This blend of saison and golden sour beer aged in oak barrels with prickly pear and lime zest knows no bounds as we traverse new frontiers. Fermented with an array of microorganisms, Outlaw Bound explores both yeast and fruit expression. Colored like the setting sun on the western horizon and restrained in acidity, this sour features notes of fragrant lime, melon, and delicate pear.

This variant of Blurred Sb is a Barrel aged tart saison-style beer refermented with second grapes and dry-hopped with Strata. the aromatic hop character of bright lime, funky passion fruit, and resinous pine compliment the pear and grapefruit notes from the grapes.

Known for a tart flavor profile and traditionally low ABV, our German-style wheat beer gains even more funky notes and natural earthy-woodiness from fermentation in oak foeders. To this we add Frucht, if we're Sprechen see Deutsch, in this case grapefruit, which in German is.. grapefruit. A nod to the Greyhound, a refreshing grapefruit juice and vodka cocktail garnished with a salted rim, it adds a nice balance to this tart and juicy beer.

This release blended three well aged casks showing lemon and spice notes that serve as a counterpoint to the other floral and fruity flavors, notably rose and green grape. Moderate acidity lingers through a medium finish on this always evolving beer.

Redneck Soap Opera is our Belgian-Spiced Quad aged in premium Rum Barrels. Perfect for the holiday season, this dramatic Quad is spiced with cinnamon, ginger, star anise, coriander, nutmeg, full cloves, vanilla, cardamon, and orange peels. Aged for months in Rum barrels brings out flavors of currant, rum-raisin, and warm spices.

We co-fermented our blonde sour with local Chenin Blanc grapes, then aged it in oak for just the right amount of time to yield a genuinely complex and flavorful beer. With notes of honeysuckle, apricots and nectarines, and rounded out by a graham cracker oak character this release pairs perfectly with warm spring days.

A wild lagerbier ripened in neutral French oak casks for seven months. Bottle conditioned in vintage green bottles and forcibly light-struck.

Saison aux brett élevée en foudre de brunello

Dry hopped and barrel aged sour ale brewed with blueberries and blackberries

Barrel Aged Sour Ale Refermented on a crazy amount of Zinfandel Grapes.

Sans Pagaie is our take on the Belgian-style kriek, which is a traditional, sour blonde ale aged in oak barrels with cherries. The word "kriek" actually translates to "cherry" in the Flemish language. Sans Pagaie, our clever moniker for this beer, translates from French to "without a paddle" (see what we did there? Kriek..."without a paddle"... hello, anyone out there?). The base beer has a subtle funk, which melds gently with the fruit giving this beer flavors reminiscent of coconut, vanilla yogurt and, of course, fresh cherries. A complex beer, perfect for a sunny day in the park with a slice of homemade cheesecake.

This is a special version of our barrel-aged Bigfoot
Barleywine with fresh ginger added into the barrels.
The resulting kick of ginger mellows Bigfoot’s
ferocious hop bite and adds a new level of brightness
and complexity. This beer features notes of burnt sugar,
orange zest, vanilla, and candied ginger.

Rustic notes of pear and apricot blend into this bright oak-aged Saison.

Bourbon barrel aged stout with cassia and Ceylon cinnamon.

Strong Dortmunder Altbier Bourbon Barrel Aged

Provision sour ale aged in oak barrels with Colorado Palisade peaches & cherry skins. We have hand picked each Surette Reserva from unique batches that develop with indefinable complexity. Through embracing variation within our brewing seasons, each limited release is an expression of the terroir from which our fruit is sourced, the skilled stewardship of the farmers we work with, and the rustic beers we produce. 

This beer is truly unique, not only because it is the first time that we have used Colorado Green Bartlett Pears in a beer, but also because of the distinct white wine characteristics and flavor profile. The carbonation is palate cleansing with each sip and is drinking great right now but will also continue to age gracefully for years to come.

Filmishmish, an Arabic term for “when the apricots bloom”, is a barrel-aged sour blonde ale to which apricots have been added. The beer's already fruity esters are enhanced by the hint of fresh apricot jam and wood shavings. Filmishmish is a well-balanced beer, keeping the apricot and oak character present, but putting the flavor of the well-formed sour ale at the forefront. 

Our latest Chronology Series™ - a Scotchology, if you will - continues its evolution. We brewed a wee heavy - known for rich, malt-forward flavors - and set it to age in bourbon barrels. Every six months, we take a quarter of the barrels, blend them and bottle them. This third bottling in the four-part series represents the nuances imparted to the base beer after 18 months of barrel aging.

This is the fourth in a chronological series of beers released at six-month intervals to chart the evolution of bourbon barrel-aged character in an imperial porter over time. 

We’ve replaced the wheels of time with barrel heads. They don’t turn, yet they embrace the evolution of beer and time on a level that can’t be rivaled. For this Chronology Series™, we brewed an imperial porter and set it to age in bourbon barrels. Every six months, we’ll take a quarter of the barrels, blend them and bottle them. This second bottling represents the nuances imparted to the base beer after 18 months of barrel-aging.

Tart of Darkness is a sour stout aged in oak. Brewed to resemble a stout at its foundation, the journey into tartness begins with fermentation in large oak puncheons at Bruery Terreux, where it’s treated to a special blend of souring bacteria and wild yeast cultures. Following a slow but wildly active fermentation, the beer is transferred for extended aging into a dedicated collection of used oak barrels for Tart of Darkness. This includes emptied bourbon barrels from The Bruery that previously held beers such as Black Tuesday®. This special edition was aged with black currants, imparting ripe, jammy notes to our awesomely dark and roasty sour stout.

Patrick Rue was inspired after enjoying a homemade Rhubarb Raspberry Pie. The rhubarb’s fruity sourness tempered with the sweetness of the fresh raspberries and the wheat crust, begged to be bottled up in the form of a bubbly beer. Keeping the original pie recipe in mind, specialty grains were chosen to mimic the crust, and rhubarb and raspberries were used in varying stages of the brewing and fermentation process. The resulting beer is reminiscent of a fresh country pie, cooling on a farmhouse windowsill.

Making wildly traditional bière sometimes requires the freshest organic ingredients you can find. For The Orchard Project, a Reserve Society exclusive series of sour wit ales brewed with spices and aged in oak barrels with raspberries, we collected the freshest nectarines, plumcots and apricots we could get our hands on thanks to the farmers at Sunny Cal Farms and processed them ourselves. This is the plumcot release.

A golden sour beer aged in oak barrels with ginger. Fremented with a collection of microorganisms, this sour beer showcases a tame acidity to pair with a ginger bite.