Learn about how we rate & review beers with our BJCP blind panel here
“Gluten-free American lager made with sorghum. Taste: Rich and refreshing. Body: Medium. Bitterness: Low (20.5 IBUs). Aroma: Floral. Color: Amber (SRM 11).”
"Dry-hopped table saison."
“Native bacteria, house saison, and Brett cultures.”
“Rustic yet refined, pairs perfectly with great food.”
“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.”
"Simple yet elegant table sour. Foeder-aged and bottle-conditioned."
“Wine barrel–aged with blueberries and Mosaic.”
“Avril is one of the finest examples of the bière de table style still being produced in Belgium today. With a low 3.5 percent ABV, this sessionable beer is one of the more distinctive classic Belgian offerings from Dupont.”
"Bourbon Barrel Aged Imperial Mole Milk Stout."
“Brewed with pilsner malt and lots of hops.”
“Mixed-culture wild ale pulled solera-style.”
“This Franconian-style rotbier is a beautiful thing.”
“Farmhouse table beer.”
“Crisp and satisfying, this is the beer RTB brewers want at the end of a long day.”
“California-style pils malt IPA.”
"Grisette is inspired by the soft session beers of Belgium. The blond color, notes of floral European hops, and delicate, bright finish create a complex, yet very approachable beer. This farmhouse-inspired table beer was aged in a Missouri oak foedre for several months before being naturally conditioned in this bottle."
“Expect a bready, malt-forward experience with a floral, gently spicy Noble-hop bitterness.”
“Sweet notes of lemon, fields stubbled with blue and yellow flowers … a dry and beguiling beer.”
“Mature _méthode traditionnelle _spon and foeder mixed-culture table beer.”
“German-style Oktoberfest/märzen.”
Saison fermented in stainless, aged one year in neutral oak wine barrels with our house mixed culture.
“Collaboration with Phase Three. Aged in bourbon barrels and maple-syrup bourbon barrels.”
Brewed with Barke Pilsner malt, Mittelfrüh, and Tettnanger.
"Pale lager. Coolship. Hallertau Blanc and Cascade hops."
“Belgian-style _Brett_ table beer with Saaz and Riwaka hops.”
“Bright lemon, fresh-cut grass, and honeydew give way to a refreshingly dry and pleasing finish.”
“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.”
“East and West Coast vibes come together in an IPA packed with juicy, oily hop goodness.”
“Hop-forward Belgian-style ale featuring Sterling, Saphir, Lemondrop, and dry-hopped with Cascade and Comet. An earthy, floral, and citrus hop character balanced by complex Belgian yeast flavors, which leads to subtle bitterness on the finish.”
“Fermented with wild Missouri yeast and our house saison blend before being aged in Missouri oak for several months, then naturally conditioned.”
“A collaboration beer brewed with FireHop BrewWorks.”
“Fermented with _Lactobacillus plantarum _and kveik.”
“German malt, Mittelfruh, Tettnang, and Saphir.”
"Owen is a table-strength saison, kettle- and dry-hopped with Mosaic."
“Brewed with saison yeast and _Brettanomyces_, hopped with Contessa.”
“Country lager dry-hopped with Grungeist hops.”
“Malty spring lager.”
“Oat- and wheat-forward hazy with 5 pounds per barrel of hops.”