Hard Seltzer w/ Lavender & Lemon
We’ve got some Hard Lemonade for sale! And look at that color! That beautiful, natural color comes from the use of an insane amount of lavender pods that we use to brew a ginormous, fresh batch of lavender tea, that then gets blended with our lemonade-style seltzer. It drinks pretty balanced, with the acidity and sweetness hitting at just the right level, and then a soft tannic hit of dryness from the lavender. Enjoy straight out of the can, or pour over ice. Also legit with a dram of Old Tom Gin.
An Easy Drinkin' Lager
A cold beer made for drink’n straight out of the can while float’n in a lazy river with your favorite pallys up in Paso! Yeah, that’s wildly too specific, so let’s focus on the beer. Well, it’s an American Pils through and through, where the hop bitterness is deliciously noticeable, but still easy on your taste buds, and the hop character (coming from Crystal hops out of Oregon) is lovingly nuanced from sniff to sip. The body remains light and the beer stays easy drink’n. You can think about it all you want, or just slam it down and ask for another. Your choice.
If you're looking for those Modelo vibes, without the skunkiness, we've got you! This crusher hits light in all the ways you'd hope for, with a crispiness not typically seen in our usual line up. The beauty is in its simplicity.
Using all German ingredients, except for the water, each batch is another baby step towards recreating what we’ve experienced in Munich. Straw in color, with a subtly and nuance that is hard to describe and instead needs to be experienced! Notes of fresh baked bread, herbal tea, and puffed rice, create a beer style that is praised for it’s liter-worthy drinkability.
A Lager Made for Celebrate’n w/ Pally’s
This year’s Oktoberfest Lager takes little pieces from each previous years’ Lager, to create a super yummo surprise of effortless quaffability. We take the modern day approach on this one, by keeping the color pale, but still highlighting the delicate balance of maltiness and the noblest of hops. Enjoy by the liter with your favorite Pallys™!
A Vienna-Style Dark Mexican Lager
We asked Chepe (aka Jose), one of our brewers at our Costa Mesa spot, what he wanted to make for his turn on the brew kit, and this was his excellent choice! He says… “The little nerd in me, led me on a search for a recipe of my favorite style of beer, the dark lager! What I found was the classic Mexican lager brewed in the Vienna style, a hybrid rich in history that combines a bit of the old world with the new. The result is an autumn sweet treat with a malty nose, toasty caramel body, and extremely refreshing drinkability. Crush it as is or throw in a lime in for a little zing.”
Verdant-Style Hazy Pale Ale
A Verdant-Style Hazy Pale Ale w/ Nelson & Mosaic
After a beer swap with our Pally James, brewer & cofounder of Verdant in the UK, we both felt like we had something to learn from one another. So here is our NRG X FER (Energy Transfer) project, where we both taught each other how to make each others beers. We used their hazy pale ale recipe, made with heritage barley from @simpsonsmalt , hit with a huge whirlpool addition, and dry hopped like crazy with Nelson & Mosaic. We even fermented it with their house yeast strain! The result is full bodied, and so insanely JUICY!!! Think lychee candy, freeze-dried blueberries, nectarine skins, and cotton candy pixie dust.
A West Coast IPA w/ Mosaic
'Member when your beer was clear? 'Member when it was bitter? 'Member when you didn’t have to ask if it was West Coast or Hazy? This beer is that beer. All Canadian barley and dry hopped with 100% Mosaic. You 'member?
Give It A Name
A West Coast DIPA w/ HBC 586
We’ve been enjoying the absolutely incredible experimental hop varietal HBC 586 for quite some time here at our brewery, but we’re a bit tired of having to say it or even explain it, and so we think it’s time for our pals at @yakimachief to GIVE IT A NAME! So here’s an intensely aromatic DIPA with all the bright fruit you could hope for from these Washington grown hops. Tasting notes? Think about Candied Orange Slices, Hawaiian Fruit Punch, and Captain Crunch Oops All Red Berries. The fruit on this one is so special and can be described in so many different ways. Let us know what you think!
Spinning My Wheels
Hazy IPA w/ Citra, Citra Cryo & Strata
This one jams through with all the super fresh, bright citrus vibes that we're all hoping for! Full-bodied yellow haze, with smooth hoppy layers that make ya think of fresh squeezed OJ, key lime pie, and strawberry smoothie.
Up the Mootree
Collab w/ @machopsnz & @nzhopsltd - A New Zealand-Style DDH Hazy IPA w/ Nectaron, Riwaka, Moutere, Nelson, & Nectaron Cryo
We had the rare chance to visit Brent’s incredible hop farm in New Zealand back in March, and have been dreaming about his hops ever since! So, it was an absolute dream to get the chance to work together with this LEGEND on a Hazy IPA recipe, where we came up with the grain bill and process of making the beer, and he came up with the hop blend for whirlpool and what to put into this massive dry hop. Result? Think white grapefruit zest, fruit loops, guava juice, orange blossom, and a bit of the devil’s lettuce in the lingers.
A Collab w/ Brujos, Fidens & North Park Brewing - TDH Hazy Double IPA w/ Citra, Citra Incognito, Riwaka, Motueka & NZ Cascade
Our good good Pallys from some of our favorite Hazy IPA breweries mobbed up for a day of fun, combining together all of our signature styles for the ultimate hop bomb! Brujos offered up their grain bill, North Park their Citra Incognito trickeroo, and then Fidens dropped some knowledge on hop blends for the dry hop. What a blast! Result? Well, the texture is something that you can’t ignore. So full, rich, and juicy. Think about those little mango candies, nectarine skins, orange sherbet, and just straight Ol’ yummo!
Don't Tell Brian
An Imperial Banana Coconut Chocolate Vanilla Cupcake Stout!
We call this a Cupcake stout for short, but for real it’s an Imperial Banana Coconut Chocolate Vanilla Cupcake Stout! No extracts were harmed in the making of this one, but instead, this beer was a labor of love. Ripening and hand peeling 800 lbs of bananas was no joke! Outside of that, there’s all the coconut we had to toast, the Madagascar vanilla beans that we scraped, the cacao nibs that were broken up, and then the beast of a base beer that has taken us a long time to dial in to it’s current delectableness.