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

Our English barleywine with a sweet, malty body and boozy finish made with Coffee, Toasted Coconut, Cacao Nibs, and Macadamia Nuts. The adjuncts conceal much of the booze, cloaking it in a thick, chewy, and decadent body.

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.

ABV varies from 8-10%. The malty sweetness, fruitiness, unique hop aroma and high original gravity of Old Foghorn® Barleywine Style Ale is to beer much as port is to wine. Old Foghorn® is brewed based on traditional English barleywine methods. It is highly hopped, fermented with a true top-fermenting ale yeast, carbonated by a natural process called "bunging" to produce champagne-like bubbles, and dry-hopped with additional Cascade hops while it ages in our cellars. Made only from “first wort,” the rich first runnings of an all-malt mash, three mashes are required to produce just one barleywine brew. Introduced in 1975, Old Foghorn® Ale was the first modern American barleywine sparking renewed interest domestically and in Britain. The name was derived from the English tradition of attaching the word “old” to barleywines to denote their tradition, intensive brewing process and cellar aging, and “Foghorn” gave it a San Francisco flair. Today, Old Foghorn® Ale is best enjoyed sipped after a meal.

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.

Brewed with cocoa nibs, vanilla & almonds for decadent, chocolatey flavor blended with a soft & fluffy vanilla sweetness & complimented by a subtle nuttiness from the almonds. A flavorful treat that will have you closing your eyes and picturing yourself floating lightly on smooth, chocolatey stout waves.

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.

Contemporary Fashion features sour quad ale aged in Bourbon barrels for up to two years with orange peel, then infused with aromatic bitters made by our friends at Portland Bitters Project. A tribute to the Old Fashioned cocktail, this sour beer interpretation captures notes of bourbon and fresh orange peel with a complex botanical bouquet and soft malt sweetness.

Time to fire up those “100” and “bomb” emojis. This TIPA is jam packed with two of our favorite hops, Citra and Nelson. This hop combo creates a big sweet, tropical citrus aroma. The flavor follows with strong notes of orange rinds and mango, that pop with the beer’s full-bodied mouthfeel. All the aroma and flavor in this beer play together to hide the 10% ABV.

This beer was brewed to satisfy hopheads craving dank aroma and bitterness, with a touch of the juiciness this style is known for. This beer has complex aromas bursting with citrus, tangerine, pine and tropical fruits.

Imperial pastry stout brewed with chocolate, peanut butter and milk sugar.

Heavily fruited Berliner weisse with pink guava and pineapple added after fermentation.

Sour IPA with raspberry flavor

Imperial Biscotti Chili Hazelnut Break is flavoured with roasted Italian hazelnut, vanilla and a hint of chilli pepper.

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.

The Fear has bold pumpkin and spice flavor complimented by graham cracker and chocolate notes.

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!

Evil Cousin is Heretic's take on a West coast imperial IPA. This beer is a bold, in-your-face hop monster. It has a light, easy drinking malt character that allows the hops to stand out. The hop character in this beer is intentionally on the dank side; big, sticky, and aggressive. This beer is for those of you who can't get enough hops. Join us on the dank side.

Bourbon Barrel-Aged Q.O.R.I.S. takes our Quadruple Oatmeal Russian Imperial Stout to a whole new level. The high alcohol content of this beer extracts wonderful and assertive flavors and aromas from the barrels, adding great depth and complexity, leading to ultimate satisfaction.

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.

Sour IPA w/ wheat & oat, milk sugar, hopped w/ Citra & Hallertau Blanc

Sour IPA w/ wheat & oat, milk sugar, blueberry & lemon; hopped w/ Citra & Azacca.

Sour IPA w/ wheat & oat, milk sugar, passionfruit, coconut, banana and orange peel; hopped with Citra and Azacca.

Rich chocolate and caramel malts blend wonderfully with mountains of roasted Georgia Pecans, a dash of Korintje cinnamon, stacks of Ugandan vanilla beans and drizzles of Wisconsin Amish maple syrup. 

Berliner Weisse w/ Passion Fruit and Tangerine

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!

Smoke House Eagle is a refined culinary beer, with a mild sweetness caused by the roasted wheat. The hops bring you a pleasant bitter and the malts, roasted on hickory wood, gives it a mild smoky finishing touch.

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.

Dragon’s Milk White is a nod to New Holland Brewing’s 20 years of barrel-aging expertise and commitment to innovation in the name of flavor. The next legend to unfold in the Dragon’s Milk family, Dragon’s Milk White creates a full flavored, yet lighter stout drinking experience that presents familiar flavors in a completely unexpected way.

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!

A light coffee note with gentle grains, tricks your mind into thinking you are drinking a stout.

Imperial Stout aged in Bourbon Barrels with Coffee, Coconut, Natural Hazelnut, and Toasted Marshmallow flavorings.

Inspired by Mexican hot chocolate. It is carefully blended with Dutch chocolate coffee, cinnamon, nutmeg, and habaneros which will leave you with the perfect balance of chocolate and heat.

Aged through four seasons and from a blend of the top Bourbons around, this Ten Fidy has morphed into a monster of cranked up flavor. Espresso, burnt sugar, rich chocolate, caramel notes are now driving alongside the vanilla, oak, bourbon from the barrel and been smoothed out during maturation. Even at 12.9% (75 IBUs) it is cool and drinkable, letting each sip add more and more complexity.

Nothing better than Galaxy except more Galaxy. This DDH version is hopped aggressively with choice Victorian Galaxy.

Double Dry Hopped Double Mosaic Dream is our standard Double Mosaic dry hopped a second time with a mosaic lupulin powder. Lupulin powder is a new hop product that is similar to our standard hops but with all the extra plant filler stripped away. It’s pure hops and it’s awesome.

Our standard Mylar Bags which is hopped with Amarillo, Galaxy, Citra, Mosaic and El Dorado and crushes it with Citra and Mosaic lupulin powders and more Galaxy.

Unfairly packed with some of the greatest hops: our hand selected Citra, Strata and Riwaka. Can't go wrong.

All you gotta do is pop the can and you've got greens at the ready. Mosaic, Simcoe and Nelson are one of the best combos around. Add a hint of Sabro for its crazy tropical fruit and coconut character. All the hops are hand selected for their incredible aromatics.

Depending on how you look at it, it's either the bane of the DC culinary scene or a late night savoir. Either way you are going to need two plates and bunch of napkins to make it through this late night munchie session of Galaxy, Motueka and El Dorado hops.

Pouring a pale yellow w/ a fluffy, white head, this classic, crisp pilsner is brewed w/ lightly kilned malt & Noble hops. Sloop Pils has a medium-light body & a bold, floral bouquet w/ a refreshingly crisp finish.

A New England style Double IPA hopped with Simcoe, Nelson, and Moutere hops.

IPA Hopped with Citra and Barbe Rouge hops from France.

Our style of brewing has always been about taking chances. It’s an extension of our “What if” mentality, wherein we ask ourselves what would happen if we did things di­fferently in the brewhouse, such as fermenting with a di­fferent strain of yeast or, in the case of this beer, incorporating whole-leaf green tea imported from Japan. The answer, embodied in this IPA when we first released it in 2011, was something truly magnificent, delicious and well worth brewing again. But what if we changed it up a bit? This time around, we exchanged Pacifica hops from New Zealand for Helga hops from Australia. The result is an IPA that’s as bright, herbaceous and bitingly hoppy as the one that’s had our fans requesting its return ever since its depletion from store shelves, but with a modern, hop-driven twist that makes this second draft unique and tasty in its own right.

It was 25 years ago that we planted our flag in North County San Diego. We showed up to a modest, empty warehouse with some mighty big dreams. We thought people deserved a world with better beer, and were determined to be part of a cultural transformation we believed could happen… even though few others shared our vision. This massive triple IPA is another important milestone on our continuing journey. Speaking of journeys, for reasons you may guess, our 25th Anniversary Celebration in 2021 will be a bit understated for such a monumental anniversary, so we’ve decided to hold our big event in 2022 with the Stone 25+1 Years In The Making Anniversary Celebration. After a quarter of a century and quite a few twists and turns, we’re still here. Here for hops. Here for quality. Here for making great mistakes. Here for more good times. Here for another round. We thank you sincerely for the years of support and pledge that we will, as always, strive to live up to the reasons for your loyalty!

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

Cherry Cordial Waypost is a Cherry Brandy Barrel-Aged Imperial Stout aged with Cacao Nibs.  Designed to emulate a chocolate-covered cherry, the result of our patience is a 10.4% abv Imperial Stout with a smooth, rich body. A dark base blending hefty amounts of Chocolate Malt, Roasted Barley, and Midnight Wheat creates a robust, jet black beer softened with additions of Flaked Oats. Cherry Brandy Barrels provide our annual Anniversary Stout recipe with prominent flavors of candied fruit. Additions of Cacao Nibs create a creamy, pleasing finish made up of semi-sweet chocolate notes, helping to balance the soft cherry flavors imparted from extended barrel-aging.  Available for a limited time starting in March 2021 to celebrate The Virginia Beer Company's 5 Year Anniversary. #ThisIsTheWay

Kentucky Vanilla Waypost is a Vanilla Barrel-Aged Imperial Stout. Consisting of a blend of barrel-aged Anniversary Stouts, 75% having aged in Vanilla Barrels while the other 25% was blended in from Buffalo Trace Bourbon Barrels.  The result of our patience is a 10.4% abv Imperial Stout with a smooth, rich body. A dark base blending hefty amounts of Chocolate Malt, Roasted Barley, and Midnight Wheat creates a robust, jet black beer softened with additions of Flaked Oats. Extended aging in Vanilla Barrels -- when combined with a purposeful addition of Bourbon Barrel-Aged Waypost -- creates complex layers of pleasing Vanilla sweetness with warming notes of cinnamon & caramelized sugar.  Available for a limited time starting in March 2021 to celebrate The Virginia Beer Company's 5 Year Anniversary. #ThisIsTheWay

This unique kettle sour, blended with Citra hop, dragon fruit, mango and passion fruit puree is fruity and tart with a dry finish.

Here’s a thought to ponder; what becomes when two craft breweries cogitate, collaborate & create utilizing hops, water, malt, and yeast? Thought-provoking DIPA masterpiece that will paint your palate with strokes of Citra, Riwaka & Sabro hops.

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

Sour Ale brewed with oranges, cinnamon, and cloves

The making of Hallelujah Hopricot starts with heirloom American apples as a Belgian wit-style cider steeped with coriander, bitter orange peel and paradise grains, fermented with French saison and Belgian ale yeasts. On top of that rich base, I add apricot juice and finish with whole-leaf Cascade and Amarillo hops. A fresh and fruity concoction not dulled by any sweetening, this off-dry cider is my best-seller, and for good reason.

This summer seasonal is a blend of ¡Tepache! and cider. Mucho delicious!

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.

Firmly rooted in its German tradition, our golden non-alcoholic Helles is made with only Pilsner Malt and Hallertau Hops. This clean refreshing near beer is perfect for any occasion.

The non-alcoholic, cannabis-free version.

Give thanks for the straight drank in this inspired crafted beverage by Two Roots and Jetty Extracts™. The taste and smell of cannabis flood your senses as soon as you release them from this tinny.

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.

Barney Flats Oatmeal Stout aged for three months in Wild Turkey Bourbon Barrels. Deep ebony hue with a beautiful mahogany head, an aroma of fresh-baked bread, toffee, and espresso mingling with the woody vanilla notes of Bourbon whiskey and the rich roasted flavors wrapped with Bourbon.

What’s in a name? Sometimes the simplest can be the most descriptive, and in this case, derisive and divisive! After much internal debate (ad nauseum! Bourb[KY]n, anyone?), we decided a single letter change was the best way to embody the bourbon barrel-aging that adds layers of complexity to an already exquisitely spiced pumpkin porter. First released in 2014, Pump[KY]n is the 3rd installment in our Annual Barrel Series, which also includes Uncle Jacob’s Stout, Rumpkin, and Tweak Coffee Stout.

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

A Bourbon Barrel aged Imperial Stout made with freshly roasted Emy J's Coffee. This beer is as complex as it gets. Flavors of vanilla, tannins, and coffee meld together to create a flavor as deep as the ravines of the Peruvian Andes!

Our Maple Barrel Stout meets smooth, luscious butter pecan goodness. This one's a treat!

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.

Our Black Robusto goes down smoothly with flavors of bittersweet chocolate and slight roast from crystal and chocolate malt. A touch of spicy herbal hop character from Willamette hops balances out the finish. Enjoy a pint with dark, lingering satisfaction.

Imperial stout brewed with coffee, cinnamon, almonds, cocoa nibs, vanilla beans & habanero peppers

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.

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.

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 finish.

The Rusty Nail: Imperial Oatmeal Stout brewed with Licorice with Cinnamon Bark added, aged in Bourbon Barrels.

Bourbon Barrel Aged Imperial Stout with Licorice and Cinnamon Bark The Rusty Nail begins life as The First Nail, an oatmeal stout of epic proportions with brewer’s licorice, smoked barley, and pale malt and is then aged on cinnamon bark. She becomes The Rusty Nail after spending 15 months in 12-year old bourbon barrels. The Rusty Nail pounds your palate, challenges your perception of all that you’ve known of beer, and leaves you wanting … another sip. “A fine beer may be judged by one sip, but it’s better to be thoroughly sure.” – VWP. Down & Dirty: 2-Row Pale, Vienna, Midnight Wheat, Flaked Oats, Roast Barley, and Smoked malts with Magnum and US Golding hops, and brewer's licorice and cassia cinnamon chips.

Bourbon barrel aged

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!

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.

The second Reserve of 2021 brings barrel character to the forefront, complemented by two separate additions of carefully selected vanilla beans. First age for three months in bourbon barrels with whole Madagascar vanilla beans, the beer was imparted with rich and creamy vanilla sweetness. The beer is and move to a fresh set of bourbon barrels for another three months this time paired with Indonesian vanilla beans. The flavors of toast it up on the bureau or amplified, married with subtle smoky, earthy, and fruity notes from the vanilla. The result is nothing short of legendary.

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!

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.

Rice and Beans features the same base beer as Or Xata (our take on Horchata), brewed with a heavy dosing of rice, cinnamon and vanilla along with lactose for that extra creamy character. We then add in fresh coffee beans from Tierra Mia. The result is a delightful balance of roasty and sweet, the perfect pairing like rice & beans.

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.

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.

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.

We're pleased to introduce Fearless Traveler, our collaboration with Cervecería Granizo in Quilpué, Chile! Fearless Traveler is a farmhouse ale brewed with Merkén and refermented with fruit from the prickly pear cactus. Merkén is a blend of ground smoked chilis, toasted coriander and salt. Fearless Traveler was brewed in October when we were visited in Texas by our good friends Óscar and Germán from Granizo. They brought the Merkén with them from Chile, and we sourced the prickly pear from Texas. Óscar and Germán represent what's best in brewing when it comes to international friendship and warmth. It was an honor to host them and call them friends. Fearless Traveler is 6.5% alcohol by volume and was naturally conditioned in bottles and kegs.

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.

A blend of three different vintages - 2016, 2017, and 2018 - of 100% spontaneously fermented beer

A blend of 100% spontaneously fermented beer, refermented with 2,000 pounds of Muscat grapes from Sulpher 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.

A Dry-Hopped Wild Pale Ale with Cascade Hops

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.

Barrel Aged Dark Sour with Madcap Hunapu Coffee. We teamed up with our favorite local coffee roaster for this one to match the base beer with the perfect coffee. After trying 4 different options from Madcap, we agreed on their Hunapu roast from Guatemala. The coffee has notes of chocolate and citrus which blend perfectly with our base dark sour beer. 778 bottles produced.

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.

Foeder-Aged sour red ale fermented with Cherries Cherry Go Lightly is the first beer to fill our Foeder and is inspired by the friends who helped us source this barrel monstrosity. As the name does not imply, we used a total of 2000 pounds of Montmorency cherries and multiple oak vessels to mature this Old World inspired ale. Friends inspire us, support us, and share in our love for this craft. This beer is for them.