Share This is a series of beers that spotlights unique ingredients and important causes. This decadent imperial stout is inspired by mint chip flavors, recreated by adding spearmint leaves and cacao nibs to a rich base featuring chocolaty notes of its own. Share This: Mint Chip pairs perfectly with supporting Food Forward, who is chipping away at hunger relief across Southern California, reaching over 100,000 people a month with recovered fresh foods.

100 Brettanomyces Citrus Wildbier Artisan Ale Brewed With Citrus, Fermented in Oak Foeders

This semi-sweet mead is an ultimate expression of strawberries, honey and vanilla.

Gose brewed with pineapple, sea salt, and el dorado hops and conditioned on oak.

In a particular region of southern Belgium, the reserve or provision saison was called surette, meaning tart. Using time-honored techniques, our saisons employ old-world methods to restore complexity and the classical rustic character lost in modern day saison. Brewed with local Colorado floor malted barley, traditional harvest grains, and noble hops, Surette embodies old-world saison brewing traditions. Each batch of Surette is an expression of the large oak foeders it matures in while taking on an aged vinous quality and a complex tartness. Showcasing citrusy ripe fruits, a light zesty spice, and earthy undertones, Surette’s character exemplifies our mixed culture of Brettanomyces and souring bacteria.

Golden sour ale aged in oak barrels with peaches
We have hand picked each Surette Reserva from unique batches that develop with indefinable complexity. Through embracing variation within our brewing seasons, each limited release is an expression of the terroir from which our fruit is sourced, the skilled stewardship of the farmers we work with, and the rustic beers we produce.

Brewed in collaboration with Evil Twin Brewing, Tennessee Jeppe & the Thoroughbred Hillbilly is a dark, rich Imperial Stout brewed with Muddy Pond Sorghum Syrup and malt smoked by Allan Benton of Benton's Country Hams.

This tart, witty release kicks off our Foeders with Friends collaboration series. Our good friends at Jester King came to town to brew a sour wit ale with spices to christen one of our new-to-us foeders at Bruery Terreux. We designed a recipe with bitter orange peel and coriander and set it to ferment and age with our mixed house culture and Bavarian wit yeast in the designated foeder for four months. Using the Jester King house culture for bottle conditioning, Bouffon features some of the classic notes you’d look for in a wit, including banana, pear, vanilla, bubblegum, white pepper, lemon and a signature yeast profile. It also shines with the wild character from its cultures and collaborators at Jester King and Bruery Terreux.

This 8.5% Breakfast Brown Ale is brewed with cold brewed espresso, chocolate malts, lots o' oats, and milk sugar.

Dry-hopped farmhouse ale aged in oak barrels with mango, lime and coconut

A MYSTA fermentation and barrel blended sour and foraged herbal beer , steeped with fresh picked juniper, wild greens , nettle , thistle thyme, and bogmyrtle, and pine needle.