A bourbon barrel aged imperial stout with local Emy J's coffee, whole vanilla beans, and cinnamon. The flavor profile of this wonderful beer boasts a lush mouthfeel, with just the right amount of creamy spice character to meld with the rich malt and barrel-aged profile.

Have you ever just sat and stared at the moon, wondering what it would be like to drink a beer up there? We hadn't either, because that would just suck. I couldn't imagine trying to drink a beer as it floated away. We double dry hopped this thang with Galaxy, Zappa, El Dorado, and fermented out some Alphonso Mango pulp.

Tastees are kettle sour ales clocking in at 5.5%. We add a bunch of lactose to these and brew them intentionally to be fuller bodied to try and replicate a fruit smoothie. We then select two different fruits and bomb it out in secondary fermentation at just shy of double fruited goses levels of fruit. For the next fruit blend in this series, we decided to use Passionfruit and Raspberry. Incredible tropical and berry notes. Perfect level of acidity with the balanced sweetness and smoothie-like body.