Jolly Pumpkin Artisan Ales

Pure Speculation: The first non-sour beer we have ever produced. This is a double dry hopped NE hazy IPA and will also be available in 16oz cans to-go during Zwanze Day.

La Roja Grand Reserve 2018: A uniquely special blend of La Roja barrels.

Keiki No More: Sour saison with raspberries, lime juice, and lime peel, brewed to celebrate the marriage of Ron and Laurie’s son and soon to be daughter.

Habitante Espiritu: Sour White IPA brewed in collaboration with North Peak Brewing Company.

Brasserie Cantillon

Zwanze: Spontaneously fermented Lambic that was aged in Sangiovese, Amarone and Chianti barrels.  Beer was aged for two years separately in these barrels and then blended in January 2018.  The Beer was then allowed to rest, mature and condition in the bottle and keg.

Grand Cru Broucsella: Traditional spontaneously fermented Lambic.

Kriek: Spontaneously fermented fruit Lambic with cherries.

Nath: Blend of one and two year old spontaneously fermented fruit Lambic with rhubarb.

Rose de Gambrinus: Spontaneously fermented fruit Lambic with raspberries.

18th Street Brewery

Best Patio Pils: Pilsner 

Sex & Candy: IPA

Allagash Brewing Company

Coolship Resurgam: A blend of this one-, two-, and three-year old spontaneously fermented beer.

Arbor Brewing Company

Ferox Vulpes: Sour American Wheat aged on Michigan Concord grapes.

Velvet Hammer: BA Sour Brown

Bagby Beer Company

Golden Girl: Belgian-style golden

Sweet Ride: Pilsner

Beer Lab HI

Ko’olauloa: Our take on NE style IPA, brewed with Citra and Mosaic hops.

Lilikoi Le’a: Kettle soured saison brewed with lilikoi.

Big Island Brewhaus

Golden Sabbath: Belgian-style strong pale ale brewed with Hawaiian honey.

Holy Humulus IPA: IPA brewed with 100% whole cone hop flowers.

Birds Fly South Ale Project

Apricot D’or: Sour ale with Apricots.

Weatherman: Congac foedre aged Biere de Garde.

Brouwerij 3 Fonteinen

Cuvée Armand & Gaston: Blend of One, Two and Three year old Lambic.  Considered the premier blending each year.

Hommage: Spontaneously fermented fruit Lambic with 30% raspberries and 5% sour cherries.

Burial Beer Company

Death and the Miser: Sour Red Ale aged in our Brunello foudre for 6 months. Re-fermented in wine barrels with 2 pounds of Montmorency and Balaton cherries per gallon.

Saison Du Vivian: Mixed Culture Saison made with German barley and Carolina wheat, and hopped with Crystal, Calypso, Citra and Tettnang. Fermented with house mixed culture and aged with brettanomyces and lactobacillus in oak puncheons.

Casey Brewing and Blending

Dry Hopped Funky Blender: ale aged in oak barrels.

Cherry East Bank: ale aged in oak barrels with Bing Cherries.

Cloudburst Brewing

 Waterworld: Wet Hopped IPA with Amarillo hops. 

Happy Little Clouds: Bastardized German Pilsner.

Creature Comforts Brewing Company

Arcadiana: Saison brewed with American and European hops, aged in wine barrels for 1 year with our house-mixed cultures.

DaySpring: Rustic grisette with organic raw wheat from DaySpring Farm.

E Nine Brewery

Farmhouse Deux: Barrel aged saison that was barrel fermented and aged with our house brettanomyces.

Genus Rubus: American Wild Ale that is a blend of Twelve, eighteen and 24 month old mixed culture wild ale put on whole fruit Obsidian Blackberry and Golden Raspberry from Sterino Farms.

El Segundo Brewing

Mayberry IPA: Classic West Coast IPA featuring Mosaic hops

Citra Pale Ale: Pale Ale

Fonta Flora Brewery

Local Snacks: A blended Appalachian Wild Ale consisting of three equal parts of second fruited [spent] barrel aged sour beer. The blend consists of second fruit cherry used to create Meemaw, second fruit scuppernong and muscadine grapes used to create Scuppadine and second fruit blueberry used to create Need a Hug.

Papes Off The Crust: Mashed with pumpernickel bread baked by Matthew of Underground Baking and local barley and rye courtesy of Riverbend Malt House. The pumpernickel dough was hydrated 100% with coffee, roasted and brewed by Matthew at Independent Beans, his badass roastery and coffee shop. Blended on heaps of local, house apple pressings and fresh apple juice. Steeped on brewer-foraged, house-toasted, local fig leaves. Fermented with our mixed house cultures. Aged on a whisp of toasted coconut.

Garden Path Fermentation

The Garden Paths Led to Flowered: Hoppy blonde ale fermented with native Skagit Valley yeast in an open foudre, blended with oak-matured beer, dry-hopped, and naturally conditioned with Skagit blackberry honey from The Valley’s Buzz.

The Subtle Blend Raspberry Barrels: A blend of foudre-fermented beer refermented in upright puncheons with fresh, organic raspberries from Viva Farms and mature, barrel-aged beer, naturally conditioned with blackberry honey from The Valley’s Buzz.

Gigantic Brewing Company

Pipewrench: Gin Barrel Aged IPA. Our Gigantic IPA aged 3 months in Old Tom Gin Barrels from Ransom Distillery. Dry hopped an additional time before bottling.

Big Brett Love: Brett Saison Aged in French Oak and Ransom Dry Vermouth Barrels. Brewed in collaboration with our friends at Alesong, we fermented with brettanomyces then aged in French Oak and Ransom Dry Vermouth barrels.

Gueuzerie Tilquin

Oude Pinot Gris Tilquin à L’Ancienne: Spontaneously fermented with Pinot Gris grapes.

Oude Pinot Noir Tilquin à L’Ancienne: Spontaneously fermented with Pinot Noir grapes

Hill Farmstead Brewery

Anna: Honey Farmstead® ale that is crafted from American malted barley, European and American hops, Vermont wildflower honey, our distinctive farmhouse yeast and water from our well.

Holy Mountain Brewing Company

Sacrament: Malbec: Sacrament is a line of beers aged in oak on grapes. This batch is a blend of multiple wheat based beers that were fermented entirely in oak with house wild cultures. The blend was then transferred into oak barrels from our friends at JB Neufeld on top of crushed Malbec grapes from Doc Stewart Vineyards in Yakima WA.

Sunroom: Barrel Fermented Saison: Sunroom is a mixed culture Saison brewed with Nelson Sauvin and fermented in oak barrels, where it continued to age for 8 months. Refermented in the bottle with Brettanomyces.

HOMES Brewery

Postglacial: Mix-culture sour ale aged in tequila barrels and re-fermented on passion fruit.

Composition: Mix-culture sour fermented in oak then re-fermented with blackberries and raspberries.

Crumple: DIPA that was DDH with all Citra hops. 

Honolulu Beer Works

Pia Mahia’I: Honey citrus saison brewed with local oranges, lemons, limes, tangerines, lemongrass and Big Island honey.

Cocoweisen: Coconut hefeweisen brewed with hand toasted coconut.

Pussy Grabs Back: Extra pale ale brewed for the Pink Boots Society.

Jackie O's Brewery

Houndstooth: Wine Barrel Aged Sour Ale Conditioned on Black Raspberries.

Appervation: Bourbon Barrel Aged Imperial Stout brewed in collaboration with Side Project Brewing Company.

Jester King Brewery

La Vie en Rose: Farmhouse ale fermented on spent raspberries from Atrial Rubicite.

Soul Conduit: Soul Conduit is a farmhouse table beer aged in Old Tom gin barrels and refermented on limes and thyme.

Koholā Brewery

Talk Story Pale Ale 

Leelanau Brewing Company

Culinary Remix #1: Wild Saison brewed with apples and spices. A three way collaboration between Leelanau Brewing, Jolly Pumpkin, and Mabel Gray.

Dogmatist: Sour stout aged in fresh bourbon barrels.

Lanikai Brewing Company

Rubbah Slippah: Double dry hopped sour with Big island Yuzu.

Pillbox Porter: Tahitian and Hawaiian Vanilla porter.

Maui Brewing Company

Coconut Hiwa Porter  

Monkish Brewing Company

Leave The Office: Saison aged in oak with nectarines.

Black Kisses: Barrel-fermented saison with blackberries & black currants 

Noble Ale Works

Spicy Marg: Sour with lime zest, salt, and habanero.

Wormhole to Flavortown: West Coast IPA with Galaxy hops.

North Peak Brewing Company

Hoodoo: Midwest Wet Hop IPA brewed with fresh off the bine Cascade and Chinook hops from Top Hops Farm.

Dweller: White Imperial IPA with grapefruit peel, coriander, and peppercorns.

Off Color Brewing

Wildings: Foedre aged wild ale fermented with native yeasts harvested from blueberry skins.

April Rain: Wild ale with Sudachi and White tea.

Other Half Brewing Company

DDH Daydream in Green: Imperial Oat Cream India Pale Ale brewed with oats and lactose, and hopped with Wai-iti, Citra, and Motueka.

DDH Broccoli: Imperial IPA brewed with Cascade, Mosaic, Simcoe, and Hallertau Blanc.

Perennial Artisan Ales

La Cosecha: Mixed culture Ale aged in Wine Barrels with Missouri Peaches. Brewed in collaboration with Jolly Pumpkin.

Merna: Mixed fermentation Saison aged in oak.

Revelry Brewing Company

Brett the House: Foeder aged brett beer with tart cherry and blueberry. Brewed in collaboration with Dark Horse Brewing

Jackson w/ Guava & Pineapple: Foeder aged golden sour ale with Pineapple and Guava.

Sante Adairius Rustic Ales

West Ashley: Barrel aged saison with apricots. 

Matrices: Saison brewed in collaboration with Side Project Brewing.

Scratch Brewing Company

Spring Tonic: Sour ale brewed with ginger, dandelion, clover, and carrot tops from our property, and fermented with our house mixed culture.

Blackberry Lavender: Sour ale brewed with Southern Illinois-grown blackberries and lavender and fermented with our house mixed culture.

Side Project Brewing

Burk: Oud Bruin fermented with New York Crabapples and aged in Pinot Noir Puncheons. Brewed in collaboration with our friend, Ryan Burk Head Cidermaker at Angry Orchard.

Foedre Fermier Blend #2: Blend of Spelt Saisons aged in Light-Toast & Medium-Toast Missouri Oak Folders

Stillwater Artisanal

Quince Amis: Sour ale with quince brewed in collaboration with Freigeist Bierkulter.

Hibiscus Amis: Sour ale with hibiscus and rose hips brewed in collaboration with Freigeist Bierkultur.

Speciation Artisan Ales

Wine BA Magic Trait: Sour with Blackberries and Black Currants

Megatrajectory: Foeder BA Sour w/ Cherries & Vanilla

The Lost Abbey

Veritas Peach: Oak Aged Sour with Masumoto Peaches

Bourbon Serpent's: Bourbon Aged Serpent's Stout

The Rare Barrel

Tiki Party: Golden sour beer aged in oak barrels with mango, pink guava, passion fruit and dry hopped with Azacca and Rakau

Home, Sour Home: Golden sour beer aged in oak barrels with peaches, cinnamon and vanilla

Tired Hands Brewing Company

Frequency Illusions- Skin Contact: PA Merlot grape saison, fermented in an oak foudre.

Ourison: Foudre fermented & bottle conditioned saison.

Transient Artisan Ales 

Anachronism: Michigan wild ale

The Juice is Loose: DIPA

Urban Artifact

Cranberry Sour: Barrel aged sour with Cranberries

Stegasaurus: Spontaneous barrel aged sour with tart cherries.

Waikiki Brewing Company

Hana Hou Hefe: American wheat brewed with strawberries and orange.

Skinny Jeans: West coast IPA brewed with Simcoe and Mosaic hops. 

Yazoo Brewing Company

Cassis Deux Rouges: Aged in freshly emptied Merlot red wine barrels for 2 years this Flanders Red is refermented on black currants with additional Brettanomyces.

Neat: A Burgundy sour ale aged in High West BourRye barrels for 2 years. Fermented with a classic English ale yeast strain and conditioned with a specific blend of Brettanomyces and souring bacteria.


Beers are subject to change.