Great Divide

Named for a medieval Scottish sword, CLAYMORE SCOTCH ALE is our tribute to the legendary “Wee Heavy” beers of Scotland. This malty, deep-ruby beauty features lots of caramel sweetness, a reserved hop profile, and a subtle warming character. Unlike its namesake, this beer only requires one hand, but it’ll still make you feel like nobility.

Colette is our homage to the saisons that Belgian farm workers have enjoyed for centuries. Brewed with barley, wheat and rice and fermented at high temperatures with a special blend of four different yeast strains, Colette is fruity and slightly tart, with a dry finish that makes it that rarest of treats — a beer as refreshing as it is complex.

Traditionally, Imperial Stouts, the biggest and boldest of all stouts, were brewed with massive amounts of roasted malts and hops, resulting in a velvety smooth but robust beer characterized by high alcohol content and extremely high hop bitterness. Meeting the challenge of this aggressive, challenging beer style, Great Divide's Yeti Imperial Stout is an onslaught of the senses. An almost viscous, inky-black brew, Yeti opens with a massive, roasty, chocolate, coffee malt flavor that eventually gives way to rich toffee and burnt caramel notes. Packed with an enormous quantity of American hops, Yeti's hop profile reveals a slightly citrusy, piney, and wonderfully dry hoppy finish.

Titan IPA is a big, aggressively hopped India Pale Ale brewed for hop disciples. It starts out with piney hop aromas and citrus hop flavors, and finishes with a nice rich, malty sweetness that is balanced with crisp hop bitterness.

No shortcuts were taken to create this perfect pairing of coffee and beer. Whiskey barrels that once held Yeti Imperial Stout were filled with green coffee beans sourced from Mexico and provided by our favorite local purveyor, Pablo’s Coffee. Once the beans were infused with characteristics of both barrel and Yeti, they were roasted and integrated into the coffee porter you hold in your hand. Cheers!

Aged in 10-year rye whiskey barrels for over 13 months, this imperial brown rye ale was brewed with copious amounts of malted and flaked rye, accentuating spicy and bready notes. The complex malt bill, paired with spirited characteristics from the aging process, makes for a smooth and full-bodied finish.

We’ve tweaked the hop bitterness for this special release and then added sweet and sour cherries and cacao. The roasty malt backbone of Yeti melds perfectly with the cherries and cacao to make this one smooth sipper. A Yeti in a cherry orchard can be a great thing.

This take on a Hazy IPA is a juicy mix of citrus aroma and nuanced fruit characters. The flavor opens towards tangerine and lime zest with notes of tropical papaya and mango, and finishes with a hint of ripe strawberries. At almost 6 pounds per barrel of hops, this Hazy IPA is a hop bomb that delivers the bitterness without the bite.

For this release in the Wood Werks series, we brewed up a base saison that is meant to tend towards the spicier side of the style. The addition of spelt and rye further accentuate this earthy/spicy component. We then laid the beer down in a mix of merlot and cabernet sauvignon barrels for ten months, which will round out the overall character of the beer. The final product will be bready, earthy, and spicy with a luxurious mouthfeel with a hint of vinous character and a splash of color from the wine.

Tequila barrel aged Gose with kaffir lime and lemon leaves.

Using a subtle Belgian yeast strain to create a malty, enticing base beer, this Wood Werks offering reimagines a traditional Trappist-style dubbel. The beer was then aged in grape brandy barrels for ten months with orange peel and cherry puree. Consider it the beer version of an Old Fashioned.

FOOD PAIRINGS:
Wild duck sausage with orange & fennel; beet, carrot & watercress salad; Swiss Raclette cheese; chocolate covered bacon