Allagash Brewing Co.
Appalachian Mountain Brewery
Specialty Cider or Mead
Come check out our specialty cider/mead from Appalachian Mountain Cidery, our sister company.
A remixed version of another AMB coffee IPA from several years ago. Smells like waking up to a hot pot of coffee, with more pronounced fruity notes from updated hop profile. Coffee flavors mix with a potent but balanced bitterness to make sure you know it's still an IPA.
Ardent Craft Ales
Strong ale brewed with honey and ginger, then aged in Buffalo Trace barrels.
Blackberry Farm Brewery
This bright golden Saison is a blend of fresh and wood-aged Classic from our American white oak foeders. On the nose, you’ll catch enticing and balanced aromas of moderate Brett funk, fruit and spicy notes of clove, nutmeg and coriander. A taste reveals a smack of acidity composed with flavors of vanilla, spice, apricot and toasted bread.
The BFB team tasted a dozen different Frothy Monkey coffees to find the perfect blend for this toasty, seasonal stout. They chose a variety that enhances the beer with pleasantly nutty and light chocolate flavor, finished with a citrus note for brightness and soft fruit undertones to round out the palate.
Bourbon Barrel-Aged Imperial Stout with Almonds, Cinnamon, Vanilla, Coconut & Cocoa Nibs (13.0%)
Bond Brothers Beer Co.
Botanist & Barrel
Cedar Grove, NC
Made in collaboration with Planetary Elixer, a n/a folk beverage company, this is loosely based on an old recipe for Greek Ginger Beer, but we switch the base and the grapes to North Carolina it up. Its a coferment of NC muscadines and apples that are elegantly infused with Rayburn Farm organic ginger.
U.K. meets Appalachia. Two Pears In a Perry is a blend of Botanist & Barrel & Tom Oliver Perry's. The Oliver's Perry is a blend of Blakeney Red, Barland, and Green Horse from the Whitehouse Farm Orchard, Preston Wynne, Herefordshire planted 61 years ago in 1960. The Botanist & Barrel perry is made from NC grown Asian Pears from Davis & Sons Orchard in the foothills of the South Mountains of North Carolina planted in 1965. Together they marry old-world and new-world pears into a twangy, refreshing, and bubbly joy.
Boulevard Brewing Co.
Kansas City, MO
Inspired by classic traditional holiday ales of Belgium, our Holiday Ale is big and complex, with a hefty malt bill and the addition of brown sugar. Not content to let the hops alone bear the burden of balancing the sweetness derived from the malt and added sugar, our brewers employed the use of coconut water. The coconut water is added in the mash and adds a rich, umami character that counters the intense sweetness, while still allowing the myriad of delicate nuances to be present on the palate.
Burial Beer Co.
Casita Brewing Co.
The 2020 Querido was our most perfect version of Querido to date, and after 12 months of seasoning in Baker's Bourbon Oak Barrels, with the cacao nibs, vanilla, cinnamon, and chili peppers, it’s ready for packaging and we at Casita Brewing Co. could not be more excited! This is an exceptional beer, near and dear to our hearts.
Cellarest Beer Project
A blend of oak aged wild farmhouse ale and oak aged Helles lager. Primary fermentation in cherrywood with native yeasts, secondary fermentation in oak with native yeasts and brettanomyces cultures. Naturally conditioned in keg using young lager and present yeast cultures. 6.5% ABV - 100% NC malted grain.
Crank Arm Brewing Co.
Imperial Stout with Vanilla beans, Videri cocoa nibs and lactose aged in Weller barrels.
Divine Barrel Brewing
Berliner Weisse with strawberry, blueberry, blackberry, raspberry, cheesecake, peanut butter and marshmallow (Deciduous Collab)
Imperial Stout with raspberry jam and coconut (Barreled Souls Collab)
E9 Brewing Company
Small batch barrel aged mixed culture ale aged for two years on seven different organic cider apples from the Chelan region in North Central Washington State.
Foudre aged farmhouse ale aged on apricots and peaches from Okanogan Valley. This limited sipper drips with the sweet, jammy, floral succulence of the PNW fruit it was aged on. The mixed culture base wraps it all in notes of earthy, barnyard funk, punctuated with dry fruit esters. A whisper of oaky vanilla glimmers on the finish.
Multiple year barrel blended mixed culture sour ale with zest from over a hundred pounds of Meyer lemons and limes grown on one of our relatives' properties in Pasadena. Amazing lemon/lime citrus aromatics and blended perfectly to keep the tartness in check on the palate.
Aged in Woodinville Whiskey barrels, this Belgian-Style Ale was brewed with vanilla, anise, peppercorn, and orange peel.
Named after the giant orange stars in the sky, this barleywine ale has a gratifying effect and drinks smooth. Three malts create a hearty malt profile with robust character. Copious amounts of Columbus, Chinook and Simcoe hops combine for a nice resin hop flavor. Gold winner at the 2019 U.S Open Beer Championships and Silver at the 2019 International Beer Awards.
Located out in the coldest twilight of our solar system, Sedna is a minor planet of mysterious origin. We pay our respects with this deep velvety full-flavored beer. Brewed with Vanilla Coffee and Chocolate this whisky barrel-aged version hibernates for 11 months, picking up addtional notes of caramel, spice, and oak complexity.
Eden Specialty Ciders
2015 Vintage Champagne Cider
Hand made naturally sparkling champagne method cider from the 2015 harvest.
Paisley Pattern is a very unique and exciting beer for us. It is the first fruited beer created from our perpetual solera project Keeping Memories, a project with Averie Swanson. Paisley Pattern pours a golden straw yellow with elegant aromas of island fruit, lemongrass, and tropical sweet tarts. A creamy and soft head leads into delicate and balanced flavors of soft mango, bright citrus, lemongrass, and a snappy touch of lime with a vanilla presence from the oak tying everything together.
Firestone Walker Brewing Co
Paso Robles, CA
Sucaba is one of the most highly-coveted beers in Firestone Walker's barrel-aged collection. This classic English barleywine has big boozy bourbon and American oak aromas combined with soft chocolate malty undertones. Complex malt flavors framed in oak, with hints of dark chocolate, vanilla, tobacco, coconut and just a touch of dark cherry.
Firestone Walker was born in the Santa Ynez Valley in 1996 and Barrelworks carries on the tradition of working with and learning from our cousins in the wine world. For this collaboration, Drake Whitcraft of Whitcraft Winery, a small artisan family winery in Santa Barbara County once again provided us with grapes to use in the making of our beer. For Beerjolais, we used freshly pressed red grape skins and fermented them with one of our wild beer creations in 100% French Oak barrels. These particular grape skins are known for having a deep, dark skin color but white juice, and they impart stunning fruity and flowery aromatics of fresh cut violets, a subtle earthiness, and the dark, jammy spirits of raspberry and plum. Beerjolais finishes with a lively crisp mouthfeel and elegant acidity.
This beautiful wild ale from our Barrelworks program utilizes 3000 lbs of Honey Fire Nectarines grown in our backyard of Paso Robles by the Rydell Family of Fair Hill Farms. Once hand processed and pitted, the nectarines were added to our French Oak Foeder and topped up with a blend of 18-24 month old oak fermented propriety base beer. After aging one year on this fruit we added another 2000 lbs of fresh nectarine puree from Wawona Farms to the tank and let things ride for another 6 months, making this the most heavily fruited batch of Nec Bones to date.
Imperial stout aged on smoked chestnuts and shagback hickory syrup.
Good Word Brewing & Public House
Green Bench Brewing Co.
St. Petersburg, FL
Blend of Foeder fermented and wine barrel aged mixed culture golden ales and Foeder fermented table beer, referemented with apricot and peach.
Blend of Foeder fermented and wine barrel aged mixed culture golden ales and Foeder fermented table beer, referemented with blackberry and black currant.
Grimm Artisan Ales
Imperial milk stout aged in ex-bourbon maple syrup barrels and finished off with some extra maple syrup and vanilla. A nod to the eponymous Vermont Maple Creemee, with a viscous and oil-slick mouthfeel
Hardywood Park Craft Brewery
There is no better way to exemplify the last 10 years of Hardywood's barrel program than to make the ultimate Misfits blend: 40% 32 month aged Foolery, 20% 9 month aged Trickery, 10% 21 month aged Trickery, 10% 29 month aged Ruse, 10% 5 month aged Hoax, 10% 9 month aged Puffery
Hi-Wire Brewing Co
Sour Blonde w/ Raspberries and Blackberries
This sour ale brewed with raspberries and blackberries was brewed using Lallemand yeast which produces acid in the fermenter. Fresh notes of wine berry, hard candy, and effervescent blackberry shine in this crushable fruited sour that remains surprisingly delicate.
Hill Farmstead Brewery
Greensboro Bend, VT
In honor of our 10th anniversary in 2020, we selected specific barrels—Bourbon barrels and a single tawny Port barrel—up to two years in rest, to then condition atop Ecuadorian Costa Esmeraldas Cacao Nibs sourced by Dandelion Chocolate in San Francisco and Planadas Coffee from Tolima, Colombia, sourced and roasted by our age-old friends at The Coffee Collective in Copenhagen, Denmark.
Blended in the fall of 2018 then packaged in November 2018, pulled together from several unique and independent threads—including young wine barrel-aged Arthur; puncheon-aged Anna; an experimental 14 month old buckwheat Farmstead® ale that would lead towards Samuel; and nearly 2-year-old wine barrel-aged Sankt Hans.
Hudson Valley Brewery
Farmhouse ale open fermented in puncheons with Whitecliff Vineyards Chardonnay grape skins and our house sour culture. Aged for 8 months in wine barrels
Interboro Spirits & Ales
"Mixed culture golden ale aged on Riesling must in barrels for 10 months. Clean white grape nose with a hint of rustic farmhouse character. Bright Riesling character on the palate with a touch of honey. Delightful spritzy carbonation, with a dry finish. Bottle conditioned 6 months."
Mixed culture golden ale aged on Riesling must in barrels for 10 months and then aged on NY grown Bosc pears from Migliorelli Farm for a month. Aromas of early season pear and apple. Palate follows the aroma with wild pear cider flavors from wild yeast contributed from pear skins, with touch of malt sweetness and a light and dry finish. Bottle conditioned 5 months.
We selected the two best barrels for this blend - both exhibiting a superb vanilla and oak character. Smooth rich and creamy. Aromas of chocolate, roast vanilla and caramel.
Mixed culture golden ale aged in wine barrels for 15 months, and then aged on carbonically macerated Long Island-grown Cabernet Franc grapes for 2 months. Pours a beautiful bright crimson in the glass. Aromas of a young beaujolais with a rich plum and berry palate, but still finishing dry. Bottle conditioned 4 months.
J Wakefield Brewing
Jack's Abby Brewing
Framinghammer is a unique creation that pays homage to our hometown of Framingham Massachusetts. This is a hard working city that can handle some heavy-lifting beer and appreciates good craftsmanship. The Framinghammer base is perfectly suited for creating decadent, barrel aged versions every year. Each batch spends a lengthy conditioning period in various casks to create a smooth, chocolatey texture that compliments some creative additions.
There will be no working during drinking hours! Brewed with Bavarian malt and hops, this everyday Pilsner is bright, crisp and refreshing. We think it’s the perfect way to end the work day. Clock out, post-up and enjoy!
This unusual lager style has many similarities to Imperial Stouts. A lengthy conditioning period creates a silky smooth chocolaty mouthfeel enhanced by the use of oats and brown sugar. Noticeable sweetness gets balanced by roasted malt and hop bitterness. At 10% alcohol by volume, this beer is sure to keep you warm on a cold winter night.
Jackie O's Pub & Brewery
As an inaugural foray into aging with maple syrup bourbon barrels, we found it only appropriate to call on our beloved Black Maple Imperial Porter. After aging for 12 months, Maple Barrel Black Maple presents bright and rich, with prevailing tones of caramel, molasses, campfire and of course, maple.
Jester King Brewery
Atrial Rubicite is made from well water, barley, wheat, hops, farmhouse, native yeast from the Texas Hill Country, souring bacteria and raspberries. It is unfiltered, unpasteurized and 100% bottle conditioned
100% spontaneous beer brewed with Texas Wildflower Honey in collaboration with The Veil. In January 2018, Matt Tarpey and Dustin Durrance of The Veil joined us for the brew. At knockout into the coolship, we added several hundred pounds of Texas Wildflower Honey. We then spontaneously fermented and slowly matured the beer in oak barrels for nearly four years before blending. The result is very true to its classical, Lambic-inspired roots.
Modern Times Beer
San Diego, CA
Collab w/ Burial: fermented with mixed cultures from both breweries, aged in tawny port barrels for a year, then racked onto Red Roy nectarines from Boldt Farms. Complex funk meets stone fruit radness, underscored by notes of oak for your flavor portal.
Loaded with a bevy of our finest adjuncts: beyond-liberal amounts of Peruvian and Dominican cocoa nibs, Madagascar vanilla, and macadamia nuts. Through testing in our QA lab, we've confirmed that if you don’t dig this then you hate fun.
Collab w/ Burial: brewed with a mix of California, Oregon + North Carolina craft malts and fermented with a blend of Modern Times + Burial mixed cultures. Aged ten months in three white port barrels and one tawny port barrel, then racked onto second-use blueberries & vanilla for funky complexity.
Munkle Brewing Co.
Our world class Munkle Pilsner. Thought it would be fun to send 2 cases of clean, Classic, crushable pils to help wash down all the other big beers.
Brune & Dubbel blended together and aged 10 months in Pinot noir barrels. Bright fruity black cherry, raspberry, and dried apples and subtle vanilla.
Our 2020 Imperial Stout aged 12 months in Eagle rare 10 year barrels. This 12.6% dark beauty is all that you want in a barrel aged Stout and more. No adjuncts, no lactose, just beer, wood, and time. You will remember this beer and be back for more:
New Anthem Beer Project
New Realm Brewing Co.
Berliner-Weisse brewed before the 1900s was a very different beer than it is today, with a much higher alcohol and a mix of souring organisms. It was a very complex and elegant beer. This is our attempt to re-create the traditional Berliner-Weisse, and after tasting the beer we thought it would really become spectacular by aging some it in some fresh Tequila barrels we had just purchased. The oak and tequila flavors pair great with the tartness and spiciness of the base beer.
Delightful combination of our English Imperial Stout aged for 8 months in new Templeton Rye barrels.
Gin Barrel Aged Belgian Style Tripel (10.8% ABV)
Our wonderful traditional Belgian Tripel gets an added bonus of gin and oak. This was produced in a small batch and previously has only been available in our Atlanta and Virginia Beach taprooms. The gin and oak pair wonderfully with the fruity, spicy character of the Tripel.
Ponysaurus Brewing Co.
Sour Biere de Garde
Bourbon Barrel Aged Sour Biere de Garde
Postdoc Brewing Co.
This imperial stout was aged in barrels that first held JP Trodden Bourbon, then maple syrup, and then JP Trodden Rye Whiskey before finally holding Demon Star for 10 months. Aromas and flavors of sweet vanilla, milk chocolate ganache, toasted brown sugar, and baking spices.
After primary fermentation in stainless this beer saw almost three years of secondary aging in oak with Brettanomyces Lambicus. As mild funk aromatics and acidity were developed, we transferred this beer back into stainless on top of a healthy dose of Pomegranate. This fruit addition lends a beautiful dark burgundy color and a light cranberry aroma. Pomegranate and tart cherry build on the mid-palate, while blood orange and honey creep into the finish alongside scraps of breadcrust. While this beer may continue to evolve and change with time, it is wonderful now for immediate enjoyment. Cheers!
Chocolate Caramel Biscotti Imperial Stout (contains Almonds)
Southern Barrel Brewing Co.
Imperial Milk Stout aged in Wild Turkey bourbon barrels for four months with whole vanilla beans and lactose, with notes of chocolate and oak. We added fresh cherries for a festive brew that hugs you like that old and cozy sweater you can never seem to let go.
Southern Pines Brewing Co.
Southern Pines, NC
Pêche de Vigne is a traditional wine-barrel aged Saison that matured in white wine barrels for a year while conditioning on fresh peaches from our local Kalawi Farms. Fermented with multiple wild yeast and bacteria strains, enjoy its dry, crisp flavor reminiscent of white wine and stone fruit.
Drunken Vigils awakens the palate with a hint of porridge from oats and traditional floor malted grains. Caramel and roasted malts with Ecuadorian Cacao create rich notes of nougat and bitter dark chocolate. Locally roasted java from Cactus Creek Coffee completes an array of breakfast nostalgia. Bourbon and Monastery yeast compliment with decadent caramel and dark stone fruit flavors. Aged in Bourbon barrels, a warming whiskey character is imparted. Drunken Vigils is the perfect morning libation while on the front porch awaiting spring.
Brett Lacto Pear
This cider comes from pear juice, naturally fermented in neutral barrels for 12 months. Vintage 2017.
The Glass Jug Beer Lab
Big, complex barleywine with deep flavors of caramel, fig, raisin, and toffee. Smooth, but not overly sweet. Balanced bitterness. Dangerously drinkable. Best sipped slowly as it warms and the flavors continue to develop.
The Veil Brewing Co.
14% ABV - Imperial Stout Aged in bourbon barrels for 13 months conditioned on a blend of Tanzanian and Sri Lankan Vanilla beans, Sweet Birch Syrup, Canadian maple syrup, Vermont maple syrup, strawberries, waffles, chocolate chips, and pancakes.
13% ABV - Anniversary Imperial Stout aged in Buffalo Trace bourbon barrels for 12 months then racked into a tank that was double stuffed with Oreo chocolate sandwich cookies. Tastes like you dropped a few Oreos in your snifter of Imperial Stout. Big impressions of silky cream filling and Oreo chocolate cookies perfectly supported by the selected barrels of decadent and refined Sleeping Forever base.
14% ABV - Cognac Circle of Wolves is our beloved English style Barleywine aged in French Cognac barrels for two years. Intense impressions of raisins soaked in cognac, fine amaro, hard caramel candies, and chocolate covered figs.
14% ABV - Pallbearer Imperial Stout aged in Willett bourbon barrels for 24 months blended with Pallbearer aged in Laird's apple brandy barrels for 24 months. The finest rich impressions of brownie batter, chocolate syrup, mocha latte, low-proof bourbon, blackstrap molasses, caramelized brown sugar, and maple candies.
Tripping Animals Brewing Co.
A sour so thickly packed with mango, cherries, and lime it'll have your cheeks bursting with sweetly tart deliciousness. Finished with vanilla and milk sugar to have you coming back for another cheeks worth
Troegs Independent Brewery
Let’s take Nugget and double it. Well, it wasn’t quite that easy, but it sure was a fun balancing act. To start, we boosted the Simcoe, and this complex hop’s notes of apricot, peach rings and bright citrus are the star of the show. Azacca enters the picture to add hints of juicy orchard fruit, and Munich malt brings a bready sweetness. To strike a balancing note, Columbus joins Nugget hops, grounding this limited release with a layer of dank pine. We taste: apricot, peach rings, bright citrus, hint of pine.
Vicious Fishes Brewery
Inspired by Turkish Coffee, this stout was brewed in collaboration with our coffee brand, Piranha Joe. This beer features a depth of spice character with hints of sweet ginger, sharp cardamom, luscious roasted coffee and slightly sweetened dark chocolate.
Mooncusser Coffee Variant - Imperial Stout (10.3% ABV)
This variant of our Mooncusser Imperial Stout got a special treatment of whole coffee beans that reveals flavors of fresh brewed dark roast coffee. Subtle notes of chocolate and a nutty finish round out this delicious beer.
White Street Brewing Co.
Wake Forest, NC
Dark, decadent, and dangerous; Koschei embodies the most desirable qualities of a bourbon barrel-aged Russian Imperial Stout. The 2018 vintage opens with aromas of charred caramel and dark fruit. Distinctions of pale chocolate and black cherries complete the robust flavor of this opaque imperial stout. 12.8% ABV
Dark, decadent, and dangerous; Koschei embodies the most desirable qualities of a bourbon barrel-aged Russian Imperial Stout. The 2014 vintage showcases rich notes of chocolate, bourbon, and molasses. Subtle undertones of vanilla and leather round out this full-bodied beer. 13% ABV
Dark, decadent, and dangerous; Koschei embodies the most desirable qualities of a bourbon barrel-aged Russian Imperial Stout. The 2016 vintage showcases big notes of caramel, raisin, and vanilla. Roasted caramel sweetness enhances the warm, slightly boozy finish. 12.1% ABV
Wicked Weed Brewing
Bourbon Barrel Aged Imperial Stout with notes of coffee, cheesecake, dried fruit and vanilla.
Wolves & People Farmhouse Brewery