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“This rich, dark, and decidedly tasty ale is brewed with coffee and cocoa which lend a complex and roasted flavor profile to balance the brown sugar notes of a typical American Brown Ale.”
“Light and refreshing, our Blonde ale offers a straightforward taste profile with bright notes of honey and a subtle floral aroma with a crisp clean finish. Cascade hops.”
“An ale created with a distinctly Belgian character. Bright, crisp, and refreshing with subtle spice and honey notes. Pairs beautifully with a range of foods. Sterling hops.”
“Ichabod combines malted barley and real pumpkin with cinnamon and nutmeg in this brew. After dinner, try it with your favorite dessert.”
“Colorado’s hoppiest pale ale, Avery IPA demands to be poured into your favorite glass to truly appreciate the citrusy, floral bouquet and the rich, malty finnish.”
“A hearty brown ale brewed with a hint of spice and a touch of molasses. The malty backbone is rounded out by an addition of real pumpkin to the mash and brew kettle.”
“Brewed with pureed pumpkins added to the mash and pumpkin-pie spices added to the end of the boil. Pumpkin, cinnamon, nutmeg, and allspice dominate the flavor profile, with the hops playing in the background.”
“Fairly light body for beer of this strength; spice and herb nose with flavors of candied fruit. Aromatic, long finish.”
“A crisp and refreshing wheat ale with delightful aromatics and subtle spiced flavor.”
Raspberries, along with Enigma and Ariana hops, blend perfectly with a touch of chocolate in a smooth golden ale.
“Bold and hoppy, Omission Pale is a hops-forward American pale ale, brewed to showcase the Cascade hops profile. Amber in color, Omission Pale’s caramel malt body complements its floral aroma.”
“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.”
“A hearty ale brewed with pumpkin, cinnamon, allspice, and ginger with a full body and amber color.”
“A crisp, refreshing blonde ale perfect for our California climate. An addition of vanilla beans to the finished beer gives this relatively sweet ale a mild vanilla aroma and flavor reminiscent of cream soda.”
“Produced from all gluten-free ingre- dients. In the classic Dubbel fashion, a hint of dark-sugar and toffee flavor; and a traditional Belgian yeast bouquet.”
MacTarnahan’s is a copper-hued amber ale dry-hopped with Cascades from the Northwest. Bright, crisp, and complex.
“Hoppy farmhouse ale brewed with rye, oats, and wheat and hopped with Australian and American hops. Fresh, lively, and hoppy when young, this beer also benefits from a bit of aging to reveal its _Brettanomyces_ character of farmhouse funk.”
“Most likely the first gluten-free beer in the world that presents such a hopped character, our American Pale Ale is the true flagship of Glutenberg beers. Its citrus and caramel notes, coupled with a mild bitter finish, come together in perfect harmony.”
“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.”
"A blonde sour beer aged over zinfandel grapes for 3 months, creating a tart, slightly sweet ale with tons of oak and Brett on the back end."
“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.”
Blended from all five spontaneous batches on June 18, 2019, and bottle-conditioned for seven months.
“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.”
Effortlessly drinkable while still packing a mighty hop punch. This one finishes dry with aromas reminiscent of berries and dank peaches.
A golden-hued, well-balanced beer that is crisp and most refreshing.
Combines smooth malt character with the flavors of vanilla and orange, all with a crisp, clean finish.
“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.”
Balanced and complex brown ale with roasty caramel, molasses, and chocolate malt notes, and a subtle, earthy hop character.
“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.”
“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.”
“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."
“Made with a double dry hop of hand-selected Mosaic and Oregon-grown Cascade. Blueberries and pine all day long. Healthy bitterness.”
“Hopped with Cascade, Strata, Centennial, and Amarillo.”
“Mostly classic American pale ale with thiolized yeast and very punchy Citra, Mosaic, and Motueka hops.”
Hops: Mosaic, Citra, El Dorado. Malt: two-row, white wheat, flaked oats, dextrin.
A nebula of tangerine and tropical-fruit flavors will welcome you to another world while keeping you grounded on this one.
Crisp and subtly sweet, it's crafted with the traditional beer drinker in mind.
Dry, bitter, and popping with lemon, orange, and dried herbs, it finds balance through sweet pilsner malt, wheat, and a classic Belgian yeast strain.
“A subtly kettle-soured session ale. Tart lemon and citrus flavor leaves you wanting more.”
We infuse our pre-Prohibition-style ale with light roast beans from Columbus’ own One Line Coffee in addition to robust vanilla.
“Brewed in the style of a traditional artisanal French farmhouse ale. Its complex malt-driven flavor elicits notes of toasted caramel, roasted malts and cocoa, complemented by a mild sweetness.”
“Ligne Claire is a saison that’s a bit more traditional in style than our normal trend of modern, hops-forward farmhouse ales (such as those in our House Saison series).”
“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.”
"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."
"House mixed-culture... barrel-aged, rye-forward farmhouse ale with Hallertauer Blanc hops."
“West Coast pale ale brewed with Simcoe, Centennial, Citra.”
“Amarillo, Centennial, and Mandarina Bavaria hops.”
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.
“Each year we select the rock-star hops of the harvest to craft this bold, juicy, tropically hop-forward brew.”
A contradiction of the senses offering ripe melon, juicy citrus, pineapple, and pepper flavors to the brave.
Brewed using Pilsner and pale-ale malts and flaked rice for added dryness. Then dry hopped with loads of Citra, Amarillo, and Azacca for a pungent yet crisp flavor!
“Sweet passion fruit. Tart sour ale. If you know, you know. Purple power!”
A classic American-style amber with a rich copper color and smooth finish.
“Inspired by the rustic farmhouse saisons of southern Belgium, Regalia is brewed with barley, wheat, and spelt and fermented with _Brettanomyces_. A sturdy malt character supports the array of flavors that the yeast provides.”
“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.”
“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.”
“Summer-forward sour ale with raspberry, pineapple, and orange.”
“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.”
Blend of 4 wild ales from our cellar. Conditioned on Oregon-grown raspberries.
"Uses a mixture of seven cultures to mimic the traditional spontaneous fermentations of southern Belgium."
"A 2-year blend of spontaneous saison re-fermented with boysenberries."
“A blend of golden strong ale and young house sour, refermented with white peaches.”
“‘Brewed with a variety of U.S. and U.K. malts and hops and a hybrid yeast. Drinks a bit like a refreshing Kölsch.”
“Full-bodied, with bittersweetness but light in body, complete with grapefruit and tropical flavors and subtle caramel notes.”
“Always malty, never bitter. A smooth mid palate with ribbons of caramel, English toffee, toasted oak.”
“Brewed with Crystal and Callista hops in collaboration with AATN to bring a stop to human trafficking.”
“Crushable house pale ale hopped to evoke sticky mango, candied pineapple, tangerine zest, pine needles. Low bitterness, soft and juicy.”
“Brewed with thiolized yeast and dry hopped with Citra, Mosaic, Riwaka.”
“A hazy pale ale dry hopped with Citra, Galaxy, and Mosaic.”
With big, juicy hop aromas of mango, orange, and pineapple juice, Hazy Nosh features low bitterness with a soft mouthfeel and a velvety, opaque appearance.
Brewed with 100 percent Simcoe from the three original Simcoe hop-growing families.
Our single-hop pale-ale series features Strata from Oregon. Nice dank flavor and aroma. Great fruity and citrusy undertones as well.
“Big A IPA is now a year-round, full-time beer! We’ll be brewing it more frequently and in smaller batch sizes to keep it as fresh as possible. Big A IPA has everything you’d want in a double India Pale Ale, only more: more hops, more malt, more flavor!”
“Simcoe-, Strata-, and NZH-102-hopped, plus Phantasm, triple India pale ale.”
“West Coast–style black India pale ale with Citra, Amarillo, Columbus hops.”
“Our Belgian ale made with pilsner, pale, and Munich malt with a generous amount of dark Belgian candi syrup.”
“A base of German wheat and pale malts accented with Sterling and Citra hops that provide a blend of herbal grass and tangerine flavors and aroma. Gently finished off with white sage, lending a mild earthy spice character, and, of course, our house saison yeast.”
“Dry-hopped pilsner with Mosaic, Nelson Sauvin, and Hallertau Blanc hops.”
A traditional Czech-style lager. Light bread notes leading into a bright dry finish.
This deep, complex, malt-forward amber ale has notes of gooseberries, black currant, and a pleasant hop aroma.
Lightly smoked amber ale with a kiss of mulling spice, blended and re-fermented with freshly pressed apple juice.
“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!”
"Dry and refreshing, Bernice is made of the freshest on-hand and locally available ingredients."
“Made with freshly zested Florida grapefruit and crushed white peppercorns.”
Four pounds of hops per barrel give this West Coast–style pale ale a heady, dank, and citrus-laced aroma supported by a complex and subtly sweet malt backbone.
An assertive West Coast–style pale with a distinct citrus-hop punch.
“Featuring Cosmic Punch yeast and double dry-hopped with Strata and Galaxy hops.”
“Tropical, bright, and highly aromatic. Brewed with Mosaic and Mosaic Cryo.”
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 Belgian- style single brewed with Mosaic and dry-hopped with Citra.”
“An approachable, bright, and hazy pale ale that is easy drinking with lush tropical-fruit aromas.”
“This refreshing ale is pale in color, with a pillowy mouthfeel that finishes bright and dry. Our Hefeweizen is distinctively German, with prominent banana and clove flavors.”
“In a town famous for its bottled blondes, we’ve reset the bar. This golden ale combines citrusy and floral American hops with pale, Vienna, and wheat malts. It’s a balanced, sessionable brew.”
Open-fermented house saison using our own _Brett_ blend and single-hopped with Mosaic.
Malty sweet, reddish-amber hue, medium-bodied with a spicy, floral hop finish.
A blend of barrel-aged sours creates the core of this Rum Swizzle–inspired golden sour ale.
“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.”
Belgian-style ale aged in wine barrels with Michigan tart cherries."
"Subtle notes of lemon, citrus, and funk, followed by a refreshing tartness."
“Featuring calendula flower petals and fermented with yeast harvested on the property.”
“Aged in French oak puncheons before refermenting on fresh Florida kumquats.”
“Passion fruit, orange, and guava kettle-sour ale. Same recipe, same POG-juice combo since 2015.”
Barrel-aged golden sour ale with funky pineapple and citrus character.
A spontaneous sour ale with foraged Ohio pawpaws. Barrel aged and bottle conditioned.
An American wild ale conditioned on local organic blackberries and aged in pinot noir French oak.
English-style brown ale with aromas of roasted nuts and chocolate. Slight earthy hop finish to balance the toffee-like malt backbone.
“Hayseed is a delicious sessionable farmhouse ale, also known as a grisette. Light-bodied, yet flavorful, Hayseed is like liquid sunshine: perfect after a hike, floating in the lake, or while playing fetch with your old brown dog.”
“Our crisp, clear golden ale features notes of straw and fresh grain along with a subtle citrusy hops aroma. An approachable and light-bodied brew.”
“Caramel malts impart a rich flavor and amber color, while liberal use of Cascade hops adds zest and aroma.”
A blend of juicy hops and delicate malt character with fresh citrus flavors and zesty aroma.
Each year we select the rock-star hops of the harvest to craft this bold, juicy, tropically hop-forward brew, drumming up a citrus-inspired rhythm for what’s to come.
“Double dry-hopped with loads of hand-selected Mosaic and Idaho 7, and a dab of Mosaic Cryo.”
“100 percent Skagit Valley Pilot pale malt and 100 percent Mosaic hops.”
“Double dry hopped pale ale with a trio of Cryo hops: Simcoe, Mosaic, and ‘Pop’ from YCH, with a little Zeus thrown in.”
“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.”
Imperial black lager. We utilized a hint of German smoked malt for a subtle smokey layer, then added maple syrup in the secondary.
Open-fermented, pitched onto hops and yeast at the same time for max biotransformation. Can-conditioned.
"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."
A special run of our iconic sour brown ale, La Folie, in 750mL cork-and-cage bottles.
Imperial golden ale with coffee, cocoa nibs, vanilla, and milk sugar.
“La Trappe’s heaviest ale with an amber color. Aromas of banana, almond, vanil- la, and others. Its warm, intense flavor is rich and finely balanced. Malty sweet, slightly burnt, and pleasantly bitter with a sweet aftertaste.”
“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.”
“Southside Blonde is a sessionable Belgian-style blonde ale that is light-bodied and dry with a hint of fruitiness from the yeast. Southside is a friendly pairing with a variety of foods and an approachable choice for all types of beer drinkers.”
100 percent spontaneously fermented wild, sour, and tasty handcrafted beer!"
“A blend of golden sour ales refermented on whole blackberries.”
Go beyond the pale, with aromas of berry and citrus, notes of mango, cantaloupe, and a crisp, full, finish.
“Made with lactose, peaches, and Meyer lemons. Double dry-hopped with Galaxy, Idaho 7, Wai-iti, and Amarillo Cryo.”
“A staff favorite showcasing Mosaic hops.”
“West Coast pale ale. A mix of tropical NZ hops and dank/piney American hops with a crisp, dry finish.”
“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.”
Three-year blend of Southwest Michigan spontaneous beer, matured in oak barrels.
Crisp, accessible, golden beer with low hop character and a clean finish.
“A ‘stock’ ale with a distinctly American character. We use earthy English hops along with the sweetness of caramel malts and ferment it as an ale but age it at cool temperatures.”
['"Racked into French oak barrels for 9 months, then racked onto 1', '500 pounds of fresh Missouri peaches."']
“Sour ale with lime zest, strawberry, and pineapple puree, and juniper.”
“A bright twist of tangerine plays nicely with the balanced tartness and dry finish.”
Oak-aged Missouri and Oregon wild ale with blueberries.
This crisp, dry golden ale is our lightest, most drinkable beer, balancing a light pilsener malt body with mild, pleasant German hop aroma.
English brown ale featuring notes of toffee, caramel, soft nuttiness, red apples, with a balanced sweetness and mild dark roast.
“Signal de Botrange is a farmhouse ale aged in chardonnay wine barrels and is part of the brewery’s Double Black series. Named for the highest tower on the highest point in Belgium, Signal de Botrange is brewed in tribute to the traditional farmhouse beers of the Wallonia region.”
“Naturally brewed with the finest European malts and fresh aromatic hops from the United States and New Zealand. It’s then fermented using a classic farmhouse ale yeast and bottle conditioned to enhance stability.”
“The focus of this beer is twofold: the farmhouse ale characteristics imparted by the French saison yeast and the IPA hops profile founded in Mosaic’s characteristics and complemented by Centennial.”
“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.”
"Our iconic sour ale acidified in premium Pedro Ximenez Sherry casks, infused with Tahitian vanilla beans and bottled on nitro."
['"Berliner weisse', 'style ale, fermented and aged in oak for 3 months, then bottle conditioned."']
"Mixed- fermentation sour aged in oak then conditioned with blueberries and blackberries in secondary."
“A Belgian-style blonde ale brewed with peaches, cinnamon, and vanilla.”
“Aroma: Dank, citrus, floral, pungent; Taste: Hop bitterness, resinous, citrusy, green-hop flavor, a touch of malt sweetness.”
A uniquely balanced and bright pale ale that owes a bit to Dutchess Ales’ West Cost and U.K. roots. Fermented by Duchess Ales’ house hybrid Kölsch yeast.
German-grown Amarillo and Mandarina Bavaria hops create an unusual flavor profile with notes of tangerine and orange.
“Made with oats and barley. Triple dry-hopped with Riwaka, Galaxy, Citra, Eldorado, Amarillo Cryo.”
“A huge punch of tropical flavors trails into a subtle piney finish.”
“Brewed with drought-resistant hops and ... Arizona-grown barley that helps offset millions of gallons of water from the Verde River every year.”
“Motueka, Simcoe, and Citra-hopped triple India Pale Ale.”
“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.”
“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.”
“A welcomed handshake to your taste buds. Light, crisp, fresh, and a little bitty bitter. Lets just say he won’t be that jerk that leaves you at the bar at 2 a.m. He’s low in alcohol. What a nice guy, that Hubert.”
"This English Style Session Ale is very light in body and alcohol content but packed with toffee flavor from English malts."
“Built for the warmer months, our Golden Ale is brewed with American Willamette hops and pale wheat malt to create a low-alcohol American golden ale that balances bread-like malt flavors with herbaceous hops and a vibrant carbonation.”
“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.”
“Fig dipped in dark chocolate, ripe fruit, and toffee.”
“Intriguing notes of apple, cherry, and apricot abound.”
Toasty brown ale with a round, full mouthfeel and a pleasant aroma. Light roasted notes, leather, biscuit.
A mixed-culture sour ale with peaches and vanilla. Medium acidity, dry, slightly tannic finish.
“An unfiltered golden farmhouse ale with a clean malt flavor and Sorachi Ace hops standing front and center. Dry-hopping releases Sorachi Ace’s bright, spicy aromatics that harmonize with Pilsner malt and Belgian ale yeast.”
“This old ale is brewed with molasses and an insane focus on the malt bill, then oak-aged. The result is a rich, malty delight that’s deceptively smooth and drinkable.”
“Boasting a deep amber hue and rich mouthfeel, the creamy nish will lift your spirits. Hints of toffee, spice, and caramel tease the senses making this the perfect ale to share during the cold days and long nights of winter.”
“We gave our yeast a vacation. The crit- ters on the grape skins did all the work! Completely spontaneous fermentation! This ale was brewed with cabernet sau- vignon grape must and aged in cabernet sauvignon barrels.”
“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.”
"Hybridized American wild ale fermented in French Oak foeders, cofermented with syrah grapes."
“The ultimate stout, this ale is big, rich, and malty. Our stout has a creamy texture unsurpassed by any of our other ales. Black in color, with a thick, long-lasting tan head. Its dark color and deep-roasted flavor come from the use of roasted and black barleys.”
The aroma and flavor are ridiculous, with hits of kiwi, honeydew, cotton candy, grape, and Meyer-lemon oil.
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.
“For the second incarnation of our India pale ale, we employed dry hopping and hop bursting to squeeze every last drop of piney, citrusy, tropical essence from the hops...”
“Citra, Mosaic, and Cashmere hops. Made with our Haus lager yeast and fermented at traditional ale temps.”
Fermented entirely with yeast captured in south city St. Louis in the early spring of 2015, and aged in American oak for 16 months.
Birra is a light, sessionable farmhouse ale. It is crisp with notes of black pepper and orange and goes perfectly with food.
"This is a golden sour ale aged in chardonnay barrels then referemented to dryness on local organic merlot grapes."
“Turbid-mashed, mixed-culture wild ale aged... in red vermouth barrels.”
“Aged in syrah barrels before refermenting with syrah grapes and wild blueberries.”
“[Aged] with a blend of _Brettanomyces_ isolates and wild-captured yeast and _Lactobacillus._”
This full-bodied golden ale delivers a rich and creamy mouthfeel married with a bright and fruity coffee character.
Classic blonde ale base, brewed with pumpkin and cinnamon, conditioned with local coffee and pumpkin spice.
“Modern farmhouse ale brewed with 100 percent Pennsylvania malt, re-fermented in the bottle. Drink fresh or age.”
“Blonde ale dry hopped with Mosaic. Dry, clean, toasted malt backbone and a citrusy finish.”
"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."
“Mashed with Epiphany triticale and oats. Double dry-hopped with Motueka, Mosaic, Enigma, and finished with Simcoe Cryo.”
“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.”
"This English-inspired classic helped spark the country’s craft beer revolution. The copper-colored, mildly spiced session ale offers a hint of fruitiness a refined balance of hops and malt, giving drinkers a taste of our genuine approach to brewing great beer."
“Hopped with Mosaic, Nelson, Cashmere, El Dorado Cryo.”
“Citra, Enigma, Nectaron all rolled into one ganja-redolent beer.”
“Landlord uses American ingredients to pay homage to Timothy Taylor’s Landlord as the quintessential English pale ale.”
Rye pale ale lightly dry hopped with Simcoe and Michigan Cascade.
Double-dry-hopped session pale ale with Citra Cryo and Sabro Cryo.
Aromas of bright tropical fruit and grass lead to stone fruit and citrus on the palate of this crushable pale.
A Mosaic-heavy, drinkable, hazy pale ale from the City of Dreams (Astoria, Oregon).
“Noble hop session beer. It develops fragrances of Noble hops in dry hopping, which give it herbal, floral, and light citrus notes.”
“Our flagship barrel-fermented saison, aged on apricots and fermented with a mixed culture.”
"Spontaneous honey ale with raspberry and vanilla."
“Fruited Berliner weisse with milk sugar; steeped with cardamom, Earl Grey tea, and pomegranate.”
“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.”
“A tart farmhouse ale brewed in the rustic spirit of Belgian-style farm beers. Primary fermented with our house Brett culture and blended with golden sour ale. We then add honeysuckle and fresh orange peel and age the beer in our foeder.”
“This beer is a blend of both Brett barrels and sour barrels, dry hopped with a bouquet of American hops to accentuate the tropical and citrusy profile of our wild yeast.”
“A Colorado favorite since 1989, Buffalo Gold is the definitive golden ale. The mild maltiness gives way to a floral character generated by a perfect balance of Cascade hops. It’s an easy-drinking beer that still packs a stampede of flavor.”
"Traditionally made blend of 1-, 2-, and 3-year-old spontaneous ale. The beer had an average age of 22 months at bottling and has since aged in the bottle for about 1 year."
"Produced from a blend of beers aged in a variety of oak barrels with the addition of Montmorency tart cherries."
"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."
“Oak-aged sour ale with blackberry, black currant, and Ugandan vanilla beans.”
“A modern pale ale with Citra, Nelson Sauvin, and Simcoe hops.”
“Original Mind is brewed and dry-hopped with a blend of Citra and Mosaic. Fresh out-of-the-bag hop aroma and flavor.”
House APA with Citra, Idaho 7, and Motueka. Bursting with grapefruit, orange marmalade, and peach.
“Everyday-drinking hazy pale ale with Talus, Mosaic, and Citra.”
“We blended Black Tuesday and our Anniversary ale into our barleywine-style ale base.”
“Oak barrel–fermented farmhouse ale. A lactic-forward barrel-fermented saison, aged 6 months in fresh wine barrels.”
["“Our Holiday Ale is inspired by the little known bière de Noel style, a subset of bière de garde. Bière de Noel, which translates as 'Christmas Beer", "' tends to exhibit a more malty profile than a typical bière de garde.”\n"]
Our second batch of our Méthode Traditionnelle (M.T. III) blend of one-, two-, and three-year-old spontaneously fermented ale.
“A refreshing golden ale, brewed with the finest malts and hops, giving a sweet, crisp citrus finish with just a hint of honey. Winner of the silver medal in the American-Style Cream Ale category at the 2018 Great American Beer Festival.”
"Dry, appetizing, complex, energizing blend of aged and young lambic." What our reviewers thought:
"A wild ale fermented with Lacto, Brett, and a saison yeast strain in a French oak foeder."
"The result of blending carefully chosen batches of Origins with a heavy-handed addition of Montmorency cherries."
Pêche Fumé is a blend of wheat ales brewed with cherrywood-smoked malt and aged in oak barrels for up to 14 months."
"A blend of 13-month-old... mixed-fermentation farmhouse-inspired ale, and fresh, young, clean, oak-fermented farmhouse-inspired ale."
"Farmhouse ale... co-fermented with a wild yeast strain from Trillium. Aged on... peaches."
"Mixed-culture ale... refermented on... strawberries."
“Candied oranges and a touch of pine dominate this homage to the all-Citra pale ales.”
“Scents of melon and pineapple, and the juicy essence of strawberry and gooseberry.”
“Hazy with thiolized yeast and Strata, Calypso, and Citra hops.”
Balances smooth malt complexity with a crisp, clean finish.
"Owen is a table-strength saison, kettle- and dry-hopped with Mosaic."
“Sour ale with yuzu. Amarillo and Cascade hops in dry hopping, further enhancing the citrus.”
Dark sour ale with tart flavors of raspberry and cherry, balanced with a full body and finish.
"Sour blonde aged in used French oak wine barrels and naturally soured."
“Pineapple, mango, and tangerine sour ale ripened in oak barrels.”
“Mashed with loads of oats and whirlpooled with Citra Incognito and Simcoe Cryo. Double dry hopped with Citra, Nectaron, Strata, and a dab of Citra Cryo.”
“An approachable, bright, hazy pale ale that lives up to its name.”
American pale ale generously hopped with Citra, Centennial, and Simcoe hops for fresh citrus flavors with mild, earthy pine notes.
Dry, with a clean lactic bite. It finishes with complex Brett and light oxidation that we find beautiful in beers like this.
Caramel, toffee, chocolate, with a firm contribution of hop bitterness. JBA was Mike "Tasty" McDole's well known homebrew recipe that Mike shared with many homebrewers the world over.
“A classic, unfiltered Belgian-style white ale brewed with coriander, orange peel, and locally grown chamomile flowers.”
“Strong ale bases aged on Cognac, bourbon, and Calvados barrels for one to two years.”
“A wintry burst of juniper and citrus plus aromatics of banana, citrus, and clove.”
“Fruited sour ale with pineapple, lemon juice, and jalapeño.”
Our one-of-a-kind gueuze is a tradition-inspired blend of one-, two-, and three-year-old lambic-style ales.
“Our Bière de Miel is a dry, well attenuated, unspiced farmhouse ale brewed, fermented, and bottle conditioned with raw Texas wildflower honey. Naturally occurring wild yeast and bacteria impart a sense of place in this unfiltered, unpasteurized, 100 percent bottle-conditioned beer.”
“A light, refreshing blonde ale created for the laid-back California lifestyle. Subtle malt sweetness is balanced by a touch of hops, creating a versatile beer with a clean finish.”
"Cherry and raspberry get rowdy with our barrel-aged golden sour for sweet and sour riffs of fruit, funk, and acid."
“Blonde ale fermented with monastery yeast. Conditioned in French oak red-wine barrels.”
“Features the traditional all-star Cascade plus a few other modern hops.”
Explosively juicy. Refreshingly light. Big notes of grapefruit and clementine. Generously dry hopped with Mosaic and Ella.
Killer ’Stashe began as a revival of the classic American pale ale and has evolved into a modern NW pale showcasing a single hop variety.
"Mosaic- and Nelson Sauvin–hopped double India pale ale."
“Blend of imperial stouts aged in bourbon barrels across 26–52 months.”
Aged in Heaven Hill and Four Roses bourbon barrels and Woodford Rye whiskey barrels.
“Ale barrel-aged and finished on oak cubes.”
Blonde ale fermented with Brettanomyces and souring bacteria. Dry hopped with Galaxy and Mosaic.
"Wood-derived toast, lemon pith, and rosewood swirl on the nose and palate, followed by a harmony of vanilla, coconut, and Earl Grey tea."
"Oak Timbre is Basis, our blonde ale, aged on Indiana-grown chambourcin grapes for 6 months in brand-new oak wine barrels. The result is a sour ale that pours deep burgundy with wine-like flavors and aromas complemented by tannins pulled from the fresh 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."
Hops: Citra, Strata, Riwaka. Tasting notes: melon, kumquat, grapefruit.
“With Mosaic, El Dorado, Amarillo hops. Pale-ale ABV, hopped like our IPAs.”
Made with 100 percent New Zealand Riwaka hops, this pale ale has all the tropical notes to give you a smash hit.
“In the tradition of the Belgian wit–style, Upland Wheat Ale is unfiltered, allowing suspended yeast to create a cloudy, golden appearance. This is an everyday, every meal type of beer. It’s comforting on a cold winter day and refreshing on a hot summer evening.”
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.
"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!"
“Brewed in the tradition of 19th-century British strong ales and conditioned in oak with _Brettanomyces claussenii._”
“Brewed with coriander in a rich, dubbel base, its toffee aromas and hints of fresh, ripe orange will leave Santa feeling generous.”
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.
"Citra-, Simcoe-, Strata-, and Galaxy-hopped triple India pale ale brewed with honey."
2018 Maman was aged for 12 to 14 months in Rittenhouse Rye barrels before blending and packaging. It’s our purest expression of beer in oak and presents a luxurious combination of cocoa, caramel, vanilla, and ma-ple wrapped up with a big boozy bow.
"Inspired by the Belgian lambic tradition, spontaneously fermented and aged in oak barrels."
"Inspired by the Belgian gueuze tradition. Blend of 1-, 2-, and 3-year-old barrels inoculated with our culture and a few barrels from our spontaneous program for the perfect blend of acidity and character."