B Side

fried in aged beef fat, seasoned with garlic, salt, rosemary, ranch aioli

fried in beef fat, w/ garlic confit, rosemary, ranch aioli, ketchup

Chef's choice of 4 handcrafted Red Apron meats, hot mustard, baguette

Fried brussel sprouts with thick cut bacon, finished with a red wine apple glaze

Southern trinity veg, pulled chicken thighs, white rice

Chose one single serving bag. Chip Options: BBQ, Crawfish, Salt Vinegar, Voodoo

lemon vinaigrette, grana padano

four red apron meats, aged provolone, pickled peppers, iceberg, onion, herb vinaigrette, sub roll

Pork meatballs / red sauce / salsa verde / grana padano / sub roll

red cabbage slaw, island sauce, swiss cheese, sub roll

american, tomato, iceburg, island sauce, onion, pickle

mushroom, cashew rice patty, smoked chimichurri, avocado, iceberg

Beef chili, white cheese whiz, toasted lobster roll

beef chili, cheese whiz, toasted lobster roll

Pulled pork / smoked bbq aioli / red cabbage slaw / american cheese

Mushroom, cashew + rice patty / smoked chimichurri / avocado / pickles / iceberg

Bavette; Medium Rare, Nate's Fries, Chimichurri

clover honey powdered sugar

whole wheat snickerdoodle sandwich, marshmallow fluff, dark chocolate coating

8oz; Housemade buffalo sauce made with Crystal Hot Sauce chipotle peppers

12.5oz jar of salsa picante

4oz jar of Red Apron BBQ Rub

1 pound of house made rigatoni pasta

4.4oz box of smoked sea salt flakes, the perfect finishing touch for any dish you' d like to add a little smoky finish to

52.91oz container of Italian crushed tomatoes

52.91oz container of Italian tomatoes that have been crushed, and made into a sauce (there are only tomatoes in this)

6.7oz jar of Icefish mixed with hot peppers, it's almost like a fish chutney

1 pound of breadcrumbs made from Uptown Bakery's toasted baguette

1 pound of dried French lentils, black and smaller than green lentils

1 pound of dried chickpeas

1 pound of quinoa

1 pound of semolina flour, it is made from durrum wheat, great for making pasta!

1 pound of barley

1 pound of dried farro

1 pound of coarsely ground polenta packed full of sweet corn flavor!

1 pound of instant polenta perfect for a quick meal

8.5 fl oz bottle of a rich Italian balsamic vinegar

750ml bottle of a wine friendly alternative to vinegar

0.50l bianco white dressing vinegar

25.3 fl oz bottle of caernet sauvignon vinegar

Mediterranean Gin, Imbue Dry Vermouth, Olive Brine, Feta-Stuffed Olives, Dill

Housemade Chartreuse, Oat Milk, Cocoa, Star Anise A Pinch of Cayenne-Serves 2 (10 oz.)

Schlenkerla Helles is brewed with fine Bavarian aroma hops from the area around the city of Nürnberg. It's lagered in century old caves underneath the historic Schlenkerla brewery and maltings. Schlenkerla Helles is boiled in the same copper kettles and bottom fermented by the same yeast as the historic Schlenkerla Smokebeer. Its subtle smokiness without using smoke malt makes it a unique representative of the classic lager beer style Bavarian Helles

Sometimes you gotta remember that it's a marathon and not a sprint, and you just need a workhorse of a beer that is built for crushing. And sometimes you just want a cold, refreshing beer without all the fuss. That's why Aslin made Old Town Lager. Old Town Lager is dangerously clean, crisp and with just a dash of floral hops. So whether you've got a day full of chores ahead of you or you've committed yourself to an afternoon of grilling and watching football, Old Town Lager is gonna get you through it

An heirloom corn lager using Pungo Creek Mills heritage Bloody Butcher corn

Bluejacket's traditional German-style Pale Lager is step-mashed, gently hopped with Loral, matured in their cellar for 5 weeks naturally carbonated. Crisp, classic nuanced, For The Company is a study in malt finesse

Lagered for 8 weeks and brewed exclusively with pilsner malt and an outstanding crop of Bavarian-grown Hallertau Mittelfrüh hops, Self Portrait is effortlessly smooth and balanced, showing a beautiful interplay of lightly toasted, bready malt and spicy, herbal hops

Ketzer is a Franconian-inspired Helles Kellerbier. Reflecting the pure balance, nuance, and quality found in this traditional style, Ketzer is brewed with German Pilsner malt, just a kiss of Vienna and Light Munich and hopped with selected Perle, Hallertau Mittelfrüh and Saphir hops. A gentle biscuit malt character and a noble floral, spicy hop aroma prevails with notes of wildflower honey, citrus zest, alpine herbs and a hint of peppercorn. To ensure a classic mouthfeel and expressive minerality, Ketzer is unfiltered and naturally carbonated

Unfiltered German-style Helles Lager with all German malt hops, brewed using a traditional step-mash method and carbonated slowly through head pressure

Folksbier's German-style Pilsner is brewed with the finest heirloom German pilsner malt and goes through an intensive step-mash before being decidedly hopped in the kettle with Tettnang and Saphir

A Japanese-style Pale Lager with rice. Hopped with Vic Secret

Luppolo is an unfiltered dry-hopped pils brewed with European malts and hops

Golden Export Lager is brewed in the style created in Dortmund, Germany, characterized by a deep golden color and above average strength. Compared to other popular European Pale Pagers, Export Lagers are maltier than a Pilsner and hoppier than a Helles. Golden Export Lager has notes of lightly toasted malt and floral hops in the aroma. Medium in body and served unfiltered, this lager balances a slightly sweet malt flavor with a soft hop bitterness, finishing clean and dry

Senate Beer is a recreation of the Christian Heurich Brewing Company's flagship lager of the same name. The recipe was developed by Oregon State's Department of Fermentation Sciences, based on a 26-page laboratory report from 1948, and brewers by Right Proper (DC). This 4.7% post-Prohibition lager is brewed with flaked corn and hopped with Oregon hop varietals available in the 1940s

The is an absolute classic among Rothaus beers - and has been since 1956. This is not the only reason why the Tannenzäpfle is named after a figurehead of the Gäpfle family. It features the best aromatic hops from Tettnang and Hallertau, local malt made from summer barley and the purest spring water from theBlack Forest give every Rothaus Tannenzäpfle its uniquely spicy and fresh taste

This crisp, clean, German Pilsner is for all of the upcoming fall pregaming sessions outside of New Era Field, on the couch screaming at the TV with your face painted red and blue, spilling on your jersey as your ass hits your folding table, and of course, enjoying with your friends and families while supporting your hometown. All of the wonderful things that Thin Man loves about their hometown team, in a can

This is the newest batch of Three's annual Courage, My Love brew, with 10% of proceeds donated to the American Civil Liberties Union (ACLU). Featuring Saphir and Grungeist hops, it leans more fruity in terms of their lagers, but remains smooth, accessible and inclusive. A flavor that every one of us, as human beings, can get behind

3 Floyds' flagship beer. A bold, yet balanced American Pale Ale with slight caramel sweetness and aggressive citrus hoppiness

This intensely hopped and gushing undead Pale Ale will be one's only respite after the zombie apocalypse

Alpine's original West Coast single IPA made with Simcoe and Amarillo hops in harmony

A Hazy Double IPA that's dry-hopped with Mosaic. So lusciously smooth and soft it feels sensual. Sweet berry, ripe peach and mango, all wrapped up with a perfect dank finish

NeoBlast is a Hazy Double IPA hopped with Citra, Sabro and Sultana and holy $#!t if you don't know any better you'll swear this was pineapple chunks in a can! NeoBlast delivers huge aromas of ripe pineapple courtesy of the Sultana hops, with rich flavors of creamy tropical fruit, citrus, ripe berries and a delicate touch of pine. Plain and simple, you'll love the profile of this new beer!

The first beer in Barrier's new 3hop Triple IPA series. This beautiful monster was blasted with overflowing amounts of Citra, Motueka and Galaxy hops throughout the brewing process... and a touch of milk sugar to pull this one all together. Expect intense tropical notes, a full pillowy mouthful and a ridiculously smooth finish! Triple IPA's shouldn't drink this easy... you've been warned!

A blend of traditional English malts combined with loads of wheat and oats give this Hazy Double IPA a soft, clean malt profile. Battery Steele intensely hops this beer with Citra and Mosaic, imparting huge notes of tropical fruit, citrus and pine

It's here to see and to conquer. Again. Citra, Mosaic and Simcoe hops meet in this double dry-hopped battle royale Bearded Iris calls Chief of Chiefs

Brewed with 100% Centennial hops from the Pacific Northwest and named after the Two Hearted River in Michigan's Upper Peninsula, this IPA is bursting with hop aromas ranging from pine to grapefruit from massive hop additions in both the kettle and the fermenter. Perfectly balanced with a malt backbone and combined with the signature fruity aromas of Bell's house yeast, this beer is remarkably drinkable and well suited for adventures everywhere

Double dry-hopped with Mosaic and Vic Secret for fresh aromas of pineapple, citrus, grass, grapefruit and pine, Diamond Seas is bright and juicy with soft bitterness

Everything's Gone Green is a Hazy Double IPA that's double dry-hopped with Citra and Simcoe for a blend of tangerine, lemon, orange and pine

Double dry-hopped with Citra, Centennial and Amarillo, Miles from Nowhere is teeming with notes of mango, grapefruit and fresh citrus

IPA N-E takes you on a journey. Hopped with Citra and Mosaic, it begins with exotic aromas that awaken the palate and is followed by a delicious bitterness characteristic of New England IPA (NEIPA). It's a beautifully balanced ale everyone will love

The double dry-hopped version of Civil Society's all Citra-hopped Tracks IPA

Crisp and delicious. A refreshing fresh beer. Well balanced aromatic hop and malt characters with flavors of apricot, honey, hay and nuts. A mix of old and new world hops. Well balanced, aromatic and never too bitter

A Hazy Double IPA hopped exclusively with Mosaic

Simcoe-Fied, part of J. Wakefield's new Single Hop Series is a double dry-hopped IPA hopped exclusively with Simcoe. Expect notes of pine, passionfruit and citrus

A Tiny Beautiful Something showcases a new hop variety, El Dorado. Maine Beer Co. decided that the El Dorado had such a unique and interesting character on its own, so they decided to brew it as a "single hop" pale ale. The aroma and flavor offer intense candied orange and citrus zest. A touch of flaked oats provide a rounded, silky mouthfeel. And like our other hoppy offerings, tiny was brewed to finish dry and clean

Lunch is a special whale that has been spotted off the Maine coast since 1982. She has what looks like a bite taken out of her fin, which adds to her unique character. Maine Beer Co. dedicates this beer to her determination and persistence. Keep on swimming!

Spring is Maine Beer Co.'s take on an American IPA tailored for days when we all start looking forward to warmer weather. They use Amarillo, Cascade, Simcoe and Ekuanot for a blend of iconic American hops alongside new varietals. Expect notes of citrus (especially tangerine and grapefruit), pine, flowers, dried apricot, caramel and bread crust

An American IPA brewed primarily with local Blue Ox Malthouse malt, along with Mosaic, El Dorado and Sabro hops. Throughout its history, the Freeport, Maine, area known as Wolfe's Neck has been a diverse ecosystem including organic farmland, white pine and hemlock forests, and a salt marsh estuary. A gift to the people of Maine and its visitors from the Smith family, Wolfe's Neck reminds us all of the importance of protecting land for future generations to experience and enjoy

A Vermont-inspired Pale Ale brewed with Warrior, Columbus, Chinook, Centennial and Simcoe hops

Michigan Copper, Idaho 7 and Citra hops come together for a delightful hop experience. Tropical passionfruit, candied tangerine and orange marmalade meet in a smooth mouthfeel from a heavy dosage of oats. A smooth, flavorful and delicious beer

Hurry On Daylight is the next in Perennial's series of "hazy lite" IPAs. Brewed with a sturdy malt bill, they let these dry out a touch more and then dry-hop with different hop combinations. Hurry on Daylight features handfuls of Cascade, Amarillo and Crystal hops. This beer will remind you of hazy drives through Rocky Mountain National Park, orange-limeade, homegrown cantaloupe, and listening to Hiss Golden Messenger while driving East

Right Proper's medium-bodied, aromatic, dry-hopped Pale Ale is loaded with lush and tropical hop character. Not quite an IPA, but still more pungent than a typical Pale Ale

Bigfoot is a beast of a beer, packed with bittersweet malt and heaps of aggressive whole-cone Pacific Northwest hops. First introduced in the winter of 1983, Bigfoot is a cult-classic brewed in the Barleywine style—strong and robust with the refined intensity of a wine. Bigfoot is prized by beer collectors for aging in cellars. Under the proper conditions, it can develop enticing new flavors and character as it matures in the bottle. Each new release or "expedition" is vintage dated

The start of Celebration season is a festive event. Once the first fresh hops arrive from harvest, the party begins! Sierra Nevada first brewed Celebration in 1981, blazing the path for American-style IPAs and offering a new take on holiday beers, which are often spiced and sweet. Famous for its citrus and pine aromas, Celebration is bold and intense, featuring Cascade, Centennial and Chinook hops—honoring everything they have at Sierra Nevada

Brewed with copious amounts of Australian Galaxy hops and flaked oats. It's hazy AF with tons of peach, pineapple and orange

An assertive and lush Hazy Double IPA hopped with Mosaic, Simcoe, Columbus and Mosaic powder. Expect notes of tropical fruit and candied tangerines

Feather Weather is a Hazy Triple IPA heavily hopped with X13459 and Mosaic cryo. Collaboration with Bearded Iris (TN)

Earl Grey Brown Ale is a classic, malt-forward English brown ale brewed with Rostov's Earl Grey tea. Fragrant citrus aromatics complement flavors of black tea and bergamot in this balanced, light-bodied beer

Samael's is a super-caramelly, oak-aged English-style strong ale. Perhaps the least hoppy (sacrilege over at Avery!) beer they've brewed, to accentuate the malt. The oak is very apparent in this rich and high gravity ale, adding additional depth and complexity with a woody and cask-like nose and a pronounced vanilla flavor on the palate. Cellarable for 10+ years

A beer that has a dominant malty taste. This beer's origins in a monk's recipe are reflected in its heartiness. The Pope of Beers, Conrad Seidl, describes it as: "Almost black with a very slight red tone, a sensational, festive foam and truly extraordinary fragrance that at first summons up visions of greaves lard. The first taste is of mild fullness with an accompanying coffee tone, which becomes more dominant with the aftertaste. There is very little of the sweetness that is frequently to be tasted with doppelbock beer." The Ayinger Celebrator has been ranked among the best beers of the world by the Chicago Testing Institute several times and has won numerous medals

'A beer that has a dominant malty taste. This beer's origins in a monk's recipe are reflected in its heartiness. The Pope of Beers, Conrad Seidl, describes it as: "Almost black with a very slight red tone, a sensational, festive foam and truly extraordinary fragrance that at first summons up visions of greaves lard. The first taste is of mild fullness with an accompanying coffee tone, which becomes more dominant with the aftertaste. There is very little of the sweetness that is frequently to be tasted with doppelbock beer." The Ayinger Celebrator has been ranked among the best beers of the world by the Chicago Testing Institute several times and has won numerous medals

A Scottish Ale with notes of biscuit, cherry and nuts

T.W.O. (aka Totally Wiped Out) is a strong wheat wine ale aged four years on Tres Hombres Rum Barrels!

Every late summer, right before the wine harvest gets rolling, Firestone Walker invites their local winemaker friends to the brewery to help blend their annual Anniversary Ale. Winemakers are practicing experts in the art of blending, and they realized early on that they could provide invaluable input for creating a seamless beer from numerous barrel-aged component ales. The winemakers come for both the challenge and the camaraderie. They split up into small teams and create their own preferred blends from the provided components. Each of the resulting trials is then blind tasted by the entire group, and votes are cast for the winning blend. The victorious team walks away with bragging rights—and with a set of coveted cardboard crowns. The result this year is XXIV—a masterwork of richness and complexity, blended from six distinct ales aged primarily in Bourbon barrels, with a small portion aged in Tequila barrels. The exact blend is Velvet Merkin (27%), Stickee Monkee (26%), Parabola (17%), Smoked Imperial Walker's Reserve (17%), Bravo (11%) and Tequila Barrel Helldorado (4%)

Harvey's Christmas Ale is a strong dark Barleywine that is reminiscent of the strong 'stock ales' drunk during the eighteenth and nineteenth centuries, and should be treated with respect. Warm your soul with this award-winning beer that embodies the essence of Christmas spirit

Harvest Ale is a limited edition vintage Barleywine, made once and once only from the first hops of the year and the very finest British malt. The beer quickly gained a cult following of ale enthusiasts who recognized its quality and relish in the different flavors each vintage brings and the evolution that comes with ageing over time. In the past 29 years, the beer has grown in popularity and in some bars around the world it has gained legendary status

J.W. Lees Harvest Ale is a limited edition vintage barley wine made but once a year. It's brewed with the first hops to be harvested, and the very finest British malt. Each vintage brings different flavors, which then evolve as they age. This variant is aged in Calvados brandy barrels. Notes of molasses, dried fruit, and toffee abound in this rich English Barleywine

J.W. Lees Harvest Ale is a limited edition vintage barley wine made but once a year. It's brewed with the first hops to be harvested, and the very finest British malt. Each vintage brings different flavors, which then evolve as they age. This variant is aged in Port wine barrels. Notes of molasses, dried fruit, and toffee abound in this rich English Barleywine

Brewed with well water (the original well at the Old Brewery, sunk in 1758, is still in use, with the hard well water being drawn from 85 feet underground); best barley malt, yeast and aromatic hops; fermented in 'stone Yorkshire squares' to create a relatively dry ale with rich nutty colour and plate of beech nuts, almonds and walnuts

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

The Wet hop Sticke is quite good – it's a bit paler than the Sticke thanks to a small amount of wheat malt added to the grist. Hersbrucker wet hops (which were recommended to him by his hop farmer) were used: almost 400 kilos per 60hL batch. Per Dr. Tenge, Hersbrucker is a nearly forgotten variety – he specifically did not want to use one of the new flavor hop varieties that German hop growers are cultivating because they are too dominant and tropical. The Hersbrucker wet hops provide a discernible, but pleasant hop flavor (herbaceous/grassy) that is not overt, but definitely noticeable. The regular Sticke has some aromatics of dried orange peel, cinnamon, anise, and mulled wine type spices -these are all less noticeable in the Wet Hop version

This beer is brewed with more malt and hops, and is much richer than the classic Uerige Alt. Sticke has an intense and elegant aroma. The unusual name derives from olden days, when the guests would whisper ('stickum' being a dialect term for whispering) that the master brewer must have been a little too generous when weighing out the ingredients

Juan De Bolas is an Imperial Stout with Jamaican Blue Mountain coffee, blueberry, cocoa nibs and coconut! This beer has hundreds of pounds of blueberries and coconut and is a blueberry bombbbb!

A rich silky sweet stout brewed with oats milk sugar, then finished with massive amounts of vanilla beans, ancho chili peppers, cinnamon sticks cacao nibs

Indulge in this rich Imperial Stout drawn from the decadent flavors of coconut macaroons. This full-bodied beer was aged in Bourbon barrels with coconut and vanilla to attain its pastry-like flavors

This Russian Imperial Stout is dedicated to Georgy Zhukov, arguably one of the finest generals of World War II. Opaque black in color, with notes of espresso, chocolate, dark toffee and hints of blackstrap molasses. The English hop varietals provide a subtle herbal dryness, and the beer finishes with a hearty slap of roasty espresso. Pair Marshal Zhukov's with mushroom solyanka, dark chocolate, cherries and ground wars in Russia

An Imperial Stout aged on Basil Hayden Bourbon and Woodford Rye barrels and conditioned on marshmallows, coconut, walnuts, cocoa nibs, Tahitian vanilla beans and Ghirardelli dark chocolate

An Imperial Stout aged on Basil Hayden Bourbon and Woodford Rye barrels and conditioned on coffee beans from Blanchard's (VA), cinnamon, dulce de leche, cocoa nibs, Tahitian vanilla beans and Ghirardelli dark chocolate

An Imperial Stout aged in Cognac, Bourbon, Brandy, Rum and Rye Barrels

Parabolas of past have been aged solely in bourbon barrels. Parabola 2021 has a subtle twist being that same base beer was matured in equal thirds bourbon, rye whiskey and wheated whiskey, then blended together. Brewers associate rye as bringing really great black pepper notes to beer, along with a rye bread character. The wheated bourbon barrels add a sweeter mouthfeel, and a cereal grain character which comes through as well. It just adds a layer of depth and complexity even deeper than Parabola already had

Gingerbread Stout is matured in Virginia Bourbon barrels, where it adapts an incredibly mellow character with oak, caramel and bourbon undertones, and emerges 12 weeks later as Bourbon GBS. A festive blend of spice character laces this rich, chocolatey stout, which warms the palate and the soul

Dark chocolate malts with a hint of raspberry finish, like a sweet dessert after a five star dinner out

A dessert beer to the core, Hardywood's Raspberry Stout is truly a feat in decadence. Loads of chocolate malt, cocoa nibs and local, late-season red raspberries from Agriberry Farm all contribute to what would best be described as a raspberry truffle in liquid form. After months of patient maturation in freshly emptied bourbon barrels, their Raspberry Stout is finished on Madagascar vanilla beans revealing a confluence of smooth, rich dark chocolate, ripe red raspberries and real vanilla

The Hubbard's Cave base Imperial Stout with the addition of chocolate, vanilla and milk sugar

A pastry-style Imperial Porter with marshmallows, cocoa nibs, vanilla beans coconut. A well-built structure of specialty malts floats atop a bed of flavors reminiscent of vanilla cream-filled chocolate cake, covered with marshmallows and coconut. Coconut from Indonesia, vanilla from Papua New Guinea and cocoa nibs from Uganda will ripple across your palate

Imperial stout brewed with local black walnuts

Oil of Aphrodite is an Imperial Stout brewed with locally-harvested black walnuts and Belgian candi syrup. American and Belgian malts are accompanied by Pacific Northwest hops, creating a sweet and rich springboard for deep nuttiness. This version was aged in bourbon barrels for 12-16 months and conditioned on almonds and vanilla beans. A beer passionately created to transcend your glass and provide a truly memorable experience

Oil of Aphrodite is an American Imperial Stout brewed with locally-harvested black walnuts and Belgian candi syrup. English, German, American and Belgian malts are accompanied by Pacific Northwest hops, creating a sweet and rich springboard for deep nuttiness. It's aged in Bourbon Barrels for 8 to 12 months

An Imperial Stout brewed with milk sugar and brown sugar, aged in American Whiskey casks, and conditioned on vanilla beans, almonds, cardamom, cinnamon and coriander

Black like molasses. Black like your soul. Chewy and roasty, with notes of black coffee, English toffee, bakers chocolate, charred wood and a touch of spicy rye on the finish. No adjuncts. Just stout

An homage to outdoor beers in the winter. 2020 brought many changes, one of which was the emergence of Igloo City in Westbrook, Maine. This Imperial Porter with cocoa nibs celebrates the warmth and excitement that igloos foster

At Masthead, the only beverage that approaches their love for beer is coffee. YIRG is a bold testament to that love. They've taken a roasty, luscious and full-bodied Imperial Stout and let it age on whole bean Ethiopian Yirgacheffe coffee from their friends at Six Shooter (OH). You will find that the addition of light roasted Yirgacheffe dials up the chocolate and earthy notes of the stout while adding subtle notes of berries and Darjeeling tea. To all the other coffee lovers out there, cheers!

This year's Coffee Dino S'mores uses a washed coffee from Passion House (IL) grown in the Francisco Morazan region of Honduras, along with the standard Dino S'mores ingredients of marshmallow fluff, vanilla beans, molasses, graham flour and cocoa nibs. Deep, succulent tones of mocha, brown sugar, and bakers chocolate set the base for exuberant mid palate berry flavors followed by a floral flourish. The finish is long and lingering; alternating between evoking childhood memories of marshmallows crackling just after you blow the flames out and a year spent studying abroad - lazily sipping espresso in a Florence plaza and watching the pigeons swarm tourists

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 and caramel notes are now driving alongside the vanilla, oak and Bourbon from the barrel and have been smoothed out during maturation. Even at 12.9% ABV, it is cool and drinkable, letting each sip add more and more complexity

Imperial Sweet Stout with ancho chiles, cocoa nibs, cinnamon and vanilla beans. Contains milk sugar

An Imperial Stout aged in Bourbon barrels with coconut and vanilla

Bourbon barrel-aged Imperial Stout with cocoa nibs, toasted coconut, vanilla, marshmallow flavor and caramel color. With the added depth of flavor from aging this beer in Bourbon barrels, it is sure to be a crowd pleaser

An Imperial Sweet Stout with ancho chiles, cocoa nibs, cinnamon, vanilla and Sump (MO) coffee (beans from San Sebastian, Oaxaca, Mexico). Contains milk sugar

An Imperial Sweet Stout with ancho chiles, cocoa nibs, cinnamon and an extra amount of vanilla. Contains milk sugar

A variant of Prairie's The Bomb!, a beer that we all know and love, with the addition of Christmas spices – cinnamon, ginger and nutmeg

Tim and Phil selected a blend of two beans: The first is a washed coffee from the Santa Petrona farm in El Salvador. The second is from the San Jeronimo Miramar farm in Guatemala and was fermented with Bavarian Wheat Yeast. Brewed with a malt bill comprised of a bevy of European specialty malt and loads of flaked oats. With this rich stout base, the coffee melds with the caramel and chocolate malts to bring forward layers of chocolate cake and freshly brewed coffee, all wrapped up with a smooth yet boozy finish. This beer reminds us of putting chocolate sauce in your morning coffee, late night diner hangs, and early morning stout brewshifts

Take 10 is a collaboration with Churchkey, originally brewed for their 10th Anniversary. Brewed with pretzels, and a touch of sea salt added on the tail end. We added Caramel and chocolate during fermentation, then steeped it on a fairly reasonable amount of whole roasted Virginia peanuts. Roasted peanuts give a lush aroma, with a balance of peanut, caramel and salt on the palate

This potent treat is Short Throw's rich, decadent stout laced with coffee, Vermont maple syrup and vanilla beans. Balanced, viscous and delightful. How do you rest your greatness? How about now?

A sessionable Sweet Stout with notes of roasted peanut butter and cocoa nibs. A touch of vanilla and milk sugar round out this extremely approachable beer

Aecht Schlenkerla Urbock is the complex sibling of the classic Marzen smokebeer. Exactly like the classic all its barley malts are smoked over beech wood logs. Its higher smokemalt concentration and longer maturation in the 700 year old cellars underneath Bramburg create a taste profile of most intense smokiness beautifully balanced with deep malt sweetness

Schlenkerla Smokebeer Wheat is an ale with light smoky aroma. As Bavarian wheat beers, it is being brewed with a mixture of both barley malt and wheat malt. The portion of barley malt is hereby a classic Schlenkerla smokemalt, while the wheat malt remains unsmoked. Served unfiltered with its natural haziness, Schlenkerla Wheat reaches its full aroma through bottle fermentation with fine top fermenting yeast

Harviestoun makes Ola Dubh 18 Year by taking their Old Engine Oil and aging it for up to 6 months in casks that previously held Highland Park's 18 Year single malt Whisky. The initial whisky hit on the nose gives way to more delicate aromas of chocolate, fruity coffee grounds and hints of woodland berries. The flavor is a very appetizing blend of sweet malts, vanilla, oak and tobacco. It has undertones of raisins and other dark, dried fruits; a delicious testament to Highland Park's bias toward sherry casks

Harviestoun makes Ola Dubh 30 Year by taking their Old Engine Oil and aging it for up to 6 months in casks that previously held Highland Park's phenomenal 30 Year single malt Whisky. Ola Dubh 30 Year pours deep brown with a burgundy flush and a head the colour of milled oatmeal. On the nose it has gently-finessed top notes of fresh heather and honey, subtly toasted malts and vanilla with balancing hints of red fruits and a distant, beguiling smoke. The flavor has elegantly-subtle developing wine-like notes; from bitter chocolate and espresso beans into a sustained, oaked conclusion. Extended, oaky finish with pine resin, juniper, perfumed honey and traces of peat

Sap Haus is a smoked dark lager brewed with Maine maple syrup. Dark brown in color with notes of campfire, toffee, maple and earth with a full body and lightly sweet finish

A pale, strong, fruity, hoppy Trappist ale from one of Belgium's six official abbey breweries. Achel 8° is hard to find even in Belgium; in the U.S. it's up there with the rarest of beers. This blond, flavorful beer is a surprisingly refreshing brew at 8% alcohol by volume. It is lightly filtered, but still wholesomely hazy with yeast remaining and refermenting in the bottle

A dark amber, strong Trappist ale from one of Belgiums six official abbey breweries. Achel 8 is hard to find even in Belgium; in the U.S. its up there with the rarest of beers. The Bruin is shockingly easy to drink despite the alcohol and complexity. It is lightly filtered, but still wholesomely hazy with yeast remaining and refermenting in the bottle

Turmeric, or "kurkuma," adds a hint of spice to this tropically crisp, Saison-style ale. Brewing with the whole root lends all of the subtle aspects of fresh turmeric—its earthy notes and color—to Kurkuma's dry and refreshing profile

This dark Weissbier retains its aromatic character thanks to the select choice of Hallertau aroma hops and highest quality Bavarian wheat and dark barley malts. Its characteristic, distinctive maroon colour is a feast for the eyes. Then there's the opalescence and fine structure of the yeast turbidity. The perfect complement is provided by the very creamy, fine pored head. This dark Weissbier from the Holy Mountain will delight connoisseurs with a harmonious interplay of fruity odours, above all ripe bananas and pineapple, with undertones of caramel and cocoa. Andechser Weissbier Dunkel teases the tongue with a delicate tanginess carried by a round, soft body. A light caramel sweetness harmonises well with the fine hoppy bitterness. It concludes on a soft and refreshing note

Aslin's take on a famous Shake! It's a Milkshake Double IPA that's dry-hopped with Citra and Mosaic and conditioned on vanilla and mint. Contains milk sugar. A collaboration with Permanent Hangover

Northeastern White Ale brewed with blood orange puree and coriander

De Dulle Teve is brewed in the tradition of a Belgian Tripel. Its high density stems from large amounts of pale malt increased with pale candi sugar in the brew kettle. Unfiltered, unpasteurized, bottle-conditioned. De Dulle Teve keeps two to three years without major changes in taste. Further maturing, up to 10 years, will cause it to darken a little and lose some of its bitterness. The bittering of about 30 IBU is due to Goldings hops in the brew kettle

Stille Nacht (Silent Night) is a prestige beer from De Dolle Brouwers brewed for Christmas. It's brewed with pale malt and white candy sugar in the kettle. The Nugget hops give an extra bitterness to balance the extreme sweetness due to its density. The taste triangle is completed with some acidity of the fermentation. It is a very interesting beer to age

De Dolle's 40th Anniversary brew "XL" Pale Ale. De Dolle Brouwers, Esen, Belgium, 15 November 1980 to 15 November 2020:40 years (XL in Roman numerals is 40). Brewed with original floor malted Simpson Maris Otter pale-ale malt, dry-hopped with Poperinge Whitbread Golding hops, and bitter orange peel in the old Copper Brew House that dates back to 1921 - the restart after WWI

Belgian Quadrupel matured for 2 years on Madeira oak barrels

Brewers of the world famous Saison Dupont, the Dupont Family Brewery lies in the pastoral Hainaut province of Belgium. Moinette Brune is the roasted malt version of their beloved Moinette Blonde. With a gently sweet, almost fruity bouquet, full malt body and dry bracing finish, it's delicious before a meal and with roasted meats, chops and steaks

Saison Dupont is a world classic beer and the yardstick for one of Belgium's most important beer styles. It is the most admired and imitated Saison in the world. A strong, vital yeast is key to full attenuation and thus to the style. Saison Dupont is straw colored with a dense creamy head. The nose is alive, like fresh raised bread, estery with citrus and spice notes. Full-bodied and malty, it sparkles on the palate and finishes with a zesty hop and citrus attack. Incredibly compatible with food!

A Belgian-style Quadrupel aged in bourbon barrels

A twist on the spirit of Belgian mixed fermentation that utilizes a non-traditional wine yeast, Torulaspora delbrueckii. Torulaspora enhances fruitiness while a classic Belgian ale yeast imparts a Belgian spice character. The Rakau and Sterling hop profile is built to compliment the fruit ester character from Torulaspora delbrueckii and spicy character from the Belgian ale strain. This golden Belgian style ale has subtle fruity notes of apricot, lychee, currant, and honey layered with noble hop spice and peppercorn phenols notes

What happens when you add 100 pounds of pumpkin and ten gallons of pure Vermont maple syrup to the boil, then finish with a light touch of pumpkin pie spices and some vanilla bean? Pure pumpkin magic! Oxorcist II, Old Ox's Imperial Pumpkin Ale is scary good!

American hops meet saison yeast in Oxbow's dry, signature ale

A straw colored Belgian-style Saison brewed with chamomile flowers. It's fermented with a traditional Saison yeast strain that imparts fruity and spicy notes that dovetail perfectly with the tea-like quality of the chamomile. Finishes dry, tart and refreshing

Brauerei Michael Plank's Heller Weizenbock is a lighter, top-fermented Weizenbock. Distinctive, full-bodied, round and sweet with an aromatic yeasty character

Li'l Wit is a refreshing Belgian-style White Ale brewed with an abundance of red wheat, white wheat, torrified wheat, and oats. The beer was gently hopped with Tettnang and Perle, then finished with juniper and the classic spices coriander and orange peel

Originally called "Special," Rochefort 8 dates to the mid-1950s. The name comes from the original gravity in "Belgian degrees." Deep brown color; the flavor is vigorous and complex, with firm body to support the strength. The aroma has elusive notes of fresh fruit, spice, leather, and figs

Dominant impressions of latte coffee with powerful chocolate aromas in the nose. The alcohol esters are enveloped with hints of autumn wood, citrus zest (orange, lemon) and freshly baked biscuits. The initial taste is sweetly sinful. Beer and chocolate trapped into one single glass, a liquid milky draught with a backbone of bitter malt. The alcohol warms the throat and, in the finish, you will pick up traces of cloves, citrus, orange and mocha. The heaviest of the Rochefort beers, the 10 is a quadrupel style beer and can be recognized by its blue label

For golden moments by the fireplace: "Mein Aventinus" - the wholehearted, dark ruby coloured wheat beer, intensive and fiery, warming, well-balanced and tender. Bavaria's oldest wheat "Doppelbock" - brewed since 1907! Its sturdy body in combination with its sweet malty aroma is an invitation to profound indulgence - an ingenious blend with a strong body. Perfectly matches rustic dishes, dark roasts and sweet desserts

The full complexity of the genuine Bavarian wheat beer – great with hearty food. Amber-mahogany colored wheat beer. Nuances of ripe bananas, clove, nutmeg and nuts create the aroma. A full-bodied and sparkling beer with a harmonious finish. Brewed according to the original recipe of the founder of the brewery of 1872

St. Bernardus Abt 12 is widely regarded as one of the best beers in the world. It is therefore no surprise that it is St. Bernardus's flagship beer, ranked at the very top of the St. Bernardus beer hierarchy. It is brewed in the classic quadrupel style and adheres to the original 1946 recipe

St. Bernardus Pater 6 is brewed according to the classic dubbel style with a recipe that dates back to 1946. The name of this beer has become a reference for its style, and it is commonly referred to as 'een Paterke' . A chestnut-brown, dark beer with a creamy head

St. Bernardus Prior 8 is a traditional abbey beer, brewed in the classic dubbel style. The original recipe dates back to the times when they still brewed under licence for the monks of Westvleteren. This delicious beer is chestnut brown, emitting a deep red glow and presenting a lovely rounded head

St. Bernardus Tripel is a traditional abbey ale brewed in the classic "Triple" style of Belgium's best Abbey Ales. It has a blond to pale amber color with a wonderful head, slightly sweet aroma and the orangey-grassy flavors of hops in the finish. Wonderfully drinkable and surprisingly light

Westmalle Trappist Dubbel is a dark, reddish-brown Trappist beer with a secondary fermentation in the bottle. The creamy head has the fragrance of special malt and leaves an attractive lace pattern in the glass. The flavour is rich and complex, herby and fruity with a fresh-bitter finish. It is a balanced quality beer with a soft feel in the mouth and a long, dry aftertaste. The Dubbel contains 7% alcohol

Westmalle Trappist Tripel was first brewed in 1934 and the recipe has not changed since 1956. It is made with pale Belgian candi sugar and has a very pale color produced from a mash of light pilsner malts. Styrian Golding hops are used along with some German varieties and the classic Saaz pilsner hop. After a long secondary fermentation, it's bottled with a dose of sugar and yeast. This beer holds up well in the bottle over time and seems to soften with age

Exceptionally complex, yet full in flavor, Alewerks Springhouse Brett is an ode to old-world brewing tradition. aged in chardonnay barrels for one year, this unfiltered Saison-style ale brewed with Brettanomyces Bruxellensis is full of tropical fruit and citrus flavor culminating in a funky, dry finish

This blend of spontaneously fermented beer is aged on blackberries. Allagash begins brewing Coolship la Mûre with pilsner malt, 40% raw wheat and aged whole-leaf hops. The unfermented wort is then transferred to a large shallow pan called a coolship, which allows the hot wort to mingle with wild yeast and souring microflora in the Maine air. After fermenting and aging in French oak wine barrels for over two years, they add blackberries and let it rest for an additional five months. The finished beer's aroma exhibits hints of lime zest and an herbal, berry-like quality. The tart flavor evokes multiple facets of blackberry, including just-ripened fruit and rich, juicy berry

Coolship Red is Allagash's coolship beer, aged on raspberries for six months, in oak wine barrels. They use 100 pounds of fresh Maine raspberries per oak barrel. Coolship Red is bright red in color with raspberry and oak in the aroma. Raspberries dominate the flavor of this tart beer, along with hints of dried apricot. The finish is tart and dry

Coolship Resurgam is a blend of both old and young unfruited spontaneous beer. The name comes from the motto of Allagash's home city - Portland, Maine. It means "I shall rise again." Coolship Resurgam won a Silver medal at the 2010 GABF

Brimming with bountiful tartness and raspberry richness, Heart of Hearts is a ruby-colored, foeder-aged Fruited Sour Ale rested for four months on fresh-plucked raspberries

The barrels that Allagash selected from across their wild beer cellars united beautifully in this roasty, wild, and balanced blend of dark tart beer. Its flavor is complex and enjoyable, perfect for sharing. Because even when we're apart, we can still be together in spirit

This Farmhouse Ale is refemented with Seyval Blanc grapes, creating beer/wine hybrid that has notes of lemon peel, concrete and grapefruit

This is part of Bellwood's series of wild ales fermented on a "second pressing" of fruit from various sour or brett beer bases (beers like Farmageddon, Barn Owl, or Motley Cru). The resourceful process allows us to take advantage of fruit we've already utilized once in our barrel aged beers, but that still has flavour, wild yeast, and bacteria left to impart. MOG is the younger, slightly unpredictable, and experimental second generation. Expect lots of variation and always a hint of fruit! The fourth variation in our MOG series pulls its intense aromatics and flavour profile from the peaches that we used in our White Picket Fence variant -- released in 2018

This foeder fermented saison is the result of a unique blending regimen wherein 6 month aged beer is mixed with a small percentage of fresh beer, before being gently dry-hopped and bottle conditioned. Labour intensive in process, but rewarding in result

The product of three years into our Solera program. Mixed fermentation. Sauvignon Blanc puncheons brewed with Hallertau Blanc Hops and a hearty amount of Rye for complexity. Dry with solid white wine notes. Tartness grows as it ages

A tropical fruit bomb that combines creamy sweet-tart notes of strawberry, guava, passionfruit and pineapple into a bright and refreshing brew

A blend of several oak barrels that has been carefully aged for up to 3 years. The result is a beer with flavors that are sour, wine-like, and very assertive

A simple blend of fresh saison and mature oak-aged saison in the Biere de Coupage tradition. This is done to control the balance and increase the complexity in a beer making the some greater than its parts. This beer has been blended on a much smaller scale and served on draft in our tasting room in the past, usually when there was some leftover from primary fermentation after racking to barrel. Hence the name Sobrantes

Citrus Sage features sour wheat ale aged in oak barrels for up to 10 months, then infused with fresh, locally grown sage, white tea, lemon peel, coriander and Oregon coast sea salt

Manhattan NW is a blend of sour quad and blond ales aged in bourbon barrels with sour pie cherries and apricot noyaux. A tribute to the classic Manhattan cocktail, this fan favorite features flavors of bourbon, maraschino cherries, bitter almond and a hint of malt sweetness

Aged up to 30 months in oak barrels, this ale is a blend of as many as nine lots of aged reds, resulting in a very deep, rich and complex sour

Elan is a special Saison collaboration between ChurchKey and Crooked Run. It's a mixed fermentation saison that uses yeast sourced from Fantôme bottles at ChurchKey. It's brewed with coriander, lemon peel, cardamon, juniper angelica root, then aged in Barr Hill Gin barrels. Light notes of gin spices are present, with a fruity yeast profile, slight candy sweetness, and a dry finish

Crooked Run's year-round kettle sour, hit with Mosaic hops in the whirlpool, and then tons of fresh raspberries and more Mosaic hops in the tank. Ultra-refreshing!

Here's a little something to quench your thirst… J. Wakefield's fruit punch-inspired Florida Weisse infused with a variety of fruits

De Dolle Oerbier Special Reserva is a specially matured version of De Dolle Oerbier. This version of De Dolle Oerbier is matured for 18 months in Bordeaux wine casks. This aging process creates new flavors in three different ways. The flavors of the wood, that are used to improve wine, can come out into the beer, creating oaky, and tannic flavors. The red wine itself that has soaked into the wood can also enter the beer, giving it wine and fruit flavors. Oxygen, which is present in the barrel, will also create smoky, nutty flavors similar to those found in Sherry. Finally, there are micro organisms in both the beer and the barrel that can continue maturing, producing new flavor elements as the beer ages

It's a mixed-fermentation English Imperial Stout, matured in wine barrels for more than one year. Its brewing process is inspired by that of the English Stouts of the 1850s. 8, 8% ABV, black with a ruby glow, it develops really winey flavours, with hints of red fruits, especially drunken cherries, Agen plums, and candied blackberries. These flavours are completed by roasted and woody notes, hints of dark chocolate and walnuts. Its heady character is balanced by a light acidity. Its winey finale recalls an old Bourgogne

Beer wort (Chrysopolis), Malvasia organic white grapes. The grapes are squeezed and transferred into a steel vessel (open top), no yeasts are added. The next day fermentation of grapes starts and we brew Chryspolis wort which is added to the fermenting grape must. Fermentation lasts for 30 days without temperature control on grape skins, three times we recirculate the liquid from the bottom to the top where the grape skins are floating. After 30 days we transfer the liquid to an isobaric tank and keep the beer at colder temperatures until all the sugars are fermented (apparent Final Gravity is -0.8 Plato!). After 6 months the beer is bottled naturally carbonated and bottle conditioned with a small amount of priming sugar

This Blackberry Cobbler Sour a la Mode is jam-packed with an obscene amount of blackberries and then crumbled up with Drekker's choice cobbler treatment of granola, brown sugar, cinnamon, milk sugar and vanilla beans for that fresh out-of-the-oven flavor you just can't get enough of

This liberation begins its journey as Firestone Walker's Double Barrel Ale then continues through a "chrysalis" process involving 87% French and 13% American Oak barrels, and Firestone Walker's proprietary collection of micro flora. To blend, they selected beer matured eight to 24 months in barrels, creating a synergistic beer. Immediately, toasted oak and lemon pith swirl on the nose and palate, followed by an amazing harmony of vanilla, coconut, Earl Grey tea and spice. The finish is crisp, with mouth-watering acidity and chewy tannins. Since they age, blend and bottle these beers once a year, there will be slight variation with each release. A santé!

An innovative wild ale fermented with fresh Oregon‑grown strawberries

Lil Opal is the beer that launched Firestone Walker's wild beer program when the barrels were stashed in out-of-the-way places and could be counted on two hands. The beer married oak and wild microflora, creating a beer that eventually gave birth to Barrelworks. Today the barrels number in the thousands, all of various origin and size, nurturing several different beers and wild microflora from our program. Lil Opal is a brett' d saison released in the spring to celebrate the vernal season. Aged over one year in French and American oak, Lil Opal's maturation time expresses the beer's oak signature, refines the spicy, fruity and earthy yeast notes, and refreshes the palate with a soft light acidity. A santé!

Inspired by an amuse bouche often prepared by one of Goose Island's Brewer's wives, Gillian brings white pepper, strawberry and honey to a harmonious blend of "mouth amusement" . The ingredients are added at different stages to a Saison, and fermented with a normal Belgian yeast as well as a Champagne yeast

A wild ale aged in wine barrels with blackberries, tart and jammy with notes of rye, oak and tannins

A wild ale aged in wine barrels with cherries. Expect alluring aromas of sour cherry, spice and wood

Luminous is Great Notion's series of Sour IPA's and each batch is uniquely different. The dry-hop and fruit varieties change, but the base beer remains the same. This version was fermented with Lactobacillus, Great Notion's house yeast and fresh strawberries. The malted oats, milk sugar and vanilla beans make for a truly enlightening experience!

This beautiful variant of Coastal Sunshine drips with puckering passionfruit, luscious pink dragonfruit and funky soursop. These tropical tones will whisk away winter's chill for warming tropical vibes

This is a collaboration with Brekeriet (SWE). B is for B______ is a barrel aged wild ale rested overnight in a coolship and matured for two years in neutral oak. Brewed with well water, local Amber Waves and Silver Star malt from Blacklands Malt, and aged hops from Jester King's barn, B is for B______ was rested overnight in their coolship in February of 2018. It underwent mixed culture fermentation in a foudre before being racked into neutral oak barrels. Two years later, they blended the mature barrels and naturally conditioned the beer through refermentation in bottles and kegs

The follow up to KCBC's O.G. Chili Lime Gose--this time with a massive addition of Alphonso mangoes. Iridescent orange mango juice in the glass, with thick-n-smooth body, balanced heat from jalapeño habanero chiles and a zing of fresh-squeezed lime on the finish

Gueuze Cuvée René is one of the Lindemans' jewels. With its golden colour, its sparkle and its beautiful sherry aromas, this is the queen of gueuzes. It's a blend of old and young lambic matured in oak foeders. It is then bottled in a beautiful champagne bottle where a second fermentation takes place. After 6 months, the gueuze obtains a golden colour and is slightly carbonated and tart. But kept in a cellar for a few years, it becomes truly exceptional!

A Gose fruited with blackberries, black currants, and black sea salt. Based more off of Nicolas Poussin's 17th century painting as well as the 15th century medieval fresco in the Båstad church than the on the many exaggerated versions of his torture. The patron Saint of Sailors had his stomach slit open and his intestines wound around a Windlass. The blackberries, black currants and black sea salt combine for an approachable sour with Cabernet Sauvignon notes and blood-like color and viscosity. Jammy, earthy, cassis, light brine and back of the palate tartness

The Abbey of Orval is located near Florenville, Belgium in the provence of Luxembourg. The present brewery was completed in 1929, at which time the skittle (pin) -shaped bottle and Orval chalice were introduced. (Brewery, bottle, and chalice were all designed by architect Henry Vaes.) In the middle ages, Orval was famous for producing its iron decoration as well as beer. The abbey was gutted by fire in 1252 repaired, then was destroyed during the French Revolution

Black and Blau is a mixed-fermentation farmhouse ale aged on second use blueberries and refermented with blackberry juice. Produced in collaboration with Novare Res Bier Cafe of Portland, Maine

Saison Rose is a mixed-fermentation farmhouse ale fermented with Pinot Noir grapes and aged on estate-grown cherries, strawberries, and raspberries

A light, golden Saison that is gently hopped with Mosaics and keg conditioned with Brettanomyces bruxellensis var. Drei

Gose-style ale with Valencia oranges, key lime and Meyer lemon

This NY Wild Ale is aged in oak on Quince and Black Currants

Summer forward sour ale with raspberry, pineapple and orange. Do yourself a favor and toss one in the cooler on your way to the pool or river, you deserve a rainbow!

This is Short Throw's first rendition of a heavily-fruited Gose-style ale. They acidify and ferment a traditional Gose-style ale; tart, light, with a touch of salinity. After fermentation, they combined copious amounts of the finest raspberry puree to replace some sweetness, which also provides its remarkable color and texture. If you enjoy when beer meets puree, then this is your jam

From Sierra Nevada, Estate fields comes this truly one-of-a-kind homegrown ale. This is made with organic hops and barley combine with yeast spontaneously fermented in Sierra Nevada's peach orchard in this unique farmhouse-style ale. Mildly sweet with a bit of tartness, it's ripe with the flavors of the valley

Barrel-aged Farmhouse Ale brewed with Petite Syrah wine grapes. Aged 3 years in Hungarian and French oak barrels. Refermented in the bottle. Lightly carbonated

A Tale Of Two Persimmons is a golden sour beer aged in oak barrels with Hachiya and Fuyu persimmons. Though completely different in flavor and shape, the two varieties come together to form a cohesive union. The Fuyu persimmons are utilized to express characteristics of stone fruit, pears and dates, while the Hachiya provide a rich honey-like backbone to serve as the beer's canvas. In the best of times. In the worst of times. A Tale Of Two Persimmons will refresh your senses with its bright fruit expression and deep mixed fermentation complexity

Golden sour beer aged in oak barrels

Home, Sour Home is a blend of golden sour beers aged in oak barrels with peaches, cinnamon and vanilla beans. Notes of baked peaches, with hints of cinnamon spice and smooth vanilla, will leave you craving some homemade peach cobbler

Monday through Friday sure takes a while. But when Friday comes we all know that there's a bottle to burn and a fire to light. And while it may take one hand to count the things I can count on, you can rest assured that beer never broke my heart. So grab a Yee-Haw Friday to startup a parking lot party or for some needed heartache medication. The Rare Barrel got a little dirt on their boots and packed this golden sour with loads of fruit. Because sometimes all you need is a drink in your hand

This fuschia-colored Fruited Sour Ale is loaded with raspberries. Bright acidity mingles with round raspberry character and a crisp body

The Myrtille Sauvage Tilquin a lancienne (6.6% alc/vol) is a spontaneous fermentation beer obtained from the fermentation of frozen wild blueberries in young lambics, blended with 1, 2 and 3 years lambic to reach a final concentration of fruits of 200 gr fruit per liter

The Myrtille Sauvage Tilquin a lancienne (6.6% alc/vol) is a spontaneous fermentation beer obtained from the fermentation of frozen wild blueberries in young lambics, blended with 1, 2 and 3 years lambic to reach a final concentration of fruits of 200 gr fruit per liter

The Cassis Tilquin à l'ancienne (6.3% alc/vol) is a spontaneous fermentation beer obtained from the fermentation of frozen blackcurrants in young lambics, blended with 1, 2 and 3 years lambic to reach a final concentration of fruits of 200 gr fruit per liter. This is a different version from the Experimental Draft Versions #1 and #2, as no Meerts lambic was used to lower the ABV of the blend. Served for the first time as a premiere at BxlBeerFest 2019 and sold at the blendery from 6th-7th of September

Oude Gueuze Tilquin à l'Ancienne is a spontaneous fermentation beer, produced from the blending of 1, 2 and 3 years old lambics. It is unfiltered and unpasteurized, and refermented in the bottle for at least 6 months. The lambics used were fermented and oak aged in our installations. These lambics are coming from worts brewed by Boon, Lindemans, Girardin and Cantillon breweries

The Mûre Tilquin à l'ancienne is a spontaneous fermentation beer made by fermenting blackberries in young lambic, then blending with lambic aged 1, 2 and 3 years to reach a final concentration of 260-300 grams of fruit per liter

The Quetsche Tilquin à l'ancienne is a spontaneous fermentation beer made by fermenting de-stoned fresh purple plums in young lambic, then blending with lambic aged 1, 2 and 3 years to reach a final concentration of 260 grams of fruit per liter

This Farmhouse Ale is aged in Wine Barrels with Mixed Culture Citrus Fermentation

A sour wheat ale brewed with churros, cinnamon, vanilla and milk sugar

Tart, citrusy and ultra refreshing. Kettle-soured with lactobacillus, Salty Marg is limey and bright to start and finished balanced with a touch of sweetness thanks to agave and just enough sea salt

Anxo's flagship cider. 100% Virginia and Pennsylvania-grown goldrush apples fermented dry in stainless with sauvignon blanc wine yeast

A blend of 4 highly coveted English bittersweet apple varieties--kingston black, roxbury russet, yarlington mill, dabinett--that are spontaneously fermented dry in large oak foeders. This is anxo's most complex annual offering

Virginia's 1st dry-hopped cider. Cascade, Columbus, and citra hops unite with heirloom cider apples in hopsap shandy, a traditional cider with a modern twist. After a light dry-hopping, this winesap blend takes on floral, grassy and zesty citrus notes with an assertive apple finish. Excellent in the summer season. Pairs well with light fish and shellfish

A small network of mill races and canal works formed the commercial backbone of richmond's old manchester district until the 20th century. Today, those old abandoned waterways line recreation pathways, teeming with urban wildlife and bramble berries. Mill race bramble, Virginia's first berry-infused cider, infuses a rosé cider heavy on heirloom summer rambo apples with locally-grown raspberries and blackberries to accentuate the cider's sharpness and floral notes with luscious berry fruit

Brut cider. 100% sugar free. Conditioned with live yeast in the can

Cranberry cyser is a beautiful rose color, complimenting the sweet apple-pear finish from the quince honey and fresh cranberry notes

A cider aged on toasted oak chips with cinnamon and nutmeg

A polynesian and moscow mule-inspired dry cider with ginger, lime and hibiscus. It starts with bright- zesty waves from the lime and finishes with the gentle notes of ginger and tart hibiscus

Field day is fruity, fizzy, and pours peachy pink. Light floral notes accompanied by dried fruit and natural sweetness

Sweet berry wine! Is a gluten-free collaboration cider graft made with aslin (VA) and blüm (CA). This cider is a cabernet franc blueberry blackberry cider that tastes like its namesake, sweet berry wine!

Pushing the limits of possibility, the explorer series highlights the best of the best from lost boy's small batch cell program. Hyper exclusive, earth-grown ingredients, made for explorers, by explorers. Made with shenandoah apples ruby red grapefruits

East coast meets West coast in this fruitified mash up of Oregon raspberries and Virginia apples. Co-fermented to 0 grams of residual sugar and aged in stainless this dry cider soars! 100% real, fresh and handcrafted with local apples wingman cider is a solid ride or die partner on your journey

Cider with cinnamon, nutmeg and habanero chiles

Jonagold apples fermented on cranberries and orange blossom

Pale gold and effervescent with pronounced fruit aroma hinting of peach and melon. Don't let the heady nose fool you - with no residual sugars, the flavor is crisp, tart, and exceptionally dry. Uniquely refreshing with a crisp finish that pairs well with a variety of foods including pork, duck, wild game, and aged cheeses

A new spin on an old favorite - grapefruit hibiscus session cider! With only 85 calories, 0 carbs, and no sugar, it's the perfect all-day drinker just in time for summer

Virginia apples provide notes of tropical fruits that are complemented by the addition of grapefruit peel. Infusing the cider with hibiscus provides a subtle floral aroma and a beautiful pink hue

A gluten-free Pale Lager from Grupo Damm in Barcelona, Spain, that maintains the taste and properties of traditional beers

This gluten free IPA has an aromatic nose full of citrus, lemon, and floral notes; and a crisp and sharp mouthfeel paired with light caramel and hoppy flavors. A very flavorful quencher

Glutenberg Double IPA is an instant classic with a sweet bitterness. Putting several types of hops in the spotlight (Simcoe, Citra and Amarillo), the nose is distinguished by a scent of resin and tropical fruits. These aromas persist in the mouth, supported by a silky base with hints of orange and pineapple

Run Wild is the ultimate sessionable IPA for craft beer lovers. Brewed with a blend of five Northwest hops, it has an approachable bitterness to balance the specialty malt body. Always refreshing and only 70 calories

All hops, no distractions. Special Effects IPA is packed with bright, citrusy hops for a classic IPA profile that just so happens to be non-alcoholic

Erdinger Alkoholfrei is a great tasting non-alcoholic wheat beer and the ultimate sports and fitness beverage. Brewed in the traditional way, Erdinger master brewers have succeeded in retaining the aromatic, bodied Erdinger character in this non-alcoholic wheat beer. Erdinger Alkoholfrei is also the perfect balance of minerals, vitamins and carbohydrates to restore and rehydrate your body after a tough workout or game. Erdinger Alkoholfrei has the distinctive, sparkling flavor of a fresh wheat beer

a great pair for a steak dinner; Alcohol

great for mixing with our Show of Hands Sunday Morning Spritz; Alcohol

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unoaked chardonnay; Alcohol

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single serving can; Alcohol

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single serving can; Alcohol

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4 pack of 6.7oz bottles

4 pack of 6.7oz bottles

4 pack of 6.7oz bottles

Blood Orange Italian Soda

Grapefruit Italian Soda

Orange Italian Soda

Ready-to-Drink

12oz bottle sparkling water

12 oz bottle still water

Bourbon, Laird's Applejack, Amaro, Smoked Cinnamon, Maple Syrup, Lemon

pineapple-infused olmeca altos tequila, blood orange liqueur, lime oleo fresh lime

rum blend, passionfruit, pineapple, lemon, pomegranate

Civic Vodka, Aperol, Cucumber, Lemon, Salt

old forester bourbon, sweet vermouth housemade chai spice bitters, cherries

Housemade Chartreuse, Oat Milk, Cocoa, Star Anise, A Pinch of Cayenne

Avocado Oil-Washed Gin, Blueberries, Turmeric, Lemon, Electrolyte Water Dilution

J. Reiger Kansas City Whiskey, Molasses, Smoke, BBQ Bitters

Ivy City Gin, Capitoline Tiber, Capitoline White Vermouth

Mediterranean Gin, Imbue Dry Vermouth, Olive Brine, Feta-Stuffed Olives, Dill

A not-too-boozy, tropical rickey, pineapple, lime, housemade "chartreuse", club soda

vodka, fresh ginger, lime, club soda

lower abv, refreshing negroni with half the gin and a touch of sherry

trquila, mezcal, hibiscus, lemongrass, orange liqueur, lime

Oat-Rolled Bourbon, Carpano Antica, Szechuan Baltamaro, Bitters

Italian Red Wine, Greek Honey, Cinnamon, Piomegranate, Orange Blossom, Cello

A CSA style box with meat enough for a week! Contains a huge selection of Red Apron meats, sides, and snacks. A $130 retail value. This week's feature --4 petite lamb chops 1 3# smoked ham 1# bacon 1 dozen farm fresh eggs 1 pt mashed potatoes 1 bag Instant Polenta 1/4# prosciutto 1 qt Artichoke Hearts

This pack contains: 1 pack of your choice of Red Apron sausages (4 pack), 4 hot dog buns, Bacon Kraut, and a 4 oz jar of Red Apron Hot Mustard. Choose Your Sausage: Andouille, Italian, Half Smoke, Bratwurst

Make your own Corned Beef for a St Patrick's Day Feast! This kit comes with; 3 pounds of beef brisket, brining pack, and instruction card for brining and cooking (this size is recommended for 2-4 people)

Make your own Corned Beef for a St Patrick's Day Feast! This kit comes with; 6 pounds of beef brisket, brining pack, and instruction card for brining and cooking. (This size is recommended for 4-6 people)

This pack contains: 6 hot dog (choice of beef or pork), 6 hot dog buns, and a 4 oz jar of Red Apron Hot Mustard

This pack contains: 4 Red Apron burger patties, 4 burger buns, 8 slices of american cheese, a tomato, iceberg lettuce, and island sauce

This pack contains: 1 lb thick cut smoked bacon, 1 dozen eggs

This pack contains: 1 bone-in ribeye (approx 2.25 lbs), 1 pt garlic mashed potatoes, grill rub, and herb compound butter

four pack, patties

four pack

four pack

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four pack

six pack

six pack

four pack

Beef Marrow Bones (Canoe Split for easy marrow removal)

1 lb; Pork belly cured for 10 days them smoked over apple wood, cherry wood with salt, brown sugar, cayenne black pepper

Smoked pulled pork, ready to eat!

approx 3 lb

approx 3 lb

2 skin-on leg quarters

1 dozen brown farm fresh eggs from Lancaster County

6 Red Apron pork meatballs w/ red sauce

in EVOO

in sunflower oil