Learn about how we rate & review beers with our BJCP blind panel here
“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.”
“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.”
“This Belgian-style tripel has a golden color and a relatively light body. It has a sweet and spicy, fruity aroma and flavor derived from our Belgian yeast strain. Asylum finishes with a subtle, warming character.”
“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.”
Our take on a craft hard seltzer, without being one. It’s razor dry, made with 350 pounds of real raspberry, barley, and hops.
“Kettle sour brewed in collaboration with J. Wakefield in Miami, Florida.”
“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.”
“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.”
“Blonde beer, unfiltered, unpasteurized, and fermented in the bottle. This beer is brewed with only the four basic ingredients (water, malt, hops, yeast). Jandrain IV used different hops to give it its special character.”
“Flanders Red is an acidic sour ale with an initial impression of tart cherries and sour candy. The dry, wine-like finish accentuates the complex malt profile and bright fruit notes showcased in this brilliant red colored hybrid of a modern Flanders and German-style sour.”
“Peanut butter jelly lassi gose ale brewed with peanut butter, lactose sugar, and strawberry-raspberry jam.”
“Our IPA finds harmony in the combination of hops, malt, and yeast. The sturdy malt backbone provides depth of body and color and is balanced by a pleasantly hoppy finish.”
“Our take on a Belgian Kriek is aged on Balaton cherries for an intense black cherry character. A rich maltiness and hint of toasted oak balance and mellow the dark red fruit and tart sweetness.”
"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."
“A martini-inspired sour ale brewed with gin botanicals and olive juice.”
“A timeless, traditional tart gose with its zesty and salty disposition is brightened by a tangy citrus twist. A bier for every día!”
“This beer has intense aromas of citrus and pine, supported by a medium body and dry malty palate. As you savor that unmistakable aroma and long, clean hops finish, tip your hat (and your glass) to the generations of hops farmers who help us live the locavore dream every day.”
“We experimented with PROPagating different combinations of Belgian yeast CULTUREs and blending them in specific primary and secondary fermentations. We let the *Saccharomyces* cultures do the heavy lifting by converting the bulk of the wort sugars while the *Brettanomyces* cultures did the fine tuning to round out the flavor profile. The result of our experimentation led to PROP CULTURE, a project of 10+ yeast strains working together to create a fruit-forward collage of flavors such as pineapple, pear, mango, and banana balanced by a clove-like spiciness.”
“Like Oslo, Brewmaster Mike’s 150-pound Bernese mountain dog that adorns the label, Backseat Berner is your everyday companion for life’s adventures. This brew clocks in at 7 percent ABV with 68 IBUs, so load up your buds and partake in this juicy exploration of American hops.”
“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.”
“Each release in our Share This series spotlights unique ingredients and an important cause. Share This: Mole is a mole-inspired imperial stout collaboration with Chef Anne Conness, featuring ancho chiles, chipotle peppers, cinnamon, vanilla, and cacao nibs. For each bottle we produce, Free Wheelchair Mission receives one dollar.”
“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.”
“A session Belgian blonde ale soured with apricots. Pairs well with seasoned sour drinkers or those new to the style.”
“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.”
“Originally brewed in the late 1950s by Sylva Rosier, today’s Monk’s Stout captures the intense Dupont style in a dark beer—deep aromas of black coffee, roasted bitterness, and sharp, clean finish.”
“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.”
“Fatali Four is a blend of four wine casks and one gin barrel, all of which have homegrown chile peppers added during the final weeks of aging, producing a fruity and tropical flavor profile. The already dry Four becomes bone dry and more acidic under the influence of _Brettanomyces_, and both the peppers and botanicals from the gin barrel contribute to an oily mouthfeel that acts as a counterpoint to its complex minerality.”
“Smooth, roasty, and sessionable, our Oatmeal Stout packs full flavor and a robust body. Brewed with oats, roasted malts, and East Kent Golding hops, our stout is balanced with a full body and smooth finish.”
“Our Siberian Night Russian imperial stout aged for 11 months in fresh bourbon barrels. The dark chocolate malt yields a milk chocolate flavor that blends perfectly with the vanilla flavor from the barrel.”
“The bourbon barrel-aged edition of Scarface will assault your senses with sweet caramel, oak, and vanilla.”
“Pirate Noir is our Jamaican rum barrel–aged imperial oatmeal stout. This beer adds intense notes of vanilla, coconut, and rum to our Prairie Noir.”
“An American hops assault for all the ambivalent warriors who get the girl in the end. This iconic ale features a blend of four hops varieties, which creates a crisp bitterness and imparts massive floral and citrus aromas.”
“This Vietnamese coffee version of Speedway Stout is and continues to be AleSmith's most popular variation of the ever-growing Speedway Stout collection. Since 2012 we have been adding this blend of four Vietnamese coffees, known in Vietnam as cà phê sa đá, to our popular imperial stout. The coffee beans were slowly roasted at low temperatures and then brewed by AleSmith with a traditional phin-style filter that gently percolates water through the ground coffee. The result is an intensely aromatic and bold tasting coffee that complements the notes of chocolate and roast in this massive stout.”
“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.”
“Lynnbrook is a wild Berliner-style weisse with raspberries added, with the raspberry-lemony aroma giving way to hints of brie and barnyard funkiness. The flavor is absent of any hops or bitterness and instead has initial impressions of subtle lemons and yogurt supported by tart, fresh raspberries and underlying lactic sourness.”
“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.”
"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."
“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.”
“Citra, Simcoe, and Cascade hops are layered, allowing bright tropical waves of citrus and floral notes to break gently on the palate. Get stoked on a laid back single and ride a wave to soothe your soul.”
“Old Foghorn is highly hopped, fer- mented with a true ale yeast, carbonat- ed by a natural process called ‘bunging’ to produce champagne-like bubbles, and dry-hopped with additional Cascade hops while it ages in our cellars.”
“Our Peche relaxed in experienced oak barrels for nearly a year with several strains of Brettanomyces and various souring organisms. After it aged in the barrels, we added fresh, whole peaches from Palisade, Colorado.”
“A subtly kettle-soured session ale. Tart lemon and citrus flavor leaves you wanting more.”
“_Methode traditionelle_ spontaneous golden sour ale.”
“Brewed with spelt and barley malts, Köpenickiade is a clean, fresh twist on old Berlin’s unique sour specialty weissbier.”
“Our brewpub’s original Berliner weisse was a big hit! Now the raspberry version is going on tour. Pucker up and rock on.”
"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."
“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.”
“Made from a base of Riverbend pilsner and malted corn, this cold IPA was fermented in our Acacia foudre with our house lager yeast.”
“Made by the brewers for employees to be able to enjoy a light beer during the day while still being productive, now canned for your enjoyment.”
“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).”
We infuse our pre-Prohibition-style ale with light roast beans from Columbus’ own One Line Coffee in addition to robust vanilla.
"Our imperial pastry stout base treated with cocoa nibs and peanuts."
“Nooner is our take on the classic German Pilsner, filled with bright and zesty whole-cone hops flavor with a crisp, dry finish—the perfect pick for wherever the day may take you.”
“Vanilla Bean Buffalo Sweat is a combination of our award-winning oatmeal cream stout, Buffalo Sweat, with whole Ugandan vanilla beans. The result is the natural espresso-chocolate flavors of Buffalo Sweat infused with the sweetness of vanilla. It’s an exceptional treat on a cold winter’s night.”
A taste of our homespun farm-to-tableism is provided in this farmhouse ale stoked with lemon zest, plus lemon thyme and lavender straight from Stone Farms. This spring-to-summer saison is citric and herbal on the palate with a dry, peppery finish.
“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.”
"We age our Imperial Porter for a year in barrels kissed by the Caribbean, giving pFriem’s Rum Barrel Aged Porter notes of chocolate truffles, ripe cherries and vanilla beans. Drink in this captivating brew and taste luscious decadence."
“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.”
One of our original recipes. A classic American-style stout: dry and robust with enough dry hopping to be crisp, but not hoppy.
"Golden sour brewed with rye and spelt, aged in red and white wine barrels."
Sour wild ale fermented with Brettanomyces and aged on locally grown peaches."
“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.”
“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!”
"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."
“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.”
“A sour blend from two continents featuring an intense cherry nose.”
“A blend of golden strong ale and young house sour, refermented with white peaches.”
“Hellstar is a dark lager. Someone told you that all black beer is heavy. Well that’s just stupid. Oh, we’re as heavy as the chains of hell. But this beer ain’t. Open your heart to evil. Sip on the depths of our black souls.”
“Whether you’re taking a break from a hard day of work or just a huge day of hops, this crisp refreshing beer with a hint of orange will lift your spirits without lowering your expectations for what a craft beer should be.”
“Features pilsen malt, flaked oats, and wheat with Citra, Cascade, and El Dorado to strike a chord of citrus, floral, and pine aromas and flavors.”
Our take on the American amber: malt-forward caramel sweetness with a bit of hop bite on the back, though not hoppy.
“Sirius Black is our Russian lmperial Stout to which we have added more complexity by adding locally roasted Indian Monsooned Malabar coffee and licorice root to the beer. It has an intense roasted malt and coffee aroma with flavors of toffee and caramel as well as a slight alcoholic "heat."
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.
Our spontaneously fermented impression of saison, brewed with New Jersey wheat, rye, buckwheat, and oats, dry hopped with Strisselspalt and Saphir.
Blend of 4 wild ales from our cellar. Conditioned on Oregon-grown raspberries.
“A rich black ale with dark roasted malt flavors blended with bittersweet chocolate, our own blend of three Mexican chile peppers, and cinnamon.”
“With its radiant golden body, a lively buoyant head, and floral aroma, your glass will always be half-full.”
“Four nuanced fermentations. Aged, sequestered, in select rye-whiskey and wine casks. Ergo a stoically brewed quad, with the spellbinding complexity of its medieval ancestors.”
“This black lager has flavors of dark coffee, chocolate, and subtle wood smoke. Our black sheep’s color stands out and leads the herd in drinkability.”
"ZONA is our tribute to the Grand Canyon State. This Pilsner is light, crisp, and refreshing."
“Crisp taste with mild hoppy notes. Brewed according to our centuries-old brewing tradition.”
"Named after the mysterious region of our solar system that breeds comets, Oort Imperial Stout has massive amounts of roasted barley combined with three types of Caramel malts for a rich, full mouth feel. Chinook, Cascade and Sterling hops lend a balanced bitterness and subtle hop flavor. This barrel-aged version slumbered for twelve months, imparting notes of rich, bitter chocolate, vanilla and oak."
"Brewed _in memoriam_ of our beloved friend and co-worker, Al. Stronger and fuller-bodied than its British counterparts, this pitch black American Stout sports a hefty roasted malt and caramel flavor."
“Baltic porter … lagered in Four Roses and Pinhook Rye barrels for 11 months … conditioned on both coconut and vanilla.”
“For this specialty, we use old and young lambic that has aged in our oak casks for 6 months. Then we add black cherries for a second fermentation. We then clarify, filter, and bottle it.”
A blend of our favorite 1-, 2-, and 3-year-old spontaneous barrels. Our namesake beer."
"Aging for two years in French oak delivers a subtle funk accompanied by notes of sour cherry."
Deep, earthy funk. Medium to medium-strong sour taste. Dry and refreshing.
“Hops-forward American session sour ale with tangelo zest. Pairs well with seasoned sour drinkers or those new to the style.”
“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.”
“We ferment with a Belgian yeast strain famous for fruity flavors and a dry finish, making it the perfect complement to fruit.”
"For our version of Black is Beautiful we adjusted some of the malts to match our house stouts. We then took a portion of it to age in a single Sour Mash Willett Bourbon barrel and aged it for 9 months. Pours jet black with aroma and flavors of chocolate, vanilla, raisin and bourbon."
“Mixed-fermentation golden sour, barrel-fermented, then heavily fruited with peaches.”
“This light-bodied lager is crisp and dry on the palate with a clean finish. That’s beer-geek speak meaning this is possibly one of the most easy drinkin’ beers you’ve ever poured in your face.”
“Coffee aroma with flavor notes of chocolate and toffee and a nice, dry finish.”
“No frills, just like our local ski mountain featuring its namesake run.”
“Foeder-fermented, mixed-culture _Brett_ beer aged on Colorado apricots.”
“Our Belgian ale made with pilsner, pale, and Munich malt with a generous amount of dark Belgian candi syrup.”
“Originally brewed at Pinthouse. Our take has aromas of blueberry, plum skin, big grapefruit zest thanks to Citra, Mosaic, Motueka, and Simcoe hops.”
Our single-hop pale-ale series features Strata from Oregon. Nice dank flavor and aroma. Great fruity and citrusy undertones as well.
Our debut house-made hard seltzer features 100 percent real cherry juice.
“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.”
“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.”
“Made with four exotic hops: Azacca, Calypso, Mosaic, and Equinox. Taste is of tropical fruits, speci cally passion fruit, grapefruit, and apricots. Finishes with just enough toasted malt character to balance.”
“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.”
“This beer is brewed using only the finest U.S.-grown hops from our good friends out West. With a robust hops aroma from the dry hopping process, this beer delivers on its promise to provide a full sensory assault on your taste buds.”
“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.”
“We decided to take our classic brewhouse Stone Coffee Milk Stout and make our own riff by adding fresh chocolate mint and peppermint. The bright, intoxicating aromatics of the chocolate and mint emanating from this smooth-drinking, caffeinated libation are palpable.”
“How, you may ask, would a brewery determine a likeness to hard-coated custard? Our response is simple: it’s all in the power of history, and of course, the extra finesse needed to top off a contentious treat with definition. It was the French Crème Brûlée that survived to represent our deliciously creamy brew!”
“Our chocolaty, winter-spiced mocha stout is back. This delicious take on Mexican hot chocolate is crafted with cocoa, coffee, pasilla peppers, vanilla, cinnamon, and nutmeg. ¡Claro que sí!”
“Named for the southern Ireland town boasting a Caribbean sister town of the same name, this foreign export-style stout has become an Irish-perfected, Caribbean-loved style of beer. Historically generously hopped and full of roasted malt flavors, our version leans toward the creamy, sweet side of things.”
“Through conditioning our Baltic porter with freshly roasted coffee beans, we strive for a balanced coffee character, adding dark sugar, plums, and cocoa notes to the robust porter base.”
"Imperial Smoked Wheat Stout aged for 18months in Weller Bourbon barrels with Coconut and toasted Pistachios added. Made to commemorate our 2 year anniversary."
“Our interpretation of the classic South German–style hefeweizen.”
“Wine-strength ale made entirely with our base barley malt.”
Brewed with peanut butter and cacao nibs. Aged in Four Roses bourbon barrels.
“Wisconsin apples, cherries, and cranberries aged in oak with wild fer- mentation. Serendipity is a celebration that sparkles your senses and dances across your palate.”
“The rye asserts itself with clove and pepper in the aroma and flavor and contributes a full body. Pleasantly sour with notes of tart cherry, rustic earth, and vanilla from a year-plus of barrel aging.”
“Oud Bruin in style; a traditional blend of young and old beers.”
“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.”
"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."
"Bright sourness, flavors of tart raspberry. Finishes with light barrel notes."
A blend of barrel-aged sours creates the core of this Rum Swizzle–inspired golden sour ale.
Barrel-aged golden sour ale with funky pineapple and citrus character.
A spontaneous sour ale with foraged Ohio pawpaws. Barrel aged and bottle conditioned.
Golden sour aged in oak barrels with white peaches and white nectarines.
“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.”
“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.”
“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.”
Belgian-style ale aged in wine barrels with Michigan tart cherries."
“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...”
“Berliner weiss-style beer fermented with raspberries. Crisp, refreshing, tart and balanced”
"This sour peach saison is lovingly aged in our oak foeder, then re-fermented on Clemson peaches."
“Our nontraditional black lager with a super pronounced roast profile.”
Mash up of delightful keller-pils with dank West Coast IPA. Double dry-hopped with our hand-selected lots of 2020 Motueka, Wai-Iti, and Citra.
“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.”
"Imperial stout fermented on cocoa nibs, raspberries, and maple syrup."
“We took our base stout recipe and conditioned it on cinnamon toast cereal, stroopwafels, cacao nib, vanilla bean, marshmallow, cinnamon.”
“Our bourbon barrel–aged Russian imperial stout.”
A “Beau-hemian” pilsner dedicated to our good friend and taproom manager Beau Nishimura.
PB Hobo is our imperial stout made with lots of peanuts, and then more peanuts. Enjoy rich peanut-butter notes mingled with a deliciously roasted and full bodied imperial stout.
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.
Open-fermented house saison using our own _Brett_ blend and single-hopped with Mosaic.
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.
Spontaneously inoculated with wild yeast and microflora native to our Ballard neighborhood. Ferments in oak for at least a year before being blended.
“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.”
“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.”
“Straight from our stash to your glass, we’ve created a chronically crushable ale that turns over easy without exhausting the palate.”
Our malty beast. Two-row malt, chocolate malt, roasted barley, and dark crystal malts make up the grist. Columbus hops, added for bittering only, let the abundance of malt in this beer shine through. Drakonic is smooth and dense with flavors of licorice, coffee, and chocolate and a slightly dry finish.
“This mead is made of a crystallized little darker honey containing nectar from rapeseed, white clover, cornflower, and sallow. It is one of our sweetest meads.”
“Tart and refreshing, our Gose is sure to blow any picnic out of the water...melon.”
“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.”
“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.”
“A Baltic porter brewed with black tea, ginger, cardamom, cinnamon, and anise. This is our first Baltic porter, which we lagered (of course) to provide a crisp, clean base beer for showcasing the complex spice profile.”
“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.”
“Three malts create a hearty malt profile with robust character. Copious amounts of Chinook and Nugget hops combine for a nice resiny hops flavor. Perfect for aging in your cellar.”
“Rooted in tradition, this malty lager is inspired by some of our favorite German brewers.”
"Our unfiltered IPA is a celebration of New World hops and all of their versatility."
“Heaps of Munich malt give our Oktoberfest its nutty, caramelly flavor.”
"Robust and complex, our Porter is a bittersweet tribute to the legendary freighter’s fallen crew—taken too soon when the gales of November came early."
Fudge cookies dipped in your favorite rye whiskey, decadent and rich.
“Oude Lambiek is like a fine white wine and its stillness is a mark of this. De Cam’s Oude Lambiek is aged for a minimum of three years in oak casks and then bottled.”
"Blend of 1-, 2-, and 3-year-old turbid-mashed, spontaneously inoculated beers."
"A 100% spontaneously fermented blend with our friends from American Solera."
"Pilsner malt, oats, spelt, and unmalted wheat, co-fermented... in French oak red wine barrels."
100 percent spontaneously fermented wild, sour, and tasty handcrafted beer!"
Unblended, mixed-culture golden sour stock, selected from one of our Mastro Bottaio puncheons. Finished in a single Oloroso Sherry cask.
A special run of our iconic sour brown ale, La Folie, in 750mL cork-and-cage bottles.
“Our blackberry Gose is a balance of tangy and sweet, and as crisp and lively as some of our favorite late summer evenings.”
“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.”
“Sour wheat ale fermented with our house Lactobacillus and Brettanomyces cultures.”
“Imperial Berliner weisse with dragon fruit, tangerine, lemon, marshmallow, and vanilla.”
“Luscious strawberry and cherry aromas meld with a sweet vanilla base.”
“Tropical fruit notes and a light, refreshing finish.”
“Strawberry- rhubarb version of our session sour.”
“A blend of golden sour ales refermented on whole blackberries.”
“Our quest to brew the quintessential coffee beer began over a cupping with the coffee gurus from Richmond’s Lamplighter Roasting Company. Their Ethiopia Sidamo coffee was masterfully roasted to highlight the single origin bean’s bright, crisp body and distinctive blueberry undertones, making it harmonize beautifully with our Russian imperial stout. May this beer warm your spirits in the brisk winter months.”
“Big, juicy, tropical IPA. Brewed with Citra Cryo and Mosaic hop oil, then double dry hopped with Citra, Nelson, and Vic Secret.”
“Fermented in our acacia foeder and then rested for four months in … oak puncheons.”
"Our modern interpretation of a classic Imperial Stout. Wheat is added for body and creaminess which plays perfectly off the rich and intense notes of dark chocolate and hints of plum and fig."
“Fresh roasted coffee and toasted coconut added to our Weller barrel–aged stout.”
“Dessert flavors of hazelnut, vanilla, chocolate with our blend of barrel-aged imperial stout.”
Hard seltzer aged four months in Balcones bourbon barrels, with pumpkin-pie puree added.
Our natural carbonation and ingredients like sparkling water, real cane sugar, and natural fruit flavor create a light and bubbly seltzer for any occasion.
“Large portions of floor-malted wheat give our refreshing Spring Saison its creamy mouthfeel and hazy straw color. Smooth, slightly tart, and delicately hopped, this beer is also spiced with orange peel, coriander, and grains of paradise.”
“You’ll revel in Big Eye’s bitter, hoppy flavor thanks to the American Columbus and Centennial hops that are used to flavor and dry hop our flagship IPA. We thank our hops every day that the English loved their bitters—or else the IPA style may not have been born.”
“Our first Anniversary barleywine, was born out of the spirit and ethos of this brewery: no boundaries, no limits, punk as f**k. Aged for a year in bourbon barrels, it’s hardly something to take lightly.”
“We use four of our favorite malts and enough of our favorite resinous piney and fruity hops to balance. We use English ale yeast, and we age a portion in oak whiskey barrels.”
“Imagine a tango, a man and woman dancing, their eyes locked upon one another, then take your rst taste of Olde Bluehair. Like many things in life, Olde Bluehair just gets better with age.”
We add real maple syrup from our friends at Big Tree Maple. Grand Arbor is hazy pale straw in color with a thick rocky white head and persistent lacing. Aromatically earthy with distinct fruity esters and low-to-moderate noble hop character. Balanced fruity character blends into crisp biscuit notes with a dry tart finish.
As scientists, our brewers use their materials to exacting standards. As artists, they couldn’t resist the temptation to combine two of our Blackwater Series Imperial Stouts: Jahva and Choklat. Together as Mokah they are an inimitable expression of two of the world’s most sought-after flavors. Enjoy Mokah stout with, or as, your favorite dessert!
“Our crisp and dry golden straw–colored pilsner has a pronounced herbal and spicy hop aroma.”
"This IPA was made with fresh-squeezed lemon, lime, and orange juice from our cold-pressed juice machine."
"It’s officially cold brew season, and our Bourbon Stout is ready for its afternoon pick-me-up. The stout base, boasting bakers chocolate and dark raisin notes, is bursting into Summer when layered with Coava Coffee’s Sulawesi Gowa Topidi, swirling qualities of mango, juniper, and brown sugar into this lively brew."
“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.”
“Oude Tart is a Flemish-style red ale aged in red wine barrels for 18 months. It’s pleasantly sour with hints of leather, dark fruit and toasty oak.”
“Cuvée des Jacobins Rouge has a robust character but is beautiful and sophisticat- ed with a full body and overtones of vanil- la, dried cherry, stone fruit, and cocoa. It is a complex, beautiful sour beer.”
"100% spontaneously fermented ale. Blend of one-, two-, and three-year-old barrels."
"A blend of fruits and reishi mushrooms inspired by bold, funky natural red wines."
"Aged in red-wine barrels with whole blackberries."
"Aged in barrels. Notes of stone fruit with an underlying Brettanomyces and lactic character."
Fermented... in Willett rye whiskey barrels. Conditioned on Italian plums and dark sour cherries."
“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.”
“A heavy dose of passion fruit and guava turns the whole thing into a wall-to-wall tropical fruit fiesta.”
“A bright twist of tangerine plays nicely with the balanced tartness and dry finish.”
“As a saison, this is as old-school as they get. Lightly sour, brewed only with grain and hops made right here! Brewed for before, during, and after hard labor in the fields!”
“La Bonte is open-fermented with our house _Brettanomyces_ culture, then blended with a portion of Golden Sour and onto a half pound per gallon of whole figs. La Bonte is then aged in our Foeder until it reaches perfection.”
“Zest is our take on a German-style Berliner weisse. The lemony tartness in this refreshing wheat beer comes from a two-stage fermentation with *Lactobacillus* and *Brettanomyces*.”
"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."']
['"Racked into French oak barrels for 9 months, then racked onto 1', '500 pounds of fresh Missouri peaches."']
"Mixed- fermentation sour aged in oak then conditioned with blueberries and blackberries in secondary."
“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.”
“Sweet plum complements the bright, tart notes of soursop and raspberry.”
“Kettle sour with blueberries, lemon zest, lemons, lactose, vanilla, and Lemondrop hops.”
“Dragon fruit, passion fruit, pineapple, and lime.”
“Brewed with key lime and sea salt, a slightly tart beer inspired by a German gose.”
Bright key-lime citrus aromas … with subtle hints of graham cracker.”
“Conditioned on Brazilian amburana wood infused with flavors of gingerbread and holiday spices.”
“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.”
Blend of one-, two-, three-, and four-year-old beers spontaneously fermented in barrels.
This crisp, dry golden ale is our lightest, most drinkable beer, balancing a light pilsener malt body with mild, pleasant German hop aroma.
“The Calling is our most heavily hopped beer ever, bursting forth with unmistakable tropical fruit and pine hops aromas and flavor supported with a slightly sweet malt character, tapering to a crisp, dry finish.”
This beer reminds us of our favorite watering holes, cool days in August, and Bavarian chocolate chip raisin cookies.
“Juicy/hazy IPA hopped with Galaxy, Citra, and Vic Secret.”
Clean saison fermented in stainless with our favorite saison strain along with another expressive ale yeast. Hopped with Hallertau Mittelfrüh and Michigan Crystal.
“Like your favorite breakfast treat and a great cup of coffee, Cinnamon Roll’d Wake-n-Bake hits on all cylinders. Starting with a delicious coffee aroma, a touch of cinnamon gives way to a sugary sweet icing flavor as a buttery nuttiness fills out the last drop of this breakfast in a glass.”
“Aged in bourbon barrels with cacao nibs, caramel, milk sugar, vanilla, roasted pecans. Brewed with our friends at Angry Chair.”
“Our Weller barrel-aged stout conditioned on Madagascar and Comoros vanilla, Haitian and Philippine cacao nibs.”
“Our flagship IPA hopped with Falconer’s Flight.”
Helga is our representation of the classic rauchbiers of Bamberg, but with an added twist from the use of cherrywood-smoked malt.
Brewed with European pilsner malt, malted wheat, and toasted oats, fermented cool with our house lager yeast, and dry hopped to the moon with Nelson Sauvin and Grüngeist.
We use pilsner malt, whole fruit, zest, and fresh ingredients in our craft spiked seltzer, so you know exactly where everything in it comes from.
Brewed with spelt and wheat and hopped with Citra and Nelson Sauvin. Aged on second-use Palisade viognier grapes and third-use Colorado apricots and California nectarines for four months.
"Double-mashed stout aged in Four Roses barrels for more than a year."
“Philosophizer, our spicy and citrusy saison, aged in Treaty Oak Distilling Co.’s Waterloo Antique Gin barrels. A complex array of lavender, juniper, and oak from the barrel balanced with the Philosophizer to create a smooth, warming ale.”
“Our imperial stout starts with an emphasis on dark cocoa and roasted coffee aromatics. The finish lends hints of sweet crystal malt, warming tones of alcohol, and a touch of hops.”
“A pour of sheened gold and fluffy, white foam. A blend of eight hops varieties, led by Mosaic and Nelson Sauvin, twist together tropical scents of melon, peach, lime, and grapefruit. The flavor mirrors the aroma.”
"Brazenly bitter. Dashingly dry-hopped. Raja is an audacious addition to our lengthy lineage of intrepid IPAs. Hops for all! All for hops!"
“This IPA delivers a crisp and light malt body with ample citrus and pine notes from Chinook and Equinox hops. Inspired by the aromas and silence we experience in the pine forests near our brewhouse.”
“Judaculla (pronounced JOOda KULLa) is our Russian imperial stout made with local sorghum syrup and wildflower honey and aged in Jack Daniels barrels for three months. Judaculla, or Tsul'kalu, is a Cherokee beast of legend. This slant-eyed Master of Game was said to have had seven toes on each foot and left marks in earth and rock when he jumped up and down.”
"Pils is our dry-hopped, unfiltered lager. Spicy noble hops character over sweet Pilsner malt. Pepper, lemon ice, black tea."
“Our interpretation of a Czech-style doppelbock, partially fermented in second-use bourbon barrels.”
Motor Oil No. 5 is our incredibly decadent, rich, and roasty imperial stout treated with sweet orange, vanilla, and cacao nibs. Like a Lindt orange chocolate bar.
A blend of four imperial stouts selected from our favorite barrels.
“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.”
“Brazzle is aged in oak barrels with wild yeasts and golden raspberries. Behind the bubbly light mouthfeel and delicate raspberry sweetness, there’s a subtle tartness that is not quite sour enough to make you pucker.”
“Belgian top-fermented reddish-brown ale, a blend of 8- and 18-month-old beers following the careful maturation in oak casks.”
“La Folie is sharp and sour, full of green apple, cherry, and plum-skin notes. Pouring a deep mahogany, the mouthfeel will get you puckering while the smooth finish will get you smiling.”
“A refreshing, gently tart, German-style wheat beer with a blend of citric and fruit notes with nods to cider and sauvignon blanc. We go through two fermentations with this beer to offer an interesting complexity in an amazingly light and drinkable beer.”
“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.”
"A wild ale fermented and aged in neutral wine barrels."
"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."
A mixed-culture sour ale with peaches and vanilla. Medium acidity, dry, slightly tannic 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.”
“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.”
“Sour ale with loads of blueberry and a touch of cinnamon. Tart, lightly sweet and tangy blueberry, subtle cinnamon.”
"Hybridized American wild ale fermented in French Oak foeders, cofermented with syrah grapes."
“This tart fruit beer is refreshing, with a citrusy berry aroma that transitions to a subtly sweet and tart finish.”
“Conditioned on plum, black currant, elderberry, and a touch of vanilla.”
“With fresh blackberry, raspberry, and tangerine puree.”
“Blend No. 110, Season 18/19. We have blended raspberry lambic and sour-cherry lambic.”
“The addition of hibiscus adds a pink hue and an interesting berry-rich flavor, while uniquely floral. A bright lemon citrus flavor from the hibiscus complements the lemon characteristic of our Provincial. Notes of lemon and berries with floral aromas.”
“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.”
“Say g’day to a grog brewed with some of Australia’s finest hops. pFriem Down Under IPA is a bright copper beer overflowing with notes of strawberry, kiwi, citrus, and huckleberry. So let’s raise our pints to a beer packed with more hops than a western brush wallaby.”
“The second in our series of single-hopped beers featuring the hops used to make Hop-Fu!.”
A special blend of four barrels containing different saison beers, lightly dry hopped with Sterling, Hallertau Blanc, and Mosaic.
A light bodied, not-too-malty, not-too-hoppy, clean, and refreshing beer great for all seasons, reasons, and menus.
“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 blended, barleywine-inspired _Brett_ beer aged in Laws Whiskey barrels.”
“Our nonalcoholic West Coast IPA. A rich malt backbone provides structure for the grapefruit Cascade notes to shine.”
A strong version of our Rauchbier, to warm your heart a little more. Chocolatey-er, Smokier, Bock-ier.
In collaboration with Pierre’s Chocolates (New Hope, Pennsylvania), we carefully selected a blend of responsibly sourced Central and South American cacao nibs and chocolate to age with this particular variant of our bourbon barrel–aged imperial stout, Ralphius.
Each gluten-free can of Westwater is packed with natural fruit ﬂavors and nothing artiﬁcial to dampen your spirits or weigh you down.
Saison fermented in stainless, aged one year in neutral oak wine barrels with our house mixed culture.
A blend of four barrels. Tart aroma with oak and fruit, light body, effervescent, medium acidity, and rounded out with light Brett funk.
"Our Dosvidanya Rye has deep, rich, dark-chocolate maltiness and earthy, spicy rye flavors."
“Dry and crisp, Green Bench Saison is packed with fruity esters similar to citrus fruits and spicy, peppercorn-like phenols from our farmhouse yeast strain.”
“Originally designed to be a hoppier version of our flagship Saison, the accidental addition of two extra bags of Munich malt balanced the hops bitterness. Tropical fruit flavors come from the New Zealand hops variety, Rakau.”
“Our intent was to create a hops delivery vehicle. We dry hop with almost 4 pounds of hops per barrel. The resulting blend of dank and citrus-forward hops makes for a palate changing experience.”
“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.”
“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.”
“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.”
“Inspired by our head brewer’s café con leche-fueled travels in Key West, this is a milk stout with some kick. Local coffee from Dynamite Roasting Co. is cold-extracted and added post fermentation to this sweet, creamy beer.”
“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.”
“Alaska birch syrup … lends a deep almost-tart character to the dark malt profile, while wildflower honey adds a delicate sweetness and floral notes. Our alder-smoked malt alludes to the distinctive roasted flavor of turn-of-the-century malting practices.”
“Secret Stairs is our signature Boston Stout. Bold and balanced; satisfying with a substantial body, but not syrupy or sweet. Roasted malt provides a nutty, earthy backdrop to bitter cocoa and little hints of caramel. Smooth mouthfeel with a drying sensation on the finish.”
“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.”
“Hardywood Baltic Sunrise is conditioned on locally roasted coffee beans from Black Hand Coffee Company in Richmond, Virginia. Our Baltic porter is an invigorating, full-bodied lager with a bold aroma of freshly brewed coffee preceding notes of bittersweet chocolate, hints of dark cherry, and a malty smooth finish.”
“Our English barleywine aged for 18 months in Heaven Hill Rye Whiskey barrels.”
"A hazy twist on your main squeeze, this juice bomb explodes with notes of orange citrus sweetness and a soft malt body."
"Our flagship NEIPA has the distinction of being the first beer brewed with Cryo hops in Alaska."
"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."
Juicy and hops-forward, Knotty is our bold, sunny, and indisputably dank DIPA, just like our friends at Knotty Woods in San Diego.
“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.”
“Genesis is brewed with mango, papaya, guava, and pineapple and aged for 6–12 months in a white-wine barrels. Each batch is blended to accentuate the tropical and wild nature of the yeast and fruit.”
“A lambic blend aged in French oak wine barrels, then refermented with Wisconsin tart cherries for 3 months. Expect this Kriek to be tart yet balanced, complex yet delicate, and bursting with pie-cherry flavor!”
"A blend of 100% spontaneously fermented beer from 2018, 2017, and 2016."
"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."
“Hawaiian shave ice–inspired sour with mango, pineapple, passion fruit, and marshmallow.”
“At 4.5 percent ABV, this is sure to be a winner, a low pH means the beer stays fresher longer and offers everyone the chance to knock back glass after glass of session sour IPA.”
“Dragon Fruit Berliner is a session sour brewed with dragon fruit, kiwi, and Michigan hops.”
"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."
"This is a golden sour ale aged in chardonnay barrels then referemented to dryness on local organic merlot grapes."
“Captures the salty spray of an ocean wind mingled with a bright tropical character.”
“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.”
“Our sour ale starts up with bright notes of tropical fruit yet finishes crisp and gently tart.”
“Features strawberries, pineapple, cherries, tangerine, and passion fruit.”
“Citra, Mosaic, and Cashmere hops. Made with our Haus lager yeast and fermented at traditional ale temps.”
Our passion-fruit seltzer is dry, super bubbly, and hits with a kiss of passion fruit.
“Making its return with help from our friends at Mostra coffee.”
“A tribute to our best-selling in-house latte, Coffee Snob is a vanilla latte stout.”
"A blend of 21-, 15-, and 10-month imperial stout from some of our favorite barrels."
"Our much-loved double IPA tests the tropical waters with notes of mango and citrus derived entirely from exotic hops."
“This refined evolution of our Belgian-style saison is foeder-fermented with _Brettanomyces_, then aged and re-fermented in red wine barrels with sweet, dark cherry puree. After six months, a crimson ale with champagne effervescence is released, offering notes of ripe stone fruit and barrel-drawn tannins. Retaining hints of earthy wild yeast, Natura Morta Cherry finishes like a fine Beaujolais.”
“Our interpretation of this classic French-style saison is naturally fermented at a higher temperature, which creates more citrus hops character and a stronger, earthier aroma of spice than most traditional saisons.”
“Allegro Coffee’s exotic Mocha Java blend’s dark cherry flavors and spicy undertones weave into the milky sweet stout like a chocolate-covered espresso bean melting on your tongue.”
“Big Bear is a big black stout you can really sink your teeth into. The bold, roasty, caramel malt flavor is balanced by Centennial and Cascade hops.”
“Well-balanced, floral, citrus, and vibrant hops character defines our idea of what a perfect session ale should be.”
“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...”
“Our milk stout is full-bodied and smooth, with rich chocolate flavors and complex maltiness, along with a touch of subtle lactose sweetness.”
“Noted by a strikingly vigorous cascade and thick foam head, nitro beers are known for their rich and smooth texture. With Nitro Project, we explored recipes that held the integrity of the style while being gassed with nitrogen. The result, in our humble opinion, is awesome.”
"Our seasonal Brett saison... a celebration of wild yeast and myriad of flavors they impart."
"Extra-long aging in select Bourbon Barrels adds intense flavors and aromas of oak, toasted vanilla, and fine tobacco to the deep-roasted and full-bodied character of our infamous Double Oatmeal Russian Imperial Stout."
"Spontaneous honey ale with raspberry and vanilla."
"Fermented and aged on Italian plums for 18 months in barrels from nearby Bending Branch Winery."
“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.”
“Inspired by one of our favorite Calypso songs, we brewed an imperial Russian stout with molasses. Letting our natural microbes do most of the work, we then laid it down in tequila barrels for an additional year. Big, boozy, and wild with notes of chocolate.”
“The third incarnation of this annual imperial stout has been aged since October 2015 in rum barrels. This beer was brewed with brown sugar, agave, and honey, then fermented using our house Brettanomyces culture.”
"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."
“Our kettle-soured, free-rise-fermented Berliner weisse with yuzu fruit.”
“A crisp, refreshing sour German ale that is light in body and very tart with flavors reminiscent of sourdough bread.”
“Dominant fresh lime flavor with a backdrop of salt and light sweetness.”
“Fruited Berliner weisse with milk sugar; steeped with cardamom, Earl Grey tea, and pomegranate.”
“With raspberry and apricot puree, local wildflower honey, and Lotus, Nelson, Wai-iti, and Mosaic hops.”
“Oak-aged sour ale with blackberry, black currant, and Ugandan vanilla beans.”
“Sour ale with pureed mandarin oranges and vanilla.”
"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."
“We mash enough grain to overflow our mash/lauter tun, augment it with raw cane sugar and Belgian-style dark candi syrup, balance it with tasty hops, and then feed the resulting wort to our favorite ale yeast.”
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.
Made using malt exclusively from our friends at Mecca Grade Estate Malting, creating what we call a PNW-style doppelbock.
American Barleywine aged for 12 months in Maker’s Mark and Four Roses barrels, then blended.
"We made our Teddy Bear Kisses even more cuddly on the palate by aging it in bourbon barrels."
"We took our Dosvidanya Rye and added vanilla to bring out the sweetness."
“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.”
“Our flagship barrel-fermented saison, aged on apricots and fermented with a mixed culture.”
“Our titanic, immensely viscous Ten FIDY stout aged in bourbon barrels.”
“Coffee Coconut Stout, as you may have guessed, features loads of toasted coconut and freshly roasted Peruvian coffee from our friends at Zoe’s Cafe here in downtown Greeley. The sweet, creaminess of the toasted coconut offers a perfect complement to the complex character contributed by Mama Nelly’s coffee, a blend of four different roasts of the same direct-trade Peruvian beans. These delicious, unique flavors are supported by a full-bodied, yet balanced, base stout brewed with both lactose and flaked oats for mouthfeel and a variety of chocolate malts, crystal malts, and roasted barley.”
“Cloaked in black and crowned with vibrant color, the cassowary is the embodiment of prehistoric grace and primal ferocity. Our imperial milk stout is equally bold and unapologetically rich, presenting a balanced aroma of chocolate truffle and dark fruits followed by leather, toffee, and almond that linger on the palate and earn the name Hardywood Cassowary; a graceful behemoth in the beer world.”
“One of our most popular seasonals, Double Dunkel is an imperial dunkel brewed with lots of chocolate malt and cacao nibs. We lager it on Madagascar vanilla beans. This is a highly drinkable, slightly dangerous lager that is smooth and has a nice crisp lager finish.”
"Tangy, juicy and slightly sweet, the latest twist on our flagship IPA features an aromatic burst of fresh-squeezed white grapefruit."
“Smooth and malty with a clean finish, this is our tribute to the German tradition.”
"Our Imperial Stout aged 15 months in a Laws whiskey barrel."
"Named for our brewer's attire, this American Stout has notes of dark chocolate and a nice roasted flavor. The only thing more solid than this recipe is Daniel's biceps."
“Fermented with our mixed culture of wild yeast and bacteria.”
“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.”
"One-year, two-years, and three-years spontaneous golden ale, aged and fermented in... oak."
"A blend of spontaneously fermented beer aged on raspberries."
"The result of blending carefully chosen batches of Origins with a heavy-handed addition of Montmorency cherries."
“A unique blend of Bourbon County Brand Stout aged in rye whiskey barrels with blackberries, Luxardo candied cherries, fresh sour cherries, and sea salt.”
“This wild stout is a continuation of our famous Christmas stout aged in spirit barrels for 12 months. This stout is tart with a smooth finish.”
"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."
Pêche Fumé is a blend of wheat ales brewed with cherrywood-smoked malt and aged in oak barrels for up to 14 months."
“Smoothie- style sour brewed with kiwi, watermelon, lime, marshmallow, and lactose.”
“Flavors of fresh-picked tart berries, peaches, and hints of vanilla.”
“A blend of whiskey barrel–aged Great Impression Stock Ale, Soul Crusher, Black Blizzard, and brandy barrel–aged Public Enemy Baltic Porter.”
“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.”
This lager might be black, but it drinks like your favorite light-colored beer: smooth, sessionable, crisp, and clean.
“Le Petit Prince is a dry, unspiced, highly attenuated table beer unique to our land in the Texas Hill Country. Naturally occurring wild yeasts impart a sense of place to this unfiltered, unpasteurized, 100 percent naturally conditioned ale.”
“This traditional saison is brewed using North Carolina–grown barley, wheat, and rye from Riverbend Malthouse and is open fermented. The beer is then finished with our house culture of _Brettanomyces_.”
"A wonderful, crisp, old-world beer flavor is imparted to our flagship Imperial Stout from an abundance of both sweet malted rye and spicy non-malted rye to add variety and celebrate brewing our 400th batch of B.O.R.I.S. The Crusher Oatmeal Imperial Stout."
Using our standard Saison Robert as the base beer, we bottle-condition Jannemie with a mild strain of _Brett_.
Forged from German and British malts and traditionally lagered in our American oak foeder, our Baltic porter is made with respect for those that came before it.
Mixed-culture _Brett_ saison brewed with aged hops. Fermented and aged in an American oak foeder.
“A stronger version of our classic Hell but made with richer malts, alt- und neu-Bavarian hops, and a proprietary lager yeast.”
“Hopped exclusively with Saaz and aged for seven weeks in our American oak foudre.”
"Imperial dessert stout aged in Weller barrels and conditioned on chocolate covered malt balls."
Our pilsner is light, crisp, and refreshing, for those hot days or night in the desert.
Our second batch of our Méthode Traditionnelle (M.T. III) blend of one-, two-, and three-year-old spontaneously fermented ale.
"A truly decadent brew that is intended to be poured into your favorite snifter."
["“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"]
“Like a sound system that fills the room with audibles swarming in every direction, this massive smoked wheat stout overtakes your senses with aromas and flavor of dark chocolate, caramel, roast, smoke, earth, and wood, It’s heavy, but you have to drop that bass every once in a while if you really wanna get down.”
“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... ”
“We use the finest hops grown from our farm to craft this malty, heavily hopped beer.”
“Project Dank is an ever changing expression of our hoppiest endeavors. Each recipe is different, featuring different hops and hopping techniques. One thing will remain common—HOPS INSANITY.”
Dark and delicious, America's great milk stout will change your perception about what a stout can be. Preconceived notions are the blinders on the road to enlightenment. Udderly delightful.
“Brewed with seven different malts—you should be ready for a full onslaught of creamy stout intensity. Broadly in the style of a foreign extra stout, this is our heaviest and most intense year-round offering.”
"Lagertha is our take on a classic Czech-style Pilsner. Brewed with traditional European ingredients plus American Mosaic Hops, this is a hoppy twist on a classic style."
“We blended Black Tuesday and our Anniversary ale into our barleywine-style ale base.”
“Our core pilsner dry-hopped with Tettnanger, Hallertau Blanc, and Citra.”
Our vision of the perfect West Coast IPA. Mosaic, Citra, and Amarillo hops.
Brewed with cinnamon, vanilla, Mississippi Mud Espresso, cacao nibs, and maple syrup. Aged in Four Roses bourbon barrels.
"A blend between three different beers individually fermented and aged in puncheons."
"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."
"Sour blonde aged in used French oak wine barrels and naturally soured."
“A kettle sour to complement the easy-drinking qualities of cucumber.”
Dark sour ale with tart flavors of raspberry and cherry, balanced with a full body and finish.
The ultimate sour experience of black raspberry, sour cherry, and funk!
“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 heavily fruited sour with apricot and peach added.”
“A kettle-soured wheat ale, aged on 450 pounds of tangerine juice.”
“Pineapple, mango, and tangerine sour ale ripened in oak barrels.”
“Our flagship West Coast IPA carries a balanced bitterness boasting flavors of citrus, berry, and orange marmalade.”
Strong, smooth porter fermented cold for a month in stainless before lagering for an additional four months in a Missouri white oak lager foeder.
A fusion of our two house mixed-cultures, old and new, aged in large format oak vessels.
“Aggressively hopped with four different Pacific Northwest varieties to create a depth of character. Full-bodied with notes of rye, treacle, chocolate, and espresso.”
“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.”
“Freedom from alcohol limitations in Ohio has finally been granted in 2016, allowing us to brew T.O.R.I.S.!! This super-tasty triple oatmeal Russian imperial stout is rich, dark, and flavorful—the way we like it—this beer is intense! It has been long-awaited by our brewery as well as our fans. There comes a day when you break out of your shell and stretch your wings.”
"Blend of our oak-fermented and -aged Saison with whole raspberries."
“Our version sets itself apart with two important distinctions: it’s hopped with Crystal for a nuanced aroma and has just a touch of oats to build its body.”
“Fermented with wild Missouri yeast and our house saison blend before being aged in Missouri oak for several months, then naturally conditioned.”
A hazy triple IPA dry hopped three times with Citra. Layers of silky oats and our favorite British malt combine to form this smooth beer that overflows with sherbet, mango, peach, and citrus.
Our IPA has a vigorous hops profile, well-balanced malt background, and a medium body. It is most akin to an English-style IPA and is an intrepid ale that’s triple-hopped on its journey to your glass.
Our brewers found the perfect botanically sourced, strain-specific terpenes and married them with proprie-tary natural hemp flavor, both perfectly complementing the hops.
“Aroma of sweet grass, smoke, peaches, sour apples with a background barnyard funk. Big, round acidity in the mouth with notes of lemon, tangerine, grape- fruit. A rich, sour-sweet finish, balanced by tannic and wood notes.”
"Mixed-culture blend, dry-hopped with Mandarina Bavaria, brewed in collaboration with Threes Brewing in Brooklyn, New York."
"Made with local grape skins from Yonah Mountain Vineyards. The result is a beautiful rosé beer."
"Flavors of sweet cherry and complex oak fade into moderately tart finish."
“A pronounced bass line of dark chocolate, coffee, and black malts bridges the sourness of our dark wood ale for a fluid riff.”
"Cherry and raspberry get rowdy with our barrel-aged golden sour for sweet and sour riffs of fruit, funk, and acid."
“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.”
“Showcases the tartness of blackberries, peaches, and blueberries.”
“Conditioned on watermelon and peach.”
“Floor- malted pils, chocolate rye, dehusked dark malts.”
"Imperial Stout brewed with Churros, Madagascar Vanilla, Cinnamon, Brown Sugar, and Mexican Mezcal Barrel-Aged Mostra Coffee. This beer is in Collaboration with our great friends from 3 Sons Brewing and Mostra Coffee."
Our original take on a Northeast-style IPA. An abundance of Citra and Mosaic hops provides its hops-driven hazy appearance, aroma, and flavor.
"We let our hand-selected Citra do all the talking in this pale golden elixir."
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 big, hoppy IPA with plenty of bite! Our assertive, hops-centric double IPA has a lean malt backdrop and is brewed with four American hops varieties—Summit, Palisade, Cascade, and Magnum. Piney, citrus, floral, not-for-the-timid!”
“Double Barrel Big Bad Baptist is the cream of the crop with only the choicest barrels selected for the blend, barrel-aged single-origin coffee, artisanal micro-batch cacao nibs, and our ceaseless passion for style.”
“Ale or lager? How about the best of both worlds? Complex yet delicate, our Kölsch has a muted touch of fruit and an elegant, dry finish. The result: the most refreshing beer you could imagine. Prost!”
Refreshingly tart and palatable. This version uses darker malts for added complexity and copious amounts of Montmorency cherries.” What our reviewers thought:
"Our foudre saison refermented with local whole white peaches."
"Our house stout and ode to all the wonderfully dry and ashy stouts of the past."
“Our Mexican-style lager is everything you could want. A hint of corn on the aroma is part of what gives this beer it’s slight sweetness and is reminiscent of summertime and tacos on the beach, but the crisp, dry finish will leave you wanting more.”
OK fine, here’s your NEIPA. Azacca, Mosaic, El Dorado, Sabro, oats, wheat, etc.
"We carefully selected 1-, 2-, and 3-year-old barrels... to find the perfect blend."
"Cooled in a mobile coolship... just a mile away from Lake Michigan, to capture microbes."
"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.”
"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."
“The gentle tartness and subtle sweetness of the passion fruit and guava are a perfect complement to the base beer, Athena.”
“‘Tiki Tom’ series: pineapple, orange, cherry, lime.”
“Strawberry/marshmallow cereal, strawberry candy, strawberry, vanilla, and lactose.”
“This is our authentic tribute to a city, a people, and a beer. It is, in many ways, the soul of our brewery. Crisp and clean, with light flavors of lemon, white flour, and fresh baked crackers lead into a dry finish.”
A blend of multiple vintages of our stout aged with coffee in bourbon barrels.
Our darkest lager, capped by a large stand of cream-colored foam to showcase deep and rich malt aromas of milk chocolate, raisins, and restrained coffee roast.
"Aged in Four Roses barrels for 14 months, conditioned on 1.5 pounds per barrel of vanilla beans."
“Hints of cold milk, sweet vanilla, and hearty oatmeal remind us that our memories are forever led by our senses. In this case, we are led home.”
“We imagined a B.O.R.I.S. brewed with the finest imported dark grain for a smoother and mellower deep-roasted flavor. When we finally made our dreams come true, it was a symphony of beautiful flavors.”
“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.”
“This extreme Double Oatmeal Russian Imperial Stout will overwhelm, satisfy, and destroy your taste buds like no other! D.O.R.I.S. is even darker, hoppier, and stronger than our gold medal–winning B.OR.I.S. The Crusher Stout. Dry-hopped and first wort−hopped with the finest American hops for a great imperial stout experience! Enjoy the darkness!!”
“Our classic German-style pilsner featuring Tett and Saaz hops.”
"Brewed in honor and memory of our Sunshine Kitty. Brewed with oats, lactose, Amarillo, and Citra hops, and dried tangerine peel."
"This special edition of our massive Russian imperial stout matured in Elijah Craig 12-year bourbon barrels and brings waves of chocolate, vanilla, dried fruit, and cherry flavors, enhanced by the oak and bourbon character of the barrel and its previous occupant."
"For this year's iteration of Double Barrel 1910 Medianoche, we utilized the same double-barrel technique as our 2020 release, which was inspired by the process used by Old Forester® to create their 1910 bourbon, but with extended aging to unlock even more barrel complexity. After aging for 13 months in freshly emptied 6-11-year-old Kentucky bourbon barrels (heavy toast, light char), we finished this special batch of Medianoche in Old Forester 1910 casks (light toast, heavy char) for an additional 10 months. After more than 23 months combined between the two casks, Double Barrel 1910 Medianoche expresses notes of toasted marshmallows, English toffee, burnt caramel, vanilla, and sweet tobacco."
"This imperial stout has been aged for 12 months in bourbon barrels made from American White Oak. Rich bourbon and chocolate aroma, with a substantial malt body with notes of toffee, caramel, chocolate and coffee, and complex notes of vanilla and coconut from the oak's tannins, this is a wonderful stout to share or savor all on your own."
"Our rotating Imperial Coffee Stout with cacao nibs and vanilla bean."
"Shadow Raptor reveals the intricate nuances of vanilla selected from around the world. Layered delicately so as to still allow the influence of the barrels to emerge in your glass. We get notes of vanilla waffle cone ice cream, dark chocolate, and a whisper of bourbon in the finish."
“Our English-American hybrid barleywine has a dark amber color, full body, high residual malty sweetness, and caramel-toffee aroma and flavor. The complexity of alcohols and fruity ester characters are counterbalanced by assertive American citrus hop bitterness and extraordinary alcohol content. English varietal hop aroma and flavor are at high levels.”
Aged in Heaven Hill and Four Roses bourbon barrels and Woodford Rye whiskey barrels.
"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."
"A blend... conditioned on 600 grams/liter of whole Montmorency and dark sweet cherries."
"Crimson and Basis are blended in barrels and aged in Catawba grapes. Jammy grape aromas permeate, with hints of charred oak and petite sourness."
"Aged in steel with marionberries and blackberries, then bottle conditioned. The final expression is sticky blackberry, jammy raspberry, and pie-spiced Beaujolais."
Barrel-aged golden sour with blueberries. Find Beaujolais nouveau, dried raspberries, mixed-berry smoothie, a waft of Blueberry Kush.
“Brooklyn Bel Air Sour is full of surprises. It starts up with bright notes of tropical fruit yet finishes crisp and gently tart. It’s a trip that’s laid back, breezy, and completely refreshing.”
Barrel-aged dark sour with spent Viognier, apricot, nectarine, and radish honey.
"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!"
“A refreshing, gently tart, German-style wheat beer. Our take on the classic Berliner has a blend of citric and fruit notes with nods to cider and sauvignon blanc.”
Amalgam and Primitive lovingly teamed up to create Friends With Blendefits, an expressive yet balanced blend of beers, bottle conditioned on a variety of priming sugars. Our final split of this release was conditioned with Primitive’s four-month-young spontaneous beer.
Traditional recipe using 85 percent Munich malts and a three-hour boil.
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.
"When Velvet Merlin is brewed with milk sugar to create Nitro Merlin Milk Stout, the effect is similar to adding cream to your dark roasted coffee. The result is a stout that is still dark and roasty, but now with a mellow sweetness and added roundness of body."
“Our Korbinian, the full-bodied dark doppelbock with light brown foam, wins beer lovers over with a balance of fruity hints of plums and figs and a dark malt aroma—reminiscent of toffee, nuts, and chocolate. Brewed according to our centuries-old brewing tradition on the Weihenstephan hill.”
“Our classic Vienna-style lager. Double-decocted, with all European malts and hops. This brew is smooth and comforting.”