Congress Park

Inspired by the botanicals in Roku Gin - we decided to recreate this recipe with the intention of mimicking the spirit. This go around, we added Sencha Green Tea, Coriander, Yuzu Juice, Yuzu Zest, Orange Zest, Green Perppercorns. The result is bright and tart, bready, spicy, and silky-smooth. Expect contrasting notes of nutmeg, chamomile, mandarin orange and peppercorn. We like to think this beer is liquid Aizuchi - a nonverbal nod to a spirit that spoke to us.

Fresh Hop Pilsner Hops: Saaz, Fresh Picked Colorado Cascade from Billy Goat Hop Farms

Hops: Fuggle Adjuncts = Toasted Ghana Cacao Nibs

Wild Ale aged 24 months in an oak foeder and 9 months in stainless. Conditioned on spruce tips harvested from the San Juan mountain range. Tasting Notes: Sierra Mist, Crushed Pine Needles, Orange Blossom

BA Barleywine aged 32 months in Buffalo Trace Experimental Bourbon barrels. Notes of Sticky Toffee Pudding, Gingerbread Cookie, and Pomegranate Molasses.

Aged 33 months in 11 Year Old Fitzgerald Bourbon barrels. Tasting Notes: Pomegranate Molasses, Manhattan Cocktail, Dark Chocolate Ganache

Aged 25 months in a blend of Apple Brandy and Balcones Texas Rye Whiskey barrels. Conditioned on cinnamon, pecan and Comoros vanilla beans. Tasting Notes: Homemade Apple Pie, Pecan Pie Crust, Vanilla Bean Ice Cream

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

Hops: Citra, Nectaron, Rakau, HBC 1019 Tasting Notes: Starfruit, Tropical Hi-Chews, Candied Pineapple

After spending the last 30 months slumbering inside a 14-year Old Fitzgerald barrel, this monster emerges balanced while retaining all the barrel's character. As this is our first time getting our hands on Old Fitzgerald barrels, we were excited to see the wheated bourbon's expression bring a little more fullness and sweetness to the beer's body. The flavor is reminiscent of a marshmallow that you’ve intentionally lit on fire while making s’mores for maybe a little bit too long before blowing it out. We’re reveling in the unadulterated, pure oak expression in this complex yet approachable stout.

Our Imperial Stout is brewed with Maris Otter and copious amounts of English Chocolate and Crystal malt. Decadent, thick, and a balance between roast and chocolate. Beyond the map’s edge, this liquid leviathan awaits in depths dark and untold. Aged 25-28 months in 10-Year-Old Rip Van Winkle, 12-Year Weller, and 6-Year Blantons Bourbon Barrels. Tasting Notes: Chocolate-covered Almonds, Irish Whiskey Cake, Hot Chocolate with Tiny Marshmallows

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

Hops: Superdelic Tasting Notes: Lemon Bar, Red Jolly Ranchers, Mango Gummy Bears

Brewed in collaboration with North Park, Ghost Town, and Wesbound & Down. Hops: Simcoe, Whole Cone Strata, Mosaic Cryo, Columbus Cryo. Tasting Notes: Mandarin, flambéed Orange Peel, Freeze Dried Raspberry, Pine Resin.

Hops: Nelson, Simcoe, Mosaic Tasting Notes: Jarritos Pineapple, Gummy Worms

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

Fruited Sour with Boysenberry, Blackberry, and Raspberry.

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

Imperial Stout aged 31 months in 6 Year Thomas H. Handy Sazerac Rye Whiskey barrels, conditioned on a blend of vanillas: Peruvian, Hawaiian, and Marquesas Islands Vanilla.

Our Imperial Stout is brewed with Maris Otter and copious amounts of English Chocolate and Crystal malt. Decadent, thick, and a balance between roast and chocolate. Beyond the map’s edge, this liquid leviathan awaits in depths dark and untold. Aged 22 months in 10-year Eagle Rare and Woodford Reserve Chocolate Malted Rye Bourbon Barrels.

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

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

Hops: Hallertau Mittelfruh Tasting Notes: Wildflower Honey, Biscotti, Orange Marmalade, Oatcakes

Fundraising Beer for Planned Parenthood Fruited Sour with Cherry, Peach, Apricot.

Baltic Porter aged 11 months in a single 7 year Weller bourbon barrel. Notes of Guatemalan Espresso, Medjool Dates, Tobacco Leaf

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.

Bottle Logic Collab and finished product from GABF Live Blending Session - A blend of stouts aged 27-33 months in 13 Year Old Forester Bourbon and 10 Year Templeton Rye Whiskey barrels.

Wild Ale aged 26 months in 2nd use Chardonnay barrels, conditioned on sumac berries. Tasting Notes: Fresh Squeezed Lemonade, Smarties Candies, Red Currants.

Moksa Collab! A blend of single and double barrel aged stouts aged 24-29 months in 10 year Rhum Agricole, Balcones Rye Whiskey, Templeton Rye Whiskey and Laird's Apple Brandy. Conditioned on a blend of Comoros and Costa Rican vanilla beans. Tasting Notes: Chocolate covered Espresso Beans, Black Cherry Jam, Nilla Wafers.

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

We began our fourth iteration of Double Barrel Here Be Monsters by aging the stout for 14 months in hand-selected, 9-year EH Taylor small-batch bourbon barrels. Afterward, we patiently waited while the beer lay resting in BLiS maple syrup bourbon barrels for 11 more months. We’re excited to unveil another iteration of this beer as we experiment with common and unusual finishing barrels for our beloved flagship Imperial Stout. Aged 13 months in 14-year Elijah Craig bourbon barrels, followed by 11 months in XO Cognac barrels.

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.

Barrel Aged Imperial Stout collab with Phase Three Brewing. Aged 23 months in 10 year Elijah Craig barrels with raw & toasted coconut

We’ve often explored bourbon age statements throughout our Here Be Monsters series. Younger barrels provide an intense punch in spirit profile, while older barrels lean more into oak structure and tannins. 12-year barrels such as these are the sweet spot in the middle where we can achieve a beautiful balance from both ends of the spectrum without blending in additional stock. After 28 months in 12-year PVW bourbon barrels, this beer developed into a truly unique expression of Here Be Monsters that we can’t wait to share with you. Expect notes of Brownie Batter, Candied Fig, and Chocolate Covered Espresso Beans.

Imperial Stout aged 32 months in Willett Rye Barrels followed by 12 months in Stagg Jr Barrels conditioned on Coconut, Pecans & a blend of Congolese & Comorian Vanilla. Contains lactose.

We’ve thoroughly enjoyed using Here Be Monsters as a vehicle for showcasing unique spirit barrels, and our latest rendition is no exception. Pappy Van Winkle 23 barrels are true “unicorn” barrels, and we were fortunate enough to get our hands on some several years ago. Working with older spirit barrels is always a little more complicated (and messy), but our efforts were rewarded with an amazing depth of flavor and texture. We are delighted with the finished product after patiently waiting for this monster to age over the last 32 months. Expect notes of Luxardo Cherry, Dark Chocolate Raisinets, and Baking Spice.

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

Don’t be fooled by this behemoth. Powerful coconut notes come through just as strongly as the flavors from aging in George T. Stagg and 14-year Old Fitz barrels. Rich, roasty, and robust, this beer reminds us of the delicate balance between chocolate and coconut in desserts like German chocolate cake, Almond Joy, and coconut macaroons.

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

A blend of single and double barrel-aged Imperial Stout aged in 12-year Elijah Craig bourbon, Lairds Apple Brandy, and XO Cognac barrels for 33-34 months.

You’ve encountered the colossus before, but this time, it emerges double-headed from the depths. We began our fourth iteration of Double Barrel Here Be Monsters by aging the stout for 14 months in hand-selected, 9-year EH Taylor small-batch bourbon barrels. Afterward, we patiently waited while the beer lay resting in BLiS maple syrup bourbon barrels for 11 more months. We’re excited to unveil another iteration of this beer as we experiment with common and unusual finishing barrels for our beloved flagship Imperial Stout. Aged 14 months in 9-year EH Taylor small batch bourbon barrels, followed by 11 months in BLiS maple syrup bourbon barrels.