ChurchKey Menu

(Georgia / 4.2% / 16 oz. / Single) Designed in collaboration with Cohesion Brewing to feature base & specialty grains from Epiphany Craft Malt and 100% Czech Saaz hops. Assertive roast character and midnight black, this Černé was lagered for so long and now with flavors of caramel-macchiato coffee grounds, black tea, & cigar wraps.

Georgia / 5.2% / 16 oz. / Single) Brewed with Belgian Pilsner, hops they would use in Belgium, and lager yeast. It was lagered for 6 weeks, and krausened, so there is a soft carbonation and refinement. It is simple and elegant and reminds us of Belgium.

(Georgia / 5.0% / 16 oz. / Single) Bohemian-style pilsner with pronounced malty notes of honey, shortbread, and pilsner waves of grain with hints of spicy noble hops and a malt forward yeast pronunciation. A beautiful texture due to a gentle carbonation – a result of krausening. A clean malty finish with a lingering bitterness. Lagered for a long period.

(Missouri / 14% / 25.4 oz. / Single) Anabasis is a Barleywine that was brewed with American malts and hops, but fermented with a strong English Ale strain to provide rich toffees, fruity hops, with a strong leathery, caramel backbone. Bourbon and vanilla showcase the roundness of 17 months of aging in some of Side Project’s favorite bourbon barrels.

(New York / 5.4% / 25.4 oz. / Single) Backroads is a country beer brewed with foraged staghorn sumac and tangerine marigold flowers grown by their neighbors and then fermented with a mixed culture and ripen it in oak casks, yielding a vinous ales with vibrant palate.

(Germany / 4.8% / 16.9 oz. / Single) Reissdorf Koelsch is designed to be pale of color, soft on the palate, restrained on fruitiness, with a delicate dryness in the finish. It is a session style

WAYFINDER INFINITE HOTEL Japanese Rice Lager (Crisp - Delicate Fruit) (Oregon / 5.0% / 16 oz. / Single) Brewed in Collaboration with one of their favorite lager brewers and friends, Ashleigh Carter of Biersadt Lagerhaus in Denver, Co. This is a delicate and crisp rice lager with modern and traditional continental hops. This beer is a nod to traditional lager brewing techniques with a sparkle of the contemporary.

(Washington, DC / 4.8% / 16 oz. / Single) A Look At Tomorrow commemorates the 15th anniversary of our sister bar, ChurchKey. For this occasion, we invited our dear friends from Schilling Beer Co. (Littleton, New Hampshire) to help us create something we share an intense passion for – lager. Starting at 11° Plato, this Czech-style pale lager, or Světlé Ležák (pronounced svet lee leh zhak) was brewed with Bohemian Pilsner malt, choice Saaz hops, and Schilling’s house lager yeast. The beer pours a pale gold, with a fluffy, creamy white head. Mild floral, herbal, and spicy hop notes on the nose are followed by round, malty-sweet notes of fresh toast and honey. Crisp and refreshing, with a long, dry finish.

(Illinois / 5.0% / 16 oz. / Single) Mozart played full-volume in the brewhouse as the Dovetail Vienna Lager was born.

(New York / 4.8% / 16 oz. / Single) An unfiltered helles lager. Very clean with high drinkability and exquisite complexity. Tasting notes of cream of wheat, fresh hay, subtle grass, white grape, and a whisper of herbaceous European hop-character.

(New York / 5.0% / 16 oz. / Single) A classic Vienna-style amber lager brewed with a single decoction. Bready, subtly toasty character in balance with noble hops. Soft malty complexity, restrained caramel and roast. Medium-light body, clean and smooth with a dry finish for easy drinkability.

Georgia / 5.2% / 16 oz. / Single) Brewed with Belgian Pilsner, hops they would use in Belgium, and lager yeast. It was lagered for 6 weeks, and krausened, so there is a soft carbonation and refinement. It is simple and elegant and reminds us of Belgium.

(Georgia / 5.0% / 16 oz. / Single) Bohemian-style pilsner with pronounced malty notes of honey, shortbread, and pilsner waves of grain with hints of spicy noble hops and a malt forward yeast pronunciation. A beautiful texture due to a gentle carbonation – a result of krausening. A clean malty finish with a lingering bitterness. Lagered for a long period.

(Florida / 11.0% / 16 oz. / Single) This Hazy Triple IPA, the big brother to Dankstar, was brewed with Nelson Sauvin, Galaxy, and Simcoe hops.

(Hop - Bold, Herbal & Citric) (Indiana / 6.5% / 12 oz. / Single) This intensely hopped and gushing undead Pale Ale will be one’s only respite after the zombie apocalypse. A medium bodied single hop beer showcasing Citra hops from the Yakima Valley, USA.

(Germany / 7.1% / 16.9 oz. / Single) This world famous bock from Bavaria’s Holy Mountain is not meant to be rushed, but savoured slowly. It has a colour reminiscent of dark copper with nuances of fiery red. With a soft roasted nose of dried fruit and caramel. Velvety and malty, with a robust body. Concluding with a powerful punch, this Doppelbock departs with a lingering aftertaste of quality plain chocolate.

(Germany / 5.0% / 11.2 oz. / Single) Dark amber-brown with a warm, rich, inviting aroma. A satisfying malty experience with coffee-ish tones and surprising complexity for such an inviting beer. $4

(Tennessee / 4.4% /16 oz. / Single) Czech-Style "Special Dark" lager brewed to 10° plato with a blend of Weyermann Floor Malted Bohemian malts and a generous amount of chocolate malt. A rich flavorful lager while maintaining superior drinkability, notes of Belgian chocolate, toffee, dates, and woodfired bread crust balanced by a firm bitterness provided by Czech grown Kazbek and Saaz Hops.

(Colorado / 6.0% / 16 oz. / Single) A Munich-style Dunkel Lager - a Franconian classic. Dark in color, but light in body, with notes of bread crust and chocolate.

(South Carolina / 5.2% / 16 oz. / Single) Lagered at cold temperatures, this crispy altbier can be thought of as the darker, maltier cousin of Charles Towne Kathedral Kölsch. Perfect for all-day sipping.⁠

(North Carolina / 5.8% / 16 oz. / Single) This 5.8% ABV Munich-style dark lager packs a wallop of lucious dark flavors and just a touch of hop presence.

(New York / 5.2% / 16 oz. / Single) Tempel is a classic, refined Dusseldorf-style Altbier. A celebration of subtle malt complexities and old world nuance. Aromas of treacle, bakers spice, and cacao give way to a pleasant nuttiness with hints of juniper, fig, and plum. The toasty malt spectrum is complimented by a lovely hop freshness from Northern Brewer and Hersbrucker hops.

(Austria / 14.0% / 11.2 oz. / Single) The once strongest beer in the world is back! Brewed only once a year on December 6, Samichlaus is aged for 10 months before bottling. Samichlaus may be aged for many years to come. Older vintages become more complex with a creamy warming finish.

(Malt - Toast & Nutty) (Germany / 14.0% / 11.2 oz. / Single) This barleywine-style Eisbock provides notes of coffee, plum, and date, and a sweet alcohol taste on the finish.

(Georgia / 4.8% / 16 oz. / Single) Brewed with Czech Saaz hops, a variety of roasted and unroasted bohemian malt, bohemian yeast, Atlanta soft water, and lagered for a long period. With proteins and alpha acids holding all the foam together, it is capable of changing the world.

(Ohio / 13.8% / 12.7 oz. / Single) This seasonal doppelsticke altbier was aged for 16 months in bourbon barrels, presenting notes of rich oak, toffee and vanilla. Brewed in collaboration with Good Word (GA). 14

(Illinois / 3.9% / 16 oz. / Single) Crafted for session drinking, with a delicate blend of English malts.

Virginia / 5.0% / 16 oz. / Single) Dunkel is a German-style dark lager from Bavaria, made popular in Munich and known for balancing a dark malt character with lager smoothness. Chestnut in color with a toasty malt aroma, and flavors of nut and caramel, this easy drinking lager is medium in body, finishing with a refreshing crispness.

(England / 5.0% / 12 oz. / Single) Brewed with well water (the original well at the Old Brewery, sunk in 1758, is still in use, with the hard well water being drawn from 85 feet underground); best barley malt, yeast and aromatic hops; fermented in 'stone Yorkshire squares' to create a relatively dry ale with rich nutty color and notes of beech nuts, almonds and walnuts.

(New Hampshire / 5.3% / 16 oz. / Single) Karluv 13° pours a rich black with a khaki head. An aroma of cocoa powder and light roasted coffee beans. Robust taste of baker's chocolate and fresh baked pumpernickel bread. Full bodied in the mouth feel, finishing with a pleasant earthy dry character.

(Germany / 5.0% / 16.9 oz. / Single) A dark beer, as it used to be common in Bavaria and as it has been brewed in Schönram since 1780. The strong brown color with reddish reflections comes exclusively from the more strongly roasted malt. The roasted aromas can also be found in the beer, where the scents of fresh farmer's bread dominate. You will first taste bread, followed by chocolate, with a finish with of licorice and a pinch of vanilla in a full-bodied aftertaste.

(Oregon / 5.2% / 16 oz. / Single) This bewitching beer presents itself with an obsidian hue that captures the essence of a moonless night in the heart of Bohemia. Aromas of dark fruit, caramel and subtle dark chocolate waft from the glass, promising a journey into the unknown.

(Malt - Toasty & Nutty) (Virginia / 5.0% / 16 oz. / Single) Haidhausen is our tribute to the classic Munich Dunkel. A blend of Munich malted grain from Virginia and North Carolina lay the foundation. Further layering of estate-grown, custom-roasted chocolate wheat malt, along with caramunich and aromatic malts provide depth, color expression, and pleasant caramelized notes. Haidhausen presents a deep garnet color while remaining very approachable, thanks to patient, cold maturation and natural carbonation in tank

(Oregon / 13.9% / 16.9 oz. / Single) Barleywine aged in a freshly emptied Heaven Hill Bourbon barrels, this oak forward leader crescendos from first sip to last. Toffee, vanilla and spice aromas lead the band and a balanced sweet, caramel-like malt flavor rounds out this full-bodied ale. 35

(Malt - Fruit & Toffee) (France / 7.0% / 25.4 oz. / Single) Cuvée des Jonquilles is all the Avesnois French countryside in a bottle! Golden like wheat! Scented like hay! This is the one you need to always have cool when your friends come home. It has a slightly cloudy pale golden color. A very refreshing and digestible palate, aromas focused on both citrus and floral. The bitterness is both subtle and sophisticated, supported by the yeast.

(Colorado / 15.5% / 54° / 12 oz. / Single) Samael’s is a super-caramelly, oak-aged English-style Strong Ale. At the time, perhaps the least hoppy (sacrilege at Avery!) beer they’ve brewed–done so to accentuate the malt. The oak is very apparent in this rich and high gravity ale, adding additional depth and complexity with a woody and cask-like nose and a pronounced vanilla flavor on the palate. With the addition of a more roasted malt starting in 2007, Samael’s now delivers subtle bitterness to add balance to the natural sweetness. Cellarable for 10+ years.

(Italy / 14.4% / 11.2 oz. / Single) An English-style Barleywine aged in port wine barrels

(New York / 13.3% / 54° / 25.4 oz. / Single) Linking together their twin brewhouses, the Brooklyn brewing team toiled a great many hours to create the most robust beer they had ever produced. Then it was set to rest for months in casks of Bourbon oak, and finally re-fermented in the bottle. The result is one of the richest, tastiest beers to ever emerge from their brewery. The deep flavors of floor-malted Maris Otter barley shine through layers of vanilla, coconut, toast and floral notes given by aging in Four Roses Bourbon wood. Hand & Seal is complex without being perfumey, subtly sweet without becoming cloying. Its naturally gentle carbonation suits a contemplative drink.

(North Carolina / 8.5% / 16 oz. / Single) Beer brewed with a variety of English malts. Aged on coconut and Congolese vanilla. This is a collaboration with Horus Aged Ales and Forgotten Roads.

(England / 3.6% / 16.9 oz. / Single) It is, quite simply, a wonderful beer. It is exceedingly pale, with just a hint of color in its cheeks from the dash of crystal malt. It has a massive orange fruit aroma from the challengers, balanced by biscuity malt. Juicy malt and tart hops vie for attention in the mouth while the finish is tart and hoppy but well balanced by creamy malt. The bitterness rating is a substantial 36-38 IBUs. The tangy fruit lingers on the back of the tongue until it develops a hint of orange liqueur.

(Maryland / 12.0% / 16 oz. / Single) Lagerwine (Barleywine-style Lager) boiled for 12 hours for intense natural caramelization and fermented with Elder Pine’s house lager yeast for extra crispness and an extra clean fermentation profile. Aged in their temperature controlled American oak lagering foeder for 5 months to smooth any rough edges and remove any trace of alcohol heat. The result is one of the most technically astounding beers they’ve ever made that's full of ultra-malty melanoidins, rich caramel and notes of heavily toasted bread crust with plum jam

(England / 10.5% / 9.3 oz. / Single) English style Barley Wine made with yeast from a batch back in 1986.

(England / 11.5% / 9.3 oz. / Single) Harvest Ale is a limited edition vintage Barleywine, made once and once only from the first hops of the year and the very finest British malt. The beer quickly gained a cult following of ale enthusiasts who recognized its quality and relished in the different flavors each vintage brings and the evolution that comes with aging over time. In the past 29 years, the beer has grown in popularity and in some bars around the world it has gained legendary status, with older vintages being highly sought after and changing hands for up to $60 per bottle.

(England / 11.5% / 12.07 oz. / Single) Only available filtered and pasteurised in bottles. Matured in wooden casks of Lagavulin Malt Whiskey, one of the most distinctive malt whisky from the island of Islay, characterized by the strong peaty notes which should blend with the Harvest Ale to give an explosion of flavors. This fully fermented ale has been brewed by JW Lees as a celebration of the brewers’ art. Harvest Ale can be enjoyed now or laid down like a fine wine for enjoyment to come. 11

(California / 12.0% / 25.4 oz. / Single) Bible stories are epic, like huge. So is this beer. It’s a blend of non barrel-aged imperial stout with a bourbon barrel-aged barleywine ale, a perfect reward for getting lost in the desert for a spell. Huge notes of espresso, mocha, with some Belgian candi and kick on the finish.

(Norway / 15.5% / 11.2 oz. / Single) Nordic Noir 2 is built around the wonderful chocolate malt from Norsk Malt at Ringsaker. By conditioned it with honey and juniper from Brekkestø and Kveik from Sigmund Gjernes in Voss, Nøgne Ø have captured the taste of real Norwegian craftsmanship from raw materials to finished brew.

(Malt - Fruit & Toffee) (Missouri / 10.5% / 16 oz. / Single) A big, rich English-style Barleywine that, as its name suggests, has tints of ruby around the edges of its brown body, with a toffee, caramel, toasted pecan sweetness that is kept in balance with a smooth, alcohol warmth, and slightly fruity American hop note.

(Malt - Fruit & Toffee) (Estonia / 11.5% / 11.2 oz. / Single) A rich and complex American-style barleywine aged extensively in cognac barrels.

(Virginia / 9.8% / 12 oz. / Single) The Colossal Anniversary Ale is a rich, full-bodied ale that pours a deep mahogany color and is accentuated by ruby highlights. The beer features flavors of dried fruit and toffee which are complemented by a subtle hop presence. This beer is intentionally crafted to be cellared for months, or even years.

(New Hampshire / 11.0% / 25.4 oz. / Single) Inspired by the legacy of Trappist brewing, Doxology is a complex mahogany-colored beer with a rounded mouthfeel that masks its formidable stature. Layers of figs, plum, and caramelized raisins dominate the flavor spectrum with light warming apparent on the finish. Doxology was crafted using the finest European pilsner malts and candi syrup (traditional to this style), as well as an exceptional monastery yeast strain.

(Missouri / 14% / 25.4 oz. / Single) Anabasis is a Barleywine that was brewed with American malts and hops, but fermented with a strong English Ale strain to provide rich toffees, fruity hops, with a strong leathery, caramel backbone. Bourbon and vanilla showcase the roundness of 17 months of aging in some of Side Project’s favorite bourbon barrels.

(New York / 10.0% / 12.7 oz. / Single) Suarez Family brewed this high gravity English-style barleywine in late 2020 and lagered it in stainless steel tanks until spring of 2021 before bottling. They then “bottle aged” this batch for 2.5 years resulting in an intensely malty and contemplative beer with strong nougat, date sugar, candied walnut, roasted chestnut, barley malt syrup, dark caramel, and robust black tea character.

(California / 16.2% / 54° / 25.4 oz. / Single) The traditional 7th anniversary gift is copper, so The Bruery named their 7th anniversary ale

(California / 12.5% / 54° / 25.4 oz. / Single) An English Barleywine aged in Bourbon barrels, Mash is an intense yet balanced beer with notes of burnt caramel, toasted bread, ripe pear, dried figs, vanilla, toasted coconut and finishes with oak tannin. This is a staff favorite at The Bruery due to its balance, subtle complexities and overwhelming deliciousness.

(California / 16.8% / 54° / 25.4 oz. / Single) Poterie is French for “pottery”, the traditional eight-year anniversary gift. The Bruery’s eighth anniversary ale, Poterie, follows in the footsteps of their previous anniversary releases, which are loosely based on an English-style old ale, fermented with their house yeast strain and then blended using the solera method. This means that a portion of each anniversary ale is saved in oak barrels and blended in with the next year’s production, providing more complexity and depth of character as the years go by. The result is layered in robust and complex flavors of toffee, caramel, dark fruit, vanilla and oak. Poterie will age gracefully for decades when cellared properly.

(France / 5.8% / 11.2 oz. / Single) The label says it all: amber waves of grain under a full, blue sky. This is the only beer from the little French farmhouse brewery, Thiriez, that isn’t pungent with the aroma of hop bitterness. Instead, Thiriez Amber is a celebration of wholesome, freshly harvested barley malt, and that is what you get in the nose. The barley that grows in the fields of French Flanders (quite close to the border with Belgium) is some of the best in the world. Meanwhile, along with all that pure malt goodness you’ll detect a few spicy, earthy notes; just what you want in a real farmhouse brew; that derive from a very special yeast that is exclusive to the Thiriez brewery. Some of the malt is lightly roasted, which lends a mild, nutty flavor, and gives the beer a reddish tinge. It’s more of a red beer than an amber one, truth be told.

(England / 7.4% / 11.2 oz. / Single) Tynt Meadow is mahogany-coloured, with a subtle, warm red hue, and a lasting beige head. Its aroma carries hints of dark chocolate, liquorice, and rich fruit flavors. The beer is full-bodied, gently balancing the taste of dark chocolate, pepper, and fig. It leaves a warm and dry finish on the palate.

(Washington, DC / 4.0% / 16 oz. / Single) Chimbley Sweep is a German-style dark lager with soft roasty aromas and notes of bittersweet chocolate, dark caramel and toast. This elegant lager is balanced and dry, with a silky mouthfeel. Dark, delicious and drinkable!

(North Carolina / 8.5% / 16 oz. / Single) A high ABV porter brewed with smoked German malts and conditioned with chilies.

(New York / 7.4% / 16 oz. / Single) Gratitude is Eredita's iteration of a robust porter. It is also a tool to be used to positively engage with the world around you. When you enjoy this beer, please consider the words of Lao Tzu: "When you realize there is nothing lacking, the world belongs to you..."

(Scotland / 6.0% / 12 oz. / Single) Hopped with Galena, East Kent Golding and Fuggle, and using roasted barley and oats. Old Engine Oil is a remarkably smooth, creamy brew with a beautiful velvety mouthfeel. Enjoy flavors of coffee, slightly buttered toffee, dark chocolate, and earthy hops. You may find some milt cherry fruit within the residual sweetness, neatly accompanying the roasted flavours that ride with you all the way to the finish. 5

(Roast - Soft & Silky) (Germany / 4.8% / 16 oz. / Single) Since April 1992, The Kostritzer black beer brewery has emerged as one of the most modern breweries in Thuringia. In September 1993, the reintroduced the ‘Original Kostritzer black beer’ $4

(Maine / 5.5% / 16 oz. / Single) A beautifully aromatic and balanced milk stout with delicious notes of peanut butter, coffee, and dark chocolate. This dark, mythical beer nods to the long-passed legends of Maine’s regional seafarers. (Does not contain nuts or peanuts)

(Massachusetts / 5.3% / 16 oz. / Single) Notes of roasted peanut butter, cocoa nibs and vanilla bean round out this extremely approachable sweet stout.

(Belgium / 13.0% / 25.4 oz. / Single) Black Albert matured in Bordeaux wine barrels: Margaux, Pauillac - St-Estèphe

(New York / 15.5% / 16.9 oz. / Single) Barrel-aged 31 months in Blis Bourbon Maple Syrup barrels. Conditioned on vanilla, cacao nibs, & cinnamon.

(California / 11.9% / 22 oz. / Single) The 2013 version had 4Roses, High West Rye, High West Bourbon, Elijah Craig12 Eclipse and blended with a bigger Imperial Stout known as Totality Squared(aka Masterpiece) Starting gravity for the Stout was 31.5* Plato vs Totality's 26.5* Plato. Different hops, fermented with a blended yeast(s).

(Roast - Dark & Dry) (Pennsylvania / 4.6% / 16 oz. / Single) Brewed with malted and flaked barley and a lovely mix of British chocolate and roasted malt. Notes of homemade black forest cake, cold tootsie rolls, chocolate with caramel crunch, medium well toast, chyavanprash, and maybe a chocolate covered strawberry. 5

(Georgia / 4.2% / 16 oz. / Single) Designed in collaboration with Cohesion Brewing to feature base & specialty grains from Epiphany Craft Malt and 100% Czech Saaz hops. Assertive roast character and midnight black, this Černé was lagered for so long and now with flavors of caramel-macchiato coffee grounds, black tea, & cigar wraps.

(California / 9.0% / 12 oz. / Single) Produced in the tradition of 18th Century English brewers who supplied the court of Russia’s Catherine the Great, Old Rasputin seems to develop a cult following wherever it goes. It’s a rich, intense brew with big complex flavors and a warming finish. 4

(Maine / 5.0% / 16 oz. / Single) Nightfall is a dark lager brewed with flaked barley and midnight wheat.

(Maine / 4.0% / 12 oz. / Single) A triple decocted and open fermented Czech style dark lager. This is a session lager with malt complexity, complementary roast character, spicy hop flavors and immense drinkability. 4

(Washington, DC / 6.0% / 12 oz. / Single) Soul Mega’s black lager delivers delicious plum, toffee and caramel notes on the tongue, followed by a gentle roasted coffee flavor. African Queen hops create slight notes of red berry and a woody hop flavor.

(New Hampshire / 5.5% / 16 oz. / Single) A robust porter utilizing a myriad of dark malts that impart coffee and chocolate notes. Medium bodied, balanced, with a dry finish. 4

(Florida / 12.5% / 54° / 25.4 oz. / Single) An Imperial Sweet Stout inspired by chocolate-covered strawberries. Contains milk sugar.

(Oregon / 11.6% / 16.9 oz. / Single) A new voyage into the world of dark and tempestuous bourbon-barrel-aged beers, Baltic Storm is Alesong's first Baltic Porter to be released. Baltic Porters are close cousins to imperial stouts, but typically with a more muted roast character and a low temperature lager fermentation that results in an exceptionally smooth final beer without any lactose additions. Baltic Storm was aged for the better part of a year in Elijah Craig 12 year bourbon barrels and presents layer upon layer of dark bakers’ chocolate alongside mild, barrel-induced, notes of spice vanilla, and bourbon.

(Washington, DC / 12.5% / 16.9 oz. / Single) An amped-up version of Mexican Radio, aged 9-12 months in a blend of whiskey and bourbon barrels. Rich and creamy. A perfect interplay of chocolate and spices, with a touch of vanilla. Spiced with cacao nibs, vanilla beans, cinnamon sticks, and ancho chili peppers.

(Washington, DC / 13.0% / 54° / 16.9 oz. / Single) Aged 12 months in Wilderness Trail Bourbon barrels, then doused with a massive amount of almonds, coconut, cinnamon, vanilla, cocoa nibs and milk sugar. Rich and indulgent, Former Future is overflowing with waves of Almond Joys, holiday cookies and milk chocolate flavors.

(California / 12.8% / 16.9 oz. / Single) A bourbon barrel-aged Donut-inspired Imperial Stout. Stroll right into a donut shop with this outrageous pastry collaboration with Odd By Nature Brewing (Maine)! It’s soft and silky with all that glorious powdered sugar frosting sweetness right at the tip of the tongue and an unmistakeable mid-palate hit of the 600 giant cake donuts it was finished through. It all comes full circle (or full torus) with a bold roast to balance the palate with an almost-coffee-like bitterness.

(Virginia / 12.2% / 16.9 oz. / Single) a double-barrel imperial stout with peanut butter, dark chocolate, coconut, and cocoa nibs.

Florida / 12.5% / 22 oz. / Single) Barrel-aged barleywine w/coconut

(New Hampshire / 11.3% / 16.9 oz. / Single) This 2024 version of Deciduous’ You Are Imperial Sweet Stout was conditioned with Maraschino cherries and chocolate.

(New Hampshire / 10.0% / 10 oz. / Single) Imperial Breakfast Stout w/ Cinnamon Rolls.

(Canada / 9.5% / 11.2 oz. / Single) Péché Mortel (French for "Mortal Sin") is an intensely black and dense beer with very pronounced roasted flavors. Coffee is infused during the brewing process intensifying the bitterness of the beer and giving it a powerful coffee taste. Péché Mortel is brewed to be savored; we invite you to drink it in moderation.

(New York / 11.0% / 16.9 oz. / Single) Equilibrium conditioned this viscous stout on shredded coconut, macaroon coconut, coconut macaroon cookies, thai bananas, and cacao nibs. It pours nighthawk black with a creamy tan head releasing aromas of bake-shop macarons, fresh brownies, coconut, and decadent banana. Viscous and syrup like, this fudge base is kissed with sweet coconut flakes and balanced banana flavor letting your first sip evolve from swirls of fudge, nougat, vanilla, pulverized Mounds bar, and spoons of banana cream pie wrapped up in high gravity thick finish. Originally brewed in collaboration with Horus Aged Ales (CA).

(New York / 11.0% / 16.9 oz. / Single) Reverse Migration was the first pastry stout Equilibrium brewed in Middletown with their friend Corey from 3 Sons Brewing (FL). Originally only made available for on-site consumption, it is the stout that would help lead them into their pastry game. They started off with a decadent base stout before conditioning it on Bolivian cacao, toasted coconut from our Bonfire Kitchen, and Ghostbear coffee from their friends at Mostra Coffee. Pouring dark and viscous with a mocha cap, it releases potent notes of high end Bakers chocolate, shredded coconut, and your favorite coffee shop.

(California / 11.9% / 22 oz. / Single) Eclipse aged in Evan Williams barrels. Black wax.

(California / 13.8% / 12 oz. / Single) Aged for a year in 12-year Elijah Craig barrels, Parabola is always a beast of a beer. Intense flavors of black cherry, dark chocolate, vanilla, and roast coffee are accentuated with fine notes of charred oak, caramel and vanilla, while the bourbon barrels impart their classic notes of toasted coconut and cocoa nibs.

(Norway / 14.4% / 16.9 oz. / Single) An epilogue always comes at the end of a story but is separate from the final chapter. To celebrate the final bottling of our old bottling line at the brewery, we chose some of the best bourbon barrels of this imperial stout.

(Pennsylvania / 13.5% / 16.9 oz. / Single) A bourbon barrel-aged coconut cake-inspired Imperial Stout with toasted coconut, madagascar vanilla beans, and roasted almonds.

(Pennsylvania / 13.5% / 16.9 oz. / Single) A bourbon barrel-aged macaroon-inspired Imperial Stout with toasted coconut, Madagascar vanilla beans, and Split Theory Brazilian coffee.

(Pennsylvania / 13.5% / 16.9 oz. / Single) A bourbon barrel-aged Imperial Stout with a lazy addition of chocolate and peanut butter.

(Pennsylvania / 13.5% / 16.9 oz. / Single) A bourbon barrel-aged Imperial Stout with banana oatmeal muffins.

(Ohio / 14.5% / 12.7 oz. / Single) A bourbon barrel-aged Imperial Stout conditioned with honey milk sugar. After aging for 14 months, Abandon the Halogens packs heavy notes of nuddy chocolate and perfectly toasted marshmallows. Brewed with an exorbitant amount of Northwestern Meadowfoam honey and the gentlest sprinkle of smoked malt, this decadent stout pairs best with a roaring fire on a cool evening. 19

(New York / 9.9% / 16 oz. / Single) An Imperial Stout brewed with honey and maple syrup.

(New York / 14.0% / 16.9 oz. / Single) A barrel-aged Imperial Stout with cocoa nibs, pecans and coconut. This collab with Kyle from Horus Aged Ales (CA) is back and this time with an even heavier dose of adjuncts. More nibs, more coconut and more pecans.

(New York / 14.5% / 16.9 oz. ) A bourbon barrel-aged Imperial Stout with macadamia coconut squares, macaroon-cut coconut, Tahitian vanilla, macadamia nuts, cinnamon, and coffee.

(New York / 14.0% / 16.9 oz. / Single) Other Half’s classic collab with J. Wakefield (FL). A bourbon barrel aged blend of 10-21 month barrels and conditioned on tons of coconut, marcona almonds and cocoa nibs. Six years of one of their favorites!⁠

(Missouri / 11.5% / 54° / 25.4 oz. / Single) An Imperial Sweet Stout brewed with ancho chili peppers, cocoa nibs, vanilla beans, cinnamon sticks, and milk sugar. Pouring deep brown with a thick head, this beer has a complex body with a delicious lingering roastiness. Abraxas is brewed with unique ingredients intended to challenge and excite the palate. It may be enjoyed right away or allowed to age in the bottle. Vertical tastings are encouraged.

(Missouri / 11.5% / 54° / 25.4 oz. / Single) An Imperial Sweet Stout brewed with ancho chili peppers, cocoa nibs, vanilla beans, cinnamon sticks, and milk sugar. Pouring deep brown with a thick head, this beer has a complex body with a delicious lingering roastiness. Abraxas is brewed with unique ingredients intended to challenge and excite the palate. It may be enjoyed right away or allowed to age in the bottle. Vertical tastings are encouraged.

(Missouri / 11.5% / 54° / 25.4 oz. / Single) Perennial’s Abraxas, but with the addition of vanilla beans. The base beer is an Imperial Sweet Stout brewed with ancho chili peppers, cocoa nibs, vanilla beans, cinnamon sticks, and milk sugar. Pouring deep brown with a thick head, this beer has a complex body with a delicious lingering roastiness. Abraxas is brewed with unique ingredients intended to challenge and excite the palate. It may be enjoyed right away or allowed to age in the bottle. Vertical tastings are encouraged.

(Missouri / 11.5% / 54° / 25.4 oz. / Single) An Imperial Sweet Stout brewed with ancho chili peppers, cocoa nibs, vanilla beans, cinnamon sticks, and milk sugar. Pouring deep brown with a thick head, this beer has a complex body with a delicious lingering roastiness. Abraxas is brewed with unique ingredients intended to challenge and excite the palate. It may be enjoyed right away or allowed to age in the bottle. Vertical tastings are encouraged.

(Missouri / 11.5% / 25.4 oz. / Single) Imperial Stout brewed with cacao nibs, ancho chilis, cinnamon, and vanilla.

(Missouri / 10.5% / 25.4 oz. / Single) Imperial Stout with ancho chilis, cacao nibs, cinnamon, Sump coffee, and vanilla. A collaboration with our friends at Prairie Artisan Ales 32

(Missouri / 11.5% / 16 oz. / Single) An Imperial Sweet Stout with tiramisu inspired ingredients including vanilla, Sump coffee, and decadent chocolate sauce and brewed in collaboration with friends 2nd Shift (MO).

(Missouri / 11.5% / 16 oz. / Single) Imperial Stout brewed with coffee & vanilla. Made with incredible coffee beans provided by Sump Coffee.

(Oklahoma / 15.2% / 12 oz. / Single) A sweet, barrel-aged Imperial Stout made with organic Mexican espresso beans, vanilla, and espresso syrup. This is a heavy, boozy, and sweet stout for all the coffee lovers out there! RETAIL (SINGLE) - $12

(Oklahoma / 12.6% / 12 oz. / Single) An oak barrel-aged imperial stout conditioned with maple syrup, cinnamon, and vanilla.

(North Carolina / 13% / 16 .9 oz. ) Traditional malt and Czech Saaz hops Imperial Stout aged on Amburana wood staves (a Brazilian wood that imparts crazy flavors of spice/cinnamon and vanilla) and 1 pound per bbl of vanilla. Collaboration with Green Cheek Brewing in Orange, CA.

(Maryland / 11.5% / 16.9 oz. / Single) An Imperial Stout aged in bourbon barrels with coconut and masala chai.

(Washington / 12.0% / 12 oz. / Single) A cuvée of barleywine ale and stout aged 18 months in a combination of bourbon and sherry barrels. Brewed in collaboration with Oude Northwest and Talking Cedar.

(New York / 11.0% / 16 oz. / Single) An Imperial Sweet Stout brewed with coffee, cocoa nibs, vanilla and a touch of milk sugar.

(Florida / 12.0% / 16.9 oz. / Single) A BA Imperial Stout collaboration with LuchaDough (FL), a local gourmet donut shop, infused with cinnamon-sugar coated donuts and conditioned on roasted hazelnuts, cacao nibs and cinnamon sticks.

(Colorado / 13.6% / 16.9 oz. / Single) Born In The Drop started as an Imperial Stout aged 29 months in eight-year Blanton’s bourbon barrels. This decadent beer is a blend of base recipes for WeldWerks’ beloved Medianoche and Equilibrium's Imperial Barrel-Aged Stout. After the aging process, they conditioned the beer on marshmallow cream, chopped walnuts, cocoa nibs, and a touch of maple syrup.

(New York / 7.0% / 16 oz. / Single) Dark ascent utilizes a base of Pilsen malts, dark grains, and a touch of German beechwood fire smoked malt, and a good amount of local maple syrup. The beer throws a myriad of aromas, from subtle smoke, roast coffee, and notes of maple, while still holding on to its traditional lager character. The palate has body, but leads to a dry, crisp, toasty finish.

(Maine / 6.5% / 16.9 oz. / Single) Bobosa is a combination of 1 and 2 year old barrel-aged smoked Bière de Garde blended with fresh farmhouse ale and aged in the bottle for an additional 8 months.

(Smoke - Subdued Smolder) (Pennsylvania / 4.2% / 16 oz. / Single) A beautiful little smoked lager that is really perfect for cooler weather. Brewed with German pilsner and Munich malt and an appropriate heap of smoked barley. It was hopped with Tettnanger and Hersbrucker and fermented slowly and coldly. 5

(New Hampshire / 5.1% / 16 oz. / Single) Meaning “to shine or glow” in German, this deep golden in color with a white frothy head, this lightly smoked lager expresses aromas of cherry wood and light mesquite with a gently spicy and floral hop character. The body is malty and full, and the finish is dry.

(Germany / 4.2% / 16 oz. / Single) They use a very special smoked malt for their Aecht Schlenkerla Erle black beer. This is not dried over a beech wood fire as usual, but over an alder wood fire. The alder smoked malt brings a fine, complex smoky flavor to the beer, which is less strong and spicy than their classic smoked beer. A high proportion of roasted malt ensures a pronounced roasted aroma and the dark, almost black color.

(Germany / [5.8]% / 16 oz. / Single) The Original Schlenkerla Lent Beer is an unfiltered smokebeer, brewed in accordance with the Bavarian Purity Law of 1516. Bottom-fermenting yeast gives the reddish brown lentbeer a natural cloudiness. Its smoky aroma is already noticeable in the smell, combined with a fine hoppy note. In the drink the full bodied, highly drinkable lentbeer shows its strong malty flavor, rounded up with the smokey taste and a light bitterness. Due to the nourishing yeast, the Original Schlenkerla Lent Beer has the "Brotzeit already included" (German word for afternoon snack).

(Germany / 6.5% / 16.9 oz. / Single) Aecht Schlenkerla Urbock is the complex sibling of the classic Marzen smokebeer. Exactly like the classic, it’s barley malts are smoked over beech wood logs. Its higher smokemalt concentration and longer maturation in the 700 year old cellars underneath Bramburg create a taste profile of most intense smokiness, beautifully balanced with deep malt sweetness.

(Germany / 5.2% / 48° / 16.9 oz. / Single) A smoked wheat ale with light smoky aroma. As with most Bavarian wheat beers, it’s being brewed with a mixture of both barley malt and wheat malt. The portion of barley malt is the classic Schlenkerla smoked malt, while the wheat malt remains unsmoked. Served unfiltered with its natural haziness, Schlenkerla Weizen reaches its full aroma through bottle fermentation with fine top fermenting yeast.

(Virginia / 6.9% / 25.4 oz. / Single) Brewed with grains from Wheatland Spring’s farm and fellow small farms in Virginia and North Carolina. The sweet potatoes were grown by their friends and neighbors, Potomac Vegetable Farms, and roasted overnight by more friends and neighbors, Fireside Farm. They hand-processed the still warm taters early the next morning and mixed them into the cereal mash, where they mingled with cold-smoked malt, sage grown on the farm, and brown sugar. Once fermented, the beer rested in oak puncheons prior to bottle conditioning.

(Germany / 5.1% / 16.9 oz. / Single) The aromas and flavors of this cloudy wheat beer are distinguished by a refined top-fermented flowery-yeast character and an unmistakable, distinct banana aroma. The first sensations on the taste buds is full-bodied, very soft and mild with a lively, champagne-like sparkle. A light, typical wheat beer taste is expressed, the bitter tone of which can scarcely be detected. The sparklingly refreshing Ayinger Bräuweisse will impress every wheat beer connoisseur with the first mouthful.

(Belgium / 8.0% / 11.2 oz. / Single) A variant of the Belgian “Wit” or “Blanche” style, but a little drier and considerably more flavorful, Darbyste is a saison made with wheat and fermented with fig juice. Cloudy and medium amber in color, it offers fruity aromas with lots of tartness and funkiness. Not surprisingly, the aroma smacks of figs, with notes of raisin, pear and red grapes rounding things out. Some brown sugar on the nose as well. On the palate, things get quite interesting.

(Belgium / 8.0% / 48° / 12.7 oz. / Single) La Moneuse is named for A.J. Moneuse (b. 1768), a famous local bandit and gang leader, and ancestor of the brewers’ family. It is a classic “Saison” beer by virtue of its strength and its earthy, aged quality. It has a hardy, semi-dry malt character – fresh, but not overpowering hoppiness, abundant yeasty, fruity flavors and a fairly strong, but pleasant and enticing, mustiness. Among Belgium’s Saisons, La Moneuse sits with Saison Dupont on the opposite end of the spectrum from the quirky, thin, fruity varieties. But La Moneuse is quite distinct from the Dupont, which drinks much colder, hoppier, harder-edged, and has no discernible sweetness.

(Belgium / 6.0% / 12.7 oz. / Single) Saison D’Epeautre is a saison beer made in a unique traditional style, using spelt and barley malt in the mash. Very dry and light in body, with a hint of wheaty tartness and a hardy texture that expresses the character of spelt, a primitive strain of wheat. D’ Epeautre is hand-brewed in small batches giving you the feeling that the brewers put this beer in a bottle just a few days ago, especially for you

(Washington, DC / 6.8% / 16.9 oz. / Single) Minimum Blues is a saison brewed with Texas wildflower honey, prickly pear and local malt from Murphy & Rude in Charlottesville, VA. Complex, yet inviting, this beer is easy to drink, yet begs you to pause for just a moment. Minimum Blues has a beautiful pinkish hue in the glass, with spice and floral character on the nose. Delicate notes of lemongrass, cracked pepper and white wine grapes rest on the palate, followed by a bone dry finish. Brewed in collaboration with Stillwater (WA) and beer writer Phil Runco, this beer honors the memory of Phil's best friend, Eric Rohleder.

(Belgium / 12.0% / 54° / 11.2 oz. / Single) Stille Nacht (Silent Night) is a prestige beer from De Dolle Brouwers brewed for Christmas. It’s brewed with pale malt and white candy sugar in the kettle. The Nugget hops give an extra bitterness to balance the extreme sweetness due to its density. The taste triangle is completed with some acidity of the fermentation. It is a very interesting beer to age.

(Belgium / 9.5% / 11.2 oz. / Single) This is an exhilarating ale, generously dry-hopped with German hops. On the nose, it evokes notes of stone fruits and persimmon. You’ll also find a whole bouquet of exotic flowers. These nuanced aroma's are followed by voracious notes of biscuity malt. It finishes with a beautiful and long bitterness, which harmoniously brings everything in balance.

(Belgium / 8.0% / 11.2 oz. / Single) Blond and copper-colored, Jambe-de-Bois is a powerful and full-bodied beer. It has a scent of ripe banana and a subtle blend of old varieties of aromatic hops. As for taste, the malt dominates, supported by a long and delicate bitterness.

(Belgium / 8.0% / 11.2 oz. / Single) A collaboration with Pete Slosberg using cocoa nibs from Frederic Blondeel. As a base, they chose a blond beer, as it would be easier to detect the addition of the cacao nibs. They then added the nibs to the beer during fermentation. Expect aromas of green coffee beans blending with the fruity yeast, and a touch of citrus.

(Belgium / 8.0% / 11.2 oz. / Single) Guldenberg is a high-fermenting, balanced bitter beer. The origin of the name comes from the former Guldenberg-abbey in Wevelgem where monks used to make beer. Also, Wevelgem is the birthplace of one of the brewers.

(Belgium / 5.5% / 11.2 oz. / Single) Saison de Dottignies is a high-fermenting saison with a relatively low alcohol content which makes for a well-balanced beer.

(Canada / 10.2% / 11.2 oz. / Single) According to legend, Herbe à Détourne grass makes one lose their way should they happen upon it. This is an ale inspired by the Tripels of Belgium, this ale is alternatively brewed with American hops. Citra hops are used unabashedly, presenting mango, cantaloupe and citrus flavors, accompanied by a seriously hoppy and floral aroma.

(Belgian / 9.5% / 25.4 oz. / Single) Les Bons Vœux means "best wishes", which is what Brasserie Dupont sends with this very special saison ale brewed for the holidays. Redolently aromatic, rich and velvety. Rich gold color, fragrant lemon with hints of pepper, banana and clove,with a full, deep malt richness that lingers on your tongue.

(Belgium / 6.5% / 48° / 11.2 oz. / Single) Since 1844, Saison Dupont has been brewed in Dupont’s farm-brewery during the winter time. It gets a second fermentation in the barrel. It’s considered “the classic” among the Belgian seasonal beers, and arguably saved the style from extinction.

(California / 8.5% / 25.4 oz. / Single) There's something so silky and seductive about Golden Strong ales. At once, they are light in body yet never stray too far from the Cauldron of Alcoholic riches. Your first sip will reveal a faint malt sweetness that will be crushed by the Overlord's love of sugar and spice and all things nice. Consuming a whole bottle may find you a banishment to hell.

(Belgium / 7.6% / 11.2 oz. / Single) This brilliant amber beer is a "half" Trappist: brewed by the monks of Chimay (actually in Scourmont, Belgium) for their fellow French Trappist monks of L’Abbaye du Mont des Cats in Godewaersvelde, France.

(Pennsylvania / 6.2% / 16 oz. / Single) Popular in the 16th century, traditional Kvass was fermented from stale rye bread and contained only trace amounts of alcohol. Our modern ode to the style begins with a malty, spicy rye base and a deep amber color. A whole lotta locally-baked Pigeon bagels lend additional body with a hint of caraway spice. Simcoe hops combine with the malt sweetness to produce a lingering orange-marmalade character.

(Maine / 6.5% / 12 oz. / Single) Oxbow’s farmhouse ale brewed with local grains, spices, and honey.

(Germany / 4.8% / 16 oz. / Single) Pouring a tarnish gold color and caught in that classic wheaten cloud, Grandpa Plank's, slowly builds a frothy white sea pillow of foam. As a spice forward scent of clove and tea rolls off of the rim, a fruity scent is citrusy, cidery, winey and bolder tropical fruit. Its sweetness is steely with light caramel as hints of fresh bread and a lightly toasted taste that gives a glimpse into tradition.

(Virginia / 4.9% / 13 oz. / Single) Unfiltered wheat beer with orange peel, coriander, and grains of paradise. A light and refreshing beer, with a balance of drinkability and complexity. Crisp citrus flavor with spice and a subtle pepperiness on the finish. 4

(Fruit & Spice - Bright) (Germany / 5.4% / 16.9 oz. / Single) It’s the art of brewing in its purest form for true wheat beer connoisseurs. “Original” is the traditional wheat beer brewed unaltered in accordance with the original recipe of Georg I Schnieder since 1872 - and since then simply marquee. Of a deep amber color, harmonically balanced and strong. 6

(Belgium / 6.0% / 12 oz. / Single) St. Bernardus Tokyo is famed for its hints of citrus, combined with likeable florals of chamomile and fruity yeast aromas of banana and red apple. Attentive beer fans may also detect a hint of clove and vanilla, as well as the typical esters of our unique St. Bernardus yeast. A refreshing beer with a spicy aroma and a slight hint of bitterness and sourness on the back of the palate! A real treat for the more adventurous beer fan.

(Belgium / 8.0% / 11.2 oz. / Single) A traditional abbey beer, brewed in the classic Tripel style. It has a flowery, fruity taste that balances between bitter and sweet, finishing with a pleasant hoppiness. It is a great, accessible beer, surprisingly light in character.

(Belgium / 10.5% / 11.2 oz. / Single) This light amber colored Piraat with full foam head overwhelms with an aroma of bitter, spicy, malty and alcoholic scents. What follows is a perfect combination of malty, sweet and hopbitter tastes, after which you are drowned in a very long, semi-sweet after taste with bitter undertone.

(Fruit & Spice - Bright) (Belgium / 4.8% / 11.2 oz. / Single) This is one of the oldest beers of Westmalle Abbey, with a tradition that dates back to the start of the brewery. It was created to drink with meals in the abbey, something the monks still do today. As a top-fermented golden yellow Trappist beer, Extra is unique in combining a low alcohol content (4.8% ABV) with a rich flavor. Enjoy its fruity notes and its refreshing, thirst-quenching character. RETAIL (SINGLE) - $5

(Colorado / 16.8% / 54° / 12 oz. / Single) For this vintage, Avery made their recipe even more beastly by adding maple sugar and muscovado sugar! This Beast was also aged in oak, which helps round out the edges of this 16.8% ABV demon. The Beast is a seducer—accommodating, complicated, powerful, dark, unfiltered and created to last the ages. Beyond this, it’s futile to describe him. He will unveil himself differently to each of his followers. The mark is in his constitution. Cellarable for 10+ years.

(Belgium / 7.0% / 11.2 oz. / Single) Père Noël is a Christmas Ale, though very different from typical Christmas ales. While most are rich and sweet, this one os amber colored, alcohol strong, and tastes quite bitter. The complex taste is completed with the addition of liquorice. 4

(Belgium / 10.0% / 54° / 11.2 oz. / Single) Old Fisherman's Ale, matured for 4 years on Bordeaux wine oak barrels from France. Vintage 2014, bottled 2018.

(Belgium / 13.0% / 25.4 oz. / Single)

(Canada / 10.5% / 11.2 oz. / Single) A strong brown ale inspired by the beer brewed by Belgian Trappist monks. Very little bitterness, this beer has intense malty and sweet flavors, mixed with the taste of chocolate and caramel. It presents complex red fruit and spice flavors due to the type of yeast that is used during the brewing process. Rigor Mortis is a complex beer designed and brewed with patience and care in the tradition of the great Belgian Abbey beers. Rigor Mortis is only brewed once a year, and is sold in January until stocks last.

(Ohio / 13.0% / 12.7 oz. / Single) Wood Ya Honey is a wheatwine-style ale brewed with generous amounts of local wild flower honey . After aging in bourbon barrels for one year, this beer emerges with the decadent character of dripping honey comb, marzipan, and raisin. 14

(California / 8.0% / 25.4 oz. / Single) Abbey-style beers often emphasize layers of malt surrounded by yeast driven complexities. The Lost Abbey’s Lost & Found Abbey Ale is the result of the judicious, but not overpowering, use of crystal malts and a raison puree, with a teasingly dry chocolate malt finish. There is a perception of warmth from the alcohol which blends very nicely keeping the malts from being too sweet.

(California / 9.4% /12 oz. / Single) Like a Belgian "Dark Strong Ale," this beer is rich and robust with an ABV of 9.4%. The package features a label picturing the Jazz master himself!

(Connecticut / 10.2% / 12 oz. / Single) Saturnalia is OEC’s interpretation of a Belgian Trappist-style Quad. It is brewed using authentic Belgian Pilsner, Pale ale, Special B, and Cara malts. It is hopped with Loral & Styrian Golding in the boil to balance out the massive malt body. Finally the beer undergoes a warm fermentation using a classic Belgian Trappist yeast strain.

(Belgium / 11.3% / 11.2 oz. / Single) In 1952, in order to place the modernisation of the brewery on the right commercial footing, much care was taken with the launch of Rochefort's two new beers. The refectory beer had been the basis for the development of the ‘Middel’ (also known as ‘Merveille’) which became the Rochefort 6. The 10, however, needed something else to elevate it: Belgian candi sugar, steeped in the wort in metal baskets, quite an innovation in those days. Furthermore, two malts were used in the brewing process: pilsner and caramel malt, as well as wheat starch, two varieties of hops and Rochefort’s own yeast. The result was the powerful Rochefort 10, a beer sure to warm your heart with its robust dose of alcohol.

(Belgium / 7.5% / 11.2 oz. / Single) Reddish color, brewed only about once per year, representing approximately 1% of total beer production. Rochefort 6 is the oldest Rochefort Trappist beer, and was brewed empirically until the end of the Second World War. It has a strong malt taste and is slightly bitter.

(Germany / 8.2% / 48° / 16.9 oz. / Single) For golden moments by the fireplace: "Mein Aventinus" - the wholehearted, dark ruby colored wheat beer, intensive and fiery, warming, well-balanced and tender. Bavaria's oldest wheat "Doppelbock" - brewed since 1907! Its sturdy body in combination with its sweet malty aroma is an invitation to profound indulgence - an ingenious blend with a strong body. Perfectly matches rustic dishes, dark roasts and sweet desserts.

(New York / 8.6% / 16 oz. / Single) Smooth, rich, luscious caramel intertwines with cinnamon, nutmeg, and pie crust notes to deliver a little slice of pumpkin heaven oozing with confectioners delight. A sticky, delicious twist on an old favorite!

(Belgium / 6.7% / 11.2 oz. / Single) St. Bernardus Pater 6 is brewed according to the classic Dubbel style with a recipe that dates back to 1946. Notes of hazelnut and mocha are present. The mild taste of dark sugar candy plays off of the slightly toasted dry grain character. Plenty of apple and pear aromas are present, finishing with a slightly bitter aftertaste. The name of this beer has become a reference for its style, and it is commonly referred to as ‘een Paterke'.

(Belgium / 8.0% / 11.2 oz. / Single) St. Bernardus Prior 8 is a traditional abbey beer, brewed in the classic Dubbel style. The aroma gives off notes of apples, figs, and dates. The full taste is malty and fruity, a perfect balance between bitter and sweet. The original recipe dates back to the times when St. Bernardus still brewed under license for the monks of Westvleteren.

(Belgium / 7.0% / 11.2 oz. / Single) Westmalle Dubbel is a dark, reddish-brown Trappist beer with a secondary fermentation in the bottle. The creamy head has the fragrance of special malt and leaves an attractive lace pattern in the glass. The flavor is rich and complex, herby and fruity with a fresh-bitter finish. It is a balanced quality beer with a soft feel in the mouth and a long, dry aftertaste.

(Oklahoma / 4.0% / 42° / 16.9 oz. / Single) Little Foo is a rustic farmhouse ale that American Solera age and solera blend in one of their 20-barrel American oak foeders. The beer is slightly tart with notes of lemon and apricot. The American oak adds a hint of vanilla that rounds the beer out and allows their house mixed culture to dance.

(Pennsylvania / 4.8% / 48° / 25.4 oz. / Single) Table beer is Brew Gentlemen’s interpretation of a Belgian tafelbier. Traditionally served with meals, this delicate Saison is aged for several months in oak foeders with their house culture, then naturally conditioned in the bottle.

(Pennsylvania / 6.5% / 54° / 25.4 oz. / Single) A blend of our favorite barrels from our Mise en Rose Collection of oak-aged farmhouse ales.

(Colorado / 4.5% / 48° / 25.4 oz. / Single) A mixed fermentation farmhouse ale aged in oak wine barrels for 3-6 months, and dry-hopped with Colorado-grown Cascade hops.

(Virginia / 8.0% / 48° / 25.4 oz. / Single) Elan is a special Saison collaboration between ChurchKey and Crooked Run Fermentation (VA). It’s a mixed fermentation Saison that uses yeast sourced from Fantôme bottles at ChurchKey. It’s brewed with coriander, lemon peel, cardamon, juniper & angelica root, then aged in Barr Hill Gin barrels. Light notes of gin spices are present, with a fruity yeast profile, slight candy sweetness, and a dry finish.

(Belgium / 7.5% / 48° / 25.4 oz. / Single) Vieille Provision is a preservation beer, made from a selection of the best barrels of aged beer at De Ranke. The beer is part of the base for Cuvée De Ranke and, thus, Kriek De Ranke, and has aged at least one year on oak barrels. Expect a soft tartness with the subtle aroma of wood.

(Maryland / 5.6% / 16.9 oz. / Single) Sour Ale Aged in Oak Barrels with Grapefruit Zest, Hibiscus, and Spanish Cedar

(Germany / 3.5% / 11.2 oz. / Single) Irmgard is named after the writer Irmgard Keun, whose writings were banned during the Nazi era and who courageously protested against it. The wort is flavored with ginger, lemon, orange and pomegranate peel. The beer is fermented in the Berliner Weisse style with live yeasts and lactic acid bacteria. The earthy brettanomyces and ginger notes are particularly emphasized.

(Germany / 3.0% / 11.2 oz. / Single) This rustic Berliner Weisse was dry-hopped with Soraci Ace and Hallertauer Blanc, which emphasize and complement the winey, fruity aromas. The Brettanomyces yeast changes the aromas of the hops and the beer during storage, which makes it exciting to try the beer at any time.

(Colorado / 7.0% / 25.4 oz. / Single) Coeur de Cuvée is a series of blends of some of Side Project's finest wine barrel fermented and aged Saisons. This eighth release contains select barrels of a Chablis-inspired Saison which was then refermented on Michigan Pears before being blended in a Bière de Coupage style and conditioned for an extended period of time in bottle before being shared with you.

(Colorado / 4.0% / 25.4 oz. / Single) European hopped Session Blonde Farmhouse Ale aged in Chardonnay Barrels for 6 months with Brettanomyces and Lactobacillus

(New York / 5.4% / 25.4 oz. / Single) Backroads is a country beer brewed with foraged staghorn sumac and tangerine marigold flowers grown by their neighbors and then fermented with a mixed culture and ripen it in oak casks, yielding a vinous ales with vibrant palate.

(New York / 5.4% / 25.4 oz. / Single) Proclivity is a country beer brewed with fresh pineapple sage sourced from their neighbors and then fermented with a mixed culture and ripen it in oak casks, resulting in a herbaceous, fruity and tangy golden beer.

(Virginia / 6.2% / 25.4 oz. / Single) Made as part of a partigyle batch from their Estate Barleywine. The second runnings from the barleywine was fermented and aged in oak barrels for a year before being dosed with Brettanomyces for bottle conditioning. Expect this beer to evolve as it ages.

(Virginia / 6% / 16 oz. / Single) A year-round kettle sour, hit with whirlpool Mosaic hops, and then tons of fresh raspberries and Mosaic hops in the tank. Refreshing and fruity. $5

(Tart & Funky - Fruity) (Florida / 6.0% / 16 oz. / Single) Your cup runneth over with hundreds, this fruited berliner weisse is one of the best sours that has done it, 4 ingredients and running. Packed with mango, coconut, lime and milk sugar, J. Wakefield took the time to give you a piece of our mind with this one ‘Cause you can’t knock out the hustle.

(New York / 7.0% / 16 oz. / Single) This smoothie-style Fruited Sour Ale blends soursoup, peach and cookie crumble. The duality of complementary and sometimes contrasting fruits is blended with other adjuncts to enrich the flavors even further.

(New York / 7.0% / 16 oz. / Single) This smoothie-style Fruited Sour Ale blends strawberry, tangerine, and banana together to form just one of this monster’s many heads. Keep your eyes peeled for even more flavor combinations.

(Oklahoma / 5.2% / 12 oz. / Single) A summer forward Fruited Sour Ale conditioned with raspberry, pineapple, and orange. Brewed to taste like a summertime favorite dessert! RETAIL (SINGLE) - $4

(Florida / 6.0% / 16 oz. / Single) Hound Of Hades is a Sour ale conditioned w/ marshmallows, raspberries, sweet cherry, and boysenberries. Brewed in collaboration with Mortalis (NY).

(Belgium / 5.5% / 25.4 oz. / Single) For this Speling van het Lot, 3 Fonteinen blended a lambic that was macerated with sour cherries and winter spices in the coolship during that same Longest Night. On the Longest Night of 2019 on December 21st, as 3 Fonteinen do every year, they experimented around the brewhouse and the coolship. Aside from the three blends featured in this Twist of Fate-series, that day sherry barrel staves were added directly in the coolship to macerate in the cooling lambic wort.

(Belgium / 6.8% / 25.4 oz. / Single) This 11th version features a range of plum(-like) fruit macerations. About 60 years ago, there were more than 200 ancient plum varieties in and around Belgium, now almost extinct. The ambition is to track down and experiment with such old local varieties and have them grown again with local farmers and enthusiasts.

(Belgium / 7.9% / 25.4 oz. / Single) For this Pruim Speling, we co-macerated two different plum varieties from Wijndomein Hoenshof, Conducta and Opal. We freed up a small 1000L toasted foeder from our friends at Garbellotto, a small family run cooperage. We macerated the plums, with stone and all, for almost five months on two different young lambikken. We bottled the fruit lambic straight from the barrel Brouwerij 3 Fonteinen “Speling van het Lot” (Twist of Fate) is a series of small batch experimental brews, barrel maturations, fruit macerations and blends.

(Belgium / 6.7% / 25.4 oz. / Single) Every summer, our circle of local owners of Schaarbeekse trees expands a little – also because we give away a tree or two left and right. In the summer of 2020, this community reached over seventy families. Every lot of cherries is also inspected carefully on color and ripeness. This is how, last harvest, we received some highly qualitative cherries, but they appeared not to be real Schaarbeekse; it held the middle between a sweet cherry and a smaller sour cherry and had a dark red skin rather than a deep purple one; probably Noordkrieken. Brouwerij 3 Fonteinen “Speling van het Lot” (Twist of Fate) is a series of small batch experimental brews, barrel maturations, fruit macerations and blends

(New Zealand / 11.0% / 16.9 oz. / Single) This complex brown sour beer was inspired by the traditional Oud Bruin styles of West Flanders, Belgium. Aged in a single large oak foudre for 5 years, a collection of wild yeast and bacteria go to work, slowly transforming the beer. The result is a unique beer, with a chocolatey-malt base mixed with sherry, leather, tobacco and a hint of smoke. Lactic acid bacteria add a distinct tartness, and Brettanomyces provide that classic wild funk.

(New Zealand / 6.2% / 16.9 oz. / Single) This complex brown sour beer has been brewed in the traditional style of West Flanders, Belgium. Aged in large oak foudres for 18 months, a collection of wild yeast and bacteria go to work, slowly transforming the beer. The result is a unique beer, with a chocolatey-malt base mixed with sherry, leather, tobacco, and a hint of smoke. Lactic acid bacteria add a distinct tartness, and Brettanomyces provide that classic funk.

(Maine / 6.2% / 48° / 12.7 oz. / Single) This blend of spontaneously fermented beer is aged on blackberries. Allagash begins brewing Coolship la Mûre with pilsner malt, 40% raw wheat and aged whole-leaf hops. The unfermented wort is then transferred to a large shallow pan called a coolship, which allows the hot wort to mingle with wild yeast and souring microflora in the Maine air. After fermenting and aging in French oak wine barrels for over two years, they add blackberries and let it rest for an additional five months. The finished beer’s aroma exhibits hints of lime zest and an herbal, berry-like quality. The tart flavor evokes multiple facets of blackberry, including just-ripened fruit and rich, juicy berry.

(Maine / 6.2% / 48° / 12.7 oz. / Single) Coolship Red is Allagash’s coolship beer, aged on raspberries for six months, in oak wine barrels. They use 100 pounds of fresh Maine raspberries per oak barrel. Coolship Red is bright red in color with raspberry and oak in the aroma. Raspberries dominate the flavor of this tart beer, along with hints of dried apricot. The finish is tart and dry.

(Maine / 10.6 / 16.9 oz. / Single) Two yeast strains were used to create this unique Belgian-style ale. The first, a Saison yeast, establishes the flavor foundations of a classic Belgian-style ale. The second, Allagash’s house strain of Brettanomyces yeast, contributes myriad flavors including pear, apricot, graham cracker, and bread crust. A portion of Interlude is aged in red wine barrels, which imparts a distinctive vinous, plum character and a dry, almost tannic, finish.

(Oklahoma / 6.0% / 48° / 16.9 oz. / Single) An amber mixed fermentation farmhouse ale aged in Pinot Noir wine barrels.

(Arizona / 6.5% / 25.4 oz. / Single) A blend of oak-aged mixed-culture saison showcasing our house mixed culture and Arizona terroir. Each release will feature a blend of beer from differing ages and types of oak barrels. Sauvage 2022 is a blend of young saison and 6 month old saison aged in a French Oak Puncheon, offering notes of D'anjou pear, Lemon rind, Fresh-cut grass, and Dandelion.

(Pennsylvania / 5.0% / 42° / 12.7 oz. / Single) A blend of barrel-aged mixed fermentation ales conditioned with raspberries.

(New York / 10.1% / 54° / 25.4 oz. / Single) An ale brewed with honey, dark Belgian candi syrup and orange peel aged in Bourbon barrels on whole cherries.

(New York / 10.0% / 54° / 25.4 oz. / Single) A Belgian strong golden ale aged in bourbon barrels and re-fermented with brettanomyces.

(California / 14.1% / 54° / 25.4 oz. / Single) This hybrid American Wild Ale was natively co-fermented with de-stemmed Pinot Noir grapes from Santa Barbara County and whole cluster Pinot Noir grapes from San Luis Obispo County. Bottled still, and originally only released to The Bruery Reserve members.

(Colorado / 6.5% / 48° / 25.4 oz. / Single) A burgundy-colored mixed fermentation ale aged in oak barrels.

(Colorado / 10.0% / 54° / 12.7 oz. / Single) A mixed fermentation Belgian-style golden ale aged in oak barrels and conditioned with blueberries.

(Belgium / 4.8% / 12.7 oz. / Single) Aged in vats of more than 100 years old, De Cam's Oude Lambiek is a blend of unpasteurized 3-year-old lambics specially selected by brewer/blender Karel Goddeau for their character and roundness. Still, without a head, Oude Lambiek should be chilled and enjoyed like a fine white wine but prized for the wonderful, rare, spontaneously fermented Belgian Ale that it is. 11

(Belgium / 9.0% / 11.2 oz. / Single) A dark ale brewed with a number of different malts, Poperinge Golding hops, and a special yeast that makes it a little tart, especially with aging. After several years, it begins to take on a wine-like note.

(Belgium / 13.0% / 54° / 11.2 oz. / Single) De Dolle Oerbier Special Reserva is a specially matured version of De Dolle Oerbier. This version of De Dolle Oerbier is matured for 18 months in Bordeaux wine casks. This aging process creates new flavors in three different ways. The flavors of the wood, that are used to improve wine, can come out into the beer, creating oaky, and tannic flavors. The red wine itself that has soaked into the wood can also enter the beer, giving it wine and fruit flavors. Oxygen, which is present in the barrel, will also create smoky, nutty flavors similar to those found in Sherry. Finally, there are micro organisms in both the beer and the barrel that can continue maturing, producing new flavor elements as the beer ages.

(Belgium / 13.0% / 54° / 11.2 oz. / Single) De Dolle Oerbier Special Reserva is a specially matured version of De Dolle Oerbier. This version of De Dolle Oerbier is matured for 18 months in Bordeaux wine casks. This aging process creates new flavors in three different ways. The flavors of the wood, that are used to improve wine, can come out into the beer, creating oaky, and tannic flavors. The red wine itself that has soaked into the wood can also enter the beer, giving it wine and fruit flavors. Oxygen, which is present in the barrel, will also create smoky, nutty flavors similar to those found in Sherry. Finally, there are micro organisms in both the beer and the barrel that can continue maturing, producing new flavor elements as the beer ages.

(Oregon / 7.9% / 25.4 oz. / Single) A Spontaneous Wild Ale with Grenache Grapes Aged in Oak Barrels for Three years

(Belgium / 9.5% / 54° / 25.4 oz. / Single) Back to Black is a dark brown, almost black, beer that appeals to our imaginations. The beer matures in an oak foeder over a period of nine months before reaching its unique taste. Originally brewed for the 10th Anniversary of the original location of Moeder Lambic in Brussels, Belgium.

(Belgium / 7.0% / 54° / 25.4 oz. / Single) This ale contains a hybrid dark sour ale, somewhere between a Dirty Horse and an Earthmonk. Spontaneously fermented and aged for 4 years on some of the finest red wine barrels from the Bordeaux area in France.

(North Carolina / 6.4]% / 25.4 oz. / Single) Funk Fuzz was fermented with Fonta Flora’s mixed house cultures in oak and in stainless with an absurd amount of local and fresh peaches and nectarines courtesy of Barbee Farms of Charlotte, North Carolina.

(Texas / 5.1% / 16.9 oz. / Single) A barrel-aged sour ale refermented with blackberries.

(Texas / 7.6% / 25.4 oz. / Single) Jester King’s spontaneously fermented ale aged 3 years and refermented with grapefruit.

(Michigan / 10.0% / 54° / 12.7 oz. / Single) A small portion of Jolly Pumpkin’s Madrugada Obscura Belgian-inspired Stout that has been aged in bourbon barrels for 5 months. Very limited production, and originally only available in draft.

(Michigan / 7.2% / 48° / 12.7 oz. / Single) A special version of Jolly Pumpkin’s La Roja that is barrel-aged up to 18 months (the original La Roja is aged two to ten months). As such, it is also an artisan amber ale brewed in the Flanders tradition, but bolder, more acidic and wildier. Deep amber in color with earthy caramel, spice, and sour fruit notes developed through natural barrel aging. Unfiltered and unpasteurized.

(Missouri / 8.0% / 12.7 oz. / Single) Artisan golden ale aged in oak barrels. The Grand Reserve edition is a regular version Oro de Calabaza which has been barrel/bottle aged for an extended period of time.

(Belgium / 8.0% / 11.2 oz. / Single) Liefmans Goudenband is one of the most distinctive dark beers in the world. Originally called IJzerenband (Iron Band) – a reference to the iron bands around the beer barrels – the bottle gained its champagne cork when it was renamed Liefmans Goudenband (Gold Band). Made in open vats with beer of mixed fermentation, it is left to mature for four to 12 months in the cellar. Mature beer is then fortified with younger beer, so the fermentation process starts up again.

(Maryland / 8.0% / 16.9 oz. / Single) soured this stout in bourbon and pinot noir barrels. After a year of aging, the beer was transferred onto dark Hartland and pale Rainier cherries from Milburn Orchards (Elkton, MD). The result of blending the barrels and cherries results in a surprisingly restrained balance. The dark malt provides toasty-chocolate aromatics to compliment the vanillin from the charred American oak. The cherries enhance the dark fruitiness provided by the wine barrel and mixed culture. It's tart, but with enough sweetness to counter the fruit and roast.

(Maryland / 7.8% / 16.9 oz. / Single) In 2008 co-founder Mike and his friend Alex Howe began a tradition of homebrewing dark funky Saisons each fall. The recipe and results evolving and revolving over a decade. Elliptical Orbit 2021 is Sapwood Cellars’ scaled-up spin on the first iteration, with the deep dark flavor of dehusked roasted malt, the earthiness of a mixed-culture fermentation in oak, and the vibrancy of homegrown rosemary and fresh orange zest. The third entry in a renewed tradition!

(New Hampshire / 5.5% / 16.9 oz. / Single) A blend of select mixed-fermentation saisons and wild ales, Trauben rested on Gewürztraminer wine grape must for over a year prior to bottling. Bright notes of white wine and lemon peel touch the palate, with complex funk and a light acidity

(Colorado / 4.0% / 25.4 oz / Single) Bière du Pays is inspired by the classic Saisons from the country. An airy and fluffy malt bill is fermented with wild Missouri yeast and bacteria and our house Saison blend. This refreshing and delicate farmhouse ale was aged in wine barrels for several months before it was naturally conditioned in this bottle.

(Washington / 8.6% / 25.4 oz. / Single) Barrel-aged farmhouse ale brewed with viognier grapes Aged 3 years in french and hungarian oak Refermented in the bottle. Lightly carbonated. 30

(Washington / 8.3% / 25.4 oz. / Single) Barrel-aged farmhouse ale brewed with viognier, pinot noir, and cabernet sauvignon grapes Aged 3 years in american, hungarian and french oak Refermented in the bottle. Lightly carbonated 30

(Washington / 9.2% / 25.4 oz. / Single) Barrel-aged farmhouse ale brewed with sauvignon blanc grapes Aged 3 years in french and hungarian oak Refermented in the bottle. Lightly carbonated. 30

(New York / 5.0% / 16.9 oz. / Single) A country beer conditioned with Shiro plums. Notes of Honeycomb, chamomile, and lemon peel. A zippy and lithe beer with a surprising amount of honey-like depth.

(Virginia / 5.0% / 16.9 oz. / Single) Calm is a Mixed Fermie™ aged in red wine barrels inspired equally by Lambic and Saison. Designed and brewed by Justin (@catboy_), our Lead Brewer. We employed a single infusion mash of 60% barley and 40% wheat then boiled the wort extensively with both aged and fresh noble hops. Calm fermented and aged in barrels for 9 months with a Saison yeast supplemented by special cultures. Reminiscent of Lambic with a cleaner Saison-like finish. Bottle conditioned for 7 months.

(Virginia / 5.9% / 25.4 oz. / Single ) No More Sleep is a dark farmhouse inspired ale barrel fermented with mixed cultures in 80% spent bourbon barrels that previously held Sleeping Forever and 20% new oak. No More Sleep spent just over 6 months in these barrels fermenting and conditioning, then we blended all of the barrels together and bottle conditioned them for another 2 months. Powdery dark cocoa, oak tannins, bright tart cherry acidity, leathery, effervescent, and refreshingly dry.

(Belgium / 6.0% / 54° / 25.4 oz. / Single) Mûre Rullquin is a blend of top fermented beer and lambic conditioned with 260 grams of blackberries per liter. The base beer (Rullquin) is 7/8 Rulles Brune and 1/8 lambic, and is aged for 8 months in barrels before it is used to make Mûre Rullquin.

(Belgium / 6.3% / 54° / 12.7 oz. / Single) Cassis Tilquin à l’ancienne is a spontaneously-fermented beer produced by macerating frozen black currants in young lambic, and then blending it with lambics aged 1, 2 and 3 years to reach a final fruit concentration of 200 grams per liter.

(Belgium / 6.6% / 54° / 12.7 oz. / Single) Myrtille Sauvage Tilquin à l’ancienne is a spontaneously-fermented beer produced by macerating frozen wild blueberries in young lambic, and then blending it with lambics aged 1, 2 and 3 years to reach a final fruit concentration of 200 grams per liter.

(Belgium / 6.0% / 54° / 12.7 oz. / Single) Oude Mûre Tilquin à l’ancienne is a spontaneously-fermented beer produced by macerating blackberries in young lambic, and then blending it with lambics aged 1, 2 and 3 years to reach a final fruit concentration of 260-300 grams per liter.

(Belgium / 6.4% / 54° / 12.7 oz. / Single) Oude Quetsche Tilquin à l’ancienne is a spontaneously-fermented beer produced by macerating purple plums in young lambic, and then blending it with lambics aged 1, 2 and 3 years to reach a final fruit concentration of 210 grams per liter.

(Belgium / 7.0% / 12.7 oz. / Single) This spontaneously fermented ale is conditioned with 230 grams of peaches per liter of lambic. Unfiltered and unpasteurized, this beer is re-fermented in the bottle.

(Belgium / 7.0% / 54° / 25.4 oz. / Single) A special collaboration blend of 7/8 Rulles Brune (Stout de Gaume) and 1/8 of a blend of 1 year old lambics. Matured for 8 months on oak barrels. Unfiltered and unpasteurized, this beer is refermented for 6 months in the bottle.

(Italy / 6.8% / 25.4 oz. / Single) Wild ale with a large dose of apricots. Giving irresistible mix of fruity aromas, sweetness, and acidity.

(Italy / 6.5% / 25.4 oz. / Single) Salty sour prickly Saison. Sweet prickly pears, Sicily salt, lactic sourness, brett funk. A true kaleidoscope. Brewed in collaboration with Evil Twin (NYC). 11

(Netherlands / 7.8% / 25.4 oz. / Single) Sour/Wild Ale with white wine grapes. 2016 vintage with Olasz Riesling grapes (from 2016 harvest).

(Netherlands / 7.5% / 25.4 oz. / Single) A Wild Ale brewed with Kékfrankos wine grapes. It showcases notes of strawberries and ripe peaches together with dark cherries, a slight hint of almond and a touch of wood from the oak barrels. This bold fruitiness is accompanied by a gentle sourness and a fairly dry, almost port-like finish. In the aftertaste the tannic part of blackberry seeds and almond is present, together with a touch of creamy oak.

(Netherlands / 7.7% / 25.4 oz. / Single) A Wild Ale with Cabernet Franc wine grapes, alongside a touch of Kékfrankos red wine grapes. After maceration with the grapes, the beer was aged further for another year and a half on a foeder that previously contained Amarone wine from Veneto, Italy. This rounded out the beer and gave it more complexity and depth. Before bottling a small amount of a comparatively younger beer with Kékfrankos grapes was added, to give the overall blend some freshness.

(Netherlands / 6.8% / 25.4 oz. / Single) Saaz is a blend of younger and older wild ales, fermented and aged for 8 months up to 2.5 years. The beer was dry hopped for over 6 months in an oak foeder with Czech Saaz hops.

(Massachusetts / 15.0% / 11.2 oz. / Single) Aged in bourbon barrels prior to a stint in red wine barrels, Double Barrel-Aged Wild Sinister Kid is one of the most complex and aromatic beers we've ever released. Pouring a dark ruby color with a light brown head, this American Wild Ale conjures notes of dark chocolate-covered cherries, cabernet, and bourbon-soaked oak staves.

(Colorado / 6.1% / 48° / 12.7 oz. / Single) A mixed culture golden ale conditioned with Roussanne orange wine grape must. Brewed in collaboration with Great Notion (Oregon).

(New York / 6.5% / 54° / 25.4 oz. / Single) The first Kriek (i.e., cherry) Lambic in Vanberg & DeWulf’s Lambickx line! Lambickx is Vanberg & Famille’s brand of hand-selected and blended lambics. Every Lambic with the Lambickx name is made from casks personally tasted and chosen by Don Feinberg, one of the first importers of Belgian beer to America and founder of the first Belgian-only brewery in the U.S. Don chooses his Lambics for their complexity, brilliance and drinking excellence both by themselves and as exquisite accompaniments to food. This stunning ruby-colored lambic has a wonderful aroma of almonds, macaroon and cherry stones. It is dry, with an elegant fruit palate. Lightly sparkling to still. This blend uses lambics all sourced from Zenne Valley region of Belgium, but the producers are unknown.

(Oregon / 6.4% / 48° / 16.9 oz. / Single) Tart and lush with mellow, pie spice-like notes, Wolves & People’s Sebastian Cherry is a blend of several oak-aged Sebastian Saisons re-fermented in oak casks with local Montmorency cherries. All the funk. Tart and smart.

(Belgium / 8.5% / 25.4 oz. / Single) This Zenne y Frontera is a special blend of sherry Lambic that have aged for one, two and three years on Oloroso, Fino and Amontillado barrels. By doing so, the average weighted age of the blend is 32 months at the moment of bottling. One of the barrels that was used has some slightly peated characteristics next to the typical sherry notes. The lambic was sourced from five different brews, of which more than half of the volume was brewed by 3 Fonteinen.

(Maine / 6.4% / 48° / 12.7 oz. / Single) Coolship Resurgam is brewed with Pilsner malt, raw wheat, and aged hops. The beer is cooled overnight using outside air temperature in a traditional, large shallow pan known as a coolship. During the cooling process, naturally occurring microflora from the air inoculates the beer, and in the morning, it is transferred into French oak wine barrels where the entire fermentation and aging takes place. Coolship Resurgam is a blend of this one-, two-, and three-year old spontaneously fermented beer. The finished beer has aromas of apricot, lemon zest, and candied fruit. Notes of tropical fruit and flavors of funk lead to a clean, tart, and dry finish.

(Maine / 6.4% / 48° / 12.7 oz. / Single) Coolship Resurgam is brewed with Pilsner malt, raw wheat, and aged hops. The beer is cooled overnight using outside air temperature in a traditional, large shallow pan known as a coolship. During the cooling process, naturally occurring microflora from the air inoculates the beer, and in the morning, it is transferred into French oak wine barrels where the entire fermentation and aging takes place. Coolship Resurgam is a blend of this one-, two-, and three-year old spontaneously fermented beer. The finished beer has aromas of apricot, lemon zest, and candied fruit. Notes of tropical fruit and flavors of funk lead to a clean, tart, and dry finish.

(Texas / 7.2% / 12.7 oz. / Single) A rustic ale brewed with gesho leaves, cinnamon tree bark and hickory wood is inspired by a forest hike. This visionary brew symbolizes creative freedom. Released on Juneteenth as an ode to new beginnings.

(Belgium / 6.0% / 12.7 oz. / Single) This beer has a minimum of one year maturation, and the old lambic with a minimum of two years. The result is a beer of spontaneous fermentation with a typical taste and beautiful foam head. This gueuze is also described as quite dry, bitter, and relatively less acidic. 13

(Belgium / 4.8% / 12.7 oz. / Single) Aged in vats of more than 100 years old, De Cam's Oude Lambiek is a blend of unpasteurized 3-year-old lambics specially selected by brewer/blender Karel Goddeau for their character and roundness. Still, without a head, Oude Lambiek should be chilled and enjoyed like a fine white wine but prized for the wonderful, rare, spontaneously fermented Belgian Ale that it is. 11

(Belgium / 5.7% / 11.2 oz. / Single) De La Senne brewed a wheat beer (the specialty of Allagash!), dry hopped with both American and European hops as a collaboration with Allagash Brewing out of Portland Maine. The bottle version of this beer also uses a mixed culture yeast, unlike the draft version. They didn’t have to look far to find a name for the beer. By simply combining the two rivers both owe their names to: the Allagash river, and their good old Zenne, Zennegash was born!

(Belgium / 7.0% / 48° / 25.4 oz. / Single) The De Ranke brewery created this wonderful brew and proudly presents this product at our online store. Cuvee de Ranke is amber coloured and has quite a full and creamy head. This glorious craft beer has a beautiful body and a wonderful aroma. This brew, created by the De Ranke brewery, is a mix of 70% Belgian Sour Ale and 30% lambic beer. This lambic beer is created by the well-known Girardin Brewery.

(Belgium / 7.0% / 48° / 25.4 oz. / Single) Cuvee is an ale of mixed origin like many Belgian breweries used to make. The production process is nearly the same as for the Kriek, the difference being that no cherries are added. It's a naturally acidified ale in which we try to reach the perfect balance between sweet and sour. This amber-coloured ale contains 7% vol. Alc. and can age really nice.

(Belgium / 5.5% / 48° / 25.4 oz. / Single) As big fans of Geuze-style beers, Nino Bacelle and Guido Devos wanted to give making their own spontaneous fermentation beer a go. To even their surprise, with success. Aside from their Spierelambiek–a spontaneously fermented beer named after a tiny river that runs near the brewery–they use two traditional lambieks from the valley of the river Senne to make the blend. One, two and three year old lambiek was used in Mirakel, which they consider their own little miracle.

(Germany / 8.0% / 54° / 25.4 oz. / Single) The brut version of the Agua de Valencia, treated with methode traditionelle. The base beer is a wheat-based mixed fermentation ale brewed with rye malt, orange and juniper. Brewed in collaboration with Pirate Brew (Germany) and Yria (Spain).

(Germany / 5.0% / 48° / 25.4 oz. / Single) A mixed fermentation, old world-style Berliner Weisse. The beer then went through four different stages of fermentation. Initially the beer was brewed as an 8° Plato low alcohol wheat beer, and fermented with lactobacillus bacteria. The second fermentation took place with a normal ale yeast. Then a special Schneeeule brettanomyces yeast culture was pitched into the beer, and it was stored for 6 months in oak barrels. The contents of the barrels were then racked into champagne bottles and stored in a sekt (i.e.,g sparkling wine) cellar for three months whilst it fermented for the fourth time with a Champagne yeast. Brewed in collaboration with Bayerischer Bahnhof (Germany) and Schneeeule (Germany).

(Belgium / 5.0% / 48° / 12.7 oz. / Single) Gueuze 1882 (Black label) is a Gueuze Lambic brewed and blended on-site by Girardin. Unlike Girardin Gueuze 1882 (White label), it is unfiltered and unpasteurized. Girardin Black is a blend of twelve-, eighteen-, and twenty-four-month-old lambic. According to Paul Girardin, he "blends lambics of 12, 18, and 24 months to make the Gueuze. The 2-year-old lambic is for complexity, light acidity and maturity; the year-old version is to spark a re-fermentation, and the 18-month-old lambic is used to balance the 1- and 2 year-old versions."

(Belgium / 5.0% / 48° / 12.7 oz. / Single) Gueuze 1882 (Black label) is a Gueuze Lambic brewed and blended on-site by Girardin. Unlike Girardin Gueuze 1882 (White label), it is unfiltered and unpasteurized. Girardin Black is a blend of twelve-, eighteen-, and twenty-four-month-old lambic. According to Paul Girardin, he "blends lambics of 12, 18, and 24 months to make the Gueuze. The 2-year-old lambic is for complexity, light acidity and maturity; the year-old version is to spark a re-fermentation, and the 18-month-old lambic is used to balance the 1- and 2 year-old versions."

(Texas / 5.8% / 12.7 oz. / Single) Three Year Blend is a blend of three different vintages of spontaneously-fermented ale. Jester King’s goal is to make beer inextricably linked to our time, place, and people by harnessing the microflora, climate, and ecology of the Texas Hill Country

(Missouri / 8.0% / 12.7 oz. / Single) Artisan golden ale aged in oak barrels. The Grand Reserve edition is a regular version Oro de Calabaza which has been barrel/bottle aged for an extended period of time.

(Belgium / 6.9% / 11.2 oz. / Single) The Orval’s brewery produces only one beer to sell, a beer with a high fermentation that continues in the bottle. It is 6.9% ABV. This beer is brewed exclusively from spring water, barley malt, hop cones, candy sugar, and yeast. The aroma and the fine taste are due more to the hop cones and the yeast than to the malt that is used. What’s special about Orval’s beer is that hops are added at two different stages of the production process. First, in the brewing room, a large quantity of very fine hops are added – this produces the famous bitter taste and is the reason why the beer keeps for a longer period of time. Later, in the storage cellars, hops are once again added. This is the so-called British “dry hopping,” which produces the delightful aroma that completely enraptures even the most carefully forewarned taster.

(Belgium / 8.0% / 54° / 25.4 oz. / Single) Bzart Lambiek originated from a collaboration between Domus Ad Fontes and the Brouwerij Oud Beersel. It is aged thirteen moons in old wooden barrels in Oud Beersel’s cellars. The maturation periods are expressed in “moons” instead of months, and this refers to the Celtic calendar used by our ancestors that was based on the moon cycle that has 28 days. 26 moons of that moon calendar correspond with 24 months of our current sun calendar.

(Belgium / 6.5% / 48° / 12.7 oz. / Single) This creation is a 135th anniversary tribute to the founder of Oud Beersel (founded in 1882). It is a unique blend of Lambic matured one year in Tuscan foeders in Italy, which were previously used for 30 years for the maturation of the famous wine Brunello di Montalcino, and with Lambic aged three years in an old Oud Beersel foeder. Amber gold in color, with a deep explosion of vinous character, and a typical odor of wild yeasts. It has a pleasant bitterness of pink grapefruit combined with the notes of red wine refined in oak casks, resulting in a sour, but well-rounded character.

(Maine / 6.0% / 48° / 25.4 oz. / Single) A spontaneously fermented farmhouse ale brewed with Maine grains, aged hops and well water. Native microflora and wild yeasts inoculate the cooling wort overnight in a traditional coolship.

Sapwood Cellars refilled a couple barrels from Growth Rings with Full Measure (their all Nelson Sauvin Extra Pale Ale). The microbes went to work transforming the hop compounds into unique orange and spice aromatics. After more than a year, the lightly-tart, uniquely-fruity beer emerged. They gave it a dry hop dose a fresh Nelson and Riwaka right before packaging to ensure a unique aroma that blends the best of mixed-ferm and IPA! Brewed: 5/13/21 – Bottled: 8/17/22 Bottle Count: 516 – 1 Pint .9 fl oz/500 mL

(New Hampshire / 5.5% / 16 oz. / Single) The first of Schilling’s Ammonoosuc Room Series. A two-year aged spontaneously-fermented beer blended with young saison. Combines the bright acidity of the spontaneous beer with the funky earthiness of the young saison. Peach, lemon, and barnyard. Light on the tongue with spritzy carbonation.

(California / 6.0% / 48° / 25.4 oz. / Single) Rueuze is The Bruery’s take on the traditional Belgian-style blend of lambics of different ages (i.e., Gueuze Lambic). For their version, The Bruery carefully selected a number of oak barrels from their warehouse that had been aging from several months to several years and blended the beers together to what we find to be the ideal flavor. This is one complex beer. Notes of hay, barnyard funk, apricots and olives play wonderfully with the balanced acidity.

(Virginia / 5.6% / 25.4 oz. / Single) Closer Glimpse is a blend of 19 month and 28 month old spontaneously fermented, Lambic-inspired ale, then bottle conditioned for 9 months. It was brewed using a traditional turbid mash process, aged leaf hops, an extended boil, then naturally cooled and inoculated in our koelschip, and barrel-fermented and aged. No yeast is ever pitched to create these batches, and we bottle condition using only the cultures present in the beer from the koelschip. Closer Glimpse is a step towards our goal of creating a Gueuze-inspired 1, 2, and 3 year blend produced right here in Virginia. Very complex, reminiscent of Lambic, musky fruit, cheesy hops with the perfect acid profile.

(Belgium / 10.0% / 54° / 25.4 oz. / Single) Beer of spontaneous fermentation, the Gueuzérable Tilquin is made from the fermentation of organic maple syrup in a blend of 1, 2 and 3 years old lambics aged on oak barrels. Unfiltered and unpasteurized, this beer is refermented in the bottle

(Belgium / 7.0% / 54° / 25.4 oz. / Single) Oude Gueuze Tilquin à l’Ancienne is a traditional spontaneously-fermented Belgian beer, produced by blending lambics aged 1, 2 and 3 years. It is unfiltered and unpasteurized, and is re-fermented in the bottle for at least 6 months. The lambics used were fermented in oak and aged at Tilquin, but the worts were brewed by Boon, Lindemans, Girardin and Cantillon.

(Switzerland / 6.0% / 25.4 oz. / Single) A saison fermented w/ Brettanomyces Lambicus & Brettanomyces Bruxellensis yeasts.

(New York / 6.5% / 54° / 25.4 oz. / Single) There exist independent Geuzestekkerij (blenders) who buy young lambic from various producers then age and blend the lambic in their own cellars and bottle under their own name. Lambickx is Vanderberg & Famille's label for their hand-selected and blended lambics. Every lambic with the Lambickx name is blended from casks personally tasted and chosen by Don Feinberg, one of the first importers of Belgian beer to America and founder of the first Belgian-only brewery in the U.S. Don chooses his Lambics for their complexity, brilliance and drinking excellence both by themselves and as exquisite accompaniments to food. This blend uses lambics all sourced from Brouwerij De Troch, a renowned Belgium brewery outside of Brussels.

(New York / 5.8% / 54° / 25.4 oz. / Single) Lambickx is Vanberg & Famille’s brand of hand-selected and blended lambics. Every Lambic with the Lambickx name is made from casks personally tasted and chosen by Don Feinberg, one of the first importers of Belgian beer to America and founder of the first Belgian-only brewery in the U.S. Don chooses his Lambics for their complexity, brilliance and drinking excellence both by themselves and as exquisite accompaniments to food. This blend uses lambics all sourced from Zenne Valley region of Belgium, but the producers are unknown.

(New York / 5.8% / 54° / 25.4 oz. / Single) Lambickx is Vanberg & Famille’s brand of hand-selected and blended lambics. Every Lambic with the Lambickx name is made from casks personally tasted and chosen by Don Feinberg, one of the first importers of Belgian beer to America and founder of the first Belgian-only brewery in the U.S. Don chooses his Lambics for their complexity, brilliance and drinking excellence both by themselves and as exquisite accompaniments to food. This blend uses lambics all sourced from Zenne Valley region of Belgium, but the producers are unknown.

(Cider - Bright) (France / 6% / 11.2 oz. / Single) Crisp and Crushable, a light and refreshing experience! Using a blend of mostly acidic apples including Baya Marisa (red fleshed apple) to make a refreshing rose with a beautiful natural pink hue. Its low tannins give it a light yet sharp palate that is at home in everything from stemware to solo cups. $4

(Virginia / 10.2% / 25.4 oz. / Single) A Dry Cider made with 100% Harrison apples, and aged for 2 years in Buffalo Trace bourbon barrels.

(Cider - Bright) (Virginia / 4.5% / 12 oz. / Single) Potter’s Dry Cider made with grapefruit peel and hibiscus tea.

DOWNEAST STRAWBERRY Dry Cider (Cider - Fruity) (Massachusetts / 5.0% / 12 oz. / Single) Jam packed with fresh, sweet strawberry flavor. You’re a loaf of bread and some peanut butter shy of a picnic. 4

(Virginia / 6.9% / 12 oz. / Single) Semi-dry cider with pumpkin, spices, and vanilla.

(Belgium / 4.1% / 12 oz. / Single) A gluten-free pale lager dry-hopped with West Coast American hops. Pale golden in color; the nose is a mix of citrus-floral aroma sensations. Clean with a crisp, light malt taste, but with an herbal, hoppy finish.

(Belgium / 8.5% / 12 oz. / Single) A blond gluten-free Tripel. Fairly light body for beer of this strength; spice and herb nose with flavors of candied fruit. Aromatic, long finish.

(Gluten Free / Hop - Bold, Herbal & Citric) American IPA w/ Lemondrop & El Dorado / CA / 7.7% / 12 oz.

(Connecticut / 0.5% / 12 oz. / Single) In honor of the traditional Oktoberfest, this Festbier-style is brewed with German Vienna and Munich malts and German Hersbrucker hops. The brew has a golden appearance with clean malt flavor and restrained bitterness. Próst!

(New York / 0.5% / Single) Non-Alcoholic Pilsner from the Safety Glasses series

(Non-Alcoholic) (Virginia / 0.0% / 12 oz. / Single) A non-alcoholic hopped seltzer.

(Connecticut / 0.5% / 12 oz. / Single) Free Wave Hazy IPA is meant for the open road. Whether you’re cruising the Pacific Coast Highway in a convertible or tracing your way up the coast on your bike, our Free Wave doesn’t cut corners. This mouth watering IPA is loaded with Amarillo, Citra, and Mosaic hops.

(Non-Alcoholic) (New York / 0.4% / 12 oz. / Single) Brooklyn Special Effects IPA brings the bright hop aromas and crisp citrus flavors of their favorite IPAs to the non-alcoholic world, all with under 100 calories. They brewed it for drinkers everywhere who love all things hoppy and refreshing, but without the high ABV. Whenever and wherever the IPA mood strikes, Special Effects IPA is here to help you do more with your days and nights. $3

INDUSTRIAL ARTS SAFETY GLASSES IPA American IPA (Non-Alcoholic) (New York / 0.5% / 12 oz. / Single) Boldly featuring Citra, Mosaic, and Cascade hops, this near beer is here to satisfy you every time and any time. $3

(Virginia / 0.5% / 16 oz. / Single) A non-alcoholic Fruited Sour Ale conditioned with blueberries and blackberries. Sweet, tart and fruity without the alcohol.

Dry, full-bodied, crisp acidity, small active bubbles with flavors of green apple, pear, toasted hazelnut, and minerals

Dry, crisp, fine active bubbles with flavors of pear, white peach, white flowers, and honey

Dry, full-bodied, creamy, bright acidity with flavors of yellow apple, red apple, pear, minerals, and pastry

Dry, bright acidy, full-bodied, fine bubbles with flavors of tart green apple, Meyer lemon, salinity, and stones

Dry, aromatic, crisp, juicy with flavors of ripe red plums, raspberries, and white flowers

Dry, medium-bodied, bold with flavors of raspberries, cranberries, rose petals, and subtle meatiness

Dry, light-bodied, very bright acidity with flavors of lemon, lime, and stones

Dry, medium-bodied, aromatic with flavors of stone fruit, lemon, and orange blossoms

Dry, full-bodied, bright acidity with flavors of pear, green apple, and vanilla

Dry, medium-bodied, balanced acidity with flavors of red apples, peaches, and honeyed straw

Medium-bodied, very bright acidity, mineral-driven with flavors of stones, minerals, peaches, and apricots

Medium-bodied, slight sweetness, mouthwatering acidity with flavors of white peaches, lime, apples, and minerals

Dry, medium-bodied, drying tannins with flavors of candied orange peels, dried apricot, orange blossom, and greet tea

Dry, medium-bodied, soft tannins with flavors of blueberries, cedar, and baking spice

Dry, full-bodied, smooth tannins with flavors of graphite, blackberry, and tea leaf

Dry, full-bodied, rich, oaky with flavors of black fruits, cedar, sweet tobacco, and herbs

Very dry, full-bodied, dusty tannins with flavors of baked berries, cherries, beets, and dark chocolate

Full-bodied, fruity, smooth with flavors blackberries, spice, menthol, and herbs

Dry, full-bodied, peppery with flavors of black pepper, liquored cherries, red plum, and baking spices

Full-bodied, elegant, smooth with flavors of black berries, fresh basil, mint, smoke, and cedar

Medium-bodied, lush, complex with flavors of blackberry, blueberry, sweet tobacco, cedar, crushed rock, and eucalyptus

Dry, full-bodied, layered, rich with flavors of black berries, currant, herbs, and spices

Dry, full-bodied, fruity, plush tannins with flavors of black currant, pear skin, graphite, and dark chocolate

Full-bodied, layered, silky smooth with flavors of black raspberries, dried cherries, dark plums, cassis, baking spice, anise, herb de provence, peppermint, violets, and lavender.

Light-bodied, fruity, easy-drinking with flavors of strawberry, cherry, raspberry, and cola

Light-medium bodied, fresh, light tannins with flavors of red berries, black berries, and subtle wood

Full-bodied, rich, integrated tannins with flavors of raspberries, cherries, coffee, sweet tobacco, baking spices, and fresh herbs

Medium-Bodied, Savory, Fine-Grained Tannins with flavors of black cherries, sour cherries, leather, tobacco, and white pepper

Full-bodied, oaky, rich tannins with flavors of liquored cherries, blackberries, coconut, and vanilla