Oak aged imperial stout fermented in open oak vats with dates, jaggery and vanilla beans.The most regal of stouts. Brewed to commemorate the 18th batch of our new brewery in Warkworth, New Zealand.
Dogpatch Grand Cru blends a Flanders red-style sour ale with red wine grapes to craft something truly unique. We layered California-grown Zinfandel, Syrah, Tannat, Petite Sirah, and Tempranillo grapes with a special imperial version of our Dogpatch Sour ale, combining the best characteristics of the beer and wine worlds.
Tannic red wine notes mingle with complex sour yeast flavors and French oak barrel character to create an exceptionally original new brew. Pair with beer-braised beef dishes and savor on special occasions.
This barrel-aged wild ale is named for our San Francisco neighborhood and pays tribute to the Flanders Red style of beer. Aged in wine barrels, this lightly tart ale is brewed with California Rainier cherries using a house blend of wild yeasts, bacteria and SF sourdough yeast. Pair this complex ale with ripe figs & blue cheese or seafood bouillabaisse.
A light blonde ale, very drinkable thanks to its soft acidity and light body. Refreshing, with notes of tropical fruit. It is dry-hopped and spiced with thyme after barrel aging (about 5-6 months) to give it a unique character."
We combined wild Brettanomyces and champagne yeast strains for an ale that’s Belgian funk meets wine country class. Infused with Dry Creek zinfandel pomace, or spent grape skins, and aged in reserve barrels, this wild ale is tart and jammy, juicy but dry. It starts fruit-forward, with notes of bright red berries and plum, and finishes with wood, spice, and soft tannins. Forget traditional. Try the wild side of Buzzerkeley.
This NW style sour ale blends wheat and blond ales that were oak aged in barrels for six months, then additionally aged four months on fresh blueberries. Huge herbal notes of dense blueberries in the nose give way to hints of oak and a dusty floral note. Rich earthy notes of dark fruit on the palate lead to a tart finish that dries out to a base note of blueberry skins.
Manhattan NW, a NW style sour ale that was, until recently, a secret. It‰۪s a blend of Blond Quad aged in Heaven Hill Bourbon barrels on 150 pounds of sour pie cherries for five months before additionally aging on apricot noyaux for three months. Aromas of cherries, Bourbon, sweet candy and hints of spice are noticed up front. Tart cherry skins and Maraschino cherries on the palate lead to a dance of rich cherry notes that are followed by slight Bourbon sweetness. Much like the process to make fission, the steps involved here are greater than the sum of their parts. What isn‰۪t a secret? At 11.32% ABV, you‰۪re going to need a designated driver
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