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“Russia’s Peter the Great loved English stouts. Unfortunately, the beer could not survive the long journey until 1796, when London brewery Thrale’s increased the alcohol content and hopping rate in their stout, creating the imperial stout. We’ve ‘imperialized’ this stout by fermenting it a bit further with sour cherries.”
“Kettle sour brewed in collaboration with J. Wakefield in Miami, Florida.”
“Bright and refreshingly dry Berliner with aspects of a Shirley Temple and a Lime Rickey.”
“A tropical, tiki-inspired Berliner weisse loaded with pineapple, mango, passion fruit, coconut cream, and toasted coconut.”
“Peanut butter jelly lassi gose ale brewed with peanut butter, lactose sugar, and strawberry-raspberry jam.”
“A timeless, traditional tart gose with its zesty and salty disposition is brightened by a tangy citrus twist. A bier for every día!”
“A session Belgian blonde ale soured with apricots. Pairs well with seasoned sour drinkers or those new to the style.”
“By adding rose hips to the boil and fresh raspberry puree at the end of fermentation, this...is a mélange of flavors and aromas.”
“Loaded with our unique blend of açai, guava, and elderberry, and balanced with a delicate addition of Himalayan pink sea salt.”
“Tart, not sour really but certainly lactic...and a lovely underlying aroma of pineapple and mango.”
“Expect a classic gose sour-and-salty interplay with the unmistakable character of tart Italian plums.”
“Brewed with eight heroic ingredients: prickly pear, mango, boysenberry, blackberry, raspberry, elderberry, kiwi juices, toasted quinoa....”
“This richly fruited Berliner weisse impresses with its tart, bright citrus and spiced fall flavors.”
“Enters with a candy-like cranberry aroma, followed by a tart fruity flavor and balanced acidity.”
"With Citra, Mosaic, and Azacca hops blending together to accentuate the fresh flavors of orange juice."
“A tart wheat ale brewed with apricots and peaches.”
Sour wild ale fermented with Brettanomyces and aged on locally grown peaches."
“An IPA hopped with New Zealand-grown Nelson Sauvin and Riwaka, and then conditioned on white grapes.”
“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.”
“Though nontraditional, Shade’s blackberries and sea salt quench thirst amidst any sunny day.”
“Summer-forward sour ale with raspberry, pineapple, and orange.”
“Smoothie-style gose. ... This version features passion fruit and watermelon.”
“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.”
"Fruited grisette with strawberry and kiwi."
"Aging for two years in French oak delivers a subtle funk accompanied by notes of sour cherry."
"This IPA is fermented with blood-orange puree and hopped with Mosaic and Citra."
“We ferment with a Belgian yeast strain famous for fruity flavors and a dry finish, making it the perfect complement to fruit.”
"A delicious spring IPA we’ve paired with Mandarin citrus and citrus-forward hops, with a little kiss of vanilla to create a nice orange-Creamsicle-esque IPA."
“Mixed-fermentation golden sour, barrel-fermented, then heavily fruited with peaches.”
“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.”
"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."
“Juicy blueberries bring sweetness and depth to tangy, refreshing lemonade. A fruited sour that can be hand picked right from your fridge.”
“Fruited sour with raspberry, tart cherry, black currant, and lactose.”
“A session sour mash-up of a crisp kölsch, a salty gose, and a tart Berliner weisse brewed in sequence with black limes, sour lime juice...”
“Crisp lemon and raspberry gose.”
“Berliner weiss-style beer fermented with raspberries. Crisp, refreshing, tart and balanced”
"Creamsicle milkshake IPA that we dry hopped with Citra and Comet, then aged on tangerine juice and vanilla bean."
"A blend of foeder- and barrel-fermented mixed-culture saison refermented on... strawberries."
"Foeder-aged witbier with apricots."
“Hazy IPA with a healthy amount of blood orange added. Bright, fruity and citrus forward.”
“Fruited sour with pineapple, coconut, and marshmallow.”
“Sour ale with plum, cardamom, and rosewater.”
“Gose-style ale brewed with sea salt, coriander, lactose, and aged on raspberries.”
“Includes more than 10 pounds of cranberries per barrel, along with sweet orange zest, a touch of coriander, and a hint of sea salt.”
“Cranberry lemonade gose, blending tart and sweet real fruit into a drinkable—and sharable—sparkling package.”
"This IPA was made with fresh-squeezed lemon, lime, and orange juice from our cold-pressed juice machine."
“Blackberry cobbler fruited sour.”
“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.”
"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 heavy dose of passion fruit and guava turns the whole thing into a wall-to-wall tropical fruit fiesta.”
“Frontside IPA with locally grown tangelos.”
“Fruited IPA brewed with Citra, Galaxy, Idaho 7 hops, then treated with passion fruit, mango, orange to accentuate the hops!”
Fruited sour with dragon fruit, lemon, and ginger.”
“The smell of ripe berries in the air, the salty mist... Sweet and tangy with a tart finish.”
“Sour ale with lime zest, strawberry, and pineapple puree, and juniper.”
Fermented... in Willett rye whiskey barrels. Conditioned on Italian plums and dark sour cherries."
“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.”
“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.”
"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."
"Pounds of experimental hops and pineapple refract off one another to create a juicy, golden brew."
“Pavlova dessert–inspired fruited sour loaded with passion fruit, strawberry, kiwi, raspberry, lemon, vanilla, and lactose.”
“This tart fruit beer is refreshing, with a citrusy berry aroma that transitions to a subtly sweet and tart finish.”
This delicious IPA was fermented with twenty pounds per barrel of mango puree and dry hopped with Citra, HBC 630, and Ekuanot.
Brut IPA with hibiscus and rose hips.
"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."
“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.”
“Captures the salty spray of an ocean wind mingled with a bright tropical character.”
“This is our Passion the Sour Flower, with blueberry...”
“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.”
"Ripe, tropical mango and bright, citrusy hops combine to shake the senses."
"Spontaneous honey ale with raspberry and vanilla."
"Fermented and aged on Italian plums for 18 months in barrels from nearby Bending Branch Winery."
"Brewed with milk sugar to create a creamy, full-bodied beer, hopped with Citra, then conditioned on toasted coconut shreds."
“Our kettle-soured, free-rise-fermented Berliner weisse with yuzu fruit.”
"DIPA with coconut, dry hopped with Mosaic."
"Tangy, juicy and slightly sweet, the latest twist on our flagship IPA features an aromatic burst of fresh-squeezed white grapefruit."
“Fruited Berliner weisse with milk sugar; steeped with cardamom, Earl Grey tea, and pomegranate.”
IPA fermented on mandarin oranges and double dry hopped with Citra, Amarillo, and Wakatu.
“Sour ale with pureed mandarin oranges and vanilla.”
“To make Colour Five, Texas blueberries were added to mature, sour, barrel-aged beer and allowed to referment to dryness. Unfiltered, unpasteurized, and 100 percent bottle-conditioned.”
"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."
“Juicy blueberry meets malted wheat for a fun, light, and balanced take on a fruited wheat hefeweizen.”
"Citra- and Motueka-hopped milkshake double IPA brewed with pineapple, key lime, and vanilla."
"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."
Flavors of passion fruit, orange, and guava make this IPA an instant vacation.
“A kettle sour to complement the easy-drinking qualities of cucumber.”
“A heavily fruited sour with apricot and peach added.”
“A kettle-soured wheat ale, aged on 450 pounds of tangerine juice.”
"Milkshake IPA brewed with lactose and conditioned on passion fruit, guava, and vanilla beans."
"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."
“Fruited sour ale with pineapple, lemon juice, and jalapeño.”
“A delicious blend of rich dark berries and light...sour.”
“Layered with lemon peel, raspberry puree, vanilla, and lactose sugar.”
“Featuring a nose of BIG tropical fruit, the taste is of light wheat and a perfect harmony of tartness and sweet fruit.”
"Milkshake IPA brewed with hundreds of pounds of fresh strawberry puree and vanilla beans."
El Dorado and Amarillo hops, vanilla, milk sugar, guava puree.
"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."
“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.”
"Brewed in honor and memory of our Sunshine Kitty. Brewed with oats, lactose, Amarillo, and Citra hops, and dried tangerine peel."
"A blend... conditioned on 600 grams/liter of whole Montmorency and dark sweet cherries."
"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."
Double IPA with fresh guava.
"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."
“It’s like drinking your morning smoothie with a little something extra. This one is overly fruited with raspberry and blackberry.
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.
