Mischief is a hoppy Belgian-style golden strong ale. This wickedly good golden ale is fiendishly dry-hopped with American hops to add a layer of complexity and mystery to its fruity, dry Belgian-style character. Citrus and resin diabolically combine with ripe melon, pear and slight peppery spice in a precariously effervescent mixture. Enjoy it, but you’ll want to keep an eye out.

Traditional Bavarian style Helles, brewed using Pilsner Malt, with Magnum and Saaz hops and conditioned using the Krausen method. Easy drinking and full-bodied, with light bitterness, a touch of sweetness, and a clean and crisp finish.

We have never brewed a Quadruple Hazy before, but when our new friends from P.I.G.S. Brew Co. flew over from Greece we figured we should brew something epic! And what is more epic than a 11.5% Quadruple Hazy. Answer. Nothing! BOOM. Fellow metalheads collaborating on a HEAVY beer that checks all boxes! A two-part collaboration with sister-beer NECROPUNK.

How's it looking out there? Where to start... Smooth sailing & clear skies courtesy of some choice Nugget & Amarillo with Amarillo Cryo & Mosaic Cryo. That remains unclear, but clearly... this crispy little number is a winner.

The culmination of our Recursion West Coast IPA experiment brewed with El Dorado, Simcoe, Mosaic, and Columbus then generously dry-hopped with Mosaic and Simcoe.

OUR SECOND VERSION OF OUR COLLABORATION WITH MODESTMAN BREWING. VALENCIA ORANGE TERPENES CITRA MOSAIC NECTARON.

"Free of Time" is a West Coast Hoppy Ale. Another early foray into the world of “clear beer,” this classically-composed creation is brewed with Azacca cryo, Chinook, El Dorado and Citra…and the weather’s fine. Think dad ipa, og bubba, and rings of golden heat.

Tickle Monster is a Double IPA brewed with Lactose Sugar and Belma & Mosaic hops. No monsters were harmed (or tickled) in the making of this beer.

This is the double dry hopped version of Freak Parade and it's right up there for the most hops we've ever put in a beer with just an absurd amount of Vic Secret, Mosaic, and El Dorado.

hopped with 50% Mosaic hops, 25% Citra, and 25% Enigma hops. Full bodied, citrusy, and dangerously easy to drink. If you dig We Ded Mon or Uncle Cousin, you will love PRBLMS.

Frappe Double IPA with Cacao Nibs, Nilla, Milk Sugar and French Fries.

We found inspiration in the southern hemisphere for this year's anniversary beer. This double IPA is brewed with Peacharine and Riwaka hops and a special ingredient called Phantasm – an extract from sauvignon blanc grape skins – all sourced from New Zealand. Combined with some good old-fashioned Mosaic hops from the US and an amped-up grain bill, we've got ourselves a unique sensory experience full of dankness and tropical, citrusy notes. Coming in at a smooth 9.6% in honor of the year we started: 1996.

We have had fans clamor for us to re-brew the Stone 19th Anniversary Thunderstruck IPA…..as well as an internal plea from Team Stone to be able to experience this wonderful beer one more time. Here it is! Another celebration of Hop Innovation with this being a focus on our grower friends down under. An amazing Double IPA that’s well worth a Southern Hemisphere return visit. Originally released to commemorate our 19th Anniversary, this is a recipe that’s garnered constant rumblings requesting its return, as steady and powerful as the sound of a didgeridoo… ABV: 9% IBUS: 95 HOP VARIETIES: Galaxy, Ella, Vic Secret

Brewed with two row, white wheat, and oats. Fermented in one of our foeders and then transferred to stainless where we dry hopped it aggressively with strata and citra. We’re tasting Fresh squeezed OJ, punchy passion fruit, and explosive aromas.

Foeder fermented DIPA brewed with a blend of floor malted bohemian pilsner and extra hell pilsner base malts, white wheat, and flaked oats. Hopped in the kettle with Citra and Cascade. Then double dry hopped with cashmere and Citra. We are tasting orange creamsicle laced with candied grapefruit, ripe strawberries, and soft oak.

Helping to resurrect your palette from the doldrums, Rise of the Angels bursts onto your tongue with a blast of grapefruit zest that is quickly followed by a parade of floral, citrus hops.

Double Dry Hopped New England DIPA

This is our favorite beer we make...and that is saying something! It also happens to be our homage to the band TOOL, so that is also awesome! Pours, looks + smells as though it should be a stout or porter, but your palate tells a different story; a deceptively light body, with assertive hop-forward flavors + assertive bitterness pairs beautifully with roasted malt.

Loaded with Nectaron and Motueka hops from New Zealand, expect notes of lemongrass, lime, and passion fruit.

Citra, Sabro and Simcoe

Sour IPA with Raspberry, Lime Zest, Tahitian Vanilla and Milk Sugar. Collaboration with DSSØLVR in Ashville, NC.

$60 Nachos? That’s what happens when you let dad outta the house! Wanna drink some ice cold beer? Wayyyyelll Imma letcha! Prime that cheddar-cheese pump w/ the gooiest Citra, Simcoe, & El Dorado. Does it smell? NO! It stank! Plus – it itch. *SNORT*

Tart Fruit Ale • 5% ABV • The Invader makes contact in this Tart Wheat ale brewed and conditioned with intergalactic starfruit and beams of bright kiwi! Kettle-soured for a sinister acidity, this otherworldly combination of our classic Berliner Weisse style and tart seasonal fruit makes for a scene-stealing explosion of flavor. This beer kicked off our imaginative Campy Creatures collaboration with Keymaster Games, and we're thrilled to rerelease one of our favorite brews!

West Coast-inspired IPA brewed with two types of wheat and 100% New Zealand Cascade hops from Freestyle Hops. Designed from grain to glass by our Brewer, Brent. New Zealand Cascade hops are more tropical than traditional U.S. grown Cascade hops. Notes of white grapefruit and papaya are jumping from the glass. Relatively dry, crisp, and tropical.

We altered our water profile, upped the bitterness, extended the cold crashing, and left out all the soft and fluffy grains to let the simple grain bill and Simcoe with a touch of citra shine with clarity. We get flavors of pine, lemon rind, floral citrus, and resinous earth with a clean pop of hoppy bitterness and a crisp finish.

Tastefully packed with all spice, nutmeg, clove, cinnamon, and pumpkin!

Hazy DIPA with oats and wheat in the grain bill for a softer mouthfeel. Hopped with loads of Citra, Nelson, and an Experimental hop: HBC 638.

Pillowy oated and wheated grain bill with a soft finish. Balanced by hand selected hops - timely addition of Peacharine, Cashmere and Strata in the whirlpool, followed by daring doses of the same during fermentation (cold side). Oppaque is a series of Hazy Double IPAs that showcase farmer direct hops whenever possible that we source from around the world.

Fluctuations from the sun hurl particles of plasma towards earth and create the dramatic display known as the Aurora Borealis. Fluctuation is our 8.1 % DIPA that releases bright tropical notes of passion fruit, mango, pineapple, and lychee with an undercurrent of sorbet and cream. Fluctuation tastes highly resinous and tropical with an assertive yet soft bitterness and our #EQjuice finish. Fluctuation features the Aurora Borealis, illustrated by local artist, Julia Green.

DDH Full Frame takes on a hefty dry hopping of PNW Citra and Amarillo hops. Huge peach, tropical fruit and pine. A beautiful expression of two hops that have managed to keep their feet firmly planted as some of consumers’ favorite hops.

Imperial stout with peanut butter, marshmallow, and whole vanilla bean.

De nieuwe editie in de Secret Eagle Series: Tenth Secret Eagle! Een Helles met Kveik-gist gebrouwen in samenwerking met Gulpener Brouw Lokaal. Een mooie doordrinkbare Helles met een aangename bittere afdronk.

Foeder Aged Vienna Lager made with heirloom tuxpeno corn

The Dutch Eagle, cornerstone of the Dutch craft beer revolution, has spread its wings and landed at a new home: Brouwerij Poesiat & Kater. Regardless, this refreshing Dutch pale ale with a nice hint of hops, will allure old and new fans alike!

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.

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.

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.

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.

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.

Firstly brewed in 2014 by Robbert Uyleman with the challenge to become the best Dutch double IPA, The Big Fat 5, has fulfilled its goal ever since! This award winning West-Coast DIPA is now proudly brewed by Brouwerij Poesiat & Kater and dry-hopped to the bone with 5 big fat different hops.

Breakfast stout with maple coffee, vanilla and cinnamon

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.

A cheeky beer with a cheeky name, Mikkie is Cattivella is a monumental crème brûlée stout that speaks to your imagination. Originally conceived by Kees Bubberman and Peter van der Arend, then lovingly raised by Giovanni Campari (Berrificio Del Ducato), Mikkie is now adopted by Brouwerij Poesiat & Kater and here to stay!

Our clean Imperial Stout aged on whole coffee beans and cocoa nibs and then blended with cold brewed coffee, real milk and dark chocolates and a smidge of cream. The result is reminiscent of an iced mocha latte; chocolate hits the nose, refreshingly smooth coffee with a bit of cream dominate the flavor.

This beer is a big and full bodied Imperial Stout aged in bourbon barrels with lots of roasted malts, but very balanced with heavy hops. Brewed with a top secret root, this beer has an amazingly complex flavor that you must wait for.

Imperial stout fermented with almond flour, cacao nibs, cinnamon sticks, vanilla beans, ancho chilies, guajillo chilies, habanero chilies, and cherrywood.

Imperial porter with Tugboat coffee and toffee.

Smoothie-Style Berliner Weisse • 5.5% ABV • Barrel through 110lbs of mango, fresh coconut, and marshmallows on this lightly tart, super viscous, small-batch smoothie-style beer!

Smoothie Sour : Abricot + Mangue + Goyave Rose

Summer forward sour ale with raspberry, pineapple and orange. Do yourself a favor and toss one in the cooler on your way to the pool or river, you deserve a rainbow!

Sour ale with strawberry and raspberry puree. Finished with fresh lemon and lime zest.

Sour ale aged on cherries

This Sour Ale is the 6th version brewed with Swiftwater Brewing. Inspired by a Mai Tia, we have blended pineapple, orange, lime, and Orgeat from Fee Brothers. Huge marzipan nose followed by a massive dose of juicy tropical fruit that prepares you for another adventurous sip. "Be excellent to each other."

Imperial Berliner Gose Ale brewed with the finest malted barley, wheat, blackberry, black currant, cherry, marshmallow, 24k gold flakes and black truffle salt. A truly luxurious drinking experience

Lactose infused sour base brewed with wild berries and lemon sorbet. (Storm//X-Men)

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

Lactose based sour conditioned over mango, banana and marshmallow fluff. (Wolverine//X-Men)

This beer is like a love letter to the ultimate drunk brunch. Crack open a can of this summer-time delight and you’ll be trading in your mimosa for this bad boi in no time

This is a rosé - and a gose - by any other name. Goses are Red is a stylish match of a funky, crisp and tart gose with the soft sweetness of a rosé wine. The refreshing wheat-based beer begins with some of the qualities you’d expect from a gose, including coriander spicing and a light saltiness to complement the tartness imparted by our house cultures. But the story doesn’t end there - it builds in complexity, thanks to time spent in an oak foeder and the addition of grapes, which impart a refreshing rosé character and color. It’s a charming interpretation that says all the right things, but it’s not as sweet as you.

This Fruited Smoothie Sour was brewed in collaboration with our good friends on the other side of Lima, Other Half FLX. Our base Sour received concord grapes and our crumble treatment (contains granola and coconut) to emulate flavors of the iconic New York grape pie. With help from Cindy’s Pie in Naples, NY we were able to replicate a delicious treat in liquid form!

This Fruited Smoothie Sour blends raspberry, blueberry, and grape together to form just one of this monster’s many heads. Keep your eyes peeled for even more flavor combinations.

This beer is the culmination of a journey begun on our Stone World Bistro & Gardens - Liberty Station 10bbl brewhouse. The twists and turns included more than one collaboration beer built on the “tropical weisse” theme. The Notorious P.O.G. was first served up at Hop-Con 4.0, our annual release event for the (in)famous Drew Curtis / Wil Wheaton / Greg Koch Stone Farking Wheaton w00tstout. For those unfamiliar with Hawaiian juice lore, P.O.G. stands for Passion, Orange, Guava.

The annual emergence arrives with delightful timeliness, in parallel with the new season and possible flower picking (stay tuned!). Brewed with graciously gathered spring blossoms, organic grains, and Vermont wildflower honey and conditioned in wine barrels.

Each harvest season, we choose various barrels of our Farmstead® ales that exhibit sympathetic characteristics for pairing with local fruit varieties. On occasion, a single selection speaks to an ideal projection of a fruit’s seasonal expression; other times, fruits may mingle best with a curated selection of barrels. This blend was aged between 28 and 32 months in wine barrels and then conditioned further on a blend of Siberian pears and a few local varieties of desert pears—Stacy, Luscious, Summercrisp, and Nova—all organically grown by Elmore Roots Nursery in nearby Elmore, Vt. It is a delicate, expressive representation of Vermont’s summer and the annual autumn harvest.

For the next in our harvest season selections, we blended a selection of our Farmstead® ales—all of which spent more than a year in oaken rest—for pairing with organic red raspberries from the 2021 harvest season at Adam’s Berry Farm in Charlotte, Vt. This blend and pairing expresses a thoughtful representation of the fruit in season.

Arthur (1922-2005) was our grandfather’s youngest brother; Hill Farmstead Brewery rests upon the land that was once home to him and his 13 siblings. In his honor, this Saison is crafted from American malted barley, American and European hops, our distinctive farmhouse yeast and water from our well. Unfiltered and naturally carbonated, this is the ale that I dream to have shared with Arthur.

Anna (1902-1993) was our grandfather’s sister; Hill Farmstead Brewery rest upon the land that was once home to her and her 13 siblings. In her honor, this honey Farmstead® ale is crafted from American malted barley, European and American hops, Vermont wildflower honey, our distinctive farmhouse yeast and water from our well. Unfiltered and naturally carbonated, this is the ale that I dream to have shared with Anna.

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.

66% Saison (mixed-fermentation w/ wheat, oats, spelt and rye with aged whole leaf hops)34% New Mirage IPA (heavy on oats hopped w/ Nelson, Simcoe, Mosaic, and Citra). Sweet notes of sugary pineapple and other fruit. Push & Pull is a cool new concept where we thoughtfully blend mature oak aged mixed-fermentation Saison with differnt styles of fresh beer.

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.

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.

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.

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.

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...

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.

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.

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.

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.

American Barleywine ale aged in used bourbon barrels. This one was aged 2 years in barrels.

This English-style barleywine ale uses floor-malted English barley, Noble hops, and extended barrel-aging to bring you a complex and subtle craft beer flavor experience. We brewed this to celebrate brewing our 4000th brew, and we look forward to sharing it with you, our craft beer family.

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.

Bourbon Barrel Aged Imperial Winter Ale with Cinnamon and Coconut This year’s release of B-Bomb is aged in 8–12-year-old American Oak bourbon barrels and is a blend of 9, 12, and 24-month old barrel-aged Winter Ale. This special edition adds cinnamon and toasted coconut to complement the oak, cacao, leather, toffee, and dark coffee notes achieved from its extended barrel aging and barrel blending. Each barrel contributes a different note, and combining each barrel to create a coherent tone is a distinct art and true pleasure. Please do enjoy this unique barrel-aged ale today but know that Cinnamon Coconut B-Bomb will age gracefully for years to come. Don’t Be Afraid To Be Abominable. Down & Dirty: 2-Row Pale, Crystal-120, Munich, Roast Barley, Carafa-2, and Chocolate malts with Columbus, Willamette, and US Goldings hops with cinnamon and coconut. Color: Dark black, opaque Aroma: Coconut and cinnamon up front, followed with sweet aromatics of molasses, vanilla, chocolate and brown sugar. Whiskey, oak and graham cracker are present in the background Flavor: Highly sweet, with slight bitterness and lingering sweetness. Full body with smooth carbonation, a definite alcohol warmth, slight spice and mouthwatering.

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.

This year, our Imperial Stout is aged and blended from freshly emptied bourbon barrels from Heaven Hill, Four Roses, Wild Turkey, and Buffalo Trace distilleries. Expect flavors of vanilla, dark chocolate, toffee, molasses, almond, and dried fruit.

Bourbon barrel aged imperial stout with organic Mexican espresso beans, vanilla, and espresso syrup

Coffee, hazelnuts and pistachios

Barrel Aged Imperial Stout with Dark Chocolate Creme Filled Cookies, Toasted Coconut, Toasted Marshmallow Flavor and Toasted Almonds.

Oil of Aphrodite is an American double stout brewed with locally harvested black walnuts and Belgian candied syrup. English, German, American, and Belgian malts are accompanied by Pacific Northwest hops, creating a sweet and rich springboard for deep nuttiness. Aged in Bourbon Barrels for 8 to 12 months.

Named for Athens’s geographic isolation, A Place Between Places was aged in barrels which held bourbon whiskey before aging Athens County maple syrup. After 13 months of aging in these special barrels, this beer was conditioned on maple syrup sourced from the same farm and heaps of coconut carefully toasted by Jackie O’s Bakeshop.

Our rich imperial stout is blended from a mix of bourbon barrels from distilleries such as Heaven Hill, Wild Turkey, and Buffalo Trace, each aged in freshly emptied bourbon barrels for 8-14 months. Expect flavors of chocolate and vanilla, oak, whiskey, and molasses, followed by caramel, berry fruit, and almond.

The Original Goose Island Bourbon County Brand Stout. Intense aromas of charred oak, vanilla, caramel, 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.

For years, brewers at Goose Island have brainstormed ways to incorporate figs in Bourbon County Stout, but faced a daunting task due to their subtle flavor. After fresh thinking from members of the Goose Island E-commerce team, Melissa Alleguez and Ryan Hubona crafted a recipe inspired by Melissa's childhood memories of stealing fig cookies out of her grandma's cookie jar during her summers on Lake Michigan. And thus, the fig cookie and graham cracker-inspired Sir Isaac's Stout was created. Highlighting the dried fried profiles extracted from the bourbon in the barrels, our brewers used Black Mission figs (10,000 pounds of them, to be specific) to create this variant resulting in characteristics of dried fruit, honey, molasses, and citrus, all reminiscent of the classic fig cookie sold on shelves today.

Bourbon County Special #4 Stout is an oatmeal stout variant of our original Bourbon County Stout recipe, also aged in bourbon barrels, that uses crystal oats to add a nutty character and a smooth mouthfeel. After barrel aging, we added Intelligentsia Coffee, both their cold coffee and single origin coffee beans from Ethiopia, called “Metad Buku,” to bring out a pleasant fruity coffee character. Lastly bourbon barrel-aged maple syrup from Bissell Maple Farm in Ohio is added which provides complexity to the nutty oats and coffee to round out the flavors, ultimately reminiscent of your breakfast ‘special’ at the local diner.

A bourbon barrel aged imperial stout with local Emy J's coffee, whole vanilla beans, and cinnamon. The flavor profile of this wonderful beer boasts a lush mouthfeel, with just the right amount of creamy spice character to meld with the rich malt and barrel-aged profile.

Bourbon-barrel-aged Imperial Stout with honey and raspberries.

Imperial Stout brewed with honey and aged in bourbon barrels.

What a better way to celebrate the pioneer spirit than with a special beer? Daniel Boone is an Imperial Brown Ale, aged in Bourbon Barrels. Tons of Vanilla and brown ale sweetness on the nose and prominent bourbon character on the palate.

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 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.

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.

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

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!

Ale brewed with agave nectar and aged in bourbon barrels.

Imperial Stout brewed with cacao nibs, ancho chilis, cinnamon, and vanilla

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.

Made from 100% apples that are grown in Galicia Spain and which follows organic farming practices. The natural cider is gluten free and suitable for vegans.

Medium Dry aus der Steiermark. Frisch gepresst - 100% direkt gepresst. Ohne Konzentrat. Naturtrüb.

Funky Falcon Non-Alcoholic has landed! Our most popular beer, the super tasty Funky Falcon Pale Ale, is now non-alcoholic and therefore even more refreshing! It’s the very same colorful bird of paradise you’re used to, but with just 0.2% alcohol! It’s fantastically flavorful and bursting with citrus and lemongrass aromas and floral notes, a light character, smooth bitterness, and suave finish. A super crushable beer made to keep you feeling fresh.

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!

For the hazy IPA lovers out there, we've got you covered! Deze non-alcoholic NEIPA is troebel, fruitig en juicy. Het bier zit vol tropische smaken en heeft een klein bittertje. A juicy IPA experience, but without the alcohol.

Sour Hazy 0.3% IPA

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.