Untappd Top Notch (4.1 - 4.3)

Bourbon Barrel Aged Imperial Coffee Stout ale brewed with Coffee and Cocoa Nibs
Under cold winter skies we dream of warm summer paradise, of far off, floating islands where the awakening scents of roasted coffee and cocoa nibs restore our work worn souls. From our first sunrise sip of coffee to our last sunset sip of beer, El Paraiso is the muse of our work and our rest. Our ode to every brewer's belief that it takes a lot of good .. to make a great beer.

Wild Sinister Kid: Black Currant Pinot Noir is a blend consisting of 60% bourbon barrel-aged beer and 40% wine barrel-aged beer conditioned on black currants and pinot noir grapes. Pouring an enticing garnet color, aromas of fresh-pressed grapes, mixed red berries, black currants, and a hint of herbaceousness are immediately apparent. Soft on the palate, with a medium body, Wild Sinister Kid: Black Currant Pinot Noir boasts a refined acidity that welcomes the next sip.

Citra and Galaxy Hops

An abundance of plum makes this powerhouse of a porter amazingly smooth and delicious. Aromas of raisin and dark fruit abound, creating an immensely satisfying complexity and depth. A marathon of fermentation, when brewer's yeast pushes to this level of alcohol at 16.8% its PLUM TUCKERED-OUT!

Saule is French for “willow”, a traditional nine-year anniversary gift. Our ninth anniversary ale, Saule, follows in the footsteps of our anniversary releases before it, which are loosely based on an English-style old ale, fermented with our house yeast strain, aged in bourbon barrels and blended using the solera method. This means that a portion of each anniversary ale is saved in oak barrels and blended in with the next year’s production, providing more complexity and depth of character as the years go by. The result is layered in robust and complex flavors of toffee, caramel, dark fruit, vanilla and oak.

Three of the 2019 Wild Sinister Kid blends were conditioned upon twice the amount of fruit as their counterparts to achieve a truly elegant and fruit-forward final blend. Consisting of 50% bourbon barrel-aged beer and 50% wine barrel-aged beer, Wild Sinister Kid: Double Blackberry Cabernet presents a deep plum color in the glass. Intense blackberry aromas wash over the palate immediately followed by notes of fig, raisin, and cherry. Mildly warming, with a touch of sweetness and rounded acidity, this beer is elegantly balanced and refined.

Giant stone fruit notes ending with delicate tropical passion fruit flavors

Afterlight is a dark sour beer aged in French Bordeaux wine barrels. Fermented with Brettanomyces and Lactobacillus, this decadent sour beer presents notes of dark chocolate, dried cherries and vanilla. Dark and alluring, Afterlight entwines flavors of both beer and wine.

Sour IPA with Raspberry, Lime Zest, Tahitian Vanilla and Milk Sugar. Collaboration with DSSØLVR in Ashville, NC.

Imperial stout brewed with mastique,mahleb,cardamon,white chocolate,hazelnut praline and vanilla to get all the flavours of the famous Greek dessert 'Tsoureki' in to a stout

Bourbon barrel aged imperial stout on coffee beans.

This sunset orange and pink hued beer is a delightful balance of ripe stone fruit and woody funk. Bright but not overpowering acidity and lively carbonation help this pretty sour jump out of a fluted glass. Our brewing team and friends hand picked these rare Dapple Fire Pluots at a local organic farm, selecting only the most ripe and flavorful for this unique creation.

Barrel Aged Tonka & Caramel Swirl Ice-Cream in a can!

Prairie Noir is our whiskey barrel aged imperial oatmeal stout. We brew this beer with a huge amount of oats to give it an ever so silky mouth feel. Notes of coffee, chocolate, and toasted marshmallow can be found in the flavor and aroma of this beer. Notes of whiskey and carmel are also packed into this beer.

2016 SERIES BATCH NO. 03

The base beer is the recipe of 2014 Stone Homebrew Competition winner Chris Banker, an intensely flavorful milk stout brewed with cocoa, coffee and spices to mimic the flavors of Mexican hot chocolate.

Time spent in bourbon barrels gave an already complex beer even more complexity and flavor intensity, layering additional caramel-like and vanilla flavors on top of those already present. Aromas of rich coffee and dark chocolate are followed by nutmeg and cinnamon; a lush, heavy mouthfeel laden with charred oak and toffee engulfs the palate on the first sip. Lingering pasilla pepper and soft oak flavors persist through an exceptionally long finish in this intensely rich and satisfying beer.

A big, sticky beast of a stout. Brewed with a good amount of date syrup, aged in Merlot barrels for 12 months and then further rounded off with a touch of vanilla

Fermentée et élevée en fûts de chêne avec une flore de bactéries acidifiantes et de levures brettanomyces. Assemblage de 1, 2 et 3 ans.

This is the crowning achievement of our Anniversary series, a beer commemorating our 10 year anniversary by blending in special barrel-aged reserves from each year leading up to it.

Map of the Moon is a golden sour beer aged in oak barrels with twice the amount of apricots that we normally use in our fruited sour beers. Fermented with a special blend of microorganisms, this sour beer showcases notes of both ripe and dried apricots. Bright and juicy, Map of the Moon will guide you to a realm of apricot bliss.

Imperial Chocolate Stout made with the best Columbian Cacao, Madagascan Vanilla and a touch of Cinnamon. Brewed for Collabfest 2017 with BrewDog Aberdeen.

Bourbon Barrel Aged Coconut Choc Chip Cookie in a can!

Pastry sour ale, a liquid dessert, full of cherry accents, coffee notes, cocoa and vanilla. Contains lactose.

Collaboration with @PhantomSprits

REPEATER!

An homage to one of the most classic characters in mead history, Marion is named for Maid Marion, the legendary love interest of Robin Hood. Marion is one of our all time favorites at Superstition. It has won multiple awards over the years, including a Gold Medal at the Mazer Cup International in 2016. This craft beverage is an excellent expression of honey and berries, and pairs well with rich cheeses, charcuterie and dark chocolate.

The blackberry mead makers at Superstition dug deep into their bag of tricks to cast a jammy curse into this bottle of Blackberry Hex. A vinous minerality locks its legs with crisp tannins as notes of cherry skin and ripe dark fruit play in the wings. The next time you invite your coven over for a ceremony, consider pairing Blackberry Hex with a dry aged porterhouse steak and chocolate ganache.