In Vino VeritasOur Virginia Wine Selection

In Vino Veritas

Our Virginia Wine Selection

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Beers

Hi, I am Rob,

Do you have any question? Need help? Please ask me. For your convenience we are listing seasonal beers and geeky beers by type. Click on the links below to open the listing of interest.

If you don’t see a beer of your liking just ask us. We may be able to get it for you.

Oh, and join us for our beer tastings. Find out what’s new in this rapidly changing craft beer market.

Thanks,
Rob

Seasonal Beers

Here are some seasonal Beers currently available

 

Ten FIDY Imperial Stout – This titanic, immensely viscous stout is loaded with inimitable flavors of chocolate-covered caramel and coffee and hide a hefty 65 IBUs underneath the smooth blanket of malt. Ten FIDY (10.5% ABV) is made with enormous amounts of two-row malt, chocolate malt, roasted barley, flaked oats and hops. Ten FIDY is the ultimate celebration of dark malts and boundary-stretching beer.

 

 

 

 

Aged through four seasons and from a blend of the top Bourbons around, this Ten Fidy has morphed into a monster of cranked up flavor. Espresso, burnt sugar, rich chocolate, caramel notes are now driving alongside the vanilla, oak, bourbon from the barrel and been smoothed out during maturation. Even at 12.9% (75 IBUs) it is cool and drinkable, letting each sip add more and more complexity.

 

 

 

 

 

This porter (6.4% ABV, 30 IBUs) is based on malt flavors of roasted nuts, crème brulee, cocoa, and caramel, extracted from English and German roasted and caramel malts. Hotbox Roasters then crashes the party and infuses potent, cold-extracted coffee from beans sourced from Brazil and Mexico that deals out flavors and aromas of dark plums, chocolate, and hints of blueberry.

 

 

 

 

 

Intense pure liquid cacao flavors swirl with popping coconut aromas, all supported by a semi-sweet porter made from loads of our dark chocolate and extra dark caramel malt. This limited release specialty comes around once a year to satisfy that sweet tooth, so get ’em while you can before they disappear. At 6.5% ABV and 25 IBUs, this choconut goodness will have you yellin’ “Pass. Dash. Hit.” all winter long.

 

 

 

 

 

 

 

The start of Celebration season is a festive event. We can’t start brewing until the first fresh hops have arrived, but once they have the season is officially under way! First brewed in 1981, Celebration Ale is one of the earliest examples of an American-style IPA and one of the few hop-forward holiday beers. Famous for its intense citrus and pine aromas, Celebration is bold and intense, featuring Cascade, Centennial and Chinook hops—honoring everything we have at Sierra Nevada.

 

 

 

 

 

 

An Imperial version of Sweet Baby Jesus! Chocolate Peanut Butter Porter that raises the bar again with its silky, full body, big roasted malt flavor and aroma dominated by rich notes of peanut butter and chocolate, subtle fruit and coffee notes, and a strong, warming 9% ABV. For Pete’s Sake!: It’s a whole new level of Chocolate Peanut Butter Porter!

 

 

 

 

 

There’s nothing like making a beer so beloved that people feel compelled to campaign for its return. So, in the spirit of the holiday season, we are very pleased to give our fans the number one item on their wish lists. As illustrated by the avalanche of social media requests, that is Stone Xocoveza, an insanely delicious take on Mexican hot chocolate brewed with cocoa, coffee, pasilla peppers, vanilla, cinnamon and nutmeg. First brewed in 2014 with San Diego homebrewer Chris Banker after his recipe won our annual homebrew competition, this imperial stout is layered with smooth roastiness, semisweet chocolate and a touch of spice. Thanks entirely to you, this creamy, mocha stout has gone from initially being a one-time offering to a yearly tradition. Happy holidays from all of us to all of you…and feel free to continue enjoying it long into the spring and summer, as this gem will age beautifully and is definitely not exclusive to the winter season!

 

We’ve often been inspired to brew beers on a theme. In 2007 it was black IPAs. 2008 saw Belgian-influenced IPAs, and more than once it’s been Triple IPAs. It’s been fun to dive deep, and you’ve ridden those waves right along with us. But like you, we also crave new breaks to surf. Right now, it’s tropically-inspired IPAs as represented both by this flavored ale, Stone Tangerine Express IPA and others we’ve got waiting in the wings….With Stone Vengeful Spirit IPA we employ a bit of tropical mythology to pay homage to our ever present gargoyle. Since 1996 he’s had our backs, and yours, by representing an aggressive intolerance for commoditized beer. He constantly inspires us to forge ahead with resolve–even with the omnipresent forces of forceful evil. Vengeful spirits can be awesome when they’re on your side.

 

 

A smooth and creamy winter warmer with rich flavors of cacao, toffee and roasted nuts, and subtle hints of honey and herbal spice, this year’s brew marks the 43rd annual release of this Anchor tradition.

It is sold only from early November to mid–January. The Ale’s recipe is different every year—as is the tree on the label—but the intent with which we offer it remains the same: joy and celebration of the newness of life. Since ancient times, trees have symbolized the winter solstice when the earth, with its seasons, appears born anew. With a heavily guarded, secret recipe, Christmas Ale is a highly anticipated seasonal delight, complex and full in flavor with a velvety texture and alluring, yet subtle, spiced aroma.

 

 

 

The holidays at Tröegs start with our inner Mad Elf momentarily taking over the brew deck. So blame “him” for this cheerful ruby red creation reminiscent of ripened cherries, raw honey and cocoa with notes of cinnamon, clove and allspice.

 

 

 

 

 

 

 

 

This seasonal beer is a limited edition brewed for the short days and long nights of winter. The full body resulting from fermentation in ‘stone Yorkshire squares’ and the luxurious malt character, which will appeal to a broad range of drinkers, is balanced against whole-dried Fuggle and Golding hops with nuances and complexities that should be contemplated before an open fire.

 

 

 

 

 

 

 

Substantial amounts of late-kettle hop additions and dry-hopping yields a heady blend of fruity aromas of pineapple, peach and citrus. Those aromas continue into a crisply bitter hop presence across the tongue, but the judicious use of toasted and caramel specialty malts prevents the hop intensity from overwhelming the palate.

Locally sourced Michigan honey creates a smooth, dry finish that pulls everything together.

The India Red Ale style is a variation on the IPA, but with more caramel and toasted malt character and a reddish hue.

 

 

 

 

 

 

 

SUPER SMOOTH COMBO OF COFFEE AND OUR CREAMY IMPERIAL SWEET STOUT.

OUR BIG, AGGRESSIVE Bittersweet stout is made smooth and even creamier with the help of tiny nitrogen bubbles that are released when you poured hard. The coffee’s dark cherry flavors and spicy undertones weave into the rich, imperial milk stout like a chocolate-covered espresso bean melting on your tongue. Bitter then sweet. Sweet then bitter. It’s Bittersweet.

 

 

 

 

 

Winter weather may drive us indoors but cannot dampen our spirits when hearth, home and hops meet in jubilation. Hoisted high in its golden glory, Winter Cheers lives up to its name, fueling festive times and chasing winter’s chill. Glowing and glimmering, frothy and shimmering, our celebratory wheat ale features luscious fruity and spicy notes, making it a perfect brew to brighten spirits even on the deepest of nights.

 

 

 

 

 

 

 

Like FDR’s Depression-era radio addresses, which were like a kick in the butt and a hug at the same time, our Fireside Chat is a subtle twist on the traditional seasonal brew. We begin with a rich, dark, English-style ale and then we improvise with spices until we know we have a beer worth sharing with the nation.

Fireside Chat is our early winter seasonal brew available from October through December in six pack cans and on draft. Brewed like a classic, warming Strong Ale but with a subtle blend of hand-selected spices for just the right festive flair.

 

 

 

 

 

 

This is the famous Brooklyn Black Chocolate Stout. In the 18th century, Catherine the Great, Empress of Russia, ordered a stout to be sent to her from England. This beer was brewed strong and hoppy to survive the sea voyage, and it arrived in perfect condition. Soon “Russian Imperial Stout” became the toast of the Russian aristocracy. Brewed since 1994, our Black Chocolate Stout has itself become a modern classic, heralded the world over. It achieves its dark chocolate aroma and flavor through the artful blending of six malts and three distinct mashes. Properly kept, it will improve in the bottle for many years. This stout is the toast of the winter season in many countries, and there is nothing better to enjoy with chocolate desserts, cheesecake, ice cream, fine cheeses and roaring fireplaces.

Given this beer’s higher ABV and sturdy character, we think it’s a prime candidate for cellaring. Find a cool, dry spot away from light sources, and see how it changes in the years to come. You never quite know what will happen when you age a beer: perhaps the body will smooth out, notes of vanilla, oak, and tannins will come to the front, or hints of leather and soy sauce will make themselves known. No matter what, remember that beer is meant for drinking, so don’t keep it to yourself for too long.

Style: Russian Imperial Stout
Juniper and piney hops build the framework for this bold dark ale. With its assertive bitterness and smooth malt finish, this beer stands tall above the rest.
About the Beer: Our 2017 Reserve Series “MooTella” is a decadent Chocolate Hazelnut Imperial Milk Stout, so delicious you’ll wish you could eat it with a spoon. The stunning combination of Olive and Sinclair Chocolate and the rich flavor of hazelnuts creates an experience to share with friends, or keep all to yourself.

Pair with: Triple Creme & Aged Gouda, or a simple slice of vanilla pound cake.

To celebrate the 12th anniversary of The Abyss we’ve bottled a 100% Tequila barrel-aged version for you to enjoy. This is a remarkably limited release so if you see it, grab a snifter on tap and a bottle (or two)!

Coffee and chocolate come together in this brew.

Our Black Marlin Porter is the perfect beer for a mocha mashup. The addition of coffee and cocoa plays perfectly off the roasty, chocolaty flavors of this English porter, while a hint of vanilla smooths it all out. It’s full-bodied, but not too sweet; try it for breakfast…or dessert.

We partnered with our friends at High West® Distillery to create a barrel-aged version of  Ballast Point Victory at Sea, our award-winning Imperial Porter with cold-steeped coffee and vanilla. From a blend of Ballast Point Victory at Sea aged in High West’s own bourbon & rye whiskey oak casks, new layers of complexity emerge with notes of soft caramel and smoky oak over a dark chocolate and roasted almond body. High West crafts delicious and distinctive whiskeys to honor the American West, making it the perfect pairing with our signature San Diego-born porter.

This Peanut Butter Victory at Sea is a nutty version of our popular Imperial Porter. We took our trademark robust porter brewed with Caffè Calabria coffee and vanilla and added peanut butter, adding another level to this roasty, flavorful beer!

A beast of an imperial stout.
Our Sea Monster Imperial Stout explores the darkest reaches of the traditional oatmeal stout. This bold, rich brew first lures you in with roasted coffee notes, then grabs hold with hints of bittersweet chocolate and currant. Backed with a perfect hop balance, you’ll soon discover this is one monster of mythic proportions.

Our favorite porter with just a touch of the tropics. 

This Coconut Ballast Point Victory at Sea takes our popular Imperial Porter to another place. We added sweet roasted coconut to our robust porter brewed with Caffe Calabria coffee and vanilla,  the perfect complement to this beer’s subtly roasty intensity. A favorite at our annual Ballast Point Victory at Sea Day, but it’s worth enjoying anytime you need to be transported.

A black ale hopped with first Gold, U.S. Goldings and East Kent Goldings.
Dave Warwick and Tim Matthews became friends in Pittsburgh, PA in 2006 when they were both assistant brewers in crosstown brewpubs. Dave, now Brewmaster for Three Notch’d, and Tim, now Brewmaster for Oskar Blues, created “Black and Goldings” as a nod to the beloved city where their friendship and brewing careers began. Their experiences in Pittsburgh have left their mark on Dave and Tim, and now they’re teaming up to leave their own Mark with this delicious collaboration brew!
Characteristics:

ABV: 6.5%

IBU: 33

This rich, creamy, imperial stout is made with 80 boxes of Honey Maid Graham Crackers. The special roasted barley used, gives the beer a rich, chocolate-y backing and the lactose gives the beer a sweet, smooth finish.

 

Characteristics:

ABV: 8%

IBU: 40

Imperial Milk Stout with Spices and Coffee

Hardywood Christmas Morning lends a cheerfully heightened decadence to our Gingerbread Stout through deep conditioning on locally roasted Mexican Chiapas coffee beans from Black Hand Coffee Co. Hints of sweet honey and oven baked gingerbread greet the comforting nuances of freshly brewed morning coffee in this imperial milk stout. Skip the leftover cookies and milk and awaken your senses with this delightful holiday tradition.

 

Strength (ABV): 9.2%

From the sun-drenched fields of California’s North Valley comes our Estate Ale. It’s rich with the flavors of the valley—hops with earthy, grapefruit-like flavors and layered spicy aromas, and barley with mild sweetness and smooth, toasted flavors. Enjoy this remarkable homegrown ale, made with organic wet hops, wheat, and barley grown at our brewery in Chico, and one of the few estate-made ales produced anywhere in the world. Together, these crops grow alongside the brewery to make a truly unique brew.
CONTAINS WHEAT

COMMONWEALTH PASTICHE

This beautiful rustic 4 grain saison is made with barley, spelt, wheat and oats. It’s dry and highly carbed for a pillow finish.

COMMONWEALTH HALCYON

Halcyon is our blond barrel sour, bombed with passionfruit and apricots!

COMMONWEALTH WAPATOOLIE

This IPA delivers a sweet Pineapple, Mango nose with tropical flavors courtesy of a carefully selected house yeast strain. Blond, full bodied, deceptively drinkable.

Our infamous Black Tuesday® stout is named in honor of the great stock market crash of 1929. So Happens It’s Tuesday is similarly dark and delicious, but in a more affable format, reminding us that there is always a bit of good to be found within the bad. Things happen, life goes on. This beer can be enjoyed in all of those moments and seasons.

food pairing

Sartori Espresso BellaVitano cheese with wild raspberry jam, breakfast for dinner (and heavy on the candied bacon), beef wellington by candlelight … with no match in sight.

 

 


 Geeky Beers

Boldly treading the boundary between port, wine and beer, l’Abbaye de Saint Bon-Chien is a unique ale aged in wooden casks which have been used for several years before to age Merlot, Merlot Cabernet, Whisky and then Grappa. It manages to merge into L’Abbaye all the complex aromas of a vintage red wine along with the delicate harmony and flavors of the wood and its former contents. This process requires close monitoring of the beer’s evolution. The final version is blended from different casks, to ensure optimal balance, complexity and enjoyment!
Brewed for BFM’s 15th Anniversary! Belgium style saison matured in third use Abbaye de Saint Bon Chien barrels for 4 months.
Brewed in the same old copper kettles as the classic smoke beer and fermented by the same Aecht Schlenkerla yeast; however, no smoke malt is used. Yet a slight smoky character persists!
Appearance:
Medium brown reddish, some orange bright. Short-lived head. Medium Clarity.
Aroma:
Smoked sausage, bacon, carpet. A bit of mustiness and light fruit.
Flavor:
Excellent balance of sweet malt and smoke. Smoke replaces hops as the dominant malt balance. Keeps the sausage taste as you go. Fruit in the middle. Much more quaffable than expected.
Finish:
Venison, smoked sausage, dry/spiced/smoky cheese.
Following century-old recipes, all malts made at the Schlenkerla brewery are dried by wood fire. While for the classic “Aecht Schlenkerla Rauchbier” traditionally beech has been–and still is–used, the malt for Schlenkerla Oak Smoke is kilned with oak wood. The resulting Oak Smoke Malt has a smoother and more multi-layered smoky note than the intensely aromatic Beech Smoke Malt. The hence complex smokiness in Schlenkerla Oak Smoke is paired with the multifaceted bitterness of finest Hallertau aroma hops. With 8% alcohol and Bernstein color, it matures for months in the deep brewery cellars underneath Bamberg into a special treat for smoke beer lovers for Christmas.
Aecht Schlenkerla Rauchbier Urbock is unpasteurized. Fuller and richer in body than the Maerzen, it uses more malt and is matured at least one month longer. 1,805 lbs. of smoked malt is swallowed up in one batch (one batch= 340 cases). It is brewed only once a year for the Urbock-celebration at the Schlenkerla tavern in Bamberg in early October.
Our “Original Hochzeitsbier von 1810” goes back to the Original “Maerzen-style beer” that was served in 1810. Relative to today’s “adjusted” Octoberfestbiers it is much darker in color, much stronger in alc/vol, and much more full-bodied!
Just the way beers were brewed around that time!This beer is the end result of a lot of research by the head brewer at Hofstetten. We asked him to “throw out the rulebook” and the preconceived “definition” of Maerzen/Oktoberfestbier that Spaten set well after the royal wedding that established the tradition. His research of beers of 1810 (the year of the royal wedding commemorated by Oktoberfest) led him to this beer. I have translated from German the “broad strokes”:
A Belgian Sour Ale aged in French Pomerol Barrels – a very uniquely wild sour!
Ichtegem’s grand cru is a Flemish red ale. This unique style of beer is brewed as two separate beers, that are blended together to form the final product. Similar to the lambic geuze, one beer is brewed to be aged in oak barrels. This beer is aged for two years, where exposure to oxygen, the wood of the barrels, and naturally occuring microflora alter it’s flavor, making it dry and sharp with an acidic tang. The second half of the equation is a sweet young beer, brewed before blending, that the brewer uses to balance the beer to his specifications. The Ichtegems grand cru is nutty, malty, and has a subtle dark cherry tang to it that balances it beautifully.

Jan De Lichte is a wit beer. But following ancient tradition we are using four grains beer: Barley and wheat are used of course, but there is also oats and buckwheat.

Jan De Lichte is the only Glazen Toren beer to which spices are added, following the Belgian tradition of wheat beer brewing. The use of coriander and curaçoa makes for the extremely fresh, citrus-like taste. The rather high alcohol percentage (7.5 %) indicates that it is more than just a thirst quencher. Quite like Jan De Lichte himself some 250 years ago, the beer is not innocuous.

The Saison was the first beer of the brewery. Saison is a blonde beer brewed according to the ancient Saison tradition of the province of Hainaut. The French sounding name of the beer clearly refers to this.

Saison d’Erpe-Mere is brewed exclusively with natural ingredients: artesian water, barley and wheat malts, liquid sugar, hops and yeast. The result is a dry, hoppy, fruity and slightly veiled beer with 7.5 % alc. vol.

This saison, unusually for this style, doesn’t use any herbs or spices to create its fruity and spicy profile. The combination of spicy hellertaur hops and complex saison yeast is enough to create deep flavors in this refreshing and effervescent beer.

Arabier is a unique beer brewed from pure malt and Poperinges hops. It’s brewed and then dry hopped (aged with fresh hops in the maturation tank). It’s hard to put a definitive style on most of De Dolle’s beers, but this one is perhaps closest to a belgian pale ale. The light bready malts and fresh, citrusy hops will attest to that, it’s only the earthy and slightly sour flavors that follow that will change your mind.
This is a beer that will age in a very interesting way. As the beer ages, the hops fade away, but the complex yeast character will become more dry and more prominent. Look out for the big, meringue like head this beer produces, Kris of De Dolle believes that carbonation is what makes beer what it is, and he provides a spritzy, cleansing carbonation to prove it.

Oerbier is brewed from no less than 6 malts. Poperinge Golding hops in flowers and a special yeast which makes it a little tart, especially with aging. The brewery ages the beer in underground cellars that maintain a natural temperature of 8 degrees Celsius (46 degrees Fahrenheit). In this environment, the beer is allowed to slowly mature into its complex and delicious character. After a few years, the slight tartness grows and begins to give the beer a vinous, wine like flavor.

Oerbier is naturally bottle conditioned- it contains yeast in the bottle that provide the carbonation, additional flavor, and vitamin content.

The motto “NAT en STRAF” on the glasses means “WET and STRONG”, a warning of the 9% alcohol content by volume. The little person on the glasses and bottles is the Oerbier man, a simple creature who holds a brewers fork in his right hand, symbolizing the work and science, but looking to the other side, the result of all this, the glass of (Oer)beer.

The combination of all that is a bitter, tart beer, with character. Unlike modern more typical stout, this beer has high alcohol, tart flavors, and a big, dry body. It has a dark, almost black chocolate color. The nose is musky, slightly sweet and spicy. Flavors of chocolate , coffee and some hazelnut notes on the palate intermingle with notes of licorice. The enhanced, Belgian beer style gives it a high carbonation level that’s very lively. It finishes with a dry explosion of black espresso flavors.

Leipziger Gose is a top-fermenting wheat beer {60% wheat, 40% barley malt} with coriander and salt added in the boil. Lactic acid bacteria is added later. It is a 4.5% ABV eclectic beer whose name evokes a close relationship to the renowned Lambic/Geuze breweries in the Valley Senne nearby Brussels, Belgium.

Leipziger Gose is unfiltered, unpasteurized , and bottle-conditioned. It is of a yellowish color; a hint of apple-skin aroma in the nose; its flavor & taste profile is quite complex with notes of plums, herbs, and coriander on the palate. The refreshing sharpness of the salt is quite subtle. The finish is dry with the lactic acid bacteria providing some nice refreshing undertones.

The style “Imperial Russian Stout” and the name “Albert Le Coq” are synonymous. In the early 1800’s the Belgian A. Le Coq exported Imperial Stout from England to Russia and the Baltic area. After the import traffics increased dramatically in the early 1900’s A. Le Coq was invited by the Tsarist government to brew his legendary Imperial Extra Double Stout within the Russian Empire.

In 1912 the first Imperial Extra Double Stout left the Brewery in Tartu, the former province of Livonia, now Estonia. The Russian Revolution and World War I, however, brought a dramatic end to A. Le Coq’s venture. His brewery was nationalized by the Bolshevik government in 1917 and production ceased. The original recipe on each bottle of Imperial Extra Double Stout pay hommage to A. Le Coq without whom this classic style would never had reached its legendary place in the world of beers.

Created by NICOLAI SINEBRYCHOFF in 1819 SINEBRYCHOFF PORTER brewed by the oldest operating brewery in Scandinavia uses four differing malts (Vienna, Munich, Chocolate, Caramel) , two types of hops (Hallertau, Saaz) and a fresh young yeast for each new batch [the used yeast is separated not filtered]

Primary fermentation takes four weeks at 68oF with another six (6) weeks of warm-conditioning in the tanks at 70oF.

It is an intense Baltic style porter, very much in the Imperial Style that Emperess Katharina of Russia loved so much. She degreed that “all her soldiers” had to be supplied with it [18th century]

“1809” is a very traditional interpretation of the “Berliner Style” Weisse with an intense blend of lactic tartness and complex fruitiness. This calls back to a time before the tradition of adding sweet syrups to Berliner Weisse beers pushed them towards being simpler and more sour. 1809 is champagne like with it’s acidity, complexity, and carbonation.

It is bottle-conditioned, unfiltered and unpasteurized. “1809” will age beautifully in a dark and cool location. Its complex fruitiness and tartness will most likely develop in quite astonishing ways.
“1809” is fermented in traditional open fermenters and horizontal lager tanks. The applied mashing regime is a single step decoction mash with 50 % wheat malt.The total amount of hops is added to the mash so that isomerisation takes place in the decocotion part of the mash. The wort is not boiled but only heated up to boiling temperature and then transferred to the open fermenters and pitched with yeast and lactic acid bacteria (isolated from malt) at 18°C (64°F).

Forgotten styles brewed according to their historic recipes by Dr. Fritz Briem, Munich, Germany. Grodziskie or Grätzer is a Sour Smoked Wheat Ale that was brewed in the 1900s in East Prussia and dates back to as early as the 15th century. It was named after the Polish town of Grodzisk Wielkopolski or Grätz in German.

Our historic version is brewed according to theGerman Purity Law with air-dried barley malt & beech smoked wheat malt andhopped with Perle & Saaz. A sour mash is created using the old and forgotten technique called “Digerieren”. Finally a three monthaging & maturation processcreates a complex sour, smoky & heavily hopped wheat ale. 4% alc./vol.

ABV 5.8%, IBU 10, SRM 24, Plato 15

Unique Aspect: The interplay of wood character and fruit means that this beer is tart and dry rather than sweet and syrupy. Belgian beers which use this style of fruit refermentation are appauled at the length of time in barrel. The typical Kriek (or any other fruited lambic) will be in contact with the beer for a maximum of 3 months. However the depth of character from the extended ageing develops a more ‘jammy’ aromatic note which we are a big fan of…

An incredibly unusual beer made in collaboration with three brewers

A collaboration of three brewers, three nationalities and six ideas brought together to learn, experiment and enjoy. Made by Kelly Ryan from Good George Beer in NZ, Brett Ellis (originally from the US) from the Wild Beer Co, and Mark Tranter from Burning Sky Brewery. This beer explores new ideas, techniques, ingredients, combinations and processes.

Using all three brewers combined knowledge and experiences to create an incredibly unusual and complex beer, this utilises every opportunity to take advantage of amazing ingredients and try alternative techniques.

Full body, gentle-sweet spiciness, a dry depth with oak undertones, and tropical fruit character, all finished off with tangy Hibiscus flowers – this is one shnoodlepippin beer!

Retaining the appearance of used motor oil from which the beer gets its name, it is deep dark brown, dense and oily. On the nose there are notes of true oil and cocoa as well as faint smoke and heathery peat from the whisky casks. Although lighter in body that its appearance suggests, Ola Dubh is pithy, oily, salty and bitter on the palate. The nish is exceptional; burnt and bitter notes with an interplay of late hop characters, orange oil, fruity tartness and then delicate, fragrant smoke.

XX Bitter is a very weighty beer, aggressively brewed to be the hoppiest in Belgium. Some more delicate palates are put off right away. Those warriors who accept the challenge, and take time to sort through the barrage of sensory impressions, usually end up loving it. It is first of all remarkably hoppy – and it persists in its hoppiness unto the bitter end – but it does not want for balancing maltiness. In the middle is a “barnyard” Brettanomyces yeast character that is very reminiscent of Orval in its heyday.

If you love really good coffee and really good beer equally, you will be thrilled with Péché Mortel. If coffee isn’t your cup of tea, and caffeine makes you bounce off the ceiling, then just put the bottle down and find something else to drink. This beer is all about coffee. Indeed, you may have seen ‘coffee stouts’ before, but no brewer has ever married coffee and beer so naturally and seamlessly.

And this isn’t just any stout, but an imperial stout, which means that it is modeled on the strong, rich, and very complex stouts that were made in England in the 19th and early 20th centuries exclusively for shipment to Russia, where they were a special favorite at the court of the Czars.

A warning: Between the caffeine buzz, and the 9.5% alcohol by volume of this singular brew, you may find yourself a little disoriented. What is this, a morning pick-me-up and a drowsy night-cap, all in the same bottle? It’s just too much pleasure all at once, and that’s why the brewers named it Péché Mortel, which is French for ‘Mortal Sin.’ Unfortunately, we can’t say that it’s good for you. In fact, it’s a sure thing you’re going to Hell for this . . .

In Montréal, where this beer is made, they like a little sin now and then. A great big Mortal Sin is even better. The tiny ‘Dieu du Ciel!’ brew-pub, just at the edge of the city center, has developed an incredible reputation and a devoted following in only a few short years. The young brewer, Jean-François, has never had any formal training as a brewer, but he is a natural, with superb skills and flawless instincts. This Imperial Coffee Stout is the first beer he’s put in bottles, and the first to arrive in the U.S. It is made in ridiculously small batches – no more than 50 cases at a time, only three or four times a year. It is, of course, exceedingly rare, and rather expensive. But hey, as the Pope says, you have to pay for your sins.

Allagash Confluence is a strong golden ale that benefits from mixed fermentation and dry hopping techniques. Brewed with a blend of imported and domestic Pilsner malt, as well as a small portion of caramel malt, Confluence boasts a complex malty profile.

Both our house yeast strain and our proprietary Brettanomyces yeast strain are used in fermentation. This layered approach creates a unique blend of fruit and spice flavors along with an incredibly silky mouthfeel.

After fermentation, Confluence undergoes a lengthy aging process in stainless steel that allows its complex flavors to fully develop. Just prior to bottling, it is dry hopped with Glacier hops, providing a pleasant, fruity aroma.

Two yeast strains were used to create this unique Belgian-style ale. The first, a Saison yeast, establishes the flavor foundations of a classic Belgian-style ale. The second, our house strain of Brettanomyces yeast, contributes myriad flavors including pear, apricot, graham cracker, and bread crust. A portion of Interlude is aged in red wine barrels, which imparts a distinctive vinous, plum character and a dry, almost tannic, finish.

Fantôme’s winter offering, available December through March or so. Brewer Dany Prignon changes his receipes every year, so we can’t so for sure what this year’s beer will be like, but it is sure to please lovers of Dany’s beers.

We’ve all come to know and love our barrel-aged sour rye ale, Sour in the Rye. Now it’s time to enjoy a bright variation of it that has kumquats added to the mix. Not only is “kumquat” one of the most fun fruit names to roll off the tongue, it also treats the entire palate to a unique display of fruity characteristics. The tart, sweet, citrus and tropical notes of both the kumquats and tangerine zest strike a balance with the honey, vanilla and woody character imparted from barrel-aging. At the same time, the unique bitterness of the citrus fruit locks step with the clove and pepper notes imparted from the rye. It’s a combination that’s hard to define (like a kumquat), but after you’ve had your first taste, you’ll be rewarded with tangy clarity.

Batch No. 1731 is a 100% brettanomyces-fermented hoppy session ale created by homebrewer Kevin Osborne of Los Angeles. When we judged through all of our competition entries, his complex yet quaffable creation shouted WINNER! (as well as tropical!, funky! and dry!). It puts El Dorado, Mosaic and Chinook hops on a pedestal as much as one possibly could.

Tonnellerie Rue is a special variation of our rye saison that has been 100% fermented in oak barrels.  Using this more traditional storage technique during the fermentation process adds further complexity to an already complex beer by allowing the natural yeast and bacteria, still nestled within the porous oak from previous fermentations, to eat away at the wort’s sugars while it slowly evolves into delicious beer.  The final product is dry and earthy with a slight sour tinge, light rye spice and earthy funk.

Our infamous Black Tuesday® stout is named in honor of the great stock market crash of 1929. So Happens It’s Tuesday is similarly dark and delicious, but in a more affable format, reminding us that there is always a bit of good to be found within the bad. Things happen, life goes on. This beer can be enjoyed in all of those moments and seasons.17 is an Imperial Stout brewed with huge amounts of chocolate malts, cacao nibs, and mint leaves. This hearty stout boasts 10% ABV and big chocolate aromas and flavors with a hint of fresh mint. This beer is perfect for the last cold months of the winter.

Saison Conditioned with Brettanomyces

 

 
Tripel brewed with Woodside Honey
Kriek is a blend of sour red ales aged in oak wine barrels for up to 17 months with Bing and sour pie cherries. As one of Cascade Brewing’s earliest and most recognized beers, Kriek has been a staple in our portfolio of Northwest sour ales and continues to be a flagship project that represents the soul of our craft. Kriek 2016 features complex flavors of cherries, roast malts, oak and spice.
 Apricot is a blend of sour blond ales that were aged in oak wine barrels for up to 14 months. Unfruited sour blond ale is barrel aged for over seven months before adding in more than 13,000 pounds of fresh apricots in tanks and barrels for an additional seven months of aging. The Apricot project has been pivotal in the evolution of Cascade Brewing’s identity as a producer of Northwest sour ales since 2007. ABV 7.2% 1,465 Cases Produced
Noyaux (pronounced noy-OH) is a blend of sour blond ales aged in white wine barrels for up to 24 months with fresh raspberries and apricot noyaux. Offering a complex bouquet of raspberry fruit, rose petals, toasted almonds and soft perfume notes. The Noyaux nut can be found inside of the apricot pit which we take from the fresh whole apricots we use in making Cascade Brewing Apricot.

Lolita is a pink rose colored Belgian style pale ale fermented with wild yeast and aged on raspberries in wine barrels. Aromas of fresh raspberries, bright jammy fruit flavors and crisp, refreshing body make Lolita ideal for beer drinkers fond of Belgian Framboise.

RECIPE INFORMATION
Style: Belgian Style Wild Ale
ABV: 8.7%
IBU: 32
Color: Pink Rose
Hops: Golding Celeia, Pilgrim, Saaz
, Styrian
Malts: 2-Row, Caramel, Sugar

Halia is a farmhouse ale aged in wine barrels with whole peaches, resulting in bright, effervescent fruit notes in a soft, hazy body that finishes slightly tart and sweet with the pleasant character of ripe, juicy peaches. Literally meaning “remembrance of a loved one” in Hawaiian, Halia was brewed in memory of the dear friend of one of our brewers who loved peaches.

RECIPE INFORMATION
Style: Belgian Style Farmhouse Ale
ABV: 7.5%
IBU: 11
Color: Golden
Hops: Amarillo
Malts: 2-Row, Pilsner, Torrified Wheat

The Quetsche Tilquin à l’ancienne (6.4% alc / vol) is a spontaneous fermentation beer obtained from the fermentation of destoned fresh purple plums (variety Prune de Namur or Quetsche véritable d’Alsace, close to the Damson) in a blend of 1 and 2 years old lambics for a period of 4 months. Unfiltered and unpasteurized, it is re-fermented in the bottle for a minimum period of 3 months. The lambics used were fermented and matured in our own oak barrels at the blendery. They are made from worts brewed by Boon, Lindemans, Girardin and Cantillon.

The taste is slightly tart but also fruity and round which makes this Quetsche à l’ancienne may be more accessible for non-experts or less sophisticated palates. It also has a slight dryness from the skin of the plums. The nose perceives a plum brandy perfume.

RODENBACH Caractère Rouge is produced by adding an extra six months’ fermenting maceration with fresh fruit (cherries, raspberries and cranberries) to beer that has already undergone two years’ maturation in oak casks. The beer is vinous with a complex, fruity nose of raspberry and cherry combined with notes of wood and tobacco. The residual sugars ensure a perfect harmony between the sour, sweet and dry flavours. The beer is reminiscent of the unique interaction of flavour and strength that we fine in a crisp Burgundy wine.

  • Mixed fermentation
  • Flanders Red-Brown Beer
  • 7% ABV

This mixed-fermentation Flanders Red-Brown Beer gets its unique character through maturation in handmade oak casks (“foeders”). This beer is matured for 2 years in special numbered casks (the number changes each year). The result is a superior RODENBACH with a red-copper glow. Its taste is complex and rounded, but also intense and refreshing. It is characterised by a fruity, slightly sour touch of apple, combined with accents of caramel, wild honey and oak. The fruity, slightly sour aftertaste is long and nicely balanced.

  • Mixed fermentation
  • Flanders Red-Brown Beer
  • 7% ABV

The deep, rich, and velvety aromas of black currant seduce the senses with every sip of this Belgian-style Imperial IPA. Vanilla, dry oak, and tannin barrel traits from extended barrel-aging in French Oak Red Wine Barrels balance the fruity sweetness of black currant. With the infusion of funky tartness from Brettanomyces, Oculus Sauvage with Black Currant finishes with an expressive, fruity, and refreshing flavor.

Nouveau Tarte is the result of intense Brewmaster contemplation. Built on a canvas of structured malts, the sourness develops during extended aging in wood barrels lending to the beer’s depth and complexity. Heady top notes of tart cherry and dark fruit mingle with rich, subtle malt in the background for a truly satisfying sour ale.

Old Stock Cellar Reserve is a small batch, limited release that has been aged in rye whiskey and wheat whiskey barrels. The aging process gives this world-class beer added layers of complexity and flavor. Bottled in a 500 ml bottle with a cork and wire finish, it is a memorable drink that should be enjoyed as a unique offering.

Vital Statistics

Color: Mahogany
ABV: 14.1%
Recommended serving temperature 60°