Big Beers

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

Blueberry Spaceship Box, the top rated hard cider in the world, has been poured on tap from Thailand to Copenhagen, at festivals from California to Florida, and now you can have it in your living room. If you have never tried Blueberry Spaceship Box, it is a spectacular blend of sweet and tart, of apple and blueberry, and it is at home when served as a bubbly apéritif or paired with anything from the grill.

Imperial Stout Aged in Whiskey Barrels with Roasted Cacao Nibs, Coffee and Peanuts.

A beta release of one of our upcoming Baptist variants. Cacao nibs, barrel aged coffee, barrel aged almonds, barrel aged coconut, & barrel aged salted caramel. 

Welcome to Frucht, our land of fruited Berliner Weisse-style beers. Known for a tart flavor profile and traditionally low ABV, our German-style wheat beer gains even more funky notes and natural earthy-woodiness from fermentation in one of our twin oak foeder vessels - the largest known to be fabricated in this country. This installment in our Frucht series is perfect for fall, featuring cranberries and orange zest.

Eclipse aged on coffee beans. Lavender wax.

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

When Gigantic Brewery releases the 2019 edition MASSIVE! Barrel-Aged Barleywine on Black Friday, the brewer will go all out on this popular beer as it releases six variants. This means that there will be seven different offerings of MASSIVE! this year.

Normally, Gigantic Brewing releases MASSIVE! Barrel-Aged Barleywine from its long boil barleywine that has been aged in bourbon barrels. The 2019 version of MASSIVE! has been aged in both Buffalo Trace and Woodford Reserve Bourbon Barrels.

Then last year Gigantic Brewing added one variant with MASSIVE! Scotch Barrel-Aged. However, later this week with the arrival of Black Friday, Gigantic will release a new version of MASSIVE! Scotch in addition to MASSIVE! Port, MASSIVE! Mezcal, MASSIVE! Maple Syrup, MASSIVE! Cognac, MASSIVE! Rye and of course the standard MASSIVE!.

When Gigantic brews the base beer for this barrel-aged beer, it uses only Skagit Valley Pilot Pale Malt as it is boiled for eight hours. This extended boil time gives the beer a deep ruby color and rich malt flavor. Gigantic then took MASSIVE and introduced it to a variety of barrels – Scotch, Mezcal, Port, Cognac, Rye and Maple Syrup. The sticker on the crown of the bottle identifies which barrel this beer was aged in.

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

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

Oatmeal, Milk, and Imperial Stout all in one. Chinook and Cascade hops produce an extraordinary finish.

True to its Boontling moniker, “Huge Arker” is a massive force of nature that detonates on your tongue. After primary fermentation, the beer is aged in Wild Turkey® Bourbon barrels until it fully matures. The deep mahogany color is evocative of the opulence to follow. Dark luscious aromas of burnished oak mingle with candy sugar, bourbon and hearth-baked bread. The luxurious flavors redolent of honey and molasses are intertwined with the richness of dark chocolate and the ardent warmth of alcohol, underpinned with hints of coffee, vanilla and dark fruits. 

Barney Flats Oatmeal Stout aged for three months in Wild Turkey Bourbon Barrels. Deep ebony hue with a beautiful mahogany head, an aroma of fresh-baked bread, toffee, and espresso mingling with the woody vanilla notes of Bourbon whiskey and the rich roasted flavors wrapped with Bourbon.

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

Totality stout brewed with honey aged in Peated Scotch barrels. Black wax.

Our Tonnellerie series is the perfect showcase of our "wildly traditional bière". French for “cooperage”, each beer in the series shares one core trait: they were all fermented in oak. Beyond that, the recipes and styles are as unique as the cues they take from nature. Quadrupel Tonnellerie, a sour and funky barrel-fermented Belgian-style quadrupel with blackberries, is no exception. A style known for being at the more malty, complex and rich end of the Belgian strong ale spectrum, this quad revels in layers of dark fruit and figgy flavors, and complimentary undercurrents of oak. The natural esters from the Belgian yeast compliment the rustic, earthy and wild qualities derived from the barrels and nature - plus the piquant flavors from the fruit - for a dynamic flavor profile and mouthfeel that will evolve over time.

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.

Loaded with unique, robust flavors, this Brown Sugar Imperial Ale was handcrafted and aged in Caribbean rum barrels. Hints of molasses, rum, tobacco, and coconut round out this delicious, drinkable Imperial Ale that pairs well with plundering, pillaging, and other pirate hobbies. Cheers! 

The Traveling Plum is a sour ale inspired by Li Hing Mui - a salty, dried plum snack known for its tart and tangy twist. The snack’s red hue is derived from a powder that consists of ground plum skin that is pickled in a combination of a number of things, including licorice and salt. While we chose not to imitate the red color in our liquid interpretation, we did emulate a number of its other characteristics by brewing with dried plums, adding salt, souring it with our house cultures (pickling with lactobacillus?), and spicing it with Chinese five-spice powder (a mix of anise, cloves, cinnamon, pepper and fennel seeds). Tart, tangy and salty, it’s a fitting refreshment on the road less traveled.

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

Blueberry Hex shows off it's violet-ruby hued leggy liquid as mild winter spice and rich dark fruit emanate from the glass. The incantation of this blueberry mead will call to you with flavors of sweet cherry, vanilla, oak, nutmeg and cinnamon. For the ultimate complimentary experience, light a candle and pair with a slice of blueberry cobbler and vanilla ice cream.

This wild ale was brewed with Sea Buckthorn Juice, is 5.8% Alcohol, and spent one year and two months in oak souring.

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.

The shared vision between The Lost Abbey and Wicked Weed Brewing, a blend of beers from both breweries, Ad Idem is an Oak-aged Golden Sour w/ local whole peaches. The resulting culmination produced some incredible depth, showing how the stonefruit in the barrels played along with the blend of wild yeasts.

Wassail is known for warmth and spices. The tenth verse of our Twelve Beers of Christmas™ saga goes leaps and bounds beyond a traditional winter warmer, drawing inspiration from the dark, spiced ales from Belgium and our love for experimental brewing in SoCal. 10 Lords-A-Leaping is a dark imperial wit ale featuring 10 different spices - coriander, orange peel, cinnamon, ginger, nutmeg, allspice, mace, anise, dried apples and cloves, which complement the spiced notes imparted from the yeast and prance upon the rich, dark fruited character of the specialty malts.