Totality stout brewed with honey aged in Knob Creek Rye whiskey barrels. Forest green wax.

If you closed your eyes in our barrel house, you might think our brewers have become chocolatiers. They dipped cherries into this limited edition of our bourbon barrel-aged wheatwine-style ale. Already rich and creamy with white chocolate flavors thanks to fresh vanilla beans, cacao nibs and extensive oak-aging, this treat for the senses has been enhanced with the addition of tart, sweet, juicy cherries.

Our flagship brand made of local barley malt & wheat. Last year’s crop of Cascade hops are added to the boil copper for bitterness and fresh hops, again from Conner’s yard are added to the oak barrels for dry-hopping.

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

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.

Imperial Stout with chocolate, cinnamon & cayenne pepper.

Canned in a Tall Boy. That's 19oz / 56.8 cl!! Aged through four seasons and from a blend of the top Bourbons around, this Ten Fidy has morphed into a monster of cranked up flavor. Espresso, burnt sugar, rich chocolate, caramel notes are now driving alongside the vanilla, oak, bourbon from the barrel and been smoothed out during maturation. Even at 12.9% (75 IBUs) it is cool and drinkable, letting each sip add more and more complexity.

Farmageddon is our wild farmhouse ale that we've been brewing, blending, and aging for almost as many years as we've been open. The blending process allows us to maintain a common thread across batches, the aging adds nuanced layers, while the brett and bacteria work hard to create small idiosyncrasies in each release. It's a refined, effervescent, and delicious beer worthy of special occasions and idle weeknights.

Our 2019 edition of Cherry Farmageddon is oak aged then conditioned on 2 types of sour cherry varietals -- Montmorency and Morello -- before being primed and bottle conditioned for maximum spritz factor.

What it smells like, what it tastes like: This edition balances notes of bright berry, farmhouse funk, refined acidity, and a few subtle hits of spice, cinnamon hearts, and cherry blasters.

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

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.

One Way or Another 2016 A project designed in collaboration with our friends at Bruery Terreux, One Way or Another is a blend of sour triple ales aged in oak wine barrels.

Saison brewed with Honey, Malted Oats, and Hallertau Blac hops. Fermented in oak foudres with Brettanomyces and Saison yeast. Bottle conditioned for natural carbonation.

Fermentée et élevée en fûts de chêne avec une flore de bactéries acidifiantes et de levures brettanomyces. Assemblage de 1, 2 et 3 ans.

Eclipse aged in apple brandy barrels. Sapphire Blue wax.

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.

Like a Russian Matryoshka or ʻnestingʼ doll, the secret of Dosvidanya Russian Imperial Stout lies locked deep within her dark, mysterious & elaborate wooden layers. We said Dosvidanya, or ʻgoodbyeʼ, to the hidden soul of this oak rye whiskey barrel-aged beer for several months before now revealing its rich, robust and roasty maltiness that finishes dry with a pleasant spiciness from the barrel and added rye.

Brewer's blend of various 2017-vintage Eclipse variants. Gold wax. .

Pêche Fumé is a wild, sour wheat ale brewed with smoked malt then fermented in open-top puncheon barrels with Northwest-grown peaches.

Brewed with lemon peel, black peppercorn and coriander. Triple fermented, first with Belgian yeast, second in oak Chardonnay barrels with brettanomyces, and finally naturally carbonated in bottles.

Ale brewed with 100% Nelson Sauvin hops. Fermented in oak foudres with brettanomyces and bottle conditioned for natural carbonation.

Brewed in the style of a “West-Coast” Imperial Red Ale. Upon first sip, this beer showcases a delicious malt bill worthy of any Red Ale.

A spontaneous wild ale aged in oak barrels with riesling grapes (bottled 03/2019)

Totality stout brewed with honey aged in maple whiskey barrels. Honey wax.