Only A Few!

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.

Imperial stout with vanilla and Brigadeiros (Brazilian bon bons with cacao and sweetened condensed milk). Brewed in collaboration with Cigar City Brewing.

Amarillo dry-hopped mix culture grisette.

Burgundy sour ale aged in oak barrels with Colorado montmorency cherries.

The nights are getting darker and autumn is in its element. This variation of our fall seasonal brings both forces together for a limited time. Midnight Autumn Maple is a dark imperial ale brewed with midnight wheat, cinnamon, nutmeg, allspice, vanilla, maple syrup and a whole lot of yams.

Hops with tropical aromas support the passion fruit, which dominates the profile of this beer by its powerful character and sharp acidity. This is the first experiment of the "Synergy Project", which is a space of brewing creation, favoring the exchanges and the collaboration between the brewers and brewers of the Brasserie Dieu du Ciel!

We’re happy to announce the release of a brand new beer -- Mr. Mingo, a farmhouse ale with roselle hibiscus. The inspiration was to make a simple beer with a subtle adjunct.

To make Mr. Mingo, we brewed a simple saison with barley and wheat from Blacklands Malt and raw Texas Hill Country water from our onsite well. We added hibiscus flowers at the end of the boil and then later dry hopped with more. In total, we used around 1 pound of hibiscus per barrel.

The Orval’s brewery produces only one beer to sell, a beer with a high fermentation that continues in the bottle. It is 6.2% ABV. This beer is brewed exclusively from spring water, barley malt, hop cones, candy sugar, and yeast. The aroma and the fine taste are due more to the hop cones and the yeast than to the malt that is used. What’s special about Orval’s beer is that hops are added at two different stages of the production process. First, in the brewing room, a large quantity of very fine hops are added – this produces the famous bitter taste and is the reason why the beer keeps for a longer period of time. Later, in the storage cellars, hops are once again added. This is the so-called British “dry hopping,” which produces the delightful aroma that completely enraptures even the most carefully forewarned taster.

Pathways is composed from casks of varying vintages, combining classic saison notes with modern expression.

Dry-hopped sour farmhouse ale with peaches and spices.

Pear Mary is a blend of sour blond ales aged in oak wine barrels then fermented with juice from Northwest-grown pears and infused with fresh rosemary. Aged for up to 18 months, this herbal beer offers notes of fresh pear, pine and ginger.

Péché Mortel (French for "Mortal Sin") is an intensely black and dense beer with very pronounced roasted flavours. Coffee is infused during the brewing process intensifying the bitterness of the beer and giving it a powerful coffee taste. Péché Mortel is brewed to be savored; we invite you to drink it in moderation.

Golden sour ale with blueberries.

Influenced by the preserved mosaics buried under the ash of Mount Vesuvius, Pompeii is our single hop mosaic IPA. It houses mango and pineapple flavors with a medium-bodied feel and bright tones to tantalize the palate.

Disclaimer: the beers from this brewery are brought in as fresh as economically possible in cooled containers. The brewery stamps these beers with a 2 month best before window but keep their quality.

Raspberry lemonade cider.

Raspberry sour ale aged in second use bourbon barrels.

Perhaps no country embraces the use of fruit in beers more so than Belgium. Numerous traditional as well as regional specialty ales are infused with every sort of fruit imaginable. In this way, the flavor of the fruit becomes especially prominent. Red Poppy Ale is a veritable celebration of Sour Cherries in an explosion of aromas and tastes. Brewed from a brown ale base and aged in our oak barrels for over 12 months, this beer is not for the faint of heart. The Golden Poppy is the state flower of California and the Red Poppy is found in Flanders Fields where our inspiration for this beer comes from. This beer is 6.5% ABV and is available in 375 ml bottles and on draft at inspired locations.

Saison refermented in barrel with spontaneous microbes.

Our friends over at Amnesia pointed out that we hadn’t brewed a milk stout yet. Our friends (and ice cream geniuses) at Salt & Straw wanted to work on an ice cream beer. The result might be the most delicious dessert beer ever created: a rich extra stout with caramelized lactose and fleur de sel.

A decent New Year Eve and Morning After collaboration with El Copitas, 27th best world bar 2019 and just nice guys and real cocktail geeks.

Our ‘Sangre Fresca’ Michelada is based on Gose instead of Lager which properly matches all Mexican stuff put into the tank openly and secretly.

All the hops you want, and the funk you need. Hops used in making this funky ipa are citra, crystal, simcoe, southern cross. This beer spent 7 months in oak.

Snörkel is brewed with oyster mushrooms from Logro Farms in Austin, Texas and alderwood smoked sea salt. It takes inspiration from traditional German gose, but sets out to explore the curiosities of umami. Unfiltered, unpasteurized & 100% bottle conditioned.

(Raspberries, gooseberries, blackberries)