Here is a father’s toast to his son. Brewed with cocoa nibs and lactose, Hunter boasts a creamy texture and rich chocolate flavor. Vanilla, roast, and caramel sweetness are met with a bright hop bitterness. Complex enough to pair with dinner or dessert. Suave enough to skip the meal altogether. A chip off the old block, alright.

Breakfast stout with maple coffee, vanilla and cinnamon

Electric Kiwi XXL is conditioned on Double Kiwi, Melon, Lime, Sweet & Sour & Passionfruit.

Fuzzy Navel XXL is conditioned on Triple Peach & Triple Orange.

Less dry and roasty than the first iteration, but still packed full of delicious notes of toffee and dark chocolate. Full bodied with sweet malt notes for balance.

A HUGE Imperial Stout that weighs in at an impressive 12% ABV! As if that's not enough, we added pounds of coffee for a little extra kick.

Our iconic signature Imperial Stout is taken to the next level with this indulgent version. With a decadent combination of Dominican cacao nibs, cocoa powder, Madagascar vanilla beans, and artfully roasted coffee from our friends at Ryan Bros., this beer is the ultimate double fudge treat.

Sour Ale Aged In Oak Barrels With Pear Juice and Dry-Hopped With Citra, Sabro & Mosaic

Made in San Francisco with two-row California barley, Cluster hops (the premier hop in 19th-century California), and our own lager yeast, this all-malt brew is kräusened and lagered in our cellars. Its golden color, distinctive aroma, creamy head, balanced depth of flavor, and smooth finish make Anchor California Lager® a delicious celebration of California’s unique craft brewing heritage.

San Francisco's famous Anchor Steam®, the classic of American brewing tradition since 1896, is virtually handmade, with an exceptional respect for the ancient art of brewing. The deep amber color, thick creamy head, and rich flavor all testify to our traditional brewing methods. Anchor Steam is unique, for our brewing process has evolved over many decades and is like no other in the world. Anchor Steam derives its unusual name from the 19th century when "steam" seems to have been a nickname for beer brewed on the West Coast of America under primitive conditions and without ice. The brewing methods of those days are a mystery and, although there are many theories, no one can say with certainty why the word "steam" came to be associated with beer. For many decades Anchor alone has used this quaint name for its unique beer. In modern times, "Steam" has become a trademark of Anchor Brewing.

Our Blood Orange Gose is a tart, refreshing wheat ale that is kettle-soured with lactobacillus and brewed with sea salt and coriander. However, unlike traditional versions of the style, ours features liberal additions of blood oranges during fermentation. This imparts tangy citrus notes that complement the champagne-like flavors, creating a complex and sessionable ale perfect for any occasion.

Deep copper with creamy light tan head. Rich aroma of caramel malt and sun-toasted grain elegantly mesh with a mellow, noble hop aroma. A full-bodied malt flavor is supported by a refreshing mild hop bitterness with herbal, hoppy aromas-lending itself to a long, clean finish.

Brilliant copper color with a lingering, lacy white head. The nose sings of grapefruit, pine needles, citron, roses and bergamot. The flavor is rich in the citrusy, resiny flavors from Columbus and Cascade hops packed into this beer balanced artfully with a solid malt character and crisp bitterness leading to a beautifully dry, light herbal finish.

With a bright, golden color and tight, creamy head, the earthy wood undertones in this beer develop into a light mineral aroma with a hint of lemon zest and tropical fruit. An initial refreshing tartness gives way to a subtle fullness, with flavors of guava and peach followed by a slight sea salt dryness and lemon sourness. The finish is dry, effervescent, and lemon tangy, reminiscent of a fresh sea breeze.

This is an aggressive ale. You probably won’t like it. It is quite doubtful that you have the taste or sophistication to be able to appreciate an ale of this quality and depth. We would suggest that you stick to safer and more familiar territory–maybe something with a multi-million dollar ad campaign aimed at convincing you it’s made in a little brewery, or one that implies that their tasteless fizzy yellow beverage will give you more sex appeal. Perhaps you think multi-million dollar ad campaigns make things taste better. Perhaps you’re mouthing your words as you read this.

Sour Ale with Plum, Pineapple, Vanilla, Cinnamon and Almond. Layered with sweet, tart, nutty and spicy flavors to give you all the feels of a candied plum smoothie mixed with pineapple upside down cake.

This is our base Gose conditioned on Passion Fruit & Dragon Fruit.

This iteration of our delectable Milk Stout packs a punch of pumpkin & a creamy vanilla finish! Rich aromas of a fall evening ready for those cool, cozy days ahead.

As you all know this is one of our OGs. This beer is karate chopped (aka dry hopped heavily) with Mosaic, Galaxy, & Amarillo. The result is a ninja star in the form of a beer or mango juice! Drink this beer fresh or we may nunchuck your a$$. Can you hear that? Chuck Norris may sneak up on you!

Citra, Chinook and Sabro bring ripe, dank notes of tropical guava, hints of coconut and citrus zest. This one's got a bit more of a bite to it than a West Coast IPA, with the same clear, crispness you know and love. Collab w/ Oozlefinch Beers.

Foeder Aged Vienna Lager made with heirloom tuxpeno corn

We took our classic chocolate milk stout and aged it over Indian Monsoon Malabar beans from Zeke’s Coffee Roasters out of Baltimore. This low-acidity bean offers up temperate coffee notes without overwhelming the base recipe with roasted malt.

Here at Black Flag we don't hedge out bets. We've been invested in the Hazy IPA style since the beginning and we are sticking to our guns on this one. Featuring a murderers row of Cryo-Mosaic and Citra in the whirlpool, and a significant amount of Citra, Idaho 7, and Cashmere pellets in the dry hop addition, Diamond Hands is a great representation of one of our most popular styles.

The anniversaries West Coast IPA! Featuring Comet, Citra, Centennial, and Strata hops this WCIPA captures what Black Flag is known for, bringing this classic style into the new age with a twist. Rugged pine gives way to a clean malt build and subtle citrus notes across this deceptively easy crusher at 7% ABV.

A tribute to the historic Flanders Red Ales of West Belgium (and a reference to the vibrant NW Flanders Street in downtown Portland), Northwest Flanders is our interpretation of the classic sour beer style that has inspired so many brewers around the world. A blend of sour red ales aged for over two years in oak barrels and foudres, Northwest Flanders captures notes of plum, currant, raisin, fig and spice with hints of oak and roasted malt.

Hazy IPA brewed with Pale Malt, Flaked Oats, Coconut, Mango, and Chilies. Hopped with Citra, El Dorado, and Sabro.

Maduro is a Northern English-style brown ale with some American affectations. Maduro is higher in alcohol than the common English brown ale and features flaked oats in the malt bill which imparts a silky body and works to mesh the roasted, toasted and chocolate components together in Maduro’s complex malt profile. The end result is a remarkably full-flavored yet approachable and sessionable brown ale that pairs well with mild to medium cigars.

This is our take on a classic mimosa! With 30% unfermented, freshly pressed orange juice, blended with a slightly sour beer base – drink up this bubbly, effervescent beer that will remind you of your favourite brunch beverage.

This dark and tart Gose uses our award winning Prophets & Nomads brew as the base, the pour is a cloudy shade of midnight. This beer is refreshing, with berries that add a surprising punch of sour on your first sip, with low hop bitterness. Coriander and Himalayan salt adds spice and just a touch of sharpness to the beer to finish.

Let’s start this out with a shout out to our Other Garrett. This is our dreaded wunderkind's first recipe brewed here at Cushwa. This DIPA is packing otherworldly notes of dank tropical fruit, thanks to a hop bill of Citra, Strata, and El Dorado. Rounded out with a welcoming mild bitterness, this smooth 8.5 percenter will have you coming back for more.

Sour Ale w/ Milk Sugar. Fruited w/ Blueberries and Lemons

Conditioned on a delicate amount of Mango and Tangerine, this 3.5% summertime crusher is dry hopped with El Dorado and Mosaic, providing a ton of citrus up front with notes of smooth tangerine and mango to round it out.

Float is a full-bodied 8% Double IPA that is double dry hopped with Citra and a blend of Simcoe and Loral cryo pellets. Plush on the tongue, this beer tastes and smells like lemon-citrus raindrops, tropical hibiscus petals, and a day floating down the river!

Berliner-style weisse beer with pink guava and coconut.

Berliner-Style Weiss Beer with Cherries, Graham Crackers, and Vanilla

Heavily fruited Berliner weisse with apples and cinnamon added after fermentation.

Imperial pastry stout brewed with graham crackers, marshmallows, cocoa and lactose.

Pineapple & Dole whip

For What? For one of our newest hop varieties: Sabro and classic El Dorado

DIPA dry hopped with Citra, Nelson and Mosaic.

Hazy, cloudy, blurry, foggy, fuzzy IPA. Whatever you call it, let’s be in the New Wave. Fluffy and crisp, it’s all about an easy decision.

IPA dry hopped with Mosaic, Meridian and El Dorado.

Remember what it was like to feel your fingers? Us neither. Welcome to winter. You wake up, put on 6 pairs of underwear, then go outside to enjoy your 8 minutes of daylight. So stack that firewood, crack open a Freezin’ Season, and tell seasonal affective disorder to go $%*# itself. Yeah, it’s cold outside. But inside, this spiced winter ale always keeps the bonfire burning.

Two inflammatory words...one wild drink. Nectar imprisoned in a bottle. An anything-but-delicate blend of sharp hoppiness and fruity aroma, this beer is a life-changing backyard knife-fight for your palate. Once you’ve had a Raging Bitch, everything else pales in comparison. Fermented with a volcano-like Belgian yeast strain called “El Diablo,” Raging Bitch earned its polarizing name from the aggressively active nature of the yeast—unleashed, untamed, unbridled...and in heat. Enjoy its golden glow and white foaming head alongside bold flavors like spicy BBQ wings, blue cheese salads, or that bag of family-sized Cool Ranch Doritos you’re going to destroy later while binge-watching Netflix.

Why is there only one time of year when we embrace THE FEAR? At all other times, THE FEAR dominates us, controls us, and prevents us from greatness. Whatever THE FEAR is that consumes you, learn to embrace it. Only then will the true artist in your rise up.

A one-two combo of sweet and tart that stuns you with a pucker punch. If you even dream of a better sour, you better wake up and apologize.

The cocktail inspiration lives on. Our imperial gose is brewed with agave and sea salt before being aged in tequila barrels. But it doesn’t end there. Once it’s pulled from the barrels, it gets a dose of fresh grapefruit juice to ramp up the tanginess and to pay homage to our other favorite tequila-based cocktail, the Paloma. Sweet, salty, and mouth-puckeringly delicious. ¡Más Agave... Grapefruit!

We love cocktails. Like, really love them. If you ask us, few are more refreshing than the tart and tangy margarita and our latest barrel-aged beer pays tribute to that perennial classic. We took an imperial gose brewed with agave, lime and sea salt and then aged it in tequila barrels for just the right amount of kick. Consider it a party in a bottle. Más Agave!

An oasis of flavor in the desert of normalcy, this cocktail-inspired imperial gose is brewed with agave and sea salt then aged in tequila barrels. When it emerges we hit it with a healthy dose of prickly pear extract, lending the liquid its flamboyant fuchsia glow and mellowing out the tangy tartness with hints of berry and melon. It’s no mirage, it’s the real deal. ¡Más Agave Clásica Prickly Pear!

Named after Fremont’s most famous outdoor sculpture, Waiting for the Interurban, Interurban India Pale Ale offers the adventurous beer lover a warm embrace of roasted pale malt swirled with a hand-selected blend of flavor malts and filled with the rich spice of Chinook, Centennial and Amarillo hops. Interurban India Pale is a session beer, eminently drinkable throughout the year.

Big Papaya is an easy drinking sour beer that is heavy on the tropical flavor. We use plenty of tropical fruit to bring the beach to you.

This tart and whimsical blueberry treat will remind you of your family's freshly baked blueberry muffins!

We packed this tart ale with heaps blueberry puree, maple syrup, milk sugar, and a whole lot of whole bean coffee. Some days you want a balanced breakfast and some days you need this!

Simcoe, Pacific Sunrise & Mosaic-hopped Double India Pale Ale

Idaho 7, Nelson Sauvin & Mosaic-hopped Double India Pale Ale

An over-the-top ale like no other, with a gavel-slammin’ flavor profile - rich, aromatic, lively and dark. Going light years over the top of Ohio’s old beer/alcohol limit, Gavel Slammer is brewed to celebrate Hoppin’ Frog putting the hammer down for freedom in brewing Ohio’s beer! Because of our efforts, on August 26th 2016 we were presented the actual gavel used in the final Senate session that removed Ohio’s alcohol limit on beer!! We did our little part, and we’re proud of this recognition, and our freedom.

IPA hopped w/ Topaz, Cashmere, Bravo, Citra, Enigma, and Waimea. 6%

A thirst quenching Pale Ale with a smooth hoppiness, brewed by Timothy Wareman of Morebeer Brewing and Julian Alvarez Zarete of Poesiat & Kater. So cheers! The Eagle spreads her wings!

A beautiful beer with a a very special history, its origins rooted in the Netherlands as well as Italy. Late 2012 we brewed this beer for the first time with Kees Bubberman when he was still a brewer for Emelisse Brewing and we calles it Mikkie = Stout (stout also means naughty in Dutch). During spring 2013, Peter van der Arend (Morebeer Brewing) met the Italian brewer Giovanni Campari (Birrificio del Ducato) at the Gronings Beer Festival. It promised to be the start of a beautiful friendship. Late 2013, Peter flew to Italy with a recipe per Giovanni's request. Peter had asked Kees for approval to use the recipe of Mikkie = Stout. And now that the beer was brewed in Italy, it was renamed to Mikkie = Cattivella, which is Italian for naughty. The years have passed and Giovanni has now sold his brewery. Therefore we had to search for a new brewing partner and location. And now Mikkie = Cattivella has come home. We are brewing this wonderful beer at our friends from Poesiat & Kater, right here in Amsterdam. We already have a history with Poesiat & Kater as we also brew our other housebeer with them, the awardwinning Dutch Eagle!

The 11th edition of Morebeer for Kika, the Dutch Children's Cancer Foundation. A beautiful breakfast stout that will get you ready to rock your day! Cheers!

Especially for the 5 year anniversary of the Beertemple in Amsterdam we were asked to create an awesome westcoast style IIPA. Our answer was the big fat double 5 IPA. With 5 hop varieties and some love the beer got a warm welcome! However, the owner of the Beertemple was so impressed he decided to have the beer as his new house-beer! Eventually it became the house beer of the Beertemple, ‘t Arendsnest & Craft&Draft; all located in Amsterdam. The Big Fat Double 5 was given the Gold medal in the Dutch beer challenge for best Imperial IPA of the Netherlands.

2021 GABF Gold Medal winner. Since the early 90's, our Trippel has always been a big, beautiful Belgian-style ale. This golden beer opens with a bold blast of spicy Noble hops, courtesy of Saaz and Hallertau Mittlefruh, and gives way to the fruity aromas offered by our traditional Belgian yeast. Brewed with Pilsner and Munich malts, Trippel is classically smooth and complex, and sings with a high-note of sweet citrus before a pleasantly dry finish delivers a warm, strong boozy bite. Give Trippel a sip to get you smiling.

This adventure begins with a slumber in rye whiskey barrels, selected to impart a wealth of earthy and spicy notes to this brew. Bold flavors of cinnamon and toasted chilies light the way to a sweet vanilla finish, completing the quest. Raise a glass to victory!

Double dry hopped version of Coriolis Effect this time featuring Mosaic Cryo hop terpenes from Oast House Oils.

Le Merle is a rustic ale, pale in color, inspired by the rich brewing traditions of the Flanders region. Abundant hops and a Belgian yeast strain contribute exotic aromas of tropical fruit. For all she has contributed since the brewery’s founding, North Coast Brewing is pleased to honor our Merle, Brewmaster Mark Ruedrich’s wife, with Le Merle (the Blackbird), a subtle sophisticated Belgian-style Saison beer.

Imperial porter with Tugboat coffee and stroopwafels

Collaboration with our friends at Weldwerks Brewing Co. tropical district is a milkshake ipa brewed with guava, coconut and lactose and hopped with mosaic and sabro.

A soaring wave of lush ripe peach, elevated by a naturally tart finish. A thirst-quenching declaration for when you want to amplify your voice.

Hazy IPA with Strata, Citra, and Motueka.

All Citra hops.

All New Zealand hopped hazy IPA hopped with Nelson and Motueka

One of our favorite releases every year is in the summer when we celebrate our anniversary. This one is two-fold: 26 years of Stone Brewing and 25 years of Stone IPA. To honor that beer, we did this supped-up version with massive amounts of Centennial hops and 9.7% ABV! Cheers to us, cheers to you, cheers to Stone IPA, and cheers to another amazing year. 25 years ago we celebrated the 1st Anniversary of our fledgling brewery with a beer that was far away from the craft beer norms at the time. It was far too intense. It was far too hoppy and bitter. Yet it became the shot heard ‘round the world, and beer history was changed forever. We’re talking of course about our flagship Stone IPA. So, to celebrate the beer that (eventually) launched generations of hop fanatics, we present this imperial version of the beer that made our name among the (budding) craft beer legions. Loaded with gloriously bitter notes of piney, citrusy, resinous dankness, it’s everything we love about our classic West Coast style IPA…properly turned up to 11.... we mean 25 for the occasion.

New England-style IPAs are all the rage. Fans of Stone repeatedly ask for our take on the style, which can be met with some criticism. Rooted in West-Coast style IPAs for decades, how would we do it? Fear no more. Our brewers took the approach to deliver incredibly hoppy and aromatic flavor while keeping it very balanced, and upping the alcohol unnoticeably - nailing this astounding one-of-a-kind creation. Overall, this unfitered double IPA is juiced up with masve Loral & Mosaic tropical & citrus notes. The mild bitterness and relatively dry body compliment the style, and the residual maltiness nicely rounds it out. Lingering lime peel and tropical fruit derived from the hops stand out on the finish, begging one to seek out more. What 3 words pinpoint where this indelible beast was born? The location is printed on the can.

An intensely citrusy, beautifully bitter beer worthy of the simple-yet-lordly title of Stone Delicious IPA. Lemondrop and El Dorado hops combine to bring on a magnificent lemon candy-like flavor that's balanced by hop spice. Delicious is crafted to reduce gluten.

West Coast hops. East Coast haze. Passion fruit, orange and guava juice inspired by the popular Hawaiian drink. This ridiculously tasty double IPA combines influence from across the country into one of the most flavorful beers we’ve ever released. One could call it a perfect storm, we’d say it’s Peak Conditions.

First brewed in 2007 as the Stone 11th Anniversary Ale, this ale was an instant hit. With us. Other folks with great taste loved it too, but we were focused on how much we liked it, and we felt it was truly sublime. That euphoria didn't last long though, as it was soon replaced with the grim reality that when we sold out of it there wouldn't be any more. For us. And that was simply unacceptable. So, we are now blessing ourselves, and you the enlightened, with this ale. Thusly, you may now revel in your own self-righteousness as you see fit with this glorious example of ours. You are genuinely welcome, as it is our pleasure.

Stone Xocoveza Tres Leches combines the inspiration of Oaxacan Hot Chocolate and Tres Leches treats in an imperial stout that’s smooth, creamy and intensely indulgent. Made from all that’s good about the holidays, Stone Xocoveza is brewed with chocolate, coffee, Pasilla peppers, vanilla, cinnamon and nutmeg. At the pop of the can, the aroma is intense – cinnamon and spice up front with lingering coffee, caramel and sweet vanilla. It is a lively blend of flavors. Sweet spices are balanced with rich and creamy chocolate. Mild roast coffee flavor shines through and vanilla enhances the intense combination. Pasilla peppers impart a light hint of heat in the finale. With all that complexity, the beer is surprisingly bright on the palate, with just a touch of the residual sweetness that all the decadent flavors imply. Like a slice of Grandma’s tres leches cake and a sip of Oaxacan Hot Chocolate, the result is creamy, intensely flavorful and silky smooth.

An 8.5% traditional Belgian Quad with Virginia Wild Flower Honey

Double IPA with barley and oats, hopped with Mosaic, Sabro and Simcoe

Double stout with cold brew Colombia Washed Anaerobic Geisha from Morning Roast

The dream of the 90’s is alive in Decorah. Time to pre-heat your oven for bagel-sized pizzas and pull out your jazziest cups, the 90’s are back and fresher than ever. Our S’mores version of Fresh Batch stokes the fire with notes of toasted marshmallow and melted milk chocolate squished between graham crackers. TGIFB.

DIPA with aromas of passion fruit, citrus, and tropical berries. Hand-selected Simcoe, Simcoe Cryo, and Riwaka hops produce flavor notes of pink lemonade, fresh grapefruit, and ripe pineapple.

Who says fences make the best neighbors? Toppling Goliath Brewing Co. and Black Stack Brewing Co. have teamed up to combine the brewing power of Iowa and Minnesota to concoct this hop-forward triple IPA featuring Citra, Riwaka, and CryoPop hops. What good is great beer without great company? So sit down with your favorite friend and crack open a can of Suds & Buds.

$Galaxy (Galaxy With a Dollar Sign) is the Galaxy-hopped version of our most popular beer, $Texas. This double IPA is hopped with Galaxy, Hallertau Blanc, HBC 431, and El Dorado.

New England IPA Triple Dry Hopped with Strata, Mosaic and El Dorado

Some pumpkins get made into jack-o-lanterns and baked goods, and a select few get pureed and added to this seasonally spiced ale that we’ve brewed for more then a decade. But the rest… they experience a different kind of harvest. They make the Journey to Planet Pumpkin. A blend of seasonal spices pairs with a subtle sweetness of real pumpkin puree in this unfiltered ale. Medium-bodied and easy-drinking, this seasonal tradition finishes clean and smooth with lingering notes of cinnamon and nutmeg.

Our first blueberry beer. Just for summer. Just for Maine. Refreshing with the right touch of sweetness, this easy-drinking and flavorful hefeweizen will make you think you picked this beer right off a blueberry bush.

Light, crisp, refreshing UFO White follows in the tradition of spiced wheat beers that have been brewed in Belgium for well over 300 years. Brewed with orange peel and coriander, UFO White is the perfect choice for a summer’s barbecue, a night out with friends or any time you're thirsting for something a little different. Like all UFO beers, we leave UFO White UnFiltered.

Imperial Stout with Chili Peppers, Chocolate, Cinnamon, Vanilla, and Graham Cracker

Imperial Stout with Peanut Butter, Banana, and Marshmallow

Imperial Stout with Coffee, Cinnamon, Maple, Honey & Marshmallow

Maeloc Hard Cider comes from Galicia, Spain. Made with 100% Galician apples sourced from local farmers, our cider spends 4 months spontaneously fermenting before being bottled. Cider lovers will find this to be a much more refreshing drink. People who have yet to discover dry cider will encounter a light, flavoursome drink, which is original and perfect for a variety of occasions on your way through life. Tasting notes Color Bright yellow and gold Bouquet Freshly sliced apples, bright fruit, and funk Taste Semi-dry cider that represents the perfect balance of fruit and funk. Lightly Carbonated.

It's not the size of the bird in the fight, but the size of the fight in the bird. And this owl's got serious bite! A 0.2% IPA that assures a Superhero punch without the dizzy aftermath. Hair of the dog never tasted so good before. A refreshingly low-alcohol, low-calorie IPA that keeps you punting all night long. Hut hut hike!

Hertog Jan 0.0 is born out of the same love for beer as all our other beers. Brewed with selected hops and the same malts as our Hertog Jan Pilsener. Full of taste and perfectly balanced with a fruity aroma and a refreshing bitterness. A 0.0 to enjoy.

Green with silver glitter Wax Dark Lord is a gargantuan Russian Style Imperial Stout, with a reverse cascading head that starts out billowing the color of burnt oil like the Dark Lord rising from the black primordial beginnings. Its resonant vinous aroma has been described as cherries, sweet malt, molasses, burnt currants, plums with a port wine alcohol undertow. Mochachino notes buried within. Motor oil consistency, hellishly smooth yet divinely burnt and vinous. The first sip coats your palate with a palatial charred fruit and chocolate blanket. Alcohol burn wiggles its way down your throat with a thick body

Each hurried breath crystallizes upon contact with the brisk evening air. A chill creeps down the spine quickening your pulse - hastening your fear. Maniacal laughter echoes through the halls as you descend into the belly of the fun house. Backed against a mirror, unable to scream, a shadowy figure makes itself visible. Surrounded by your greatest fear... Eyes snap shut as you beg to wake up from this dream. Suddenly, his fangs sink deep into your skin and your fear becomes reality.

Originally brewed in 2005 as the first in our annual decadance series, AleSmith Olde ale follows the tradition of classic British-style old ales. This rich, multi-forward ale showcases soft notes of currents and dried fruit along with complex dark sugars, all of which are balanced by a subtle bitterness derived from the addition of traditional English hops. AleSmith Olde ale is ready to be enjoyed now or I can be age for upwards of twenty years to further enhance its amazing depth of flavor. A hearty ale designed to please Bacchus himself.

Complex bourbon barrel-aged imperial porter brewed with coffee grown by Finca El Manzano in El Salvador & roasted by Blue Bottle Coffee.

Caldera’s Bourbon Barrel Aged Mogli is a double-bourbon Imperial Porter, aged in bourbon barrels. Malts: Premium Two Row, Crystal, Munich, Brown, Pale Chocolate, Chocolate, Dark Belgian Candi Sugar, Natural Chocolate, Bourbon-Soaked Oak Spirals Hops: Galena, Willamette

Freshly dumped bourbon barrels are used to age maple syrup from B&E's Trees. We then get those little gems back and age one of our massive stouts in them. This time we've added something extra with a heavy dose of cold pressed coffee from our neighbors at Ruby Coffee in Nelsonville! Cheers!

A collaboration long in the making. We give our freshly dumped bourbon barrels to B&E's Trees, where they go into a long slumber housing their magnificent Bourbon Barrel Aged Maple Syrup. We then take that magical barrel back and age an Imperial Stout in it, providing the earthy nuttiness of the Wisconsin Maple Trees to an already outstanding barrel aged stout. Enjoy this expression of collaboration and pure Wisconsin character.

CBS was born when we stumbled upon some bourbon barrels that had previously housed maple syrup. We opted to put the same base beer as KBS, an imperialized version of Breakfast Stout, in the maple barrels and, after one taste, we knew we had something special. Rich maple syrup, roasted coffee and velvety chocolate meld together in what can only be described as a transcendental drinking experience.

Here’s one for the cocoa lovers: KBS Cinnamon Vanilla Cocoa – the sumptuous, deep coffee and chocolate flavors of KBS rise to the next level with a swirl of cinnamon and a hint of vanilla to create a sweet-but-not-too-sweet barrel-aged drinking experience. It’s a whole new spin on KBS that’s sure to sweeten your spirits.

This beer taught us that patience truly is a virtue. KBS is a big imperial stout brewed with a massive amount of coffee and chocolate and then bourbon barrel-aged to perfection. Incredibly silky and full-bodied with notes of vanilla, cocoa, roasted coffee and charred oak.

Imperial Oatmeal Stout Aged in Bourbon Barrels This year’s release is a blend of 24, 18, 12, and 8-month Bourbon Barrel-Aged Dark Star in 7-12-year old Kentucky bourbon barrels. The roasted and chocolate malts complement the smooth oats to bring you a stout delight wrapped in the gentle embrace of bourbon barrel-aged warmth. A touch of sweetness dances in balance with the hops to finish with a wave, and then she’s gone. 2-Row Pale, Roast Barley, Crystal-60, Chocolate, and Carafa-2 malts with Flaked Oats and Columbus, Willamette, and Cascade hops.

This year’s Bourbon County Stout, aged in a mix of Heaven Hill, Buffalo Trace, and Wild Turkey barrels, yields a rich, complex mouthfeel. Flavors of cocoa, fudge, vanilla, caramel, almond, plus leather and tobacco, permeate this beer and deepen with each sip. We’ve bottled Bourbon County Stout for 15 years and this year’s vintage is one that you will want to hold on to for years to come.

The Original Bourbon Barrel aged Imperial Stout. Our primary focus every year is to make this beer the best that it’s ever been, with the best ingredients, which includes the finest of bourbon whiskey barrels. This year’s Bourbon County Stout is aged in a mix of bourbon barrels from a variety of whiskey distilleries. Barrel-aged for a year to develop the complexity that only time can provide, Bourbon County Stout boasts a unique blend of flavors such as fudge, vanilla and caramel — topped off with a rich, complex mouthfeel.

Old World Style Porter

Adam is a recreation of a historic beerstyle. Originally made in Dortmunder, Germany, it was the first beer I produced when I opened Hair of the Dog. Rich in flavor, Adam is best served as a dessert beer. It is great with chocolate or cigars, or just a warm fire and good company.

Cherry Adam from the Wood is aged with locally grown black cherries in Bourbon and Sherry casks for 15 month.

Doggie Claws is a Barley Wine made in the West Coast style. Big malt and hops make this copper colored ale one of our most popular products. Produced in September and October and released in November, this Beer will improve for years to come.

Created to honor beer writer and historian Fred Eckhardt. This golden strong ale incorporates ten hop varieties from five different countries. Through the use of aromatic and rye malt, the beer achieves a unique balance of flavor. Fred will inspire you to share your knowledge with others.

Vanilla Maple Bourbon Barleywine.

Our goal is sophisticated complexity and intense satisfaction! Fermented with both Belgian and British ale yeasts for the perfect blend of spicy and fruity, and brewed with German and Czech hops plus 2 types of Belgian candi syrup. Then perfectly finished with extended aging in very special, super aromatic Bourbon barrels that are so hard to get they are rare as eagles!

Imperial Porter brewed with maple syrup and aged in bourbon barrels Bourbon Barrel Black Maple was first brewed in 2013 as a one-off batch designed to explore the capabilities of our brewhouse. After its long rest in bourbon barrels, Black Maple quickly became a perennial favorite. Now brewed every year in late summer, Black Maple features a diverse grist of barley, wheat, chocolate malt, caramel malt, and a pinch of smoked malt. Locally harvested maple syrup, added late in the boil, adds earthy complexities to this lavish imperial porter.

After aging patiently in bourbon casks for 13 months, Double Barrel Dark Apparition was then transferred to freshly-dumped white Port casks for an additional 6 months.

Imperial Porter Aged In Bourbon Barrels

Seven malts were used to create deep flavors of coffee, chocolate, caramel, and molasses. A hint of bitterness and herbal character from carefully selected European and American hops help support the monolithic maltiness. This special batch was aged in bourbon barrels and conditioned on vanilla beans and whole coffee beans. A truly decadent brew that is intended to be poured into your favorite snifter and given time to warm up from its dark and cool resting place.

This adventure begins with a slumber in rye whiskey barrels, selected to impart a wealth of earthy and spicy notes to this brew. Bold flavors of cinnamon and toasted chilies light the way to a sweet vanilla finish, completing the quest. Raise a glass to victory!

Inspired by the classic Dutch cookie best enjoyed with a cup of coffee. Our brewers used rich caramel, vanilla, cinnamon, and freshly roasted coffee beans to bring that experience to our signature bourbon barrel-aged stout.

Ale brewed with agave nectar and aged in bourbon barrels.

Old Stock aged in bourbon barrels.

Santa’s Little Helper, 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, making a perfect accompaniment to leftover fruit cake and sugar cookies.

Santa’s Little Helper, 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, making a perfect accompaniment to leftover fruit cake and sugar cookies.

The Grade is in. It’s built on the backbone of a rich, cold-fermented baltic porter made popular in countries bordering the Baltic Sea. Similar to an imperial porter but distinctly different, the baltic porter style is heralded for being full-bodied, roasty and smooth, with overtones of toffee, coffee, caramel, chocolate and dark fruit. We take it one step further and hammer it home with the bold, sweet flavors of maple syrup and a touch of fenugreek, placing it in a different, experimental class entirely. The Grade is not your average baltic porter, and that’s A-OK in our book.

Kriek is a blend of sour red and blond ales aged in red wine barrels for up to two years with fresh, Oregon-grown Bing and Montmorency cherries. As one of our earliest and most recognized beers, Kriek has been a fundamental part of our Northwest sour portfolio since 2007 and continues to represent the soul of our craft at Cascade Brewing.

Malt beverage finished with Brettanomyces and Cacao nibs aged in Bourbon and Red wine barrels.

Farmhouse Inspired Ale This is our take on a traditional Farmhouse Ale. Open fermentation in our custom built oak fermentors, utilizing a mix of our house yeast strain and local bacteria captured from around the brewery. OG: 1.063 IBU: 21 ABV: 6.5%

Farmhouse base beer aged for six months in neutral oak barrels. The beer was then moved to one of our custom built "Punch Down" barrels and added two pounds per gallon of figs. The fruit was punched down twice a day for two weeks then left to referment for two months.

Golden sour ale aged in neutral wine barrels for a year. Then additional aging was done in a used Bourbon barrel from Black Canyon Distillery used to make their Colorado straight Bourbon whiskey, "Old Blue". In honor of this collaboration and the sad fact that Black Canyon is no longer in existence we decided to name this beer after the Bourbon that came from this barrel.

Table saison blended with Red wine Puncheons starting in 2016.

Sour Brown ale with cherries and Brettanomyces. Aged for over a year in red wine barrels. Subtle malt flavors of caramel, chocolate, and dried fruit and a gentle conditioning balance the tartness. 1st edition in an ongoing collaboration with The Community Tap in Greenville, SC.

The product of three years into our Solera program. Mixed fermentation. Sauvignon Blanc puncheons brewed with Hallertau Blanc Hops and a hearty amount of Rye for complexity. Dry with solid white wine notes. Tartness grows as it ages. GABF 2018 Bronze Medal for Specialty Saison.

A mixed-culture Biere de Garde brewed with locally sourced bacteria and a healthy dose of Brettanomyces to produce subtle notes of cherry. This award-winning Belgian Ale is aged a minimum of three months in our Cognac Foedre. Mellow, rich, and acidic.

Cocoa Cardamom is a blend of sour blond ales aged in oak wine barrels and foudres for up to two years followed by late infusions of Dutch cocoa powder, cardamom seeds and fresh orange zest. From notes of dark chocolate to bright citrus fruit and fragrant cardamom, this limited release captures a remarkably complex spectrum of flavors that belie the simple golden hue of this limited-release project.

Originally released in 2008, Cuvée du Jongleur, or “Blend of the Juggler,” consists of select red, triple and quad sour ales aged in oak barrels for up to three years. Making its first appearance in over a decade, the 2017 project pays homage to the original blend, juggling a variety of base beers that offer clean and complex flavors through the lactic fermentation process that has come to define our Northwest Sour Ales.

Garden Party is a blend of sour blond and wheat ales aged in white wine barrels for up to two years with Willamette Valley-grown chardonnay grapes followed by a late infusion of fresh Meyer lemon zest and dried elderflowers. The perfect beverage for any outdoor soirée, Garden Party delivers the sparkle of champagne, the floral delicacy of elderflowers and the brilliance of sweet lemon zest—bringing refinement and refreshment to your party, wherever it may be.

A variation of our Bourbonic Plague blend, Mayan Bourbonic features sour imperial porter aged in Bourbon and wine barrels with dates for up to two years, then infused with Peruvian cocoa powder, Ceylon cinnamon and cayenne pepper. Inspired by the traditional drink of the ancient Mayan civilization, Mayan Bourbonic delivers notes of bitter chocolate, Bourbon and cinnamon with a mild cayenne spice and delicate carbonation level.

Celebrating Portland’s reputation as the City of Roses, we are pleased to offer Rose City Sour, a blend of wheat and blond ales aged in oak wine barrels for up to 14 months with rose petals, rose hips and hibiscus flowers. Rose City Sour captures the delicate floral aromas of fresh roses matched with notes of dried cranberries, pomegranates and a hint of white pepper.

Celebrating Northwest regional offerings of craft beer and wine, Valley Flora combines our sour red ale with Willamette Valley-grown Pinot Noir grapes using traditional brewing and winemaking techniques. Through native fruit fermentation and extended oak maturation, Valley Flora expresses notes of dark bramble fruit, plum, cherry, earth and oak supported by a balanced tannic structure and lively acidity.

Behold the return of Vlad the Imp Aler, one of the most iconic projects in our 20-year history of brewing and blending sour beer. A combination of quad and blond ales aged in bourbon and wine barrels for up to two years with orange peel and coriander, Vlad delivers a fresh acidity and light malt sweetness with notes of bourbon, citrus and spice.

Inspired by an amuse bouche often prepared by one of our Brewer's wives, Gillian brings white pepper, strawberry, and honey to a harmonious blend of "mouth amusement". The ingredients are added at different stages to a Saison, and fermented with a normal Belgian yeast as well as a Champagne yeast.

Halia is a farmhouse ale aged in wine barrels with whole peaches, resulting in bright, effervescent fruit notes in a soft, hazy body that finishes slightly tart and sweet with the pleasant character of ripe, juicy peaches. Literally meaning “remembrance of a loved one” in Hawaiian, Halia was brewed in memory of the dear friend of one of our brewers who loved peaches. Malts: Pilsner, 2-Row & Torrified Wheat
 Hops: Amarillo


100% Pilsner malt boiled for 6 hours, hopped liberally with low alpha crystal hops, and open fermented with several domestic yeasts. Keg conditioned for a softer carbonation experience.

Detritivore was made by adding the same cherries that were used to make Montmorency vs. Balaton to fresh beer in stainless steel and allowing the combined beer and fruit to referment to dryness. This was the same technique that we originally used to make La Vie en Rose with the raspberries from Atrial Rubicite. As with La Vie en Rose, the second refermentation of the fruit results in subtler, more delicate flavors, as compared with the more intense flavors that result from the initial refermentation. Detritivore is also among the first Jester King beers to be brewed with aged hops that were matured for an extended period of time in a horse barn approximately 300 yards from the brewery. Aged hops are traditionally used in the production of authentic Belgian Lambic. The aging process preserves the antiseptic properties of the hops, which serve to fend off unfriendly microorganisms, while significantly reducing the bittering components. Detritivore is fermented using native yeast and bacteria from the Texas Hill Country, but is not spontaneously fermented, as our brewers actively introduce our house blend of saccharomyces, native wild yeast, and souring bacteria to the wort, rather than relying on inoculation by ambient, airborne microorganisms. The grist for Detritivore was composed of malted barely and malted wheat. It is 5.5% alcohol by volume, with a finishing gravity of 1.000 and is 3.4 pH at the time of bottling.

Blend of spontaneously fermented beer, 75% beer from 2017 ~20 months old with 25% beer from 2015 ~3.5 years old. Refermented with Shiraz grapes from Brenham, Texas and Cabernet Sauvignon grapes from Sulphur Bluff, Texas.

Blended cherry farmhouse ale. Two oak barrels of beer spontaneously fermented and matured on second use cherries blended with a farmhouse ale fermented and conditioned on Montmorency cherries.

This is our organic kriek or tart cherry beer, a barrel-aged West Flanders style Red Ale with two pounds of fruit added per gallon of beer. Both sweet and tart Oregon cherries are added to our oak aged Far West Flaming during the aging process with a combination of several yeast strains and lactic bacteria to develop a secondary fermentation. The crystal malts, oak tannins, and fruit developed into a soft well rounded beer of Burgundian character. The beer will increase in acidity as it ages providing additional character.

This sour wit is the second beer in our Conversion Northwest Sour Ale series. It is a Belgian style white beer brewed in the farmhouse tradition and opened to fermentation from a variety of wild yeast and lactic bacteria. The Conversion series represents our transition to wild ales; tart and juicy with lots of traditional farmhouse goodness - Our conversion to the wild side continues...

Wild plum saison - Aged 20 months in sauternes barrels with fresh plums.

We are releasing our 4th Anniversary beer, a sour ale aged on ginger. This brew is refreshing with a lemon citrus aroma. The ginger is just enough to give this lightly sour ale an added dimension of flavor that keeps you coming back for more. When you get your hands on a bottle of the ginger goodness, you’ll likely ask yourself how we got all that flavor into that bottle. Well, it wasn’t easy. There was plenty of slicing and blending. Then the puréed ginger was added to our sour base and allowed to age until it reached the right balance. You will find the 4th Anniversary packaged in 16.9 oz bottles and available in 1/2 and 1/6 barrel kegs.

A mixed fermentation Saison aged on fresh hibiscus, lemon verbena and rose geranium, all hand-picked from the beautiful gardens of barefoot botanicals. We started with our selected stocks of mature Saison from French oak barrels and blended our cold-steeped botanical tea to produce a fragrant and floral mixed-fermentation medley. This bottle is a collaboration between us and our friends at Brick Lane, who flew all the way from Japan to forage these seasonal blooms with us.

An oak-fermented sour ale conditioned on blueberry, peach and vanilla bean. This fruity liquid cobbler consists of a choice blend of mixed-fermentation sour ale from our Blendery. We initially fermented it in French Oak casks for 8 months, then transferred to stainless tanks for two months to condition. This beer boasts firm acidity with fruit forward intensity and subtle spice notes of cinnamon and vanilla.

Cross Fertilization is a Golden Sour with unmalted wheat and dry hopped with aged Summit and Ultra hops. We took a few elements from Lambic production to see how they would fair being implemented into our process! The result is an extremely interesting and delicious sour beer, with a great traditional farmhouse funk and balanced acidity.

Barrel Aged Wild Saison w/ Honey from Michigan Bee Company.

Our modern interpretation of a Kvass style bread beer. 200 lbs of bread from Field & Fire Bakery were used in the mash. We then fermented in stainless with cultures captured from flora at Taum Sauk mountain in Missouri. We bottled after a 3 month slumber in oak. This is our first beer fermented from 100% wild sourced yeast. Brewed with our good friends at Black Project Spontaneous and Wild Ales in Denver, CO.

This tart, witty release kicks off our Foeders with Friends collaboration series. Our good friends at Jester King came to town to brew a sour wit ale with spices to christen one of our new-to-us foeders at Bruery Terreux. We designed a recipe with bitter orange peel and coriander and set it to ferment and age with our mixed house culture and Bavarian wit yeast in the designated foeder for four months. Using the Jester King house culture for bottle conditioning, Bouffon features some of the classic notes you’d look for in a wit, including banana, pear, vanilla, bubblegum, white pepper, lemon and a signature yeast profile. It also shines with the wild character from its cultures and collaborators at Jester King and Bruery Terreux.

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. While this is one of the more classic beer styles that we make, it's not a style that you can find too often in the United States. Originating in style from the Flanders region of Belgium, near the French border, this dark, sour ale has roots deep in brewing history and predates most of the ales that have become popular in contemporary culture. We're doing our best to keep the tradition alive by brewing and aging this beer here on the west coast.

Tart of Darkness is a traditional stout that we aged in used oak barrels from The Bruery that had previously housed beers such as Cuivre or Black Tuesday. We then brought them over to Bruery Terreux, added our special blend of souring bacterias and wild yeasts and watched nature take its course. The result is a perfectly tart yet awesomely dark and roasty, sour stout. Not a style you will see very often, and in our opinion, not a style seen often enough. This unique stout has notes of tart plums, roasted coffee, vanilla and oak.

Serpent is the first beer of its kind, and one of the coolest things either brewery has ever done. We went to Oliver’s Cider in Hereford seeking their lees, the natural wild yeasts that ferment their apples into great traditional ciders. We brewed a robust Belgian-inspired golden ale at Thornbridge, added the lees in barrels, aged the beer for more than a year, and bottle conditioned it. Now Serpent emerges dry, tart, firm, fine and funky, a full expression of our friendship, great British brewing, American boldness, and Herefordshire countryside.

Made using wild yeast captured in our hop yard and aged in oak for over two years

Belgian double IPA aged with Brett

Blender's Insurance + Nectarines is a 6% ABV blend of Foeder aged saison and barrel aged golden sours refermented on 3 pounds per gallon of Ovation Nectarines from Hotchkiss, Colorado, and then bottle conditioned 9 months prior to release. Both beers were made exclusively for the brewery's From the Vault bottle club and only 300 bottles of each were produced.

Astro Zombie Outbreak? The zombie apocalypse is starting in Herndon. How do you kill an Astro Zombie you ask? You can’t! This beer is generously dry-hopped with Galaxy and Amarillo. We get huge flavors of mango, pineapple, pine, & some brains. Don’t miss out or you may turn into an Astro Zombie yourself.

No accidents or mishaps with this one, just a Mosaic and Strata banger. The combo of hops leads way to a big ripe berry aroma. Misadventures drinks like straight tropical fruit and berry juice with a slight touch of dankness on the end. A medium bodied mouthfeel, and faint bitterness. This is one that will have you coming back for more.

Double India Pale w/ a blend of American & Australian hops.