A fermentation of 49% cider from AZ apples and 51% wort made in our brewhouse aged in french oak for one year with our house mixed-culture before being naturally conditioned with AZ honey. 10oz. $9

Double IPA dry hopped with Citra, Centennial and Galaxy. $7

Hazy IPA with Citra, AU Summer, and Wakatu hops. $7

Traditionally brewed Foreign Extra Stout with notes of plums, chocolate covered cherries, and light molasses naturally conditioned with Brettanomyces. $6.5

Ekuanot and El Dorado dry-hopped tart Berliner Weisse. $6

Balanced American Pale Ale with flaked oats fermented in an American oak foeder for 2 weeks and dry hopped with Mosaic and Nugget hops. Naturally conditioned with Brettanomyces. $6

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. **Peanut Allergy** 10oz. $7.5

Granola inspired stout brewed with vanilla, maple syrup, toasted oats, nuts, AZ milk sugar and dried fruit. **Nut Allergy** $8.5

Citra and mosaic hops are showcased for this brew for the opening of the phoenix location. $6.5

German Oktoberfest lager brewed with Sycamore leaves from Aravaipa Canyon to support The Nature Conservancy's OktoberForest campaign to promote healthy forests and clean waterways. Learn more at oktoberforest.org. $6

Our flagship IPA with citrus forward American hops. $6

American Red Ale with notes of caramel and toffee, dry hopped with our fruit-forward Nugget. $6.5

A blend of 51% foeder-fermented Saison with Brettanomyces and 49% Carignan grape must from Page Springs Cellars fermented in oak and naturally conditioned. 10oz. $8

Fresh-picked Valencia oranges and green cardamom complement naturally occurring melon and pepper notes from our house yeast blend in this naturally conditioned Saison. $6.5

Dry, refreshing saison with locally grown grains dry hopped with Mandarina Bavaria and Cascade. $6

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. 10oz. $9

Tart, lightly salted ale with local watermelons and Sonora white wheat. $6.5

Citrusy and earthy, this saison combines coriander, citrus forward hops, and AZ beets. $6.5

A fermentation of 49% cider from AZ apples and 51% wort made in our brewhouse aged in french oak for one year with our house mixed-culture before being naturally conditioned with AZ honey.

Hazy IPA with Citra, AU Summer, and Wakatu 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.

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.

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.

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.