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Classic Gose 5.4% ABV.
This is our version of a historic German beer style brewed with Himalayan sea salt to emulate the water in the town of Goslar where the style originated. Aged in stainless for one year with Lactobacillus which naturally carbonated the beer, then spiced with coriander, California and Spanish lemon peel. This crisp refreshing golden beer is tart, yet soft and creamy on the palate, with a light citrus zest note in the finish.
Cloud Shapes White Doe Barrel-Aged Sour 7.1% ABV.
Aged for 24 months in French oak, then age for an additional 8 months on over 50 lbs. of whole Saturn White Donut peaches and finished with bourbon Madagascar vanilla beans.
Cookies and Cream Bourbon Barrel-Aged Imperial Stout 9.6% ABV.
This imperial barrel-aged stout is a blend of barrels that were aged 39 months in Templeton Rye barrels and 31 months in Four Roses barrels, then finished on toasted coconut and bourbon Madagascar vanilla beans.
Menagerie of Barrels Barrel-Aged Sour 7% ABV.
This menagerie of wild things features blond beers aged in neutral oak barrels with white raspberries and Lactobacillus for three years. And red raspberries aged in French oak with Brettanomyces for two years. Brite tart raspberries and funky Brett aromas abound at first. Then the Lacto and rich raspberries dance on your palate and closes the show with lingering raspberry fruit and a pronounced tart finish. Store and serve at 40 degrees F. and allow it to warm your glass to discover all the nuances.
Mission Impechable 6.5% ABV.
This Mixed Fermentation Golden Sour Ale is based off our head brewer Bill Sobieski's famous homebrew that he first brewed in 2000. Mission Impechable was fermented for a year, then we added Matsumoto peaches and nectarines for another year in a secondary fermentation to create a complex golden sour ale with intense stone fruit notes.
Stone Fruit Dreams Cryo Dry Hopped Barrel-Aged Sour 7.1% ABV.
A blend of blond beer aged 36 months in French oak with Brettanomyces and blond beer aged 8 months in French oak with Lactobacilus then Cryo dry-hopped in the barrel with Amarillo and Palisade hops.