WE BREW WITH ARIZONA.
Fruits, vegetables, and nuts grown on local farms. Locally made tea, coffee, and spices. Pine needles and mesquite pods we find while hiking. Yeast and bacteria native to the wilderness. If it’s made in Arizona, we use it in our beer.
Arizona-grown Sinagua Malt makes up the base of each of our ales and lagers. Grown in the Verde Valley, this innovative barley replaces high water-use crops such as corn or cotton, allowing the area’s farmers to maintain their way of life while ensuring millions of gallons of water remain in the Verde River. This has literal downstream effects, as waterways throughout the state are kept at healthier levels as a result.
Below is but a small sampling of the beers we brew each year. Check us out on Untappd to see everything we’ve made.
These are the beers we almost always have around. Each delicious; each beautiful and unique in its own special way.
These wonderful ales are tapped once a year. Plan your calendar around their releases: They’re usually gone within days.
The Woodnotes Cellar, located near our original location in Gilbert, houses all of our wild ales. Sour, funky, fruit-infused, and always fascinating, these beers are released only when the barrels and yeast tell us they’re ready.