Vanilla bean stout aged in bourbon barrels.
A double dose of vanilla derived from both fresh Bourbon barrels and the trio of Tongan, Ugandan, and Mexican whole vanilla beans is complemented by the essences of chocolate, caramel and molasses to round out this luxurious silky stout.

Double Bastard Ale Aged in Templeton Rye Whiskey Barrels. Rye whiskey melds midpalate with Double Bastard Ale’s colossal hop and malt presence, adding dimension to the beer’s already deep caramel-like flavors. This rare treasure is strictly for those processing the capacity to appreciate what many will shun.

Eclipse aged in Evan Williams barrels. Black wax.

Eclipse aged in apple brandy barrels. Sapphire Blue wax.

Totality stout brewed with honey aged in Joseph Magnus barrels. Aqua pearl wax.

Ale brewed with honey and aged in bourbon barrels.

Saison brewed with Motueka and Saaz hops. Fermented in oak tanks with two strains of Brettanomyces. Aged on black raspberries.

Aphrodisia Batch 20 is made with Arizona Mesquite honey and California Syrah grapes, and aged for 12 months in American oak barrels that previously held White Series and Aphrodisia meads.

Totality stout brewed with honey aged in Basil Hayden whiskey barrels. Lime green wax.

Sour ale aged in oak barrels with plums, pluots, and vanilla bean

Aged on Tahitian Vanilla Beans > An homage to one of the most classic characters in mead history, Marion is named for Maid Marion, the legendary love interest of Robin Hood. Marion is one of our all time favorites at Superstition. It has won multiple awards over the years, including a Gold Medal at the Mazer Cup International in 2016. This craft beverage is an excellent expression of honey and berries, and pairs well with rich cheeses, charcuterie and dark chocolate.

Eclipse aged on vanilla beans. Ivory wax.

SAHALIE is the flagship brand of The Ale Apothecary, brewed year-round of malted barley & wheat and Goschie Farms Cascade Hops. Hop bitterness and acid produced by our house lactobacillus culture provide the balance to the malt and oak structure of the beer. She spends up to 1 year in our oak barrels during a long, relaxed fermentation prior to a month-long dry-hopping (yes, in oak barrels!). Our sensory experience is a tropical & citrus fruit nose of apricots, pineapple, and orange produced from yeast esters and hop oils. The palate is tart and pithy, combining earthy and herbal undertones that evolve as the beer warms & opens up within your glass.

Made with the same ingredients as Sahalie but brewed differently, (TBFKA) La Tache is our lightest and most approachable beer. Hops are used only for aromatics in the hop-back and fresh hops from Connor’s (one of our brewers) yard for dry-hopping so the beer is balanced with the acidity produced by our proprietary house cultures of yeast and bacteria.

Aged in French Oak Pinot Noir barrels with Kodiak Salmon Berries and brettanomyces.

Gifted Branch is a golden sour beer aged in oak barrels with bushels of peaches and a dash of apricots. We formed layers of bright stone fruit character by blending a unique mix of microorganisms with our fondness for peaches and apricots. This golden sour beer features an aroma of dewy peach skin with flavors of fresh juicy peaches and hints of tart apricots.

Strong Belgian blond brewed with walnuts, raisins, cinnamon, allspice, nutmeg, and lemon zest. Fermented with Nordic Kveik yeast and carrot puree, the beer was then laid to rest for 14 months in freshly dumped bourbon barrels. After the final blend, the bourbon barrel aged beer was conditioned on Ugandan vanilla beans.

Totality stout brewed with honey aged in Peated Scotch barrels. Black wax.

Totality stout brewed with honey aged in Belle Meade whiskey barrels. Coral wax.

Missouri Sour Brown that was cofermented with crabapples from the Angry Orchard innovation cider house in Walden New York. We brewed this beer with our great and long time friend Ryan Burk, the head cidermaker at Angry Orchard, before racking it to French Oak Puncheons to age a year before being bottled and naturally conditioned.

Inspired by the exuberance of the Romani Gypsy culture, Telegraph Gypsy Ale celebrates the restless and adventurous spirit in all of us. We brew it with rye, unmalted wheat, and locally grown plums. Then we ferment it with Brettanomyces while listening to traditional Gypsy tunes. It's wild, it's unique, it's delicious. So go ahead, stray from that well-trodden ground you are following, grab a bottle, and dance along a crooked path. Opa!

An artisan amber ale brewed in the Flanders tradition. Deep amber with earthy caramel, spice, and sour fruit notes developed through natural barrel aging. Unfiltered, unpasteurized and blended from barrels ranging in age from two to ten months.