Barrel Aged

Supermassive is a dark sour beer aged in oak barrels with blackberries and black currants. Fermented with Brettanomyces and Abbey Ale yeast and soured with Lactobacillus bacteria, this captivating dark sour emanates notes of dark chocolate, raisin, and blackberry preserve. With a tannic finish, each sip will draw you closer to a place beyond escape.

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

Stout with cocoa nibs and coffee added and aged in whiskey barrels

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.

Eclipse aged on vanilla beans. Ivory wax.

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

Ale brewed with honey and aged in bourbon barrels.

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.

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.

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.

Eclipse aged on coffee beans. Lavender wax.

There Are Rules is a golden sour beer aged in oak barrels with raspberries, apricots, and peaches. Fermented with a combination of microorganisms, this golden sour beer strikes up aromas of bergamot and fresh picked raspberries and is pinned with flavors of tart raspberries, ripe apricots, and juicy peaches.

This sunset orange and pink hued beer is a delightful balance of ripe stone fruit and woody funk. Bright but not overpowering acidity and lively carbonation help this pretty sour jump out of a fluted glass. Our brewing team and friends hand picked these rare Dapple Fire Pluots at a local organic farm, selecting only the most ripe and flavorful for this unique creation.

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.

Mixed fermentation ale aged in oak with raspberries.

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

Blended by our friends Dave Keene and Chad Calvery, Garage Service is a toast to a legendary craft beer institution. Much like the eclectic character of the Haight, Dave and Chad chose barrels that showcased a spectrum of base malts, fermentation techniques, and fruits. Served with a side of grit, Garage Service is a blend of gold and red sour beers aged in oak barrels with plums and prickly pear that drives notes of candied plums, dried berries, and orange peel. This beer pairs well with cigars at 543 or any 30th Anniversary you might find yourself celebrating!

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.

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!

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

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