Learn about how we rate & review beers with our BJCP blind panel here
“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!”
“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.”
“A session Belgian blonde ale soured with apricots. Pairs well with seasoned sour drinkers or those new to the style.”
“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.”
“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.”
“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.”
Sour wild ale fermented with Brettanomyces and aged on locally grown peaches."
“A tart wheat ale brewed with apricots and peaches.”
“We ferment with a Belgian yeast strain famous for fruity flavors and a dry finish, making it the perfect complement to fruit.”
"Aging for two years in French oak delivers a subtle funk accompanied by notes of sour cherry."
“Mixed-fermentation golden sour, barrel-fermented, then heavily fruited with peaches.”
“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.”
“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”
“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 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."
“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."
"Creamsicle milkshake IPA that we dry hopped with Citra and Comet, then aged on tangerine juice and vanilla bean."
“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.”
“Fruited sour with pineapple, coconut, and marshmallow.”
“Blackberry cobbler fruited sour.”
"Foeder-aged witbier with apricots."
"This IPA was made with fresh-squeezed lemon, lime, and orange juice from our cold-pressed juice machine."
“A heavy dose of passion fruit and guava turns the whole thing into a wall-to-wall tropical fruit fiesta.”
“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.”
Fruited sour with dragon fruit, lemon, and ginger.”
"A blend of fruits and reishi mushrooms inspired by bold, funky natural red wines."
"Aged in red-wine barrels with whole blackberries."
“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.”
Fermented... in Willett rye whiskey barrels. Conditioned on Italian plums and dark sour cherries."
“This tart fruit beer is refreshing, with a citrusy berry aroma that transitions to a subtly sweet and tart finish.”
“Pavlova dessert–inspired fruited sour loaded with passion fruit, strawberry, kiwi, raspberry, lemon, vanilla, and lactose.”
"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."
“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.”
“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.”
"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."
“Our kettle-soured, free-rise-fermented Berliner weisse with yuzu fruit.”
“Sour ale with pureed mandarin oranges and vanilla.”
"Spontaneous honey ale with raspberry and vanilla."
"Fermented and aged on Italian plums for 18 months in barrels from nearby Bending Branch Winery."
“Fruited Berliner weisse with milk sugar; steeped with cardamom, Earl Grey tea, and pomegranate.”
"Tangy, juicy and slightly sweet, the latest twist on our flagship IPA features an aromatic burst of fresh-squeezed white grapefruit."
“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.”
"A blend of spontaneously fermented beer aged on raspberries."
“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.”
"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."
"Blend of our oak-fermented and -aged Saison with whole raspberries."
“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.”
“Fruited sour ale with pineapple, lemon juice, and jalapeño.”
"Made with local grape skins from Yonah Mountain Vineyards. The result is a beautiful rosé beer."
"Barrel-aged spontaneous ale with black raspberries."
"Our foudre saison refermented with local whole white peaches."
“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.”
"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."
"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."
"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."
“It’s like drinking your morning smoothie with a little something extra. This one is overly fruited with raspberry and blackberry.
"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."
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.
