Collaborating with Siren Craft Brew in England, we designed this alarm-red ale to be hot and spicy, with the complex, assertive, and satisfying flavors of a god bowl of 5-alarm chili. Using an abundance of red caramelized malt for soothing flavors to put out the fire, Hoppin’ Frog brewmaster Fred Karm along with Siren’s top brewers created 5-Alarm Chili Beer to give the chili and hot pepper lovers something to truly enjoy and share with like-minded fiery friends.

This Bodacious Oatmeal Russian Imperial Stout will crush you like no other! This is the grand-daddy of all stout styles, with an intensely deep roasted and full bodied flavor. A robust hop character adds a refreshing balance.

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.

Tart wild ale dry hopped with Mosaic, El Dorado, and Jarrylo. Conditioned on American white oak. Notes of guava, pineapple and other juicy, ripe tropical fruits.

As enigmatic as the fiery passions of the human heart, this Flying monkeys love letter to craft beer is brewed with soft cocoa and late season raspberries pureed to preserve the longings of Summer. Aurora Heart captures the essence of a decadent raspberry truffle in a liquid form with a tart, acerbic bite, which, like the stings of first love, linger in your soul. Enjoy this beguiling stout of pure unfiltered Passion!

Halia is a farmhouse ale aged in wine barrels with whole peaches, resulting in bright, effervescent fruit notes in a soft, hazy body that finishes slightly tart and sweet with the pleasant character of ripe, juicy peaches. Literally meaning “remembrance of a loved one” in Hawaiian, Halia was brewed in memory of the dear friend of one of our brewers who loved peaches.

Prodigal is an imperial oatmeal milk stout with a massive fudge and roast malt character. It’s a foundation for some of our favorite stouts, now here to stand on its own adorned with only a handful of cacao nibs and Madagascar vanilla beans to round out the edges.

Imperial Stout brewed with Ethiopian Coffee.

Abbey style beers often emphasize layers of malt surrounded by yeast driven complexities. Our Lost and Found Abbey Ale is the result of the judicious, but not overpowering, use of crystal malts with a teasingly dry chocolate malt finish. There is a perception of warmth from the alcohol which blends very nicely keeping the malts from being too sweet. Lost and Found- Modeled after the great Trappist and Monastic beers that inspired the founding of our brewery. A richly deep garnet colored ale created from a blend of Domestic and imported malts. As part of our commitment to interesting brewing endeavors, Chef Vince created a special raisin puree for this beer. Malts, raisins and a fantastic yeast strain working in harmony produce a beer of amazing complexity and depth. Available in 750ml bottles and on draft at select inspired locations.

A dark wheat beer, strong and top-fermented, traditionnally brewed in Munich, Germany

Boxer’s Revenge slowly ferments for several months in oak barrels in the presence of naturally occurring wild yeasts and souring bacteria prior to blending. Unfiltered, unpasteurized, and 100% naturally conditioned.

We mashed up traditional English-style barley wine-style and old ale winter warmer-style ales with citrusy American hops like Simcoe, Centennial, Columbus, Chinook, Amarillo and, fittingly, Glacier, to create a Floridian Winter Ale.

Scandinavian-inspired sour Imperial Stout with a complex and inviting combination of rich, roasty, sweet & sour flavors. Brewed in collaboration with our friend and To Øl brewmaster Tobias from Copenhagen, Denmark with 9 of the absolute highest-quality malts, and Belgian dark candi sugar for a more refined, worldly taste. Together we chose Patagonia's uber-flavorful Dark Caramel Malt from Chile, plus 8 of the best English malts including Crisp's finest floor-malted Maris-Otter Ale Malt.

Aged up to 30 months in oak barrels, this ale is a blend of as many as nine lots of aged reds, resulting in a very deep, rich and complex sour.

Delightful smokey slightly more bitter version of the original Old Growth Imperial Stout, with distinct bourbon aromas and flavors.

This belgian-inspired brown ale is aged in oak barrels with a flora of acidifying bacterias and brettanomyces.

When you care to drink the very best, this is the pinnacle of flavor, and our most refined imperial stout. Traditionally reserved for immediate friends and family, we carry on the Grand Reserve practice by selecting the ultra-finest base malt from England and chocolate malt from Belgium. These superior, world-class malts take B.O.R.I.S. to a whole new level - Grand Reserve level!

First aged in 2nd use Bulleit rye whiskey barrels, Dan (the beer is Mecca Grade pilsner & wheat with Challenger hops) was transferred to a 500 liter puncheon where 2 gallons of fresh squeezed orange juice was added. A wonderfully light and expressive beer. The orange juice is noticeable on the nose and palate if you are paying attention and adds a juicy layer of complexity that may be mistaken for yeast character, but it’s actually Florida.

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.

Brewed with Lemon Drop, Denali, Galaxy and Experimental Hop 06927 hop varietals. New Hop Smell, the latest in The Hop Freshener Series, is overflowing with hoppy goodness. Starting off with the heavenly aromas of pine and tropical fruit that leads to an initial burst of lemon citrus and pineapple, rounding out with a slight melon sweetness and a dry crisp finish with a hint of hop spiciness.

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

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

The rich and malty character of our Outta Kilter scotch style red ale is masterfully complemented by barrel aging, as the “angel’s share” slowly evaporates resulting in a wonderful concentrating of flavors. The full flavor experience goes one step further with the vanillin undertones from the oak wood of the barrel, adding a savory, satisfying depth of flavor, ultimately creating a wonderful sensory experience.

Cascade Apricot Ale is based on our Temptor Triple Ale that has undergone over 8 months of lactic fermentation and oak barrel aging. Ripe NW Apricots are fermented with this beer for 3 additional months. This hand packaged and bottle conditioned ale will only get better with age ... good luck waiting.

Brewed in celebration of Lent and Easter season, Carnevale is light bodied Saison, using Brettanomyces along with Amarillo and Simcoe hops to generate flavor and depth. Carnevale’s complexity grows with time. The citrus notes tend to wane and the wild yeast rears its wonderfully tasting head.