Wilderness Beer Garden

Hazy IPA with Cashmere, El Dorado, and Eureka hops.

Double dry hopped DIPA with Galaxy, Citra, and Mosaic Cryo made in collaboration with our Roosevelt Row neighbors, The Theodore!

Traditionally brewed Foreign Extra Stout with notes of plums, chocolate covered cherries, and light molasses naturally conditioned with Brettanomyces.

Ekuanot and El Dorado dry-hopped tart Berliner Weisse.

Citrusy and earthy, this saison combines coriander, citrus forward hops, and AZ beets.

Our regular Picacho Pecan Pie Brown Ale, turned up a notch! Extra vanilla beans, pecans, maple syrup, and a creamier mouthfeel combine to create an even more decadent pie inspired ale.

One part barleywine, two parts imperial stout; a triple-mashed, 24-hour boiled beer inspired by the Goo Goo Cluster from Nashville, Tennessee. After fermentation, a heavy dose of Nicaraguan cacao nibs from Zak's Chocolate, Madagascar vanilla beans, and peanuts were added to mimic the historic candy. Collaboration with Magnanimous Brewing.

Granola inspired stout brewed with vanilla, maple syrup, toasted oats, nuts, AZ milk sugar and dried fruit.

Citra and mosaic hops are showcased for this brew for the opening of the phoenix location

Tart, lightly salted ale with local watermelons and Sonora white wheat.

Our flagship IPA with citrus forward American hops.

18th Street Brewery collaboration with AZ grown Mexican limes paired with Citra, Galaxy and Mosaic hops.

A blend of 49% grape juice from AZ grown Sangiovese grapes provided by Page Springs Cellars and 51% fermentables derived from AZ grains, spontaneously fermented by natural microflora living on the grape skins and aged in french oak for 10 months before being naturally conditioned. Brewed for the Firestone Walker Terroir Project; a collaborative undertaking with 13 breweries from around the world to produce terroir driven beers from our respective regions.

Brewed each fall, this Northern English Brown Ale is inspired by our favorite fall dessert, the pecan pie. Brewed with AZ Pecans, vanilla beans, lactose, and maple syrup.

Blueberry Spaceship Box, the top rated hard cider in the world, has been poured on tap from Thailand to Copenhagen, at festivals from California to Florida, and now you can have it in your living room. If you have never tried Blueberry Spaceship Box, it is a spectacular blend of sweet and tart, of apple and blueberry, and it is at home when served as a bubbly apéritif or paired with anything from the grill.

Hazy IPA with Cashmere, El Dorado, and Eureka hops.

Double dry hopped DIPA with Galaxy, Citra, and Mosaic Cryo made in collaboration with our Roosevelt Row neighbors, The Theodore!

Light Lager with a touch of local AZ Limes. Collaboration with Pen Druid Brewing, Highland Park Brewery, Black Project Spontaneous & Wild Ales, Plan Bee Farm Brewery, Sand City Brewing Co., Kent Falls Brewing Co., Fonta Flora Brewery, TRVE Brewing Company, Free Range Brewing, and Lervig.

American light lager with Arizona Corn.

Our regular Picacho Pecan Pie Brown Ale, turned up a notch! Extra vanilla beans, pecans, maple syrup, and a creamier mouthfeel combine to create an even more decadent pie inspired ale.

A blend of 49% grape juice from AZ grown Sangiovese grapes provided by Page Springs Cellars and 51% fermentables derived from AZ grains, spontaneously fermented by natural microflora living on the grape skins and aged in french oak for 10 months before being naturally conditioned. Brewed for the Firestone Walker Terroir Project; a collaborative undertaking with 13 breweries from around the world to produce terroir driven beers from our respective regions.

**Packaged Still** A blend of 49% grape juice from AZ grown Sangiovese grapes provided by Page Springs Cellars and 51% fermentables derived from AZ grains, spontaneously fermented by natural microflora living on the grape skins and aged in french oak for 10 months. Brewed for the Firestone Walker Terroir Project; a collaborative undertaking with 13 breweries from around the world to produce terroir driven beers from our respective regions.

A blend of 51% foeder-fermented Saison with Brettanomyces and 49% Carignan grape must from Page Springs Cellars fermented in oak and naturally conditioned.

Granola inspired stout brewed with vanilla, maple syrup, toasted oats, nuts, AZ milk sugar and dried fruit.

Brewed each fall, this Northern English Brown Ale is inspired by our favorite fall dessert, the pecan pie. Brewed with AZ Pecans, vanilla beans, lactose, and maple syrup.

Citra and mosaic hops are showcased for this brew for the opening of the phoenix location

Our flagship IPA with citrus forward American hops.

One part barleywine, two parts imperial stout; a triple-mashed, 24-hour boiled beer inspired by the Goo Goo Cluster from Nashville, Tennessee. After fermentation, a heavy dose of Nicaraguan cacao nibs from Zak's Chocolate, Madagascar vanilla beans, and peanuts were added to mimic the historic candy. Collaboration with Magnanimous Brewing.

Whiskey Del Bac Old Pueblo, Brovo Spirits Curacao, Hamilton’s Canne Simple Syrup, Sun Orchards Lime juice, Sun Orchards Grapefruit juice

Arette Blanco Tequila, Brovo Spirits Curacao, Agave Nectar, Sun Orchards Margarita Mix, Sun Orchards Lime Juice, Salt, Lime

Blue Clover Gin, Arizona Prickly Pear Nectar, Lime

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

Grenache Blanc, Sauvignon Blanc, and Symphony. Zesty fruits, crisp acids and orchard-like aromatics.

Garnacha, Primitivo fermented and aged in tanks with a tiny bit in French oak barrels. Tart, palate resetting cut freshness.

Page Springs Cellars: 28% Grenache, 15% Malbec, 15% Cabernet Sauvignon, 15% Nebbiolo, 10% Barbera, 5% Marselean, 5% Merlot, 4% Mourvedre, 3% Petite Sirah

Strong citrus- orange and lemon, spicy galangal and clove followed by a cinnamon and pink peppercorn finish. Bitter and sweet

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

Mouth-coating and bittersweet taste, carrying hints of orange and liquorice, notes of myrtle, juniper berries, rosemary and sage

An intensely herbal, woodsy digestif made from cinnamon, clove, quassia wood, gentian root, and cardamom

Rich aromas of orange peel, vanilla, gentian root, cinchona bark, and wormwood. An initial sweetness on the palate carries those aromas into a long and ever-intensifying bitter finish that remains in perfect balance with texture and spice.

Complex spiciness and hints of dried fruit flowers, tobacco, coffee, caramel, candied fruit and vanilla.

The Rheinberg all natural herbal digestive is a very special after-dinner drink, as a crowning finale to gourmet meals or hearty snacks.

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.

Mesquite Smoked. Notes of desert campfire and dried ancho chili, rounded with white chocolate and balanced minerality.

A true American Single Malt, opens with bright stone fruits on the nose and is balanced with a sweet caramel and oak finish.

Mesquite Smoked. Notes of tobacco and chocolate, campfire embers, and finishing with soft tannins and sweet toffee on the palate.