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. $4.25

Hazy IPA with Cashmere, El Dorado, and Eureka hops. $7

Low impact Blonde Ale with 100% Arizona grown grains, Orange Blossom and Wildflower Honey from Valley Honey Co. $6

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. 10oz. $5.5

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

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

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. $7.5

American light lager with Arizona Corn. $4.25

Our flagship IPA with citrus forward American hops. $6

18th Street Brewery collaboration with AZ grown Mexican limes paired with Citra, Galaxy and Mosaic hops. $7

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

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.

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.

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

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

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.

American light lager with Arizona Corn.

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.