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

Belgian Blonde with notes of AZ honey and Belgian yeast defined with a snappy, crisp finish.

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

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

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

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

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

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.

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

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

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

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

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

Our flagship IPA with citrus forward American hops.

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

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

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

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

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

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

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

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.

Sour ale fermented and aged in French oak with locally grown Florida Prince peaches from Schnepf Farms. Native yeasts and bacteria residing on the peach skins accents our house mixed-culture providing layered acidity and aromatics. Naturally Conditioned.

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.