We couldn’t be more excited to release this iteration of our single hop IPA series and the first Isolation West Coast IPA we’ve brewed. Each of these beers is designed to showcase the character and quality of a single hop varietal. This time, what has become a national IPA favorite - Mosaic. Released in 2012, Mosaic is the product of a crossbreed of Nugget and Simcoe hops, a pairing that creates a range of lush and fruity to pine. To illustrate the range of what this hop can be, we utilized hops from four different lots and products including Mosaic Cryo, Yakima Chief Mosaic Dynaboost and classic T-90 pellets. The result is a beautiful beer that expresses fresh blueberry, and candied grapefruit balanced with pine, dank and orange peel. Crisp, balanced and aromatic, this beer strikes the balance of tropical and bitter that has made Mosaic famous.

Brewed with our friends over at Beer Barn for their Second Anniversary! Sour ale brewed with peaches, apricots, nutmeg, cinnamon & Madagascar vanilla to create that quintessential peach cobbler taste!

The first in a series of generously fruited sours, this beer satisfies in the sun or in the shade. Brewed with sweet rice, toasted coconut and heaps of mango & vanilla on the cold side, this beer balances sweetness and acidity with tropical flair.

This vibrant sour ale crafted with locally foraged prickly pear offers a perfect balance of tart and sweet. The natural fruitiness of the prickly pear lends a subtle berry flavor, along with notes of watermelon candies and finishing with a bright & refreshing zip of acidity. One of our favorite truly seasonal brews, as it comes and goes with every prickly pear harvest season. Named for a beloved family member who will never be forgotten. We will donate a quarter for every pint sold to Breast Cancer Prevention Partners, an organization focused on preventing breast cancer by eliminating exposure to toxins that cause it.

This Märzen style Oktoberfest beer is one of our absolute favorite lagers to make (and drink). Brewed with only the finest Weyermann Specialty Malts and gently hopped with Hallertau Mittlefrüh, this beer boasts notes of hazelnut, toffee, and sweet bread crust balanced with a touch of spice and a truly creamy mouthfeel. Naturally carbonated and lagered cold, this beer will have you reaching for pint after pint whether leaves are falling outside the window or it’s 110°F in the shade.

Our first ever Kellerbier! A Kellerbier is a young, malt-forward lager. No fining agents and some yeast still in suspension resulting in a traditional look and flavor.

Like its namesake album, this IPA comes out swinging in a big way. Stacked with a generous Citra, Mosaic and Peacharine dryhop, this beer expresses lush and jammy fruit up front, with notes of passionfruit, sweet peach tea, and mango. Pairs perfectly with fuzzy guitar, poppy snares, small stages, and good times.

Kapka is back to stay! Folks on both sides of the bar enjoyed this Czech-style pilsner so much we just had to make it again. Brewed with floor-malted Bohemian malt and hopped with 100% Czech Saaz, this beer delivers a balance of refreshment and hop character. Fermented and lagered cold a mug of this beer is the perfect way to beat the heat.

Hop Punk month is cruising with our third release! It’s no secret that we love our Saisons around here, and this beautiful little beer is no exception. One of the few traditionally dryhopped farmhouse beers, this grisette style petite saison boasts a soft mouthfeel with a touch of rusticity tapered by notes of citrus peel and South American Albariño. Dry hopped with Nelson Sauvin an Waimea, this beer is crushable and delicious.

Brewed with our friends Bown and Arrow Brewing from New Mexico, this hazy IPA was brewed with local Sinagua malt grains, local Arizona orange blossom honey from Honey Hive Farms, and then double dry hopped with Idaho 7 702, Luminosa, Citra Cryo, Strata and Vic Secret.

Sour ale made with passion fruit, orange, and guava. Perfectly tangy, juicy, and refreshing for these hot summer days.

Honey Nut Brown Ale brewed with honey malt, biscuit malt, and chocolate wheat. This beer greets you with cacao, nuttiness, and fresh rye bread, then finishes with a subtle brown sugar note.

This saison was fermented in stainless, then conditioned on a blend of Brett strains and locally foraged prickly pear in bottles and kegs for 3 months. The result is a bubbly effervescent saison with notes of watermelon candy, straw, honeysuckle, and funk; finishing with a nice minerality and subtle bitterness.

This saison was fermented in stainless, then conditioned on a blend of Brett strains in bottles and kegs for 3 months. The result is a bubbly/effervescent saison with notes of pineapple, straw, honeysuckle, funk, honey crisp apples. Finishing with a nice minerality and subtle bitterness.

After much experimenting and tweaking recipes, this is our house hazy IPA! With some of our favorites Citra cryo, Nectaron, and Motueka. Sensory notes of candied mango, peach, and lemon-lime soda.

JOJO is brewed with the yeast strain from the famed Jovaru brewery in Lithuania. This is our fourth iteration of this farmhouse Ale recipe-- this time we increased the ABV to 6.2% and added rye malt to round out the body and add a subtle floral spice.

Eleven months ago, we received 3 single-pick barrels from our friends over at Trevor's Liquor. Jordan brewed a big stout and it was rested in single-pick Stagg, Four Roses, and Buffalo Trace barrels. Each with subtle nuances to highlight each barrel's characteristics.

Eleven months ago, we received 3 single-pick barrels from our friends over at Trevor's Liquor. Jordan brewed a big stout and it was rested in single-pick Stagg, Four Roses, and Buffalo Trace barrels. Each with subtle nuances to highlight each barrel's characteristics.

Our house West Coast IPA! Featuring Mosaic incognito, Mosaic, Centennial, and Chinook crya to get a perfectly combined aroma and flavor of pine, grapefruit, and fresh berries.