West Highland

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

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

Aged 28-36 months in 15-year-old George Dickel Whiskey, 15-year-old Woodford Reserve, and 26-year-old Wild Turkey Bourbon barrels, then conditioned on coconut and a blend of Brazilian and Tahitian vanilla.

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

Adjuncts = Cacao, Hazelnut & Maple Syrup

Fruited Sour with Boysenberry, Blackberry, and Raspberry.

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

Laid to rest in a single Dominican rum barrel for 13 months on a blend of microflora. Bottle conditioned with panela sugar and hopped with Citra & Motueka

Hops: Motueka, Citra, Southern Cross Notes of Banana Daiquiri, Sierra Mist, Fresh Honeydew

Hops: Simcoe, Motueka, Nectaron Tasting Notes: Iced Tea with Lemon, Citron, Triscuit

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

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

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

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

Hops: Saaz Tasting Notes: Iced Jasmine Tea, White Pear, Melon Mochi.

Our Denver taproom is nestled just a few feet off Colfax Ave. In fact, when we first signed the lease, we had a Colfax address (until the Post Office changed it). This iconic street is littered with local landmarks, from Casa Bonita and the Capitol Building to the Squire Lounge and the Bluebird Theater. When we bought a building precisely four miles east at Colfax and Florence in the Aurora Arts District, we knew we had to brew a beer to celebrate the Ave we know and love. This American Corn Lager is our ode to Colfax. It’s exactly what we want to drink at our local dive bar, concert venue, or park hang. Corn is often (negatively) associated with mass-produced beers, but its use in this recipe helps dry out the pilsner malt and showcase the delicate hop bill. The result is a clean, refreshing beer that we revisit again and again. Stats Style: Lager/Lite Lager ABV: 4.5% Hops: Saaz/Tettnang Malts: Corn/Pilsner

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

Blonde Ale with Mango, Lime, Pasilla, Guajillo, and Habanero Peppers.

Blonde Ale with Mango, Lime, Pasilla, Guajillo, and Habanero Peppers.

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

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

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

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

Hops: Tettnang, HBC 1134 & Motueka Tasting Notes: Honeysuckle, Dried Lime Leaf, Bergamot

Sour Ale with Peaches

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

Dry-Hopped Oat Lager brewed with Pilsner and Oats. Hops: Galaxy & Citra. Tasting Notes: Dried kiwi, Lime zest and Honeydew melon.

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

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

Adjuncts = Passion Fruit, Orange, Guava

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

We took our house IPA and doubled the dry-hop rate to 7 pounds per barrel with Citra, El Dorado & Mosaic.

Hops: Peacharine, HBC 1019, Citra Tasting Notes: Gummy Peach Rings, Mango Daiquiri, Queer Joy

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

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

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

Hops: Chinook, Nelson, Strata Tasting Notes: Orange Starburst, Hi-C, Lime Zest

Earth Day Brew - All Colorado Ingredients used Hops: Vista, Comet, Cashmere Tasting Notes: Pineapple Izze, Lemon Bars, Ripe Honeydew

Hops: Strata Tasting Notes: Strawberry Basil, Underripe Papaya, Evergreen Citrus

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

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

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

Hops: Simcoe, Mosaic, Nelson, Krush Tasting Notes: Limoncello LaCroix, Dank Blueberry, Crushed Pine Needles

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

Fruited Breakfast Sour with Blueberries and Maple Syrup.

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

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

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

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.

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 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.

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.

After imbibing the rich viscosity that is Midnight, you may or may not slip into a dangerously comatose state, in which case you’ll need to revive yourself with Monsters at Dawn. To this particular 10 year Vermont Whiskey barrel, we added coffee roasted by our friends at Modern Times Coffee: a blend of Idea Machine and Bourbon Barrel-Aged Colombian. The coffee adds delightful notes of tangerine, toffee and an Old Fashioned cocktail. To balance and enhance the flavor, we added 25lbs of house-toasted coconut and 1.5 lbs of Ugandan Vanilla beans

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

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.

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

Adjuncts = Coconut, Cinnamon & 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 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