An over-the-top ale like no other, with a gavel-slammin’ flavor profile - rich, aromatic, lively and dark. Going light years over the top of Ohio’s old beer/alcohol limit, Gavel Slammer is brewed to celebrate Hoppin’ Frog putting the hammer down for freedom in brewing Ohio’s beer! Because of our efforts, on August 26th 2016 we were presented the actual gavel used in the final Senate session that removed Ohio’s alcohol limit on beer!! We did our little part, and we’re proud of this recognition, and our freedom.

Bourbon barrel-aged for an immensely smooth character, yet a complex and substantial flavor. Made with our Baltic brewing friend Wojtek, a master of the style from Brewery Widawa in Poland. Pirating this awesome recipe from Baltic history, we created this crazy collaboration by getting all the traditional malts, lager yeast, and even hops fresh from his source in Poland! Then for distinct hop character. we increased the kettle aroma hops by 3x

Ale with brettanomyces aged and fermented in oak barrels.

Primordial Noir is a blend of imperial red ales aged in bourbon and wine barrels for up to two years with Northwest-grown Bing cherries and spices.
A concentrated precursor to Cascade’s Sang Noir project, Primordial Noir features a more robust bourbon and cherry presence with notes of roast malt, molasses and baking spices. “To make our Sang Noir, we take red wine barrel aged reds, blend them with bourbon barrel aged reds, then add 150 pounds of Bing cherries to each barrel,” explained Tim Larrance, Cascade Vice President of Sales and Marketing. “For Primordial Noir, we chose to skip the red wine aged reds and go straight with the bourbon barrel reds and cherries. The reds shine spectacularly with a balanced cherry flavor.”

Farmhouse red ale aged in oak barrels with wild yeast and souring bacteria. Unfiltered, unpasteurized, and 100% naturally conditioned. This beer is a tribute to our good friend and professional brewer Russ Beattie.

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

This beer is a blend of mixed fermentation sour beer from two oak foudres. The blend was racked into 400 liter Barbados rum puncheons and refermented with passionfruit for six months before bottling.a blend of mixed fermentation sour beer from two different oak foudres. The blend was racked into two 650 liter tawny port pipes and refermented with raspberries for six months.

Exploration and innovation have always been hallmarks of mankind. The same spirit that sent pathfinders, like Captain Cook, sailing from Britain to the shores of Australia and the rocky coastlines of Alaska animates today's trailblazers. Wherever you find a frontier, be it the Final Frontier of our Milky Way, the Last Frontier of the Great Land, or the frontiers of scientific knowledge, there you will also find dedicated men and women, taking risks to break trail for the rest of us.
One of the new trails being blazed on the frontier of beer is the style known as White India Pale Ales. Galaxy White IPA represents a significant new landmark on that trail. With its use of fresh kumquats, Indian coriander, and black peppercorns, Galaxy pays homage to the early explorers, who sailed unknown seas in search of rare spices and exotic fruits. Captain Cook travelled from Australia to Alaska, and so have the Galaxy hops used to create this adventurous brew. Just as a true explorer never stands still, the presence of brettanomyces guarantees that Galaxy White IPA will keep evolving in the bottle for years to come. So take a step from the known into the unknown. Cross the frontier from the commonplace into the extraordinary. Be the first to gaze upon an undiscovered country and return to tell the tale to those timid souls you left behind. After all, there's an entire Galaxy waiting to be explored…

Brettanomyces IPA brewed with Citra and Galaxy hops.

The deepest inspiration comes from the most curious depictions. Blonde Saison fermented with house mixed culture and aged in oak puncheons. Re-fermented on Blood Orange, Carolina Beets and Rayburn Farms' rosemary and turmeric. Bottle Conditioned.

La Roja is brewed in the Flanders tradition. We blend this beer from oak barrels where the beer has been aging for 12 months or longer.

This Barrel-Aged American Sour undergoes secondary fermentation on a pound-per-gallon of Montmorency Cherries. A portion of this beer was also aged in barrels with almonds to impart an Amaretto character to the final blend. Montmorency+Amaretto=Montmaretto.

Japanese for “love tea,” Aicha (eye-chah) is a merging of traditions from the Old World and the Orient. Aicha is a barrel-aged American Sour Ale fermented with Green Tea, Toasted Oolong Tea, and Jasmine from our neighbors at Dobra Tea (Asheville, NC). This lovely, local collaboration is more than the sum of its worldwide parts.

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.

A fall inspired version of Bam Biére. Brewed with chestnuts in the mash, Bam de Castsagna pours a rich auburn and is gently tart. Notes of earthy chestnuts, flavors of cashew, taro with traces of autumn smoke.

The name for this beer is a reference to the unique and delicious Vin Jaune wines of the Jura region in France. It started life as Belgian-style tripel, and after two years of maturation in dry sherry barriques it emerged as a light amber colored beer with strong oxidative notes of almond, hazelnut, and oak.

Ale aged in Rye Whiskey Barrels & Bourbon Barrels.

Russian imperial stout aged in bourbon barrels, the depth, intensity and complexity of this beer makes it what it is.

Our newest Oak & Orchard Sour Ale is packed to the brim with Blackberries, Black Currants and Cherries. The blend of fruit was originally inspired by the Cabernet Sauvignon that was aged in the foeders we purchased from Sonoma Valley. The base beer features white wheat and spelt which adds a pleasant bread-crust backbone to the sweet and sharp berry notes. The beer was aged in oak foeders for over eight months before the fruit was added. This ensures the beer is well developed without losing any of the delicate flavor and aroma from the berries.

From the Ultimate Box Set: “We’ve never released a Bourbon Barrel version of our Judgment Day. So we thought it might be interesting to take the base beer for Cuvee de Tomme age in first fill Bourbon Barrels and let mother nature take over. Of course, because this is a Rock and Roll inspired Box Set beer, we couldn’t just leave well enough alone. Upon sampling the base beer, it became apparent that the raisins used to brew the base beer were going to drive the flavor bus of this beer. The conversations turned to Oatmeal Raisin cookies and the essence of a freshly baked treat. So we added some cinnamon sticks to the barrels and threw in some dried chiles as well.”

Barrel Aged Dark Sour with Madcap Hunapu Coffee. We teamed up with our favorite local coffee roaster for this one to match the base beer with the perfect coffee. After trying 4 different options from Madcap, we agreed on their Hunapu roast from Guatemala. The coffee has notes of chocolate and citrus which blend perfectly with our base dark sour beer. 778 bottles produced.

As years passed and our oak aged beer became more robust, we discovered many unique, interesting, single barrels deserving of a special release. Barn Owl was created as a response to these lone wolves, and has grown into a diverse, ongoing series that reflects the growing diversity of our barrel program. The name is a nod to the wise and exacting animal that keeps watch over the farmhouse (er..industrial warehouse), and the one-off creations are released sporadically throughout the year, just as soon as we deem the barrels ripe for the picking. No. 11 is not a sour like many of our past releases, but rather a farmhouse blend showcasing a complementary balance of soft saison notes with floral lavender aromatics. Gentle on the palate, with a subtle spicy finish, this is a refined libation to remind us that spring is a state of mind.

Tart of Darkness is a traditional stout that we aged in used oak barrels from The Bruery that had previously housed beers such as Cuivre or Black Tuesday. We then brought them over to Bruery Terreux, added our special blend of souring bacterias and wild yeasts and watched nature take its course. The result is a perfectly tart yet awesomely dark and roasty, sour stout. Not a style you will see very often, and in our opinion, not a style seen often enough. This unique stout has notes of tart plums, roasted coffee, vanilla and oak.

Sour blonde ale aged in Oak Foudres with Raspberries, Blueberries & Cherries

Vitis Noble, meaning noble vine, features sour wheat and blond ales aged in oak barrels for up to 16 months with Willamette Valley grown chardonnay grapes.