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“Adding organic Baby Bear pumpkins to malt and hops makes this truly a local farm-to-brewhouse collaboration. A custom blend of six spices rounds out the flavors in this beer.”
“Only two ingredients comprise this cider: apple juice and yeast. We press our organic apples and let them ferment for up to six months. We then bottle- condition for several weeks.”
“Brilliant straw colour, light body, clean apple flavour, and a gentle apple blossom finish.”
Remember what it was like to bite into a plump juicy peach fresh off the tree? That memory brought us back to Georgia in search of organic, natural flavor.
Pucker up for a taste of Down Under meets the tropics.
An American wild ale conditioned on local organic blackberries and aged in pinot noir French oak.
“Oak-fermented and -aged saison with whole organic apricots.”
“More than 200 pounds of fresh, organic pumpkins dumped into the mash.”
“Aged in Buffalo Trace bourbon barrels, brewed with organic coconut.”
"We added organic Huehuetenango coffee from Guatemala (roasted by our friends at Mostra) and organic Oregon hazelnuts to this imperial stout, resulting in a myriad of aromas including nutty coffee, pizzelle, vanilla, bakers chocolate and toffee. Flavors of rich hazelnut and mocha mingle among a decadent, velvety mouthfeel."
"Regeneration Cycle is an onslaught of delectable richness from Madagascar vanilla bean and organic toasted coconut. Brace yourself for intense aromas of nougat, coconut fudge and patisserie pain a chocolate followed by divine flavors of sticky caramel, coconut macaroon and pot de crème."
Brewed with organic salted caramel and conditioned with fleur de sel and Madagascar vanilla. Notes of toasted vanilla, rich caramel, and delicate finishing salt.
“Brewed with well water, the gently roasted organic chocolate malt and organic cocoa impart a delicious, smooth, and creamy character, with inviting deep flavors and a delightful finish.”
"This is a golden sour ale aged in chardonnay barrels then referemented to dryness on local organic merlot grapes."
“Brewed with organic fair-trade cacao nibs.”
"Aged in rye whiskey barrels with organic Ghanaian cocoa and organic Tahitian vanilla beans, this stout’s jet-black body gives way to aromas of whiskey-soaked lady fingers and fudge. Its flavors of brownie batter, toasted marshmallow, and dark molasses wash through with a velvety mouthfeel. Designed to embody the complementary and contrasting expressions of chocolate and vanilla, we hope you enjoy the beauty of this duality, or should we say, dualité."
Clean, crisp and refreshing hard kombucha crafted with organic green tea, sustainable honey, fresh-brewed botanicals, and real fruit.
“With generous additions of Amarillo, Simcoe, and Centennial hops throughout the brewing, fermentation, and conditioning phases, balanced with heaps of organic pale malt, Vortex is designed to not rip the taste buds off your tongue, but rather vigorously stimulate them and your palate into a lupulin-ecstasy of pleasure.”
“Our imperial stout is infused with fair-trade, organic coffee from a local roaster, Jobella, and aged for 6 months in a combination of bourbon, retired Firestone Union, and wine barrels.”
“This seasonal specialty is brewed with organic pale malt and almost 2 gallons of Vermont maple syrup per barrel. This cellar-aged brew is a huge, rich, and strong stout with a maple
“A blend of oak-aged, mixed-culture beers rested on organic, house-roasted beets. Additions of Meyer lemons and coriander lend citrusy acidity to notes of raspberry and subtle damp earth.”