Main Bar (Station A)

21st Amendment Brewery Fireside Chat

Style: Winter Ale

ABV: 7.9%

Notes: It’s the most wonderful time of the year again, time to gather with family and friends beside a warm fireplace and share some holiday cheer. Our Fireside Chat Winter Ale is warming and delicious, and as the reindeer say, "like a hug and a kick in the rear at the same time!" We begin with a rich, deep, toffee-colored winter warmer ale and then we hand-select spices and cocoa nibs until we know we have a beer worth sharing. So, no matter how you celebrate, or where you are, grab a spot by the fire and a friend and share the season.

Bale Breaker Brewing Company Border Hop IPA

Style: West Coast IPA

ABV: 6.8%

Notes: This super polite collab beer was crafted by our Lead Brewer Ian, a Nova Scotia native, and his best buds from Last Best Brewing and Cabin Brewing, both located in Calgary, Alberta. Luck had it that the Canucks hopped over the border on the day Loftus was picking a small field of a super interesting experimental hop, HBC 586. Extra fresh hop character came from a whirlpool addition of Mosaic® fresh frozen cryo hops from Yakima Chief Hops. Give ‘er a try, eh?

Cellarmaker Brewing Company When Doves Cryo

Style: Hazy IPA Collaboration w/Alvarado Street

ABV: 7.0%

Notes: For our 11th Anniversary we bring back this dope collab with our besties Alvarado Street Brewery. When Doves Cryo is loaded with super concentrated Mosaic Cryo and Simcoe Cryo pellets which are double the potency of typical hop pellets. In addition to these dank hops we add a good heaping of Nelson Sauvin from our friends at Freestyle Hops in New Zealand for some sweet tropical fruit and tangy diesel.

Coronado Brewing Company Aloha Warrior

Style: American IPA

ABV: 7.2%

Notes: West Coast style IPA brewed in honor of the C4 Foundation. We used Chinook, Simcoe, and Columbus cryo hops to give this beer a dank and OG character with some notes of fresh pine. It has a dry finish with a firm bitterness.

Great Notion Brewing Pineapple Juice Invader

Style: Fruited IPA

ABV: 7.0%

Notes: Coming soon...

Hop Butcher Normalize the Signal

Style: Mosaic & Sabro hopped Double IPA

ABV: 7.5%

Notes: Mosaic & Sabro hopped Double India Pale Ale

Julian Hard Cider Caramel Apple

Style: Hard Cider

ABV: 5.5%

Notes: Fresh pressed apple cider w/ sweet caramel

Single Hill Western Front

Style: West Coast IPA

ABV: 6.7%

Notes: An ode to the classic American IPA, with a new age twist. Just a touch of traditional piney & resinous flavor, balanced off with tropical & citrus fruit aromas. This old-meets-new combination of hops creates something that's familiar... but not too familiar. Brewed with Galaxy, Simcoe, Mosaic hops.

2010 Stone Old Guardian BELGO Barley Wine aged in Red Wine Barrels

Style: Barrel-Aged Barley Wine

ABV: 11.5%

Notes: It's our classic Stone Old Guardian Barley Wine, but tweaked with our Belgian yeast strain. We then aged in in red wine barrels. This beer was only available as part of the Stone Book release in 2011.

2019 Double Bastard Ale

Style: Ale

ABV: 10.5%

Notes: Warning: Double Bastard Ale is not to be wasted on the tentative or weak. Only the Worthy are invited, and then only at your own risk. If you have even a modicum of hesitation, DO NOT drink this can. Instead, leave it for a Worthy soul who has already matriculated to the sublime ecstasy of what those in the know refer to as “Liquid Arrogance.”

Stone 28th Anniversary Hazy Double IPA

Style: Hazy Double IPA

ABV: 8.5%

Notes: Since we started brewing in 1996, the craft beer world has expanded – and so have the expert growers of our precious beer ingredients. Our relationships with hop suppliers and farmers are a huge part of how we’ve been able to churn out excellent IPA after excellent IPA. This beauty is brewed with a simple hop bill of Mosaic and Nelson Sauvin, but in carefully selecting the very best of these varieties, we concocted an intensely fruity, triumphantly tropical IPA fit for commemorating 28 years of Stone Brewing.  

Stone Cali-Belgique IPA aged in Tequila Barrels

Style: Barrel-Aged Belgian IPA

ABV: 7.7%

Notes: Tequila barrel flavors can be pretty delicate and go great with Belgian yeasts, and this beer is no exception. Why do beers brewed with Belgian yeast aged in spirit barrels take on some white wine like flavors? We’re not entirely sure but this one definitely has that flavor profile. Lots of oak, aged Tequila flavors, and some of the classic salt and pepper of Tequila meld seamlessly with the Cali-Belgique. More palate weight and heartier than the other Barrel Aged Cali-Belgique beers we have made make this an ideal sipping beer without being quite as intense and satiating as a Barrel Aged Barley Wine or Imperial Stout.

Stone Xocoveza Tres Leches

Style: Imperial Stout

ABV: 8.5%

Notes: Stone Xocoveza Tres Leches combines the inspiration of Oaxacan Hot Chocolate and Tres Leches treats in an imperial stout that’s smooth, creamy and intensely indulgent. Made from all that’s good about the holidays, Stone Xocoveza is brewed with chocolate, coffee, Pasilla peppers, vanilla, cinnamon and nutmeg. At the pop of the can, the aroma is intense – cinnamon and spice up front with lingering coffee, caramel and sweet vanilla. It is a lively blend of flavors. Sweet spices are balanced with rich and creamy chocolate. Mild roast coffee flavor shines through and vanilla enhances the intense combination. Pasilla peppers impart a light hint of heat in the finale. With all that complexity, the beer is surprisingly bright on the palate, with just a touch of the residual sweetness that all the decadent flavors imply. Like a slice of Grandma’s tres leches cake and a sip of Oaxacan Hot Chocolate, the result is creamy, intensely flavorful and silky smooth.

Stone Call It What You Want

Style: Imperial Hefe

ABV: 10.5%

Creamy yellow orange. This beer is un-filtered. Tropical fruit, Bubble-gum, Spices, Citrus fruits. Banana, Tangerine, Lemon, Cloves, Bubble-gum. Sweet up front with some mild lingering bitterness. Full bodied creamy texture makes your mouth salivate for more.

Mezzanine Bar (Station B)

2014 Stone Old Guardian Barley Wine

Style: Barley Wine

ABV: 11.6%

Notes: Barley wines are traditionally hefty brews, but ours is downright excessive. The huge maltiness of this beer is only tamed by an equally prodigious addition of hops, creating a rich, slightly sweet, caramel-hued ale infused with assertive bitterness and bright hop notes, all culminating in a pleasing dryness. While it will evolve into an even more glorious brew with age, this beer's delicious onslaught of flavors will seriously challenge your ability to wait any longer to drink it.

20th Anniversary Encore Series: Stone 02.02.02 Vertical Epic Ale

Style: Belgian-Style Ale

ABV: 7.5%

Notes: In 2002 we began our groundbreaking, millennium-inspired series with Stone 02.02.02 Vertical Epic Ale. This bumped-up Belgian-style wit—made all the more alluring thanks to an infusion of orange peel, coriander, a sprinkling of black pepper and a healthy dose of Centennial hops—was a bright way to begin this unprecedented eleven-part vertical tasting. Being that it was the first in a sequentially released series of beers (originally designed to be enjoyed together ten years into the future), and that only 300 cases were produced, this became quite easily the rarest and most highly sought-after beer we have ever brewed. However, nothing this coveted should be relegated to such a fate. Back for an encore, now all of those who missed out the first time can taste what was the start of something truly epic.

20th Anniversary Encore Series: Stone 08.08.08 Vertical Epic Ale

Style: Belgian-Style Ale

ABV: 8.9%

Notes: In 2008, Stone Brewmasters Steve Wagner and Mitch Steele traveled to Belgium, where they enjoyed a number of hop-forward Belgian tripels, pale ales and IPAs—beers that had taken a cue from the U.S. craft brewing movement and inspired us in return. It’s a big reason 2008’s summer season came to be known at Stone as our “Summer of the Triple.” Upon their return, they crafted Stone 08.08.08 Vertical Epic Ale, the seventh beer in the 11-beer Stone Vertical Epic Ale series. Packed with floral, spicy essence from Belgian yeast plus plenty of hoppy New World character, it’s our West Coast take on hop-driven Belgian beers.

20th Anniversary Encore Series: Stone 12th Anniversary Bitter Chocolate Oatmeal Stout

Style: Imperial Oatmeal Stout

ABV: 9.2%

Notes: Who knew a worldwide hop shortage in 2008 would give rise to such a memorable, delicious beer? When it came time to craft a commemorative offering for our 12th anniversary, we decided to trade in the bitterness of hops for the bitterness of unsweetened chocolate, and paired that with flaked oats. Featuring a thick, rich, roasty mouthfeel and chocolate-heavy flavors and aromas, this onyx-colored, malt-forward beauty became an instant classic that shares space on our liquid trophy case alongside our hop-focused fan favorites.

20th Anniversary Encore Series: Stone 6th Anniversary Porter

Style: Imperial Porter

ABV: 8.0%

Notes: We celebrated our first five years in business by releasing anniversary India pale ales, with each subsequent IPA brewed to be hoppier and more intense than the previous. For our 6th anniversary in 2002, we extended this concept by making an intensified version of Stone Smoked Porter. We cranked up the malts and hops a notch or three and conditioned it on French and American oak, which accentuated our porter’s distinctive smokiness and amplified its chocolate and roast coffee flavors while also adding subtle notes of toffee, cherries, dried berries and vanilla. We’re proud to give those who missed out—as well as those who didn’t—a fresh shot at experiencing this smoky, dark-as-night wonder.

Stone 27th Anniversary Lemon Shark Double IPA aged in White Wine Barrels

Style: Barrel-Aged Double IPA

ABV: 9.4%

Notes: Hazy DIPA aged in White Wine Barrels. Lots of citrus, Grapefruit and Honey Dew. Wood character is a bit tame. Some dustiness going on. Not alcohol hot at all.

Stone Winter Harvest

Style: Belgian-Style Ale

ABV: 11.3%

Notes: Stone Brewer Matt Courtright came up with the recipe for this Belgian-style ale, designing it specifically to be aged in wine barrels. We did just that for over two years, during which native wild yeasts continued fermenting the beer. The result is an off-dry ale with pleasing levels of malt and tart fruit, especially tropical fruit flavors: guava from the Merlot grapes and pineapple from the Sauvignon Blanc barrels. Oak tannins contribute mellow non-hop bitterness while the Belgian yeast lends muted notes of clove and banana. Cellared properly, the dryness and complexity will increase over time.

Jason Dunn / Stone Pineapple Dunn Upside Down Wee Heavy

Style: Wee Heavy

ABV: 9.5%

Notes: Rich caramel and pineapple with slight bitterness notes

Stone Be-All and End-All

Style: Barrel-Aged Barley Wine

ABV: 11.8%

Notes: Un-filtered deep brown with a light tan foam head. Burnt Caramel, Bourbon, Alcohol, Leather, Dark Fruits. Rich Caramel, Raisin, Dried fruits, Coconut. Full Bodied with an oaky finish.

Stone Gar' Goyle Rules

Style: Wee Hefe Inspired By Banana Foster

ABV: 12.0%

Notes: Spiced Banana Bread, Cinnamon Streusel, Cream Frosting, Rum Liquor, Sweet Malts

Stone Hong Deng Long / Red Lanterns

Style: Imperial Red Stout

ABV: 12.3%

Notes: An Imperial Red Stout brewed with chocolcate & coffee brewed for the opening of Stone Brewing - Shanghai

Outside Bar (Station C)

Arizona Wilderness Brewing Co A Pillow in Her Greenest Field

Style: Mixed-Culture Rye Saison Aged in Chartreuse Barrels with foraged Elderflower

ABV: 7.5%

Notes: Mixed-culture Saison brewed with Organic rye and Nelson Sauvin hops, aged in Green Chartreuse liqueur barrels, then steeped with foraged Elderflower from Globe, AZ. Pillowy soft floral notes, vanilla notes, and funk from the elderflower. Chartreuse liqueur has been made by Carthusian monks since 1737 and is aged with 130 herbs, plants and flowers. Brewed exclusively for Co-op members.

Beachwood Brewing City Of Chaos

Style: Belgian-Style Sour Ale

ABV: 7.2%

Notes: Spontaneous fermented, BBA w/ amburana, vanilla, & cherry.

Russian River Brewing Company Supplication

Brown Ale aged in Pinot Noir barrels

ABV: 7.0%

Notes: Brown Ale aged in used Pinot Noir barrels from local Sonoma County wineries. It is aged for about 12 months with sour cherries, brettanomyces, lactobacillus, and pediococcus added to each barrel. Flavors from the cherries, Pinot Noir and oak balance each other nicely with a little funk from the brett.

Stone Cali-Belgique IPA aged in Red Wine Barrels w/ Sour Cherries

Style: Barrel-Aged Belgian IPA

ABV: 9.6%

Notes: Aroma is tart with cherry, lesser oak, some citrus and a bit of funk. Tart cherry upront before some underlying citrus bitterness kicks in. Rose-like floral undertone hits mid-taste. Finish continues with the cherry tartness and a fair amount of pithy citrus bitterness.

Stone Foudre-Aged Imperial Saison

Style: Imperial Saison

ABV: 10.6%

Notes: A blend of beers aged minimum 2 years in foudre with 3 strains of Brettanomyces yeast added. Malt, wine, and tropical fuit notes, especially pineapple and guava on the nose. The first sip is spicy Brettanomyces phenolic compounds, white wine and oak flavors. Aftertaste is complex tropical fruit, especially passion fruit, sweet spicy notes from the added coriander and Brettanomyces, and some bitter oak notes.

Stone Imperial Saison w/ Peach

Style: Imperial Saison

ABV: 10.3%

Notes: A barrel-aged Imperial Season with 17% peach juice. Fresh, sour and fruity

Stone Mission Warehouse Sour - Apricot

Style: Sour ale with apricots added

ABV: 8.7%

Notes: Our inaugural sour release is brewed with 500 pounds of apricots squeezed into four barrels of beer throughout different stages in the 18-month brewing process. A base brew was soured then blended with barrel-aged barley wine and a highly-hopped, high-ABV, barrel-aged triple, both of which were aged with three strains of Brettanomyces yeast.

Stone Mission Warehouse Sour - Blackberry & Black Currant

Style: Sour ale with fruit added

ABV: 6.66%

Notes: "Black Currants are a longtime favorite of Stone Brewing co-founder Steve Wagner and are very traditional in European sours. We’ve loved working with blackberries ourselves in the past and knew they’d be perfect for a Stone Mission Warehouse Sour series beer. The first two beers in this series were amazing, so we really wanted to continue to raise the bar as much as we could. Hence, some really intense flavors abound in this beer. 
For this creation we used our semi-traditional sour base beer made with aged hops and unmalted grains. The beer was combined with Titania Black Currants, Black Diamond Blackberries and Marionberry Blackberries, then barrel-aged with Lactobacillus acid-forming bacteria and Brettanomyces claussenii yeast for 15 months."

Stone Mission Warehouse Sour - Mosaic Wild Ale

Style: Lambic style ale dry-hopped w/ Mosaic

ABV: 6.4%

Notes: Stone Brewing is pretty much synonymous with hops, and for good reason - we've had a ton of practice crafting complex flavor profiles through the simple balancing of different varieties of these wondrous green buds. While hops are typically downplayed in sour beer styles, we couldn't resist taking the Stone approach and creating a dry-hopped wild ale, bringing two very different traditions together in harmony. Mosaic hops are prized for their wide spectrum of flavor and aroma elements, and they've lent themselves to numerous successful Stone beers since their debut in 2012, so we chose these beauties to enhance our fourth release in our Stone Mission Warehouse Sour series. 
Starting with our semi-traditional sour base beer made with aged hops and unmalted grains, this creation then underwent aging in wine barrels for 18 months before being re-fermented with Lactobacillus Brevis & naturally occurring wild Brettanomyces strains. Mosaic hops were added just before packaging, adding a mouth-watering combination of pear, peach, citrus and tropical fruit aroma that compliments the refreshing acidity and subtle funk of this beer. The hop character will be most present when the beer is fresh, but feel free to open bottles as time goes on to explore how it evolves.

Stone Mission Warehouse Sour - Sauvignon Blanc

Style: Sour ale with grapes added

ABV: 10.7%

Notes: This extremely limited sour release is a complex blend of a traditional sour base beer fermented in wine barrels with California Sauvignon Blanc juice with Belgian and wild yeast. This was then combined with Stone Cali-Belgique IPA that had been foudre aged for two years with three strains of Brettanomyces yeast.

Stone Water Lilly Sour

Style: Barrel-aged Sour Ale

ABV: 6.4%

Notes: Brewed with tangerine , lime, and sauvingon blanc grapes

Stone Lost In Paradox

Style: Barrel-Aged Kettle Sour w/Raspberry & Blueberry

ABV: 8.7%

Notes: White Wine, Raspberry, Blueberry, Funky, Tart. An experimental brew in which we took an Imperial kettle sour and put some into Chardonnay wine barrels with some Raspberry & Blueberry puree.

Stone Soured Be Thy Name

Style: Raspberry Sour Ale

ABV: 8.4%

Notes: Mildly hazy, pinkish red with a pinkish white foam. Raspberry, honey, vanilla, with a near packaged powdered cool-aid or raspberry fun-dip aroma. Nose carries over with lots of tart raspberry, oak, and bubble-gum. Medium bodied with a refreshing tart/sour finish. Very deceptive for the ABV.

Patio (Station D)

3 Fonteinen Pruim Mirabelle

Style: Lambik with heaps of hand-picked whole plums

ABV: 7.3%

Notes: We macerated the entire plums for almost five months with two young lambikken from three different barrels. We blended with some more young lambik right before bottling. The final fruit intensity is 518 grams of Mirabelle plums per litre of Pruim. 100% 3 Fonteinen brewed lambik.

Ārpus Brewing Co. Arpus Mango x Apricot x Almond Smoothie Sour

Style: Fruited smoothie sour

ABV: 5.0%

Notes: Combines a sour beer base with tropical fruit to create a smoothie-like taste. Some say it has a fruity mango aroma and a sweet-sour taste with notes of mango and apricot purée. Others describe it as having a great mix of aromas and flavors, including sweetness, dryness, sourness, and tropicality.

de Garde The Serine

Style: Oak BA Wild Ale w/ Syrah grapes

ABV: 8.8%

Notes: A Spontaneous Wild Ale Aged in Oak Barrels with Syrah Grapes

Energy City Brewing Bistro Pineapple Strawberry Habanero

Style: Berliner Weisse

ABV: 6.5%

Notes: Heavily-fruited Berliner Weisse beer blended with pineapples, strawberries and habanero peppers.

Energy City Brewing Bistro Spiced Apple Donuts

Style: Berliner Weisse

ABV: 6.5%

Notes: Heavily fruited Berliner weisse with apples, cinnamon, nutmeg and brown sugar glaze.

Prairie Rainbow Sherbet

Style: Rasp, pineapple, orange sour

ABV: 5.2%

Notes: Rainbow Sherbet is sweet, sour, and is exactly as advertised. A sour ale that tastes like a melted rainbow sherbet ice cream cone.

Side Project Brewing Calamansi

Style: Barrel-Aged Wild Ale w/ Calamansi Lime, Vanilla & Toasted Coconut

ABV: 6.0%

Notes: Brett Pale Aged in Oak with Calamansi Limes, Tanzanian & Madagascar Vanilla and Toasted Coconut. A foray into further experimentation of exotic fruit usage paired with thoughtful additions of vanilla and toasted coconut. This blend was inspired by our previous La Belle Fleur fruited variants.

Side Project Brewing Framboise du Fermier

Style: BA Farmhouse Ale w/ Raspberries

ABV: 8.0%

Notes: Raspberries were meant for beer and our Missouri cultures do a lovely job fermenting the fruit sugars and turning this beer into something special while we let it mature in Missouri Oak. While our fruiting has gotten more and more aggressive over the years - we are always pushing to create new flavors - for Framboise du Fermier, we use the exact same ratio of fruit to beer in every batch - roughly 3.5 lbs of raspberries per gallon of beer. An almost nostalgic beer for us now, I am happy our fruited Saisons continue to be exciting.

Weldwerks Raspberry Cobbler

Style: Sour Ale with Raspberry Puree, Vanilla, Graham Cracker & Milk Sugar

ABV: 4.1%

Notes: Loaded with Raspberry Puree, Vanilla, Graham Cracker, and Milk Sugar... giving you that nostalgic, fruity, dessert-in-a-glass experience

Garden Left (Station E)

Avery Brewing Gorpe Diem

Style: Bourbon Barrel Aged Stout* Contains nuts

ABV: 15.13%

Notes: Imperial milk stout aged in bourbon barrels with cacao nibs, raisins & peanuts.

Mother Earth Brew Co 4 Seasons Winter 23

Style: BBA Imperial Stout

ABV: 11.5%

Notes: This decadent winter-warmer features blends of multiple vintages of our award-winning Russian Imperial Stout to lay down a velvety base that spends a minimum of 6 months in Bourbon Barrels. During secondary fermentation, we added 10 lbs per barrel of USA-grown mixed berries into the barrels for additional conditioning time to create a bright, fresh, authentic fruit flavor that goes beautifully with the rich, roasty, chocolatey malt flavors of the Imperial stout. The beer is intentionally left full bodied, with enough residual sugar to balance the hefty ABV

Side Project Brewing Beer : Barrel : Time 2023

Style: Barrel-Aged Imperial Stout

ABV: 15.0%

Notes: O.W.K., Vibes, Generational, Henry, Sam aged in Weller 12, Willett Family Estate Bourbon, and Blanton’s for 22 - 44 months. We believe BBT 2023 showcases the rich chocolate and sweet coconut notes of this massive style while also providing the needed roundness and integration of the bourbon and oak characteristics to produce a harmonious experience.

Siren Craft Brew Maiden

Notes: Barrel-Aged Barley Wine

ABV: 10.0%

Notes: Maiden is our Anniversary celebration, a blend of barley wine aged in a multitude of barrels sourced from the finest wine and spirit producers worldwide.

2013 Stone ESPRESSO Imperial Russian Stout

Style: Imperial Stout

ABV: 11.0%

Style: Like the classic version, this Odd Year edition was brewed in the authentic, historical style of an imperial Russian stout, but with the addition of several hundred pounds of espresso beans from our friends at Ryan Bros. Coffee. Layers of flavor and complexity augment an already enigmatic brew, leaving this darkly delicious libation positively brimming with deep, rich espresso flavors that meld beautifully with the roasty bitterness of the dark malts.

Drew Curtis / Wil Wheaton / Greg Koch Stone Farking Wheaton w00tstout (2017)

Style: Barrel-Aged Stout

ABV: 13.0%

Notes: This barrel-aged palate-saver has been a favorite among our fans—and us—since its inception in 2013. Pecans, wheat, flaked rye and bourbon-soaked barrels provide this whopping, complex superhero version of an imperial stout with a profound complexity that makes it ideal for cellaring—if you can wait that long. Now, we can’t say this beer bestows jedi powers, exactly, but your taste buds may just be fooled into believing as much. A special thanks to Amanda Conner, who illustrated this year's label to support.

The Bruery Black Tuesday 2023

Style: Bourbon Barrel Aged Imperial Stout

ABV: 19.5%

Notes: Elegant, innovative, complex: Black Tuesday provides a uniquely elevated beer-drinking experience unlike any other. Rich, complex flavor from time spent aging in bourbon barrels mingles effortlessly with distinct notes of crème brûlée, poached figs, and milk chocolate. Surprisingly smooth at 19.5% ABV, this is a beer you won’t soon forget.

Garden Right (Station F)

Arizona Wilderness Brewing Co Walks in Solitude

Style: Imperial Rye Porter aged in Rye Whiskey Barrels

ABV: 10.5%

Notes: Imperial Rye Porter aged in Willet Rye Whiskey Barrels and Wilderness Trail Wheated Bourbon Barrels. Brewed exclusively for Co-op members.

Breakside Brewery Somebody New In the Old West

Style: Imperial Barrel Aged Stout

ABV: 6.8%

Notes: Some things take time to hit their stride. Like, the whole enterprise of barrel-aging beer is based around the idea of waiting for things to be ready, that what tastes fine today will taste great tomorrow. But even with our years of experience aging beers, we still get caught off guard. Case in point: the imperial rye stout that we brewed early in 2023. This hit barrels in March, and like well-behaved and patient brewers, we waited 10 months before tasting it. The beer was gnarly, y’all. Too hot, too green, too much char, just aggressive. We were legit worried that it wouldn't calm down. 
Hallelujah: we were wrong! Another few months of aging, and poof. Suddenly the barrels were tasting chewy, fruity, sorta chocolate-forward, with balanced spirit and rye malt notes. One of the great fortunes of blending barrel-aged stouts the way we do is being able to wait for certain beers to go through their awkward adolescence. It was a whole new something and made for some primetime blending. All the rye stout casks needed were some companion beers that would bring some depth of sweetness. We sought out additional casks to add in notes of burnt sugar, honey, cherry, vanilla and salted caramel. Some stouts with lactose, wheat, and oats added heft to the mid palate, and suddenly we were jamming: we had a zippy blend that months earlier would have been too far before its time.

Pure Project Hazelsaurus Rex

Style: Imperial Stout w/hazelnuts,espressso & dark chocolate dipped biscotti

ABV: 12.0%

Notes: Hazelsaurus Rex is our fan-favorite, mighty imperial stout enriched with organic hazelnuts and coffee. Its aromas present a delightful blend of toasted hazelnut, dark chocolate-dipped biscotti, and inky espresso—preparing the taste buds for the sips to follow. Flavors of chocolate-hazelnut spread, espresso beans, and cocoa nibs grace the palate, delivering a unique experience. With its combination of luxurious flavors and its subtle roasty finish, Hazelsaurus Rex is an indulgent, multi-layered journey for the senses, meant to be sipped and savored slowly. 

Societe Brewing The Butcher

Style: Imperial Stout

ABV: 9.666%

Notes: The Butcher is huge, with profound roasted notes and a smooth finish.

Stone Cali-Belgique IPA aged in Red Wine Barrels

Style: Barrel-Aged Belgian IPA

ABV: 9.4%

Notes: Loads of Brettanomyces secondary fermentation character gives this beer an intense floral character, especially of roses and geraniums. Wine comes through with notes of guava and wine tannin. Wine barrels used included Central Coast Cabernet Sauvignon and Merlot, and Sonoma County Pinot Noir.

Stone Farking Wheaton w00tstout 10 Year Cuvee Blend

Style: Barrel-Aged Stout

ABV: 12.5%%

Notes: Some aged oxidation from the older beers, strong milk chocolate, caramel, and bourbon barrel taste. 10 years of w00tstout disgorged from kegs and married into a single tank. 2.0, 3.0, and 4.0 were 1/2 bbls, the rest were 1/6 barrels, meaning 2.0, 3.0, and 4.0 were 56% of the blend. That 2.0 Aisha Tyler w00t contributes a ton of chocolate with less bitter chocolate notes and more milk chocolate.

Stone Lake Of Shadows aged in Bourbon Barrels

Style: Barrel-Aged Imperial Stout

ABV: 12.0%

Notes: Strong caramel, dark chocolate, espresso, and fruity complexity.

Stone bREwMastered LS Anniv (Vol. VI)

Style: Imperial Stout w/Chocolate, Banana, and Peanut Butter

ABV: 10.0%

Notes: Dark Chocolate, Mild Roast, Banana, Nutty, Mixed Berries, Milk Chocolate, Sweet Cream.

Garden Bar (Station G)

Avery Brewing Thirty Anniversary

Style: Whiskey Barrel Aged Strong Ale

ABV: 15.0%

Notes: Strong ale aged in Stranahan’s Colorado whiskey barrels with a hearty dosing of hops.

Modern Times Beer Island Tones BA Imperial Stout

Style: BA Imperial Stout

ABV: 12.9%

Notes: This collab with our friends at Three Chiefs is comprised of 43% Modem Tones aged for 15 months in rhum agricole barrels, and 57% Three Chiefs collab stout base aged in bourbon barrels for 5 months and infused with Okinawan black sugar-toasted coconut flakes. Brought together, the blend yields a decadent explosion of bourbony oak, vanilla, and coconut radness that places your tastebuds gently (yet firmly) in a comfy, well-shaded deck chair overlooking a serene, crystalline bay

Modern Times Beer Monsters' Park Vanilla BA Stout

Style: Imperial Stout aged in Bourbon Barrels with Vanilla Added

ABV: 14.2%

Notes: Alone, Monsters' Park is a Stout's Stout, embodying a deep roast, solid backbone and rich ganache. Couple that with the warm, smooth qualities of premium vanilla beans, and you have nothing less than a certified banger. Aged at least 26 months and up to 3 years in Ethereal Mound and Elias Butte 13-year Bourbon Barrels, the base beer was solid as a rock. But to make this year's rendition even more luxurious, we added 5 varietals of premium Vanilla (Hawaii Laie, Tanzania Kilimanjaro, Indonesia Sumatra, Comoros Grande, and Ugandan) The result is astounding. Huge classic vanilla in the aroma, followed by strong bourbon, dark cherry, and baker’s cocoa notes with a pleasant heat that carries through to the finish.

Smog City Brewing Infinite Wishes Strawberry Dipped

Style: Bourbon Barrel-Aged Imperial Stout

ABV: 13.8%

Notes: Our most anticipated beer release of the year is here! Infinite Wishes is aged for 1 year in freshly emptied Bourbon barrels and is an absolute force of nature, inspiring folks from across the Southland to (virtually) line up by the hundreds. This inky, jet-black stunner is everything you expect from the style seamlessly weaving together char and vanilla from the barrel with dark fruit, caramelized sugars, and a wallop of decadent chocolate. This stout is big and burly, yet not syrupy sweet. It packs an intensely expressive bourbon character, yet the finish is a mild warming sensation belying the strength of this beast. 
Like biting into a sweet chocolate covered strawberry, this variant is sinfully sweet and absolutely tantalizing.

2013 Stone Old Guardian OAKED-SMOKED Barley Wine aged in Bourbon Barrels

Style: Barrel-Aged Barley Wine

ABV: 15.0%

Notes: The odd year Stone Old Guardian OAK-SMOKED Barley Wine is the Stone Old Guardian Barley Wine recipe tweaked to include oak-smoked wheat malt. The beer pours a deep amber, darker than the original version, and exhibits a faint smokiness in the nose. As with the original, the flavor is rich and malty, but laced with subtle smokiness due to the addition of the oak-smoked wheat malt, which accounts for 20 percent of the grain bill. The flavors blend well together, and the smoky tones complement the beer’s larger-than-life character. We then aged it in bourbon barrels!

2018 Mikhails (Stone Imperial Russian Stout aged in Bourbon Barrels)

Style: Barrel-Aged Imperial Stout

ABV: 13.1%

Notes: Intense coffee characteristics abound from both the dark malts and the espresso, while rich caramel-like and vanilla notes from the bourbon barrel aging adds layers of complexity, a touch of sweetness and a vibrant dark fruit finish. Since this is an unusual take on our traditional imperial Russian stout, “Mikhail” pays homage to Mikhail Bulgakov, whose novel The Master and Margarita is considered the foremost of Soviet satires.

Stone Great Bowman's Beard aged in Bourbon Barrels

Style: Barrel-Aged Scotch Ale

ABV: 9.5%

Notes: Deep amber with a khaki foam. Dark fruit, raisins, plums, tamarind, candied dates and brown sugar. A bit of apple and musk like cellar aroma. Nose carries over with rich chewy malts and burnt brown sugar. Full bodied rich malty sweetness with a slight alcoholic burn. Our Scotch ale aged 7 months in bourbon barrels.

Tarantula Hill Brewing Company Barrel Aged The Grade

Style: Imperial Stout

ABV: 9.5%

Notes: We took our Grade Stout and put in Old Fitzgerald Barrels for TWO YEARS! Then rested it on top of even more chocolate, coffee, & vanilla beans!