These juicy, hazy, hop bombs are packed to the brim with flavor. In fact, we’ve been downright irresponsible when it comes to hop utilization. Our brewers have been experimenting with everything from lupulin powder, to massive hop backs, exploring the flavor synergies of fermentation hopping, and literally cramming in more dry hops than our tanks can even hold. Our New England-Style IPA rotates through different recipes and hop charges as we source new and interesting hop verities.

RiNo APA is inspired by Epic’s experience in the New England-style IPAs and the art and creativity of the Denver neighborhood River North aka RiNo.

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.

We've combined the clean, puckering tartness of kettle souring with an abundance of juicy, citrus-driven hops to create a beer that’s the best of both worlds.

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.

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

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.