Brewed in the Franco-Belgian tradition of strong golden ales. Spicy and peppery with a gentle hop bouquet and the beguiling influence of wild yeast.

A Dry-Hopped Wild Pale Ale with Cascade Hops

Oak-fermented saison aged on pineapples

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 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.

Fermented with our house-mixed culture in neutral oak barriques, then conditioned on a bunch of local peaches. This wild ale is fruity and bright with elevated acidity.

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.

Saison aged in Ontario Chardonnay barrels with Brettanomyces and refermented with peaches and apricots.

Primordial Noir is a blend of imperial red ales aged in bourbon and wine barrels for up to two years with Northwest-grown Bing cherries and spices. A concentrated precursor to our Sang Noir project, Primordial Noir features a more robust bourbon and cherry presence with notes of roast malt, molasses and baking spices.

Aged up to 30 months in oak barrels, this ale is a blend of as many as nine lots of aged reds, resulting in a very deep, rich and complex sour.

This NW style sour is a crisp, refreshing wheat beer that was barrel-aged for seven months then additionaly aged with strawberries for another eight months. Bright, sweet strawberries and light candy notes greet you in the nose. A light tartness and berry sweetness intermingle on the palate, giving way to a light, sparkling fresh berry tartness in the finish. It is better as a breakfast beer or a dessert? You decide.

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.

Artisanal saison Translated from French as “old-tradition”, Vieille is our barrel-aged classical saison. Using time-honored techniques, our saisons employ traditional methods to restore complexity and the rustic character lost in modern day saison. Saisons were the original wild ales, brewed for the farmhands to be a refreshing and sustaining beverage. Each batch of Vieille takes on a soft Brettanomyces character and a complex acidity while conditioning in our large oak foeders. After conditioning in oak, we lightly dry hop the beer to finish it, lending a subtle citrusy hop aroma. Leading with lemon and lime citrusy hop notes, a subtle herbal spice, and a crisp tart finish, Vieille’s character epitomizes artisan saison.

Sour Ale brewed with passion fruit and creme

gin barrel fermented sour blonde

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.

Jester King Kvass - a farmhouse ale brewed with bread from Miche Bread in Austin, Texas.

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.

Wild ale brewed with chardonnay and forced birch leaves. A collaboration with Baltic Bay Brewery from St Petersburg, Russia.

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.

Saison aged in Sauternes barrels

Whiskey barrel aged sour.

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.

Open fermented wild IPA. Primary fermentation was done with Omega's Brett Blend #1: Where Da Funk?, which is known for its intense tropical fruit flavors. Throughout fermentation we dry-hopped constantly with Azacca and Citra to do some bio-transformation, which will lead to a beautifully hazy and soft beer when consumed fresh. We also included a bunch of oats and wheat in the grist for a nice smooth and fluffy body. Near the end of primary fermentation we pitched our house cultures, and dry-hopped 2 more times. The end product has been triple dry-hopped, for a total of 5 lbs/bbl of hops, turning this beer into a juicy hop-bomb, with a fruity bouquet of pineapple, mango, pear, and pine.

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.

EL CUATRO is made of barley and caramel malts co-mingling with lactobacillus and brettanomyces. After brewing and conditioning, the beer is transferred into brandy barrels to age for up to a year during an extended Brettanomyces Lambicus fermentation. Prior to bottling, the beer is blended with a small portion of year-old SAHALIE. The only hops added to this beer arrive from the aged SAHALIE. ?The brandy barrels and wild yeast fermentation give EL CUATRO a plum & cherry fruitiness balanced by the slight toast of the malt body.

Bottled December 2017. We introduced ripe persimmons directly to the barrel over the course of a week, then aged for over a year. Bottle-conditioned with red sour cherry juice.

Rueuze is our take on the traditional Belgian-style blend of lambics of different ages. We carefully select a number of oak barrels from our warehouse that have been aging our sour blonde ale. this is one complex beer. Notes of hay, barnyard funk, apricots, and even olives play wonderfully with the balanced acidity.

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

Aged over a year with French cherries grown on a farm in East Haddam, CT. Tart and sour.

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.

Red Ale fermented with house souring culture, and barrel aged in bourbon barrels before being transferred to port and sherry casks for conditioning. Lots of barrel funk aroma and a crisp dry sour flavor.

This is a beer made with real pumpkins. We hand-roasted over 500lbs of heirloom pumpkins from La Tercera Farms in Bodega Bay. The caramelized gourds were then added to our velvety American Barleywine and aged in brandy barrels for a year. Finally, we blended the barrel-aged beer with freshly brewed ale and added a delicate hint of pumpkin pie spices to round out this decadent autumn sipper.

Old World Style Porter

This sweet, roasty beast of a RIS is brewed with cocao nibs, cinnamon, and vanilla. To this we added a TON of Rye Malt, giving it some very beautiful spicy notes.

Orange Wax A demonic Russian Style Imperial Stout, brewed with Intelligensia coffee Mexican vanilla, and Indian sugar this beer defies description, available one day a year in April at the brewery, Dark Lord Day.

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.

Our classic Imperial Stout aged on rare Cacao Nibs, Imported Vanilla Beans, and Toasted Coconut Aged in an Apple Brandy Barrel. Rich, Decadent + Delicious

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.

Stout with coffee added, aged in bourbon barrels

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

Belgian-style Quadruple brewed with dark candi syrup, aged in rum and bourbon barrels.

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

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.

Big Bad Baptista is inspired by traditional Mexican coffee, Café de Olla, which is served with cinnamon and piloncillo, an unrefined sugar. The Cinnamon adds another layer of complexity and accentuates the earthy character of Mexican Coffee, but more importantly, it captures the essence of a place and its culture.

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

Coconut stout

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.

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

The original bourbon barrel aged stout; intense aromas of charred oak, vanilla, caramel and smoke

Brewed in honor of the 1000th batch at our original Clybourn brewpub. A liquid as dark and dense as a black hole with thick foam the color of a bourbon barrel. The nose is an intense mix of charred oak, chocolate, vanilla, caramel and smoke. One sip has more flavor than your average case of beer.

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.

Like a fine port, Old Stock Ale is intended to be laid down. With an original gravity of over 1.100 and a generous hopping rate, Old Stock Ale is well-designed to round out and mellow with age. It's brewed with classic Maris Otter malt and Fuggles and East Kent Goldings hops, all imported from England.

Imperial stout brewed with smoked malt, chocolate, and vanilla then 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.

BREWED AUGUST 17, 2015 The base beer is the recipe of 2014 Stone Homebrew Competition winner Chris Banker, an intensely flavorful milk stout brewed with cocoa, coffee and spices to mimic the rich flavors of Mexican hot chocolate. IN THE MASH U.S. Pale, Maris Otter Pale, Crystal, Black Patent, Coffee Malt & Chocolate Malt IN THE BOIL Challenger & East Kent Golding Hops SPECIAL INGREDIENTS Lactose, Flaked Oats, Coffee, Vanilla, Pasilla Peppers, Nutmeg, Cinnamon & Cocoa AGED  3 Months in American Oak Kentucky Bourbon Barrels CELLAR NOTES Time spent in bourbon barrels gave an already complex beer even more complexity and flavor intensity, layering additional caramel-like and vanilla flavors on top of those already present. Aromas of rich coffee and dark chocolate are followed by nutmeg and cinnamon; a lush, heavy mouthfeel laden with charred oak and toffee engulfs the palate on the first sip. Lingering pasilla pepper and soft oak flavors persist through an exceptionally long finish in this intensely rich and satisfying beer.   RELEASE DATE: December 14, 2015

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.

The first beer to be barrel-aged in Rum Barrels released by The Lost Abbey, Santo Ron Diego began as a strong ale brewed dark candi syrup and spices before it made its way in to the Rum barrels in early 2013. Initial aroma’s of sweet rum, cocoa with hints of vanilla and orange peel. The journey begins with flavors of ginger, brown sugar and spiced rum throughout with a drying black pepper finish.

Spiced biere de garde formulated to pair with Bols Genever, the famous Dutch spirit. Made using many of the same grains- barley, wheat,rye, corn plus a slew of spices: ginger, aniseed, angelica, licorice, juniper and clove. Hugely aromatic and flavorful brew that holds up deliciously against the Genever Kopstootje is a beer we've done draft only on occasion since 2011, beginning as a collaboration project with Jacob Grier. He approached us with the idea of producing a beer formulated to pair with the Dutch national spirit, genever, and we put together a unique recipe starting with a biere de garde but incorporating many grains and spices commonly found in genever. This release is the first time the beer has been bottled, but it also differs from previous batches in that it's aged entirely in local vermouth barrels, lending a wonderful floral aroma while oak tannin and light fruit notes of rose and strawberry land on the palate. The spices in the beer have softened over the aging process, making for an elegant profile that still shows an edge with pleasant acidity and a very dry finish.

For everything there is a season and tradition. That's why our pumpkin ale, brewed with cacao nibs, ancho, serrano, and habanero chiles with fall spices, is brewed once a year during the onset of autumn. Inspired by the mythos of the ancients, Xibalba (she-bahl-bah) is an otherworldly reminder that seasons are fleeting and to be celebrated.

Thick, sweet, and creamy milk stout with cocoa, vanilla bean, almond, marshmallow, and lactose. Brewed for the diets high in decadence and guilty pleasures.

Thirteenth thrilling series edition of this juicy, double dry-hopped IPA brewed with Sabro hops creating notes of tropical fruit, herbs, and pine

Double dry-hopped, Double India Pale Ale brewed with Nelson and Mosaic hops.

Double Dry Hopped Double India Pale Ale

Do you feel like a boss?! You will when you crack open our flagship San Diego IPA, Boss Pour. A softer bitterness, and the use of super aromatic hops sets apart the San Diego style from the typical West Coast versions. In this example, waves of Pacific Northwest hops are supported by American 2-row and copious amounts of English specialty base malts. Bright tropical and citrus fruits with a touch of dank hop character are the ones in charge here, and will surely be good for the end of your daily grind. So step on up, and be a Boss. Cascade, Simcoe, Nugget, Citra and Mosaic hops.

IT'S NELSON OR NOTHING Named after Nelson Sauvin, an outstanding hop varietal from New Zealand. The hop is introduced through the brewing and dry-hopping of this complex and well-balanced IPA. A hazy straw hued ale, Nelson is topped by bright white beer foam and offers a tropical hop aroma. The pine and fruity hop notes linger, but are well-balanced by the smooth, malty addition of European rye malts. Enjoy this stunning and multifaceted, yet mellow IPA.

With deep black color, a thick, creamy head, rich chocolate, toffee and coffee flavors, and full-bodied smoothness, Anchor Porter® is the epitome of a handcrafted dark beer. A blend of specially roasted pale, caramel, chocolate, and black malts, along with our top-fermenting yeast, creates complexity without bitterness. The brew is hopped at a high rate, and naturally carbonated. The result is dark in the glass, but surprisingly light on the palate. Anchor Porter® became the first modern American porter when it was introduced in 1972. As we celebrate its 40th anniversary, our porter continues to reward those who look beyond its intimidating appearance to discover its smooth, full-bodied drinkability. Anchor Porter® is the definitive American Porter.

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.

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.

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.

Brewed with the juice of Montmorency sour cherries from Michigan, this kettle-soured beer is a melange of flavors aromas. Bright cherry flavors mingle with the salty tartness of the gose to create a uniquely complex and refreshing drinking experience.

By adding rose hips to the boil and fresh raspberry puree at the end of fermentation, this kettle-soured beer is a mélange of flavors and aromas. With a light ruby hue, subtle raspberry fruit notes greet the nose and fall soft on the palate; tangy, hibiscus-like flavors mingle with the salty tartness of gose to create a uniquely complex and refreshing drinking experience.

This is a delicious and fruity IPA without the punch to the face. The Amarillo and Simcoe hops complement natural mango flavor for a juicy, tropical, well-balanced beer.

Cream ale with our house made cold brew coffee.

Here it is. The big one. A subtly bold Double New England Style IPA featuring Mosaic, Citra, and Mandarina Bavaria hops. Wherever you're trying to go, this thing will get you there.

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.

Artisan ale brewed with fresh white sage and lemongrass Brewed with the backcountry in mind, Colorado WildSage displays a bright floral aroma, soft herbal notes, and a crisp Brettanomyces bite from primary fermentation and further conditioning with our mixed-yeast culture. Brewed with all Colorado ingredients in order to deliver a little bit of the high country to everyone who decides to share in this beer with us.

Dark Citrus Wildbier fermented in Oak Foeders with Cara Cara Oranges.

Sour Ale brewed with passion fruit and creme

Coconut Pecan Stout aged in Brandy Foeders.

Titan IPA is a big, aggressively hopped India Pale Ale brewed for hop disciples. It starts out with piney hop aromas and citrus hop flavors, and finishes with a nice rich, malty sweetness that is balanced with crisp hop bitterness.

Whether you like it sweet or spicy… Roasted, oaky vanilla aromas along with salmiak, coconut, mocha and a hit of chili pepper. Can we kiss forever?

How to remove a love bite? Put this hickey against your neck! Enjoy aromas of almonds, roasted malt, oak and vanilla. Amaretto and sloe berries blend wonderfully with salmiak and vanilla.

Love at first bite! You get big hits of oak, roasted malt and coffee when you take a sniff. Sip, and you will notice hints of laurel liquorice, vanilla, chocolate and salmiak. It’s intoxicating, in more ways than one.

Mikkie = Cattivella is a Crème Brûlée Stout Brewed by Peter van der Arend & Giovanni Campari. Mikkie = Cattivella is the housebeer of 'cause BEER loves FOOD, but also available at the other Morebeer bars; Proeflokaal Arendsnest, BeerTemple en Craft & Draft. Stout is also the dutch word for 'naughty' which inspired Peter to name the beer Cattivella, which means 'cheeky' in Italian. And as far as the name Mikkie is concerned, well, Peter knows who she is.

In 2009 Peter van der Arend (Morebeer Brewing) went to the USA to discover American craft beers. There he met Greg Koch (Stone Brewing) and they have been great friends ever since. Peter came up with the idea to open an American beerbar in Amsterdam. On 09/09/2009 the BeerTemple was born and the rest is history. On 09/09/2019 we celebrated 10 years of hops and downs in the BeerTemple! Julian Alvarez Zarate (Brouwerij Poesiat & Kater) & Timothy Wareman (Morebeer Brewing) teamed up with Peter and Greg to brew this American Barley Wine. Sit down and enjoy this epic Stone Eagle!

Don’t let it fool you. This is an imperial stout first and foremost. Deep dark malts lend espresso notes and British crystal malts contribute the perfect toffee and caramel flavor. Despite the dry finish there is a wonderful molasses character compliments of brown cane sugar, and just enough residual sugar to finish full-bodied but never cloying. The peanut butter is simply featured to augment what is already there…a fantastic example of a legendary beer style.

Citra dry-hopped hazy IPA blended with wood-aged golden sour for a flash of refreshing acidity. Hazy and partly sour with a chance of another :)

Pineapple and vanilla sour ale

Transmigration of Souls is an irresponsibly hopped Double IPA, bursting with life from an absurd amount of aromatic hops. You’ll experience a bouquet of orange, lemon, and tropical fruit, sitting on top of a clean, dry malt body.

Blueberry sour saison

Like a force of nature, Tsunami will bowl you over with its dark color and seductive aroma. Roasted malts and barley give this full-bodied brew its dense creamy head and distinct chocolate and cappuccino flavor for a clean, malty finish.

THERE’S GOOD REASON IPAs are the favorite child of us Beersmiths; so many new hop varieties are becoming available annually and we love digging through these options hunting for great original lupulin expression. Jenny Said DDH IIPA is brewed exclusively with a variety of these newfangled flowers for a unique spin on the tropical stone fruit / bright citrus / dank resin profile that is our trademark.

We turned to a couple true OGs for this collab: Cypress Hill’s B-Real and his Insane OG. Dr. Greenthumb himself helped nail down the recipe for this intense Mexican lager.

Mosaic, Sabro, Simco, and Amarillo hops join forces to create a bouquet of tropical citrus and pineapple aromas. This bold, hop-forward IPA captivates the senses as you raise a glass in tribute to lord NugMo. May he bless your taste buds with a bounty of flavor.

Hard seltzer with real mango and pineapple fruit

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

Revival begins simply: select the best whole apples in the world, grind them up and cold press them, just like farmers do every harvest. Then I add Dark Muscovado, an unrefined cane juice grown in Mauritius. This blend of cane and apple juices is fermented to complete dryness using a Belgian saison ale yeast (producing round and creamy mouthfeel) and an exotic secret strain carefully managed to give waves of pineapple, guava and peach flavors. Back-sweetened with fresh apple juice, never from concentrate. Brilliantly golden in color and deeply complex while remaining subtly familiar, with just the right amount of sweetness and acidity to be an everyday beverage, this cider represents the culmination of my 10 years of cider making.

Willamette Valley harvested Blackberries infused with botanicals from Thinking Tree Spirits Gifted Gin combine with a dry, wild fermented heirloom cider for a cocktail with complex flavors and robust aromatics. Fall hikes fermented for Spring enjoyment. We bring you this small batch-seasonal release to enliven your palate.

Cider is matured in Whisky Casks from Glen Moray Distillery. Just enough time passes for the cider to absorb the distinctive tones of the oak and Highland single malt.

A tastebud-tickling Sour with a clean white grape aroma, hints of fresh white break and almost lemon curd-like sourness. A great gateway into the world of sour beers, and, with its mouthwatering properties — an excellent aperitif. Store and enjoy chilled. Suitable for vegans.

This IPA radiates citrus fruit from the moment you pour it to the second you finish that last sip with a satisfied sigh. The bright, sharp twist of bitterness on the end makes you want to dive back in for one more. Store and enjoy chilled.

We think this beer does exactly what it says on the label, the luxurious chocolate notes from the porter and the deliciously moreish hazelnut flavour combine to make this ale almost a chocolate bar in a glass, a genuinely delightful indulgence at any time of year.

And this time it is all about the beer, and the beer is awesome! Gone are the 200+ IBUs which brought grown men to tears! Our new Nanny State is 0.5% ABV and focuses on being a great drink as opposed to a great publicity ploy. This beer is now focussed on getting all that is good about BrewDog into a practically alcohol free format. It is a West Coast inspired pale ale with a difference! The beer has 45 IBUS and is brewed with centennial, amarillo, columbus, cascade and simcoe and intensively dry-hopped with centennial and amarillo. The backbone is provided by 8 different types of speciality malts with only 87 kilos of malt used in a 20HL batch (our Punk IPA uses 450 kilos in 20HL).