Learn about how we rate & review beers with our BJCP blind panel here
“Fairly light body for beer of this strength; spice and herb nose with flavors of candied fruit. Aromatic, long finish.”
“Pale golden in color; the nose is a mix of citrus-floral aroma sensations. Clean with a crisp, light malt taste, but with an herbal, hoppy finish. Body and mouthfeel are light and refreshing.”
“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 martini-inspired sour ale brewed with gin botanicals and olive juice.”
“This saison has been infused with a herbaceous blend of locally harvested sage, lemon thyme, rosemary, and parsley and dry-hopped with Citra hops for a refreshing finish.”
“Brewed and fermented with real watermelon, key lime, and sea salt.”
“By adding rose hips to the boil and fresh raspberry puree at the end of fermentation, this...is a mélange of flavors and aromas.”
“Brewed by age-old methods which depend on spontaneous fermentation. The wort is cooled in coolships, which ex- poses the brew to micro-organisms. The ale is aged in casks for at least a year.”
“Expect a classic gose sour-and-salty interplay with the unmistakable character of tart Italian plums.”
“Tart, not sour really but certainly lactic...and a lovely underlying aroma of pineapple and mango.”
“A session sour mash-up of a crisp Kölsch, a salty Gose, and a tart Berliner Weisse with black limes, sour lime juice, and sea salt.”
“This 100 percent _Brettanomyces_-fermented ale is fermented in white-wine barrels for 4–6 months as the flavors and aromas develop. An earthy nose of dried flowers and straw lures you in to this dry farmhouse beer.”
“Transatlantique Kriek’s cherry nose gives way to a pleasingly sour flash across the palate that rolls gently into a slightly sweet finish. Crisp, effervescent carbonation keeps the mouthfeel bright and delightfully tingly.”
“Gose with blood oranges.”
“This brew captures everything you’d expect from a traditional mole—coffee, chocolate, heat, and smokiness. Foremost is coffee, which is followed by layers of chocolate, courtesy of the chocolate malt, cocoa powder, and cacao nibs. Finally, a subtle lingering heat and smokiness from our blend of ancho, pasilla, mulato, and chipotle peppers, as well as cinnamon, which is gone by the time you’re ready for your next sip.”
“Start your day off the River Rat way with notes of cacao nibs, oats, Madagascar vanilla, and a jolt from our exclusive blend of Jittery Joe's coffee. Goes nicely with a walk of shame and a Denver omelet.”
“Aged in bourbon barrels, then dosed with maple syrup, blueberry puree, cacao nibs.”
“This Belgian tripel is smooth and care- fully crafted like a fine velvet painting, but with an 8.5 percent ABV, this bird has some spurs. This beer has a floral nose and a candy-like sweetness.”
“Made with local roses, yarrow, marigolds, and chamomile.”
“A timeless, traditional tart Gose (goes-uh) with its zesty and salty disposition is brightened by a tangy citrus twist. A bier for every día!”
“Naturally tart and full of character.”
“Delightfully sweet (but not too sweet) with a twist of tartness, this fun, flavorful, 15-calorie brew will have you in anticipation of your next vacation.”
“This crusher tastes like summer in a can.”
“Tritonia Gose with pineapple and lemon.”
“Smoothie-style gose. ... This version features passion fruit and watermelon.”
“Ale brewed with hibiscus and prickly pear.”
“A creamy white head billows above a honey-gold-colored beer. The nose has notes of malt, vanilla, and spice while a full body and long finish are perfectly balanced by a fine, dry hops bite.”
“A dry, still cider. The full, spicy nose with a hint of blue cheese gives way to the taste of bittering tannins, sour acids, and a long apple-skin finish.”
“With a uniquely bready nose, this smooth easy-drinking beer contains qualities of a blonde and a Pilsner while being a unique creation. Sometimes beers are more than styles and titles; they are a state of mind.”
“Hibiscus and rose petals were chosen to complement the tart and citrusy character, giving this ale a delightful floral nose.”
“A sour blend from two continents featuring an intense cherry nose.”
“Baltic porter … lagered in Four Roses and Pinhook Rye barrels for 11 months … conditioned on both coconut and vanilla.”
“Munich dunkel. Aroma of warm pumpernickel bread and hearty dose of light molasses flavor.”
This deep, complex, malt-forward amber ale has notes of gooseberries, black currant, and a pleasant hop aroma.
“A SMaSH (Single Malt and Single Hops). Chalk-white head with a very clean malt backbone. The Mosaic hops impart strong grapefruit, pineapple, and blueberry flavor and aroma.”
“Brewed with strawberries and mangos. Strawberry candy on the nose, followed by flavors of overripe strawberries and juicy mango. Tart and juicy!”
“Aged on prickly pears and bottled with precision and care—this yields a beer with a Lacto-forward nose an intensely tart prickly pear flavor, a dough complexity from our no-boil process, and takes the word ‘refreshing’ to a whole new level.”
“Five is a well hopped saison with an herbaceous nose, underscored by firm bitterness lasting through a dry finish.”
“Hop Gun IPA delivers a payload of American hops to your palate, bursting forth with the flavors of grapefruit and pineapple. A careful dose of smooth caramel malts swoops in to balance out the finish.”
“Vanilla, coconut, tangerine, and a hint of dill all vie for attention on the nose of this unique oak-aged IPA. Jai Alai’s caramel malt character and Clementine-like hops flavors are both complemented by drying, oaky tannins and a pronounced vanillin quality with each sip.”
Brewed with peanut butter and cacao nibs. Aged in Four Roses bourbon barrels.
“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.”
“Our Original Ritterguts Gose is an old-style beer specialty of Leipzig, brewed to the authentic recipe by traditional methods. Ritterguts Gose has won several accolades, including a gold medal at the World Beer Awards.”
“Based on a recipe dating back at least 600 years, this is Freigeist’s quirky version of the nearly extinct traditional sour beer of Leipzig. “Geisterzug” (“Ghost Train”) Spruced Gose is unusually complex, funky, and full-bodied.”
“Tart and refreshing, our Gose is sure to blow any picnic out of the water...melon.”
“Crisp lemon and raspberry gose.”
“If a shortcut through the woods beats the heat, why not take it? Though nontraditional, Shade’s blackberries and sea salt quench thirst on any sunny day.”
“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...”
“This golden-hued Pilsner has a light, fresh body and clean finish. Bright, refreshing carbonation mingles with German and American hops to give this Pilsner a unique Goose Island spin.”
“Ooey-gooey Fluff amazingness and the rich goodness of cacao nibs are blended into a full bodied sweet stout beer that is aged on amaretto-soaked oak chips.”
“Aged in... bourbon casks...for a flavor profile full of caramel, vanilla, butterscotch, and toffee.”
“Bourbon and chocolate under the nose, then chased with vanilla and caramel throughout with legs.”
“Aging on mango and bottling with precision and care yield a beer with a Lacto-foward nose, an intensely tart mango flavor, a dough complexity from our no-boil process, and takes the word ’refreshing’ to a whole new level.”
“On the nose, aromas of pears, peaches, and fresh apples. Frank, lively, and well balanced on the palate, it reveals notes of honeydew melon, Asian pear, and green grapes.”
“Much like the sweet light crude oil from the eastern plains of Colorado, this beer pours a deep black with an unbelievable coffee-colored head. Aromatics of sweet malt and bourbon envelop the nose. The malt profile continues through the palate from beginning to end with subtle hints of chocolate, coffee, and of course, bourbon.”
“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.”
"An American hoppy IPA with a bright nose, distinctive texture—bold on the palate, dry finish."
“Gose with Pacific Ocean seawater.”
“Includes more than 10 pounds of cranberries per barrel, along with sweet orange zest, a touch of coriander, and a hint of sea salt.”
“Gose made with red beets, sourdough rye bread, and sea salt.”
“Our blackberry Gose is a balance of tangy and sweet, and as crisp and lively as some of our favorite late summer evenings.”
“Tart with tropical-fruit notes, hints of oak, vanilla, and sugar cane.”
“Sour wheat ale fermented with our house Lactobacillus and Brettanomyces cultures.”
“Gose-style ale brewed with sea salt, coriander, lactose, and aged on raspberries.”
“Cranberry lemonade gose, blending tart and sweet real fruit into a drinkable—and sharable—sparkling package.”
“This year’s release is a blend of 18, 12, and 8-month bourbon barrel–aged KDS Dark Star in 12-year-old Kentucky Bourbon barrels. The roasted and chocolate malts complement the smooth oats to bring you a stout delight wrapped in the gentle embrace of bourbon barrel–aged warmth. A touch of sweetness dances in balance with the hops to finish with a wave, and then she’s gone.”
“Quick sour with active and mixed culture of _Lacto_ and kveik. Berliner-style with Arizona-grown blackberries.”
“American hoppy IPA with a bright nose, distinctive texture—bold on the palate, dry finish.”
“Sour ale with plum, cardamom, and rosewater.”
“Subtle apple and pear on the nose. Well-rounded finish.”
“Brewed with key lime and sea salt, a slightly tart beer inspired by a German gose.”
"Pure decadence with none of the gooey mess."
['"Racked into French oak barrels for 9 months, then racked onto 1', '500 pounds of fresh Missouri peaches."']
“Traditional German-style lager featuring spicy, delicate Noble hops and a rich, bready malt character.”
“Mixed-culture beer spritz with rosé of merlot and raspberries.”
"Dosed ... with freshly grated nutmeg and Dutch cocoa powder, before aging it in brandy barrels."
"Double-mashed stout aged in Four Roses barrels for more than a year."
“A heavy dose of passion fruit and guava turns the whole thing into a wall-to-wall tropical fruit fiesta.”
“Our Leipzig-style Gose is pleasantly acidic with lime-like tartness and a little funk, all balanced by the spicy character of added coriander and a mineral mouthfeel from the addition of hand-harvested French grey sea salt.”
“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.”
“Spelt grisette brewed with Eastern Washington ingredients.”
“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.”
“Flavors of dark bread, caramel. Clean, crisp taste finishes slightly dry.”
German-grown Amarillo and Mandarina Bavaria hops create an unusual flavor profile with notes of tangerine and orange.
“Layered malt flavors of bread, almonds, and dried fruit are accented by spicy, floral hopping.”
“Crisp, lively, emphasizing citrusy hop character.”
Farmhouse ale brewed with lavender, rosemary, and spearmint, and re-fermented with fresh-pressed watermelon juice.
“Chocolate, sweet caramel notes, hints of vanilla on the nose. Chocolate, dark cherries, lightly woody and bittersweet on the tongue.”
“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 massive Russian imperial stout brings waves of flavors: chocolate, cherries, raisins, coffee, and toffee, finishing with a non-traditional dose of aroma hops.”
Brut IPA with hibiscus and rose hips.
Heirloom Virginia barley rounds out the malt bill and creates a perfect sense of balance with a dose of cit-rusy Virginia hops.
“Beer-wine hybrid raspberry rosé spritz with lime.”
“Notes of honey, biscuit, lemon, cracked pepper on the nose and palate. Finishes dry with a mild bitterness.”
“Captures the salty spray of an ocean wind mingled with a bright tropical character.”
“Two Roads Persian Lime Gose brewed with agave and aged in tequila barrels.”
“Our sour ale starts up with bright notes of tropical fruit yet finishes crisp and gently tart.”
Birra is a light, sessionable farmhouse ale. It is crisp with notes of black pepper and orange and goes perfectly with food.
“Huge doses of Galaxy, Motueka, Waimea, Simcoe, Citra hops.”
“Aromas include coffee, bitter chocolate, caramel, black currant, and blueberry. The flavor initially follows the nose, then a pop of smooth bitterness and a lingering, roasty finish.”
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.
Wasatch Apricot Hefeweizen is all about a beautiful apricot nose, a tart crisp body, and a smooth refreshing finish.”
“An easy-drinking wheat beer with a nose of cloves and banana and a citrus finish.”
"This Imperial Stout is aged in Caribbean rum barrels for over a year, and after racking back to steel, we aged it on accompanying doses of macaroon coconut, toasted hazelnuts and Mexican vanilla bean. Sip longingly on toasted coconut daiquiris, hazelnut rum cake, drizzled with vanilla creme anglaise and washed down with a stiff Nutella frapp with Bacardi floater."
"This is a big chewy Porter that focuses on quality malts. This luscious brew has the nose and flavor intensity of an imperial stout but comes in at a reasonable ABV. Best Fiends contains no adjuncts yet is packed with aromas of freshly baked chocolate croissant, graham cracker, cigar tobacco, high percentage cacao, and malted milk ball."
“Brewed with two-row and a healthy dose of oats. Hopped with our hand-selected Citra.”
“Dominant fresh lime flavor with a backdrop of salt and light sweetness.”
“A crisp, refreshing sour German ale that is light in body and very tart with flavors reminiscent of sourdough bread.”
“A liquid as dark and dense as a black hole with thick foam the color of a bourbon barrel. The nose is an intense mix of charred oak, chocolate, vanilla, caramel and smoke.”
“Each year this excellent coffee stout is made with a different bean variety. With the change in coffee comes a change in the flavor profile, making each release truly unique from the previous year’s.”
“Dark and delicious like Black Tuesday, but in a more affable format. Things happen, and life goes on. This beer can be enjoyed in all of those moments and seasons.”
“The newest lager to come out of our oak foeder.”
“Crisp and assertive, with a bone-dry finish.”
“This aromatic lager features a sunshine hue, herbal Noble-hop nose, and a dry finish.”
American Barleywine aged for 12 months in Maker’s Mark and Four Roses barrels, then blended.
“Our gold medal-winning red farmhouse ale uses a lesser-known Belgian yeast strain at higher temeratures to create a rich palate. A blend of spices and whole-cone hops add a peppery floral nose, and finest specialty malts create a smooth delicate body that finishes dry.”
“In this silky stout, a double dose of vanilla derived from both fresh bourbon barrels and the trio of Tongan, Ugandan, and Mexican whole vanilla beans is complemented by essences of chocolate, caramel, and molasses.”
Working the angles of several of our favorite flavors while taking direction from tasty little coconut-lemon-curd cakes at our favorite baker. Aged with coconut, freshly zested Meyer lemon, Counter Culture Morita cof-fee, and a dose of Madagascar vanilla bean.
The nose is dominated by aromas of baker’s chocolate and vanilla bean while re-fermentation on black cher-ries gives the beer a silky texture reminiscent of a Black Forest cake.
"Pine and creamy-citrus notes dominate the nose and combine well with subtle tropical/peach notes."
“Gose with lemon, lime, and orange peel.”
“A riff on a mango lassi, this gose is ripe with creamy mango but still tart and refreshing.”
“A unique blend of Bourbon County Brand Stout aged in rye whiskey barrels with blackberries, Luxardo candied cherries, fresh sour cherries, and sea salt.”
“Brimming with darkly roasted malts and rich notes of chocolate and coffee, this velvety-smooth oatmeal stout lingers and lounges into your heart. Gone before you know it... ”
“Brewed to evoke the coming of spring in the high country, Raspberry Gulch’s aroma is dominated by raspberries but is mellowed by a slight white pepper note, thanks to a nice dose of spicy Saaz hops.”
“Ever been punched in the face by a beer? Our pal George offers anyone willing to try, a thick and oily fist right to the nose. His balance skills are off the charts, but we went ahead and soaked him in bourbon barrels, just to shake things up even more. Good for as many rounds as you can muster up to.”
“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.”
Brewed with cinnamon, vanilla, Mississippi Mud Espresso, cacao nibs, and maple syrup. Aged in Four Roses bourbon barrels.
“Passion fruit and hibiscus gose—a crowd favorite and a World Beer Cup gold medal winner!”
“Each year this release will differ from the previous year. 2016 Variant—with chipotle peppers, cocoa nibs, and aged in bourbon barrels that previously stored maple syrup.”
"Anniversary Bourbon County Stout is aged 2 years in Weller 12 Year barrels and is a special variant to celebrate Goose Island’s 10-year tradition of releasing Bourbon County Stout on Black Friday (2020)."
"Imperial stout brewed with English hops and English malts then aged in Adnams Southwold single malt whisky barrels from Suffolk County, England."
“Scents of melon and pineapple, and the juicy essence of strawberry and gooseberry.”
No-nonsense, effervescent, fruity, spicy, delectable fall saison that goes perfectly with Texas BBQ and a beautiful fall Texas sunset.
“The beer was designed to have enough roasted bitterness and body to balance out the impacts of the sweetness from the barrel and the pickup of the remnants of rum. InfRIngement goes well beyond just throwing beer in a barrel. It is the destination after a 4-year exploration into the realm of beer aging in rum barrels.”
“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.”
“A classic all-malt lager that’s crisp, smooth, and refreshing. Plenty of flavor that goes down clean and smooth.”
“With Citra and Nelson hops for a blend of pineapple, grapefruit, gooseberry.”
“Think Hawaiian Skittles, gooseberry candy, fresh squeezed nectarine juice.”
“No fruit, no adjuncts, just a delicious traditional Leipzig-style Gose brewed with sea salt and just a touch of coriander.”
“A delicious blend of rich dark berries and light...sour.”
“Featuring a nose of BIG tropical fruit, the taste is of light wheat and a perfect harmony of tartness and sweet fruit.”
“A triple IPA brewed with Mosaic, Simcoe, and Sterling hops. Bright notes of apricot and gooseberry shine through.”
“Prickly pear and lemon juice for natural souring.”
Russian imperial stout aged in rye whiskey barrels with toasted coconut and vanilla beans.
"Made with local grape skins from Yonah Mountain Vineyards. The result is a beautiful rosé beer."
"Hazy double IPA with over 14 lb per barrel of Citra, Mosaic, and El Dorado hops, including a big ol’ dose of Nelson Sauvin."
“Finished with a blend of fragrant giant hyssop, whole roses, wild-harvested cedar tips.”
“Dry-hopped pilsner combines an IPA nose and the clean finish of a lager.”
"Flavors of cocoa, fudge, vanilla, caramel, almond, plus leather and tobacco."
Grapefruit, melon, and gooseberry flavors from the Citra hops shine through from first sniff to last sip. Fluffier body and a mild malt profile perfectly balance this NEIPA.
“West Coast IPA with bright, hoppy citrus flavors and aromas, and a crisp, assertive bitterness.”
"Aged in Four Roses barrels for 14 months, conditioned on 1.5 pounds per barrel of vanilla beans."
“2016’s La Negra is our bourbon barrel-aged Russian imperial stout, brewed with our British pale malt and an enormous amount of roasted malts. The resulting beer has a big bourbon and raisin nose, a rich body, and a bittersweet cocoa finish.”
"Wood-derived toast, lemon pith, and rosewood swirl on the nose and palate, followed by a harmony of vanilla, coconut, and Earl Grey tea."
Tons of pineapple, papaya, and citrus aroma dominate the nose of this double dry-hopped IPA.
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.
Aged in Heaven Hill and Four Roses bourbon barrels and Woodford Rye whiskey barrels.
"100% Nelson Sauvin Hopped."
"Perfectly pink with rose hips, hibiscus, and strawberry."
“Medium-bodied pilsner with malty, crackerish notes; floral, fruity hop profile with aromas of black currant and lemon-lime.”
“Aged in a rye barrel, blended with barrel-aged imperial stouts, dosed with three types of vanilla.”
"...With a big dose of coconut, papaya, and pineapple coming from double dry hopping with Sabro."
"Huge notes of tropical fruit, citrus, and dankness on the nose, this IPA is dangerously smooth."
“An extra dose of Citra and Mosaic hops. Hazy, juicy, and full of tropical and citrus flavor all with very low bitterness.”
“Made with Franconian barley and wheat and an elongated fermentation and aging with one strain of Saccharomyces, two strains of Brettanomyces, along with lactic-acid bacteria in neutral oak. Bottle conditioned with native yeasts and bacteria.”
Meatwhistle is a complex concoction, a giant imperial stout with a nice nose of vanilla and bourbon from oaken Heaven Hill barrels in which it was aged. Meatwhistle pleases the palate with hints of chocolate, raisins, currants, and coffee.
