Rich, malty flavors of caramelized and toasted grains dominate this strong Scotch ale. A hint of rye adds a crisp, Scotch-like, old-world beer character, reminiscent of a simpler life from centuries ago.

YOU CAN ONLY BUY A MAXIMUM OF 6 BOTTLES OF THIS BEER PER ORDER!

ORDERS WITH OVERBUYING WILL BE REVIEWED AND ITEMS CANNOT BE FULFILLED.

La Ruche is a delicate Missouri Saison fermented using a blend of our local microflora and a traditional Saison yeast. Blend #2 is brewed with Alfalfa Honey, fermented with our Native Microflora, aged in Missouri Oak and released in conjunction with the National Honey Beer Summit here in STL.

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.

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.

Big Sur, a masterpiece of colossal redwoods, treacherous cliffs, and dangerous surf breaks. With nearly 70 miles of rugged coastline and frigid sharky waters, adventure here isn't for the faint of heart. Introducing BIG SUR Double IPA, brewed big to stand up to life's most rewarding adventures.

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

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.

Prairie-vous Français is a celebration of simple elegance. This farmhouse ale is brewed to be refreshing. We use barley, oats, and wheat to build a foundation for Saaz hops and Brettanomyces bruxellensis to play. You'll find this beer to be slightly tart and a touch hoppy.

Gnoel de Abbey is a winter warmer brewed to be lighter in body while maintaining nuanced notes of oak. Beginning with aromas of freshly brewed espresso, Gnoel has hints of cocoa, vanilla and holiday spice, finishing with a crisp coffee bitterness. Holiday Brown Ale

Generously dry-hopped sour ale, with fruity and ardents flavors.

Brettanomyces IPA brewed with Citra and Galaxy hops.

This medium bodied Saison pours with a voluminous head and releases bright notes of lemon and a crisp, spicy hop aroma. Finishes clean and dry.

Imperial Stout with chocolate, cinnamon & cayenne pepper.

Berlin-style tart wheat beer aged in oak foeders with pineapple, prickly pear and dragonfruit.

American Wild Ale with blood oranges.

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…

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.

Bourbon Barrel Aged Seasonal

Creamy and complex, this American Imperial Stout is aged in bourbon barrels until it discovers its inner wolf. Fresh maple syrup is added to the boil and whole vanilla beans to each barrel to create unique flavors and sought after complexity. This beer is dangerously smooth and incredibly delicious.

Bière ambrée coiffée d’une riche mousse. Sa robe pleine de fines bulles champenoises conduit avec elle des parfums de sucres et d’épices exotiques. Le tout est soutenu par la chaleur de l’alcool et de ses effluves enivrantes.

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.

Iconic bottles, distinctive flavors and outright admiration for each other. One way or another, we were going to brew a beer with our friends at Cascade Brewing. Together, we developed a new sour tripel recipe that we would brew at our separate facilities with each other - one here in Orange County, CA and the other in Portland, Oregon. The collaborative concept called for treating our creations with the same regional ingredients: Meyer lemons from California and marionberries from Oregon. Both brews would be destined to mature for over a year in oak under our respective roofs. At Bruery Terreux, we utilized a mix of New American Oak puncheons, fresh bourbon barrels, port barrels and oak wine barrels to create the ideal blend of flavors, and we couldn’t be more pleased with the complex, tangy tripel that emerged. Try it side by side with Cascade’s release to see how a single recipe can be interpreted One Way or Another.

We celebrated our first five years in business by releasing anniversary India pale ales, with each subsequent IPA brewed to be hoppier and more intense than the previous. For our 6th anniversary in 2002, we extended this concept by making an intensified version of Stone Smoked Porter. We cranked up the malts and hops a notch or three and conditioned it on French and American oak, which accentuated our porter’s distinctive smokiness and amplified its chocolate and roast coffee flavors while also adding subtle notes of toffee, cherries, dried berries and vanilla. We’re proud to give those who missed out—as well as those who didn’t—a fresh shot at experiencing this smoky, dark-as-night wonder.

Traditional Belgian style Framboise. Red ale base was aged in Cabernet oak barrels and French oak foudres for more than 2 years. Added infusion of raspberries gives a sourness alongside the oak tones.