Wilderness Beer Garden

Collaboration with Crosby Hop Farm & Stigbergets Bryggeri for the upcoming Craft Brewers Conference. A fluffy oat-lager passionately hopped with Idaho 7, El Dorado, Cashmere, and Azacca.

Balanced malt forward lager with notes of toast, bread and light caramel.

Light and crisp, a simple blend of AZ malt and Sonora white wheat create our take on the American Pilsner.

Balanced American Pale Ale with flaked oats fermented in an American oak foeder and dry hopped with Mosaic and Nugget. Natually conditioned with Brettanomyces.

IPA featuring Pacific Jade, Simcoe Cryo, and Idaho 7 brewed with three different types of Rye.

IPA with citrus forward Centennial and Cascade hops from the Pacific Northwest.

La Ciudad, "The City", is an IPA showcasing Citra and Mosaic hops brewed for our downtown Phoenix beer-garden.

Our flagship IPA with citrus forward American hops.

IPA with BRU-1, Eureka and Rakau hops.

Imperial Milk Porter with Nicaraguan cacao nibs, lactose sugar and Madagascar vanilla beans. Collaboration with Stillwater Artisanal.

Malt forward English Mild infused with a specialty Pu-erh tea portraying flavors of almonds, caramel, toffee, and chocolate.

A tart, salty wheat ale with locally grown grapefruits fermented in our American oak foeders with a blend of lactobacillus and kveik strains.

Wood-fermented Saison with AZ lemons, pink peppercorns and ancient Farro grain conditioning with Brettanomyces.

Our house saison yeast blend showcased with a plentiful dose of ancient farro grains.

Fermented in oak with our house saison yeast and naturally conditioned, this saison is the first oak-fermented product released from our new barrel facility.

Spiced and herbal saison with orange peel, grapefruit peel, grains of paradise, rose buds, and rosehips.

Oak-fermented red ale with oats dry-hopped with Sabro, naturally conditioned with Brettanomyces.

A special project with our friends at Caldwell Cigar Company inspired by Mamajuana, a beloved drink from the Dominican Republic. This barleywine base spent 9 months in spent rum casks before being fused with an exotic blend of herbs, roots, and spices.

Crisp, clean traditional Belgian Pale ale hopped with Styrian Goldings.

Wood-fermented with notes of AZ honey and belgian yeast defined with a crisp, snappy finish. Conditioned wth Brettanomyces.

Crisp, clean and elegent Belgian Enkel foudre fermented and conditioned with Brettanomyces

A malty, yeast forward Belgian ale with notes of light chocolate, caramel, plums, fig, and dates.

Dry Belgian Tripel with notes of apple, pear, light pepper and citrus.

Our classic Bear Wallow Berliner Weisse fermented in one of our American oak foeders.

Brewed in the summer of 2016 and allowed to cool and become inoculated with the wild micrflora of a select location of the Kachina Peaks. This beer was spontaneously fermented and laid to rest for over 2 years in French oak before being conditioned in bottles for an additional 7 months. A collaboration with some of the finest brewers in the country and the second release in our spontaneous series.

A special project with our friends at Caldwell Cigar Company inspired by Mamajuana, a beloved drink from the Dominican Republic. This barleywine base spent 9 months in spent rum casks before being fused with an exotic blend of herbs, roots, and spices.

Our flagship IPA with citrus forward American hops.

A sour ale fermented in a French oak foeder with mixed culture and 2400 lbs of locally grown (AZ) Florida Prince peaches.

Aged in one of our french-oak puncheons, this sour pale was pulled out of oak after 10 months and rested atop organic AZ strawberries before being bottle conditioned.

Mina Real Mezcal Blanco, Brovo Spirits Curacao, Hamilton’s Canne Simple Syrup, Sun Orchards Lime juice, Sun Orchards Grapefruit juice

Arette Blanco Tequila, Brovo Spirits Curacao, Hamilton’s Canne Simple Syrup, Sun Orchards Margarita mix

Blue Clover Gin, Arizona Prickly Pear Nectar, Lime

Old Pueblo Whiskey Del Bac, Ramazzotti Amaro, lemon juice, passionfruit honey, ginger syrup, Peychaud bitters

Whiskey Del Bac Classic, House Made Old Fashioned Syrup Syrup Ingredients: Sugar, Luxardo Maraschino Cherries, Orange Peel, Angostura Bitters

47% Grenache Blanc 47% Sauvignon Blanc 6% Symphony. The blending of Grenache Blanc with Sauvignon Blanc is not common, but Grenache Blanc’s zesty fruits, crisp acids and orchard-like aromatics provide breadth and complexity to this Arizona grown Sauvignon Blanc. Sourced exclusively from Dragoon Mountain Vineyard in the Willcox A.V.A.

Garnacha, Primitivo Hand picked, foot crushed, not destemmed. Fermented and aged in large tanks with a tiny bit stuck in large French oak barrels. Totes rose gold colored in the glass. Tart, palate resetting cut freshness.

Table style estate blend of 30% Zinfandel 19% Syrah 11% Barbera 8% Mourvedre 9% Cabernet Sauvignon 9% Sangiovese 8% Tannat 6% Petite Sirah. The fourth Barrio made from Arizona grapes out of the Verde Valley.

Averna’s ingredients give it a richness, full body and smooth taste with a delicate citrus fragrance, able to transport you to the warm lands of Sicily and to evoke a world of unsurpassed beauty.

Amaro #1 starts with clove and cardamom, moves into orange, lemon and galangal, before finishing with canella (Mexican cinnamon) and pink peppercorn. It is sweetened with agave nectar.

Pellegrino Amaro is amber in color, with a complex spiciness and hints of dried fruit flowers, tobacco, coffee, caramel, candied fruit and vanilla; its taste is dry, persistent with freshness and acidity.

A sweet and gentle Amaro with notes of ripe plums, dark berries and cola, and a pleasingly spiced finish with just the faintest bitter edge.

Classic opens with bright stone fruits on the nose and is balanced with a sweet caramel and oak finish.

Distiller's Cut is an exercise in the art of blending by utilizing varying malts, cask types, and finishing methods, all to showcase cask strength single malt whiskey.

Dorado has a nose of tobacco and chocolate. Giving way to campfire embers, and finishing with soft tannins and sweet toffee on the palate.

On the nose Old Pueblo offers notes of desert campfire and dried ancho chili. The palate is rounded with white chocolate and balanced minerality. With a spirit this unique and diverse, it can be enjoyed neat, or to elevate any cocktail.