Epic

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.

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.

Son of a Baptist is an 8% ABV imperial stout. It is not barrel aged like its father, Big Bad Baptist; instead its flavor profile was designed to highlight the complex and often unique flavors of small batch coffees. Instead of sourcing a coffee that would play well in a beer we sought out creative and innovative roasters, then asked them which beans they’re passionate about. Each resulting release of Son of a Baptist is widely different depending on the coffee selected. Some are fruity and sweet with notes of jam and chocolate, others are rich and earthy with a big roasted finish.

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.

Release #1 Cashmere and Citra Hops

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

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.

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. 

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

Aged in select whiskey barrels, resulting in this exceptional beer bursting with flavors of dried fruit, cherry, vanilla and toasted oak. Best enjoyed slowly in a snifter.

Sour Belgian ale aged in oak foudres with Guava & Habanero

A tropical delight with coconut, pineapple, almond, and orange.

Foudre Aged sour blonde ale finished with tart cherries & lime