Wilderness Beer Garden

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

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

AZ grown cantaloupes from Legend Produce complemented by a tart gose base.

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.

Fresh-picked Valencia oranges and green cardamom complement naturally occuring melon and pepper notes from our house yeast blend in this naturally conditioned Saison.

Dry, refreshing saison with locally grown grains dry hopped with Mandarina Bavaria and Cascade.

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

Imperial stout with Guatemalan cacao nibs from Zak's Chocolate and AZ peppers from Rhiba Farms.

Hazy IPA with Motueka, Sabro, and Azacca hops.

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.

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

Rum barrel-aged mixed fermented ale matured on AZ mandarin zest and vanilla beans before being naturally carbonated with pineapple juice. Collaboraiton with the talented crew of UnderTow Phoenix.

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

Hazy IPA with Motueka, Sabro, and Azacca hops.

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

Russian Imperial stout bursting with chocolate and coffee including Papa New Guinea cacao nibs and a subtle heat from the addition of AZ grown peppers.

DIPA brewed with AZ lactose, marshmallow fluff, and vanilla bean marshmallows conditioned on AZ pistachios and vanilla beans hopped with Sabro, Cascade, and Amarillo. Collaboration with Toasted Mallow out of Gilbert.

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

Rum barrel-aged mixed fermented ale matured on AZ mandarin zest and vanilla beans before being naturally carbonated with pineapple juice. Collaboraiton with the talented crew of UnderTow Phoenix.

Our flagship IPA with citrus forward American hops.

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

The blending of Grenache Blanc with Sauvignon Blanc is not common, but Grenache Blanc’s zesty fruits, crisp acids and orchard-like aromatics.

Garnacha, Primitivo fermented and aged in large tanks with a tiny bit stuck in large 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.