinook, Mosaic, and German Amarillo for an aroma redolent of bright citrus, stone fruit, and pine.”
“Notes of dank tropical fruit lead the way, followed by an undercurrent of citrus zest and piney bitterness.”
“Lotus and Strata hops for berry, tropical-fruit, grapefruit, citrus, and cannabis flavors.”
“American wild ale matured with Honey Fire nectarines.”
“More than 4 lbs of black raspberries per gallon, yielding a beautiful, ink-like appearance.”
Juicy tropical aromas of pear, stone fruit. Quick flash of dank green hops. Pillowy malt body with a creamy full mouthfeel. Minimal bitterness. Semidry finish.
A drier ‘tropical’ IPA. Light on bitterness, heavy on hops aroma (from100 percent Mosaic hops), American 2-row malt. Notes of passion fruit, mango, and lychee.
This DIPA, brewed with Mosiac hops and honey, offers up the intense tropical-fruit flavors of pineapple and grapefruit with a smooth lingering finish of soft honey.
“Flavors of chocolate with a bit of roasted marshmallows up front, a slight fruity ester note in the middle, then fading to a clean malty finish. Despite the color, it’s a sessionable beer. Chalk additions add a lingering mineral flavor that enhances the perception of malt flavor and aroma.”
“Riwaka and Motueka hops join forces with an experimental hop known for its fruity flavors, HBC 586, in this foggy, pale-colored creation.”
“Delicate dryness with hints of coriander, dark fruits, anise, and roasted chestnuts.”
“Deep flavors of molasses, caramel, and dark fruits rounded out by a herbal hop flavor and subtle minerality.”
The brut brewing process and bottle conditioning serve up a beer that drinks like a hoppy champagne. Hal-lertau Blanc, Nelson Sauvin, and Southern Passion hops create a fruity, tropical hops flavor. We balanced that with three malts.
"Blend of our oak-fermented and -aged Saison with whole raspberries."
"Notes of exotic tropical fruits with the lactic and acetic funk of a classic lambic."
"Golden sour base went into oak barrels with both of our house cultures, apricots, and nectarines."
"This lambic-inspired beer expresses the house character of both Side Project and de Garde."
Clean, crisp and refreshing hard kombucha crafted with organic green tea, sustainable honey, fresh-brewed botanicals, and real fruit.
Made with North Carolina barley and wheat before aging in a foeder. Conditioned on fresh Carolina peaches.
Flavors of passion fruit, orange, and guava make this IPA an instant vacation.
“Mélange of Citra and Simcoe lends itself to a fruit-forward medley on the palate. Effervescent, dry finish.”
“Aged in a French Bordeaux foeder, then aged on blueberries.”
“Passion fruit and hibiscus gose—a crowd favorite and a World Beer Cup gold medal winner!”
Craft hard seltzer made with 100 percent real fruit.
The ultimate sour experience of black raspberry, sour cherry, and funk!
“Jolly Russian is a rich Russian imperial stout stowed away in rum barrels for aging. Dark as night and thick as the raging sea, this brew boasts notes of coffee and cocoa with waves of oak, spiced molasses, dried fruit, and vanilla from the planks.”
“Eis Maker is not produced by freezing, removing the ice, and collecting what remains, but we use the notation to indicate that the beer is very strong. You will find this Eis Bock to be sweet, malty, and boozy with notes of raisin and dark fruit, and similar in profile to a barleywine.”
"Fluffy malts and soft mouthfeel combine with Galaxy, Vic Secret, and Citra for fruit cocktail."
"Milkshake IPA brewed with lactose and conditioned on passion fruit, guava, and vanilla beans."
"1 & 2 is a very special batch to us. filled as S-001 & S-002 these are the very first casks that were filled here at phase three. We let them rest for 26 months with minimal temperature control. the resulting beer is full of char, subtle smoke, bakers chocolate, and dried fruit. This batch will be sold in limited amounts during special weekends over the next several years."
“Spontaneously fermented and aged in oak barrels with Balaton cherries.”
“Aged on sosoa wine pomace.”
“Pineapple, mango, and tangerine sour ale ripened in oak barrels.”
Brewed with English base malt and Simcoe, Mosaic and Falconer’s Flight hops. Tropical fruit and pine domi-nate.
Brewed with freshly ground whole-flower hops that bring notes of drippy tropical fruit, radiant peach, and sweet stone fruit.
“Slightly acidic and fruity taste. Delicate, woody fragrance.”
['“Powerful, hazy, dank, and fruity tropical expression of Citra Cryo', '\xa0El Dorado, and Vic Secret hops.”\n']
No-nonsense, effervescent, fruity, spicy, delectable fall saison that goes perfectly with Texas BBQ and a beautiful fall Texas sunset.
“With big, roasted malt character and notes of bitter dark chocolate and coffee, One-Eyed Jacques goes rogue from the fleet of stouts with bold fruity esters, and raisin and fig-like qualities from Belgian yeast and Belgian candi sugar used in the brew.”
“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.”
"Crisp. Clean. Proper. This helles-style lager showcases a brilliant golden hue and exceptional clarity. Balanced yet complex characters lend a malty sweetness. Finishes with a subtle, fruity, and floral hops bouquet that is sure to complement all occasions."
“Notes of tropical and citrus fruits, berries.”
“Expressing tropical fruits and New Zealand sauvignon blanc notes with Southern Hemisphere hops.”
“Citra, Simcoe, Amarillo hops, rolled oats for a blend of sweet fruits and zesty citrus.”
Copious Cryo powder in the dry hop offers an intense, oily aroma and flavor. Fruity esters from two yeast strains. Soft silky texture, light bitterness.
“A decadent dessert sour with flavors of paletas dipped in sweet cream. Soft, comforting body.”
"Biére de garde aged for 6 months on cherries with Brettanomyces.
"Our foudre saison refermented with local whole white peaches."
"Made with local grape skins from Yonah Mountain Vineyards. The result is a beautiful rosé beer."
"Barrel-aged spontaneous ale with black raspberries."
“Experience a rush of stone-fruit character and a blaze of tropical juiciness in this smooth, full-bodied showcase of Citra and Nelson hops.”
“Featuring a nose of BIG tropical fruit, the taste is of light wheat and a perfect harmony of tartness and sweet fruit.”
“Hibiscus, passion fruit, and dragon fruit.”
“Mocha coffees. Bittersweet chocolates. Essence of fruit in the malt profile.”
“Tart wheat ale featuring jasmine rice specialty malt with dragon fruit and loquat.”
A pomegranate and blueberry barrel-aged tart ale.
A ruddy American strong. Grapefruit and stone fruit hop aroma and character are balanced by a rich red malt backbone.
“Aroma of sweet grass, smoke, peaches, sour apples with a background barnyard funk. Big, round acidity in the mouth with notes of lemon, tangerine, grape- fruit. A rich, sour-sweet finish, balanced by tannic and wood notes.”
“Ale or lager? How about the best of both worlds? Complex yet delicate, our Kölsch has a muted touch of fruit and an elegant, dry finish. The result: the most refreshing beer you could imagine. Prost!”
"Cherry and raspberry get rowdy with our barrel-aged golden sour for sweet and sour riffs of fruit, funk, and acid."
“No fruit, no adjuncts, just a delicious traditional Leipzig-style Gose brewed with sea salt and just a touch of coriander.”
"Huge aromas of orange, peach, and apricot. ...Smooth bitterness and soft mouthfeel as it delivers tropical-fruit flavors."
"Highly aromatic, hop-forward with notes of tropical fruits, stone fruit, berry, citrus, and pine."
“Full of citrus and tropical fruit flavors.”
“Sour with passion fruit, tangerine, and guava.”
“Aged 16 months in French oak puncheons and finished with dried black lime.”
Mosaic and a cast of supporting hops give this DIPA layers of tropical fruit and citrus with a bracing pine bit-terness in the finish.
Aged in rye whiskey barrels. Chocolate, vanilla, dried fruit, cherry.
"Blend of non-adjunct stouts aged 2yrs in Weller and Beale Mead barrels; features heavy barrel character and dark fruits."
“West Coast IPA. Dank and fruity.”
"Mixed-culture ale barrel-aged in red wine barrels for over two years and refermented on over 5.5 lb per gallon of fresh South Carolina peaches."
"A mixed-culture fermentation barrel-aged in Merlot barrels with freshly pressed Merlot grapes."
"Non-traditional spontaneous beer aged on Colorado tart cherries for six months in wine barrels."
"Tons of sweet melon, citrus, and tropical passion fruit dominate this beer."
“Mosaic, Mosaic Cryo, Mosaic 702, Citra. Big tropical fruit up front but finishes with that classic Mosaic dank quality.”
“Aged in gin barrels with cucumber, lemon zest, butterfly pea flower.”
“Notes of caramel, stone fruit, brown sugar, vanilla.”
“Passion fruit, orange, guava, and sea salt.”
“Conveys beautiful notes of tropical fruit and white wine with soft pointed bitterness, all while having a rich, velvety mouthfeel.”
Méthode Traditionelle spontaneous coolship beer with Oblacinska cherries.
"Complex, refreshing, and distinctive example of this esoteric style. Intensely fruity (passion fruit, pineapple, mango, lychee), slightly spicy (clove, white pepper)."
“It’s tart like the fruit but also crisp and refreshing.”
“The gentle tartness and subtle sweetness of the passion fruit and guava are a perfect complement to the base beer, Athena.”
"This special edition of our massive Russian imperial stout matured in Elijah Craig 12-year bourbon barrels and brings waves of chocolate, vanilla, dried fruit, and cherry flavors, enhanced by the oak and bourbon character of the barrel and its previous occupant."
Brewed with Citra and Motueka hops and fresh tangerines. Hazy. Sweet citrus notes from the hops and fresh fruit dominate the nose. Medium-bodied with floral, citrus, and tropical flavors and just-right amount of acidi-ty. Silky soft on the palate with a moderately bitter finish.
Features Mosaic hops. Brilliant clarity with a medium golden color. Tropical and stone-fruit flavors with aromas of tangerine and papaya.
Notes of grapefruit, pine, and passion fruit, thanks to Citra, Comet, Simcoe, and Chinook hops. Not overpow-eringly bitter, but it maintains an approachability for all IPA lovers.
Set West IPA is single dry hopped and fermented with Cal Ale yeast for a lingering dryness and notes of sticky pine and ripe stone fruit. Laid back yet assertive. It’s West Coast through and through.
“A crisp, dry, unfiltered German-style pilsner with a moderate bitterness and fruity floral hop aroma.”
"Mosaic’s guava, tangerine, and pine elements team up perfectly to make this focused, dank, and fruity IPA."
“Our English-American hybrid barleywine has a dark amber color, full body, high residual malty sweetness, and caramel-toffee aroma and flavor. The complexity of alcohols and fruity ester characters are counterbalanced by assertive American citrus hop bitterness and extraordinary alcohol content. English varietal hop aroma and flavor are at high levels.”
"A blend... conditioned on 600 grams/liter of whole Montmorency and dark sweet cherries."
Barrel-aged golden sour with blueberries. Find Beaujolais nouveau, dried raspberries, mixed-berry smoothie, a waft of Blueberry Kush.
“Blended red and white oak barrels conditioned on raspberry, apricot, peach puree. Aroma of fresh-picked raspberries, peaches, _Brett_ funk, oak.”
“An innovative IPA brewed with coveted Cryo Hops pellets. We double dry hop this beer with varieties from the U.S. and New Zealand, creating an explosion of tropical fruit flavors including mango, passion fruit, white grape, and lychee.”
Fermented with a Belgian yeast strain, house Lacto, and Brett. Aged in oak and conditioned on nectaplums.
Our first ever blend of turbid-mashed one-, two-, and three-year old spontaneously fermented lambic-inspired ales designed in the spirit of Belgian gueuze. The layered flavors of funky fruit, cheesy hops, gentle oak, a bright citrus acid profile, and a pleasant natural carbonation give this beer unrivaled complexity for its strength.
Spontaneously acidified and fermented, matured in oak barrels, refermented on chambourcin grape must with fresh petite sirah and cabernet franc pomace. Aged in grenache puncheons.
“A refreshing, gently tart, German-style wheat beer. Our take on the classic Berliner has a blend of citric and fruit notes with nods to cider and sauvignon blanc.”
“Brooklyn Bel Air Sour is full of surprises. It starts up with bright notes of tropical fruit yet finishes crisp and gently tart. It’s a trip that’s laid back, breezy, and completely refreshing.”
"A blend of golden sour beer, mixed-culture saison, and hopped wheat beer aged in oak barrels and fruited with fresh white peaches and white nectarines."
"The Regifted is a sour fruit saison with passion fruit, cherry, blackberry, raisins, dates, and ginger. Rosy-hued, packed full of ginger, berries, and passion fruit in the front followed by a bright acidity and clean finish. This is a gift you will regret regifting!"
"Perfectly pink with rose hips, hibiscus, and strawberry."
"Huge notes of tropical fruit, citrus, and dankness on the nose, this IPA is dangerously smooth."
“Bright tropical-fruit and citrusy aromas and flavors with a big bite.”
“Mango, guava, and pineapple tropical notes with citrus, stone fruit, melon, honey, and light pine.”
“A laid-back West Coast lager … that’s crisp and refreshing with pronounced tropical fruit flavors.”
“Our Korbinian, the full-bodied dark doppelbock with light brown foam, wins beer lovers over with a balance of fruity hints of plums and figs and a dark malt aroma—reminiscent of toffee, nuts, and chocolate. Brewed according to our centuries-old brewing tradition on the Weihenstephan hill.”
“Medium-bodied pilsner with malty, crackerish notes; floral, fruity hop profile with aromas of black currant and lemon-lime.”
"This particular Oude Kriek has macerated for 6 months and 10 days. The lambics in this blend originate from 5 different barrels and 4 different brews."
"Orange Roussanne wild ale."
“Solera-style aged nine months in a French Bordeaux foeder with our mixed culture, then an additional eight months in gin barrels.”
“Our juicy, DDH love letter to Sabro hops. Huge notes of citrus, coconut, and overripe tropical fruit.”
Belgian-style sour ale fermented and aged in oak barrels with apricot and rhubarb.
Sour ale brewed without hops, fermented with our wild house culture, refermented on strawberries and sumac.
"Foeder-aged sour ale with peaches, cinnamon, and vanilla."
"Citra single-hop IPA with bright flavors and aromas of citrus, grapefruit, lime, and tropical fruit."
“A sherbet-inspired sour ale with guava, grapefruit, dragon fruit, and pomegranate.”
This special edition of our American DIPA is made with ruby-red grapefruit, adding an extra layer of mouth-watering, juicy, lush fruit character along with dank tropical aromas.
“Using a variant of our classic saison recipe and aging it in white-wine barrels, this beer is the newest in our ‘Road Less Traveled’ series. Majorly fruity and spicy with a hint of dry white wine notes.”
“Bright and balanced with piney bitterness and a touch of dankness. Notes of juicy pineapple, honeydew melon, bright berries, passion fruit.”
“Distinguished by its notable fruity character and hoppy notes.”