Imperial Stout aged in whisky & rum barrels with roasted cacao nibs, almond flavor, barrel-aged coffee beans, barrel-aged coconut & barrel-aged almond.

Big Bad Baptista is inspired by traditional Mexican coffee, Café de Olla, which is served with cinnamon and piloncillo, an unrefined sugar. The Cinnamon adds another layer of complexity and accentuates the earthy character of Mexican Coffee, but more importantly, it captures the essence of a place and its culture.

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

An approachable tartness with hints of citrus and tropical fruits with a crisp, dry finish.

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.

We took our double gold medal winning Brainless® Belgian, added peach puree and aged it in French Chardonnay casks. It develops nicely as it warms displaying more fruit and wine.