Aurora Arts

A blend of two barrels - Sauvignon Blanc aged grisette and Chardonnay aged saison, lightly hopped with Nelson Sauvin. Gently carbonated to resemble a natural wine." Tasting Notes: Smarties, Raspberry Lemonade, Sauvignon Blanc

Barrel Aged Imperial Stout aged 25 months in 15 year Woodford Reserve barrels then conditioned on a blend of Filipino & Ghanaian Cacao Nibs, along with Comoros & Peruvian Vanilla Beans

A blend of Celestial Origin aged in 16 year George Dickel Whiskey and Here Be Monsters aged in 6 year Laws Four Grain Bourbon barrels for 26 months each. Conditioned on Comoros vanilla beans.

Aged 26-32 months in a blend of Thomas H. Handy Sazerac and 10 Year Templeton Rye whiskey barrels. Conditioned on marshmallow, peanuts and Guatemalan vanilla.

Aged 34 months in 10-year California grape brandy barrels. Notes of cacao nibs, creme brulee, and Tootsie Roll Pop.

Finback Collab! Hops: Citra, Krush Tasting Notes: Sparkling Limoncello, Fresh Papaya, Passionfruit Candy

Barrel Aged Imperial Stout aged 38 months in 10 year Martinique Rhum Agricole barrels. Conditioned on coconut, almond, and Comoran vanilla.

Collaboration with Other Half. Aged in 12 Year Weller Bourbon & 12 Year Elijah Craig barrels conditioned on caramel-toasted coconut, caramel, salted pretzels & cacao

Brewed with East Coast Oyster shells. Hops: Spalter Select, Styrian Goldings, Hallertau Mittelfrüh Tasting Notes: Dried Seaweed, White Tea, Oyster Crackers

Hops: Strata, Galaxy, Maui Nelson Tasting Notes: Ripe Cantaloupe, Hi-C, Pineapple Chunks

Hops: Zuper Saazer, Saaz Tasting Notes: Tootsie Roll, Cherry Cola, Toasted Rye Bread

Hops: Nelson Sauvin, Citra, Galaxy Tasting Notes: Pine Sap, Almond Pound Cake, Tangerine Zest

In honor of Connor’s birthday, we select a unique single barrel from our cellar to share. This year, for his 3rd birthday, Sean selected a 9 year EH Taylor small batch bourbon barrel containing a blend of 2 different double mashed imperial stouts that have been aging for 22 months

Hops: Saaz, Mandarina Bavaria, Peacharine Tasting Notes: White Peach, Black Pepper Triscuits, Pear Soda

Blonde Ale with Mango, Lime, Ancho Chile, Guajillo, Chile de Arbol & Habanero Peppers

Hops: Citra, El Dorado & Mosaic Tasting Notes: Pineapple Gummy Bears, Pineapple Lifesaver, Pineapple Jarritos

Fruited Breakfast Sour with Blueberries and Maple Syrup.

Aged 22-38 months in a blend of 12 and 18 Year Elijah Craig bourbon barrels. Conditioned on coconut and macadamia nuts.

West Coast version of Rare Trait, our house Hazy IPA. Notes of Bitter Orange Peel, Pine Resin, Lime LaCroix

Hops: Simcoe, Krush, Mosaic, Simcoe Cryo, NZ Cascade Tasting Notes: Candied Lemon, Blood Orange San Pellegrino, White Peach

Hops: Nectaron, Mosaic, Riwaka Tasting Notes: Sprite, Sour Diesel, Melon Sorbet

Hops: Nelson, Citra, Motueka Tasting Notes: Clear Gummy Bear, Ripe Honeydew, Ramune Soda

Foeder Helles with Hersbrucker. Notes of biscuit, lemongrass, and honeysuckle.

Fruited Sour conditioned on Passionfruit, Orange, and Guava

West Coast IPA brewed with Mosaic, HBC 586, Nelson and Strata

Hops: Superdelic, HRC 003, Citra, Nelson Tasting Notes: Ripe Honeydew, Strawberry Lemonade, Fresca

Foeder Pilsner hopped with Tettnang, HBC 1134 & Motueka. Notes of Honeysuckle, Dried Lime Leaf, Bergamot

Foeder Rice Lager with Lime, hopped with Saaz. Notes of Lime, Iced Jasmine Tea, White Pear, Melon Mochi.

Hops: Citra, Nectaron, Waimea, Rakau, Columbus Cryo Tasting Notes: Yellow Starburst, Mango Syrup, Grapefruit Sativa

Hops: Strata Strawberry Basil, Underripe Papaya, Evergreen Citrus

Hazy IPA hopped with Mosaic, Galaxy, Strata, and Simcoe. Notes of Flintstones Vitamins, Orange Push Pop, and Pineapple Gummies.

Smoked Helles hopped with Hallertau Hersbrucker. Notes of Caraway Seed, Wildflower Honey, and Summer Campfire.

Aged 28-36 months in 15 year George Dickel Whiskey, 15 year Woodford Reserve and 26 year Wild Turkey bourbon. Conditioned on Coconut and a blend of Brazilian and Tahitian Vanilla

Here Be Monsters Imperial Stout, aged 32 months in 10-year-old Rip Van Winkle Bourbon barrels. These younger barrels deliver notes of Plum Fruit Leather, Tiramisu, and Burnt Marshmallow.

A blend of Barleywine and Imperial Stout aged 24-28 months in 9 year EH Taylor Bourbon, 10 year Templeton Rye Whiskey, and French XO Cognac Barrels. Collaboration with Horus Aged Ales

Hops: Hallertau Mittelfrüh, Tettnang, Sterling Tasting Notes: Water Cracker, Pear Chips, Lemon Verbena

Hops: Saphir, Saaz, Kazbek Tasting Notes: Green Tea, Dark Wildflower Honey, Freshly Baked Pumpernickel

Hops: Galaxy, Citra, Nelson Tasting Notes: Passionfruit, Juniper Berries, Melon Mochi

Hops: Krush, Riwaka, Mosaic, Amarillo Tasting Notes: Grapefruit Juice, Blueberry Compote, Straight Cannabis

Hops: Krush, Nelson, Simcoe, Kazbek Tasting Notes: Cucumber Spirtz, Honeydew, Sauvignon Blanc, White Tea

Hops: Citra, Mosaic, HBC 1019 Cryo Tasting Notes: Peach Rings, Fresh Honeydew, Peach Daiquiri

Hops: Citra, Columbus Tasting Notes: Passionfruit Puree, Juicy Nectarine, Herbal Tea

A blend of Imperial Stout aged 28 months in 11 Year Old Fitzgerald Bourbon barrels and 30 months in 7 Year Weller Bourbon barrels. Conditioned on macaroon-grade and toasted coconut. Tasting Notes include Almond Joy, Coconut Gelato Affogato, Toasted Coconut Flakes, Brûléed Sugar.

Aged 12-46 months in a blend of Leopold Bros, Old Fitzgerald, Willet Bourbon & BLiS Maple Syrup Bourbon barrels. Contitioned on banana, macadamia nuts & waffle cone.

Hops: Nelson, Simcoe, Strata Tasting Notes: Raspberry Sorbet, Grapefruit Soda, Cherry Limeade

Hop Water

Hops: Mosaic, Mosaic Cryo, NZ Cascade, Comet Tasting Notes: Jumex Pineapple Nectar, Lemon Meringue, Fresh Honeydew

Aged 27 months in Stagg Jr. bourbon barrels. Conditioned on Corvus Coffee's Dead Reckoning espresso blend, coconut and a blend of Marquesas Islands and Ugandan vanilla.

Aged 12-46 months in a blend of Leopold Bros, Old Fitzgerald, Willet Bourbon & BLiS Maple Syrup Bourbon barrels. Conditioned on blueberries, maple cinnamon granola & Tahitian vanilla

Blue Corn Lager Hops: Zuper Saazer, Hallertau Hersbrucker Tasting Notes: Masa, Tangerine La Croix, Lemon Bar

Imperial Stout aged 27 months in a single Willett Family Estate Rye Whiskey barrel. Notes of Black Walnut Brownies, Holiday Spice, and Rye Whiskey Bon Bons.

Aged 12-46 months in a blend of Leopold Bros, Old Fitzgerald, Willet Bourbon & BLiS Maple Syrup Bourbon barrels. Conditioned on maple syrup & San Pedro Mexican Coffee from Middle State

Hops: Comet, Citra, Kohia Nelson, Chinook, Centennial Tasting Notes: Fresca, Meyer Lemon Zest, Lemon Pound Cake

Hops: Saphir, Styrian Goldings Celeia Tasting Notes: Meyer Lemon Zest, Sourdough Bread, Chamomile Tea

Hops: Simcoe, CO Cascade, Citra, Idaho 7 Tasting Notes: Grapefruit Peel, Orange Jolly Rancher, Coniferous Forest

Staff Brew New Zealand Pilsner hopped with Saaz, Saphir, and Nelson. Notes of Fresh Baguette, Ramune Soda, and Dried Redwood Needles.

Wild Ale conditioned on CO spruce tips. Tasting Notes: Sierra Mist, Crushed Pine Needles, Orange Blossom

Hazy DIPA hopped with Mosaic, Simcoe, El Dorado, and Nectaron. Notes of Peach Smoothie, Lemon Drop Candies, Orange Push Pop

Hops: Superdelic, Nectaron, and Nelson. Tasting Notes: Peaches & Cream, Ripe Strawberry, and Orange Starburst.

Adjuncts = Mango, Tangerine, Lime

A blend of Celestial Origin aged 38 months in an XO Cognac barrel and Here Be Monsters aged 30 months in an 11 Year Old Fitzgerald Bourbon barrel. Conditioned on Tongan vanilla beans. Tasting Notes of Fudgsicle, Chocolate-Covered Açaí, Red Currant Preserves

Venturing outside the ether to places no monsters have been before, this mysterious leviathan has emerged after a long slumber. Buffalo Trace Distillery has been experimenting with recipes and barrel treatments for more than two decades. Every batch has unique characteristics and alterations in the mash bill, types of wood, barrel toasts, and more. Periodically, one of these experimental barrels is emptied, bottled, and sold very limitedly. We were lucky enough to get our hands on a few rare barrels without indicating what experiment they had previously held. We knew that our Here Be Monsters base stout would be the perfect backdrop to let the barrel character shine through and bring its past mysteries to light. The end product is unlike any Monster we’ve released, with rich notes of Amaro, Chocolate-covered Espresso Beans, and 80% Dark Chocolate.

Hops: Galaxy. Mosaic, El Do Tasting Notes: Candied Orange, Passion Fruit Syrup, Yellow Starburst

Hops: HBC 989, Amarillo, NZ Cascade Tasting Notes: Lemon Lime Soda, Orange Pith, The Lumber Aisle

Hops: Citra, Krush, Chinook Tasting Notes: Pineapple Gummy Bear, Orangina Soda, Watermelon Rind

Hops: Nelson Tasting Notes: Pamplemousse LaCroix, Mango Freeze Pop, Blue Dreams

Hops: Rakau, Nelson, Nelson Cryo Tasting Notes: White Grape, Fruit Cup Juice, Lychee

Vienna Style Lager hopped with Tettnang. Notes of Manuka Honey, Biscotti, and Rooibos Tea.

Hop: Simcoe, Simcoe DynaBoost, Simcoe Cryo, Nectaron, Nelson, Nelson Cryo, Mosaic, Mosaic Cryo Tasting Notes: Citron, Turkish Apricot, Pineapple Gummies

Aged 33 months in 11 Year Old Fitzgerald Bourbon barrels.

Aged 28 months in 8-10 Year Stagg Jr. Bourbon Barrels. Tasting Notes: Mexican Hot Chocolate, Tiramisu, Fig Jam.

Aged 32-35 months in a blend of 11 Year Old Fitzgerald and 9 Year Stagg Jr. Bourbon barrels. Tasting Notes: Toasted Marshmallow, Cinnamon Crumb Cake, Cherry Preserves

Black Lager hopped with Sterling, and Saaz. Notes of Baking Chocolate, French Roast Coffee, and Sarsparilla, Tobacco.

Adjuncts = Strawberry, Rhubarb

Hops: Peacharine, Waimea, Nectaron, Motueka Tasting Notes: Fresh Kiwi, Peach Skin, Starfruit

Hops: Citra, Mosaic, El Dorado, Riwaka Tasting Notes: Pez, Apricot Sherbet, Frozen Key Lime Bar

Hops: Idaho 7, Motueka, Strata Tasting Notes: Dried Papaya, Raspberry Bellini, Orange Zest

Aged 32-35 months in a blend of 11 Year Old Fitzgerald and 9 Year Stagg Jr. Bourbon barrels. Conditioned on pistachio, Ghanaian cacao & Mexican vanilla beans.

Hops: Chinook, Citra, and Strata. Tasting Notes: Dutch Cocoa Powder, Ponderosa Pine, and Orange Flambé

A ghostly take on hard seltzer

Adjuncts: Cherry, Cranberry, Tangerine, Pomegranate, Cinnamon, Ginger, Star Anise

Fresh Hop IPA Hops: Fresh Citra (Jackson Hop Farm, Idaho), HBC 586, Colorado Cascade, Citra Tasting Notes: Grapefruit Soda, Evergreen Forest, Sumo Mandarin

Hops: Citra, Motueka, Idaho 7, NZ Cascade, Peacharine Tasting Notes: Peach Bellini, Candied Apricot, Fresh Kiwi

Hops: Nectaron, Simcoe, Amarillo, Citra Tasting Notes: Overripe Guava, Grapefruit And Lime LaCroix Cuvee

Brewed in collaboration with Fidens, Xül, and Casey Hops: Citra, Citra Cryo, Motueka, Nectaron, Nectaron Cryo, Motueka SubZero Hop Kief Tasting Notes: Grilled Pineapple, Peach Smoothie, Fresh-Squeezed Mimosa

Our house IPA with Peach Gummy Rings *Contains stone fruit and gelatin

Hops: Motueka, Krush, Columbus Tasting Notes: Cantaloupe Jelly Belly, Hubba Bubba Bubblegum, POG Sherbert

BA Stout aged in 1792 Full Proof and 14 year old Fitzgerald Bourbon Barrels. Conditioned on Peruvian and Congolese Vanilla Beans. Tasting Notes: Hot Chocolate with Marshmallows, Nilla Wafers, and Chocolate-Covered Orange.

Beyond the map’s edge, this liquid leviathan awaits in depths dark and untold. This serpent varietal slumbered 25 months in 15-year Pappy Van Winkle Bourbon Barrels before being conditioned on a blend of Mayan, Peruvian & Vera Cruz Vanilla Beans. As a result, the behemoth before you boasts notes of whiskey, buttercream, chocolate ganache, and Cadbury Eggs as it fades beneath the waves. Be warned. Be wary.

Hops: Citra, Mosaic, Strata Tasting Notes: Mixed Fruit Salad, Tangerine Puree, Strawberry Coulis.

Brewed By our Study Club Members 2024 Hops: Nectaron, Citra, Motueka Tasting Notes: Canteloupe Agua Fresca, Gummy Mango Rings, Mandarin Jarritos.

Hops: Citra, HBC 1019 Tasting Notes: Peach Rings, Frozen Daiquiri, Flintstones Push Pops

German Pilsner hopped with Tettnang, Sterling, and Hallertau Mittelfrüh. Notes of Honeycomb Cereal, Lemon Zest, and Dried Chamomile.

Hops: Citra, Mosaic, El Dorado, HBC 586, HBC 586 Cryo Tasting Notes: Passion Fruit Smoothie, Tangerine Zest, Ruby Red Grapefruit

Hop Water with Citra, Mosaic, El Dorado, Nelson, and Peach

West Coast IPA Hops: Simcoe, Ekuanot Cryo, Idaho 7, Centennial Tasting Notes: Blue Spruce, Limoncello LaCroix, Passionfruit Gummy

Adjuncts = Passion Fruit, Orange, Guava

Hops: HBC 1019, Waimea, Mosaic, Simcoe, Simcoe Cryo, Tasting Notes: Mango Juice, Starburst Jellybeans, Pineapple Gummies

In the fall of 2019, we were fortunate to host our friends at J Wakefield Brewing for an Imperial Stout brew. Most of that batch was blended with a small amount of another base stout aged in Mezcal Reposado barrels. We packaged it as Humo y Espejos & Humo y Espejos with Fuego. Fuego went on to win a gold medal in the chili beer category at the Great American Beer Festival in 2021. Luckily, we had two oak barrels of this batch reserved for further aging. We have something extraordinary after an additional 12 months in oak (32 months total). These were the last Woodford Reserve Chocolate Malted Rye barrels in our collection, and we wanted to do something unique with them as a follow-up to Humo y Espejos with Fuego. We settled on a blend of guajillo and two different types of chipotle peppers, some beautiful Filipino cacao nibs, and a unique hybrid varietal of Mayan vanilla beans. The chilis were wood-fired in-house over a flame of bourbon barrel staves. These flavors combine seamlessly as raspberry chipotle jam, Mexican drinking chocolate, and ganache.

Brewed with Maris Otter and copious amounts of English Chocolate and Crystal malt. Aged 17 months in freshly dumped Four Roses bourbon barrels.

Hazy IPA with Guava. Hopped with Strata, Citra, Idaho 7. Notes of Guava Sorbet, Ruby Red Grapefruit, Queer Joy.

Hops: Citra, HRC003 Tasting notes: Palisade Peaches, Mango Granita, Passionfruit Syrup