The Bruery - Placentia

Year Round

We pride ourselves on our drive towards constant innovation, but we do make a few beers that are available all year long. These are favorites of our staff and can complement each season of the year differently

• Bakery Cherry Pie

  Slice into this bold barrel-aged imperial stout and experience the nostalgia-inducing aroma of a warm cherry pie. Full-bodied and smacking of freshly-picked tart cherries, rich artisan vanilla, cinnamon and hints of brown sugar. This bakery is open for business. Brew info: ABV-10.2%; Relesase - 2019. Food Pairing: Served over vanilla ice cream or as a dessert on its own

• Brite: Hibiscus Lime

  Perfect for any summer outing, this low ABV sparkling sour blonde ale aged in oak barrels is refreshing, crisp, and slightly tart. Unlike anything you've ever tried before, this beer is light on calories but Brite on flavor. Featuring vibrant notes of hibiscus and lime, served in a sleek 12 oz. can - you won't believe it's only 75 calories. brew info: ABV - 3%

• Goses are Red

  This is a rosé – and a gose – by any other name. Goses are Red is a stylish funky, crisp and tart gose ale inspired by the soft sweetness of a rosé wine. The refreshing wheat-based ale begins with some of the qualities you'd expect from a gose, including coriander spicing and a light saltiness to complement the tartness imparted by our house cultures. But the story doesn't end there – it builds in complexity, thanks to time spent in an oak foeder and the addition of grapes, which impart a refreshing character and color. Brew Info: ABV-5.6%

• Mischief

  Mischief is a hoppy Belgian-style golden ale. This wickedly good golden ale is fiendishly dry-hopped with American hops to add a layer of complexity and mystery to its fruity, dry Belgian-style character. Citrus and resin diabolically combine with ripe melon, pear and slight peppery spice in a precariously effervescent mixture. Enjoy it, but you'll want to keep an eye out. Gold Medal - 2016 Great American Beer Festival, American-Belgo-Style Ale. Brew Info: ABV - 8.5%; SRM - 5; Release - 2009. Food pairing: Crispy skinned loup de mer, lemongrass, or pulled BBQ chicken and pork and pretty much any day of the week

• Ruekeller Helles

  Challenging in process, traditional in method. Ruekeller Helles is inspired by old-world brewing techniques in the likeness of the traditional name. We crafted this Helles with the finest of ingredients, the utmost of care, and years of experience in brewing extraordinary craft lagers. Ruekeller Helles is easy drinking and full-bodied, with a light bitterness, a touch of sweetness, and a clean and crisp finish. Brew Info: ABV - 5.2%

• Wit the Funk

  Coming soon with distribution throughout the United States. Wit The Funk is crafted with tradition in mind. First we brewed a classic Wit with orange peel and coriander that's fermented with a combination of yeasts, Brettanomyces and our own house mixed culture. Next the beer is aged to final maturation in Terreux's Foeder Forest in a combination of American and French oak. The result is a winning combination that's fresh with subtle complexity, balancing the classic, spiced and fruity characteristics of a Belgian-style Wit with the soft – and wild – touch from its time in the oak. No kettle sours here. Sure, it takes longer, but it's worth it. Brew Info: ABV - 5.7%; Release - 2019

Seasonal

Designed to complement the changes around us throughout the year, our seasonal offerings provide something new, yet familiar, as the weather changes

• 10 Lords-A-Leaping

  Wassail is known for warmth and spices. The tenth verse of our Twelve Beers of Christmas™ saga goes leaps and bounds beyond a traditional winter warmer, drawing inspiration from the dark, spiced ales from Belgium and our love for experimental brewing in SoCal. 10 Lords-A-Leaping is a dark imperial wit ale featuring 10 different spices – coriander, orange peel, cinnamon, ginger, nutmeg, allspice, mace, anise, dried apples and cloves, which complement the spiced notes imparted from the yeast and prance upon the rich, dark fruited character of the specialty malts. Brew Info: ABV - 10.5%; SRM - 0; Release - 2017. Food pairing: Apple, cranberry and pecan stuffing, goat gouda, roast turkey and parsnips with herbs, Scottish dundee cake. A tartan to call your own

• 9 Ladies Dancing

  Here's a pick me up for the latest verse in our Twelve Days of Christmas series. Inspired by flavors and ingredients found in tiramisu, including ladyfingers, 9 Ladies Dancing mimics the Italian dessert by whipping together flavor combinations and layers of its own. This includes notes of vanilla, chocolate and coffee – clearly the leading ladies in this rich, dessert-like beer. Brew Info: ABV - 11.3%; SRM - 35; Release - 2016. Food Pairing: Sartori Espresso BellaVitano cheese, roast turkey with bacon-cranberry chutney, spiced parsnip and sweet potato mash. The cotillion plus one. A bite of tiramisu

• Arbre (Dark Wheatwine) Alligator Char

  We brewed a dark, decadent wheatwine-style ale with chocolate wheat malt to accentuate the richness imparted through barrel-aging. We then divided the beer into three components, laying each down in new American oak barrels with varying degrees of barrel toast and char. This release showcases the robust, charred and dark chocolate notes contributed from aging in alligator charred oak barrels. Taste it side-by-side with its light toast and medium toast counterparts to bring the barrel-aging journey full circle. Brew Info: ABV - 10.8%; SRM - 0; Release - 2017

• Arbre (Dark Wheatwine) Light Toast

  We brewed a dark, decadent wheatwine-style ale with chocolate wheat malt to accentuate the richness imparted through barrel-aging. We then divided the beer into three components, laying each down in new American oak barrels with varying degrees of barrel toast and char. This release showcases the toasty, cocoa and woody spice notes contributed from aging in lightly toasted oak barrels. Taste it side-by-side with its medium toast and alligator char counterparts to bring the barrel-aging journey full circle. Brew Info: ABV - 10.8%; SRM - 0; Release - 2017

• Arbre (Dark Wheatwine) Medium Toast

  We brewed a dark, decadent wheatwine-style ale with chocolate wheat malt to accentuate the richness imparted through barrel-aging. We then divided the beer into three components, laying each down in new American oak barrels with varying degrees of barrel toast and char. This release showcases the caramel, chocolate, vanilla and slightly smoky notes contributed from aging in medium toasted oak barrels. Taste it side-by-side with its light toast and alligator char counterparts to bring the barrel-aging journey full circle. Brew Info: ABV - 10.8%; SRM - 0; Release - 2017

• Autumn Maple

  Brewed with 15 lbs. of yams per barrel (in other words, a lot of yams!), this autumn seasonal is a different take on the "pumpkin" beer style. Cinnamon, nutmeg, allspice, vanilla, maple syrup, and fermentation with our traditional Belgian yeast strain, make this bold and spicy beer perfect for a cold autumn evening. We have also created bourbon barrel-aged, barrel-fermented, and darker variations of Autumn Maple. Brew Info: ABV - 10%; SRM - 20; Release - 2008. Food Pairing: Deep fried turkey, buttery mashed potatoes, green bean casserole, pumpkin pie and Thanksgiving dinner with family and friends.

• Bakery: Banana Bread

  Tuck into in this rich imperial stout inspired by the warm aromatic flavors of banana nut bread. This full-bodied, blended imperial stout is treated with walnuts and banana to give it that unmistakable nutty banana bread sweetness. Brew Info: ABV - 10.2%; SRM - 0; Release - 2019

• Barrel-Aged 8 Maids-A-Milking

  8 Maids-a-Milking, the eighth beer in our 12 Days of Christmas series aged in bourbon barrels for about a year. The Belgian-style imperial milk stout emerges this holiday season with deeper, richer, darker milk chocolate notes, along with amplified roastiness and ripples of caramel, coconut and vanilla character. Drink it alongside the 2015 release to revel in the udderances achieved through barrel-aging. Brew Info: ABV - 13.7%; SRM - 0; Release - 2016

• Black Tuesday (2017)

  The economy fluctuates. The latest fads inevitably decline. Black Tuesday stands the test of time. Our bourbon barrel-aged imperial stout (19.5% ABV) brings a seemingly roaring combination of flavors – vanilla, caramel, dark chocolate and singed oak, to name a few – into a decadent, sophisticated fusion that's fit to claim its own day of the week. And it only comes around once a year. Brew Info: ABV - 19.5%; Release - 2017

• OR XATA

  Horchata is a traditional, sweet, milky drink originating in Spain and Latin America that has become quite popular in Southern California, particularly with Mexican cuisine. Our homage to the traditionally non-alcoholic drink is a blonde ale brewed with a heavy dosing of rice, cinnamon and fresh vanilla beans along with lactose for a little extra creamy character. These ingredients meld together to create a taste and experience that hints at horchata, but it's much more than that. The flavor is hard to describe, but for those who know it, you know you love it. Brew Info: ABV - 7.1%; SRM - 12.7; Release - 2017. Food Pairing: Al pastor street tacos, fresh corn tamales, homemade flan, a mariachi fiesta, followed by a siesta.

• Poterie

  Poterie is French for "pottery", the traditional eight-year anniversary gift. Our eighth anniversary ale, Poterie, follows in the footsteps of our anniversary releases before it, which are loosely based on an English-style old ale, fermented with our house yeast strain and then blended using the solera method. This means that a portion of each anniversary ale is saved in oak barrels and blended in with the next year's production, providing more complexity and depth of character as the years go by. The result is layered in robust and complex flavors of toffee, caramel, dark fruit, vanilla and oak. Poterie will age gracefully for decades when cellared properly. Brew Info: ABV - 16.8%; SRM - 72; Release - 2016

• Saule

  Saule is French for "willow", a traditional nine-year anniversary gift. Our ninth anniversary ale, Saule, follows in the footsteps of our anniversary releases before it, which are loosely based on an English-style old ale, fermented with our house yeast strain, aged in bourbon barrels and blended using the solera method. This means that a portion of each anniversary ale is saved in oak barrels and blended in with the next year's production, providing more complexity and depth of character as the years go by. The result is layered in robust and complex flavors of toffee, caramel, dark fruit, vanilla and oak. Brew Info: ABV - 16.1%; SRM - 0; Release - 2017

• So Happens It's Tuesday (2016)

  Our infamous Black Tuesday® stout is named in honor of the great stock market crash of 1929. So Happens It's Tuesday is similarly dark and delicious, but in a more affable format, reminding us that there is always a bit of good to be found within the bad. Things happen, life goes on. This beer can be enjoyed in all of those moments and seasons. Brew Info: ABV - 14%; SRM - 100; Release - 2016. Food Pairing: Sartori Espresso BellaVitano cheese with wild raspberry jam, breakfast for dinner (and heavy on the candied bacon), beef wellington by candlelight ... with no match in sight

• Trade Winds

  Our Summer seasonal, Trade Winds Tripel is a Belgian-style Golden Ale with a Southeast Asian twist. Instead of using candi sugar (typical for such a beer), we use rice in the mash to lighten the body and increase the gravity, and spice with Thai Basil. The result is an aromatic, digestible and complex beer made for a lazy summer evening. Brew Info: ABV - 8.6%; SRM - 7; Release - 2008. Food Pairing: Hamachi crudo with crispy puffed rice, Thai green curry, chicken satay, all while on a yachting adventure

Retired

• 2 Turtle Doves

  2 Turtle Doves is the second in the 12 Days/Years of Christmas Series. We decided to take our inspiration from the name and base the beer on the "turtle" candy, brewing it with cocoa nibs, toasted pecans, caramelized sugar and a lot of caramel malts. Somewhere between a Belgian-style Dark Strong Ale and an Imperial Porter, this beer is designed to take the journey through time until 12 Drummers Drumming. Brew Info: ABV - 12%; SRM - 28; Release - 2009

• 3 French Hens

  Three French Hens is the third in the 12 Days/Years of Christmas Series. We again drew some inspiration from the name and decided that at least a portion of this beer had to be aged in French oak barrels. What we came out with is a bold and spicy Belgian Dark Strong Ale, 25% aged in oak. This beer is designed to take the journey through time until 12 Drummers Drumming, but is a delightful holiday treat right off the shelf. Brew Info: ABV - 10%; SRM - 25; Release - 2010. Food Pairing: Spiced ham, green bean caserole, sweet potato pie

• 4 Calling Birds

  Spiced Strong Dark Ale. The Twelve Days of Christmas series continues! We took inspiration from the traditional winter warmer for our fourth verse, integrating gingerbread spices into a robust dark ale. Notes of licorice & banana bread mingle with dark fruit, molasses and bitter chocolate for a perfect cold weather sipper! Brew Info: ABV - 11%; SRM - 27; Release - 2011. Food Pairing: Holiday roast, Carbonade Flamande, dark chocolate cake

• 5 Golden Rings

  5 Golden Rings is the 5th verse in our '12 Days of Christmas' winter seasonal ale series. The only golden ale in the bunch, we spiced up the natural pause in the classic song with cinnamon, allspice and ginger along with the delicious sweet and tangy flavor of pineapple. The resulting ale is a true holiday treat that can be enjoyed fresh or cellared until 2019, when 12 Drummers Drumming will be released. Brew Info: ABV - 11.5%; SRM - 4; Release - 2012. Food Pairing: Pineapple upside down cake, Guatemalan tacos hawaiianos, grilled chicken sausage and onions

• 6 Geese-A-Laying

  6 Geese-A-Laying is the 6th beer in our "12 Days of Christmas" series and is a return to the more classic dark and toasty winter ale, following the appropriately blonde 5 Golden Rings. Brewed with cape gooseberries, this malty ale displays notes of plums, dark cherry and bright, citrus-like flavors from the namesake berries. Delicious right now, but suitable for aging up to 6 years, upon the release of 12 Drummers Drumming. Brew Info: ABV - 11.5%; SRM - 18; Release - 2013. Food Pairing: A holiday roast, cranberry stuffing, chocolate truffles and Christmas carroling

• 7 Swans-A-Swimming

  7 Swans-A-Swimming is the 7th beer in our "12 Days of Christmas" series. For this verse of the story, we chose the path we don't often take – we brewed to style. No bells, no whistles, just our best take on the Belgian Quadrupel style. Brewed with nothing but water, malt, yeast, hops and a bit of Belgian dark candi sugar, this beer may not be as out-of-the-box as some of our past winter brews, but it's just as tasty. Rich and complex, this robust dark ale juggles notes of raisin bread, dried apricots, burnt caramel and roasted pecans. The sweet flavors provide a full body and the bright yeast wafts the sweet holiday notes out of the glass, into your life. 7 Swans-A-Swimming is a perfect holiday sipper. Delicious right now, but suitable for aging up to 5 years, upon the release of 12 Drummers Drumming. Brew Info: ABV - 11%; SRM - 22; Release - 2014. Food Pairing: Christmas ham, green bean casserole, sweet potato pie, family and friends

• 8 Maids-A-Milking

  8 Maids-a-Milking is the 8th beer in our "12 Days of Christmas" series, and we'd be udderly crazy to release anything but a milk stout. So we made an imperial milk stout to stand up to whatever Old Man Winter throws our way from now through 2019 with the final release of our series. 8 Maids-a-Milking is brewed with lactose, which is commonly referred to as milk sugar. It's the only type of sugar that is unfermentable by yeast, which adds more perceptible creaminess and sweetness to the finished beer. This mouthfeel and sweetness is complemented by robust layers of milk chocolate, subtle spice accents from our house Belgian yeast and roasty, cafe elements indicative of our take on the style. Celebrate the seasons with the best of both worlds: enjoy some now, and lay a few down for up to 4 years to be enjoyed upon the release of 12 Drummers Drumming. Brew Info: ABV - 11.3%; Release - 2015. Food Pairing: Baked brie, crumbly coffee cake, chestnuts roasting on an open fire, and Santa's plate of cookies

• Bois

  The traditional fifth anniversary gift is something made of wood, or "Bois" in French. Bois is our fifth anniversary ale, loosely brewed in the English-style Old Ale tradition using our house Belgian yeast strain and then blended using the solera method. A portion of each of our anniversary ales is saved in our barrels and blended in with the next year's production, providing more complexity and depth of character that comes with age. Layered with complex flavors of dark fruit, vanilla, oak, and burnt sugar, Bois is a robust ale, surely the perfect beer to mark this major milestone. Brew Info: ABV - 15%; SRM - 30; Release - 2013. Food pairing: Osso bucco, whole roast duck, crème brûlée, or buttery buttermilk pancakes on any occasion for celebration

• Coton

  Coton is our second anniversary ale. It is the same recipe as Papier, but created using the Solera method. We blended a portion of Papier that had been aging in oak barrels with this new batch of the same beer, adding an additional layer of complexity that will grow over time as we continue to age and blend with each anniversary, creating an older average age to the ale. Brew Info: ABV - 14.5%; SRM - 22; Release - 2010. Food Pairing: Osso bucco, whole roast duck, crème brûlée, buttery buttermilk pancakes and any occasion for celebration.

• Cuir

  Cuir is our third anniversary ale. It is the same recipe as Papier, but again created using the Solera method. Each year we will continue to blend old barrels of anniversary ale with a new batch of the same beer, adding an additional layer of complexity that will grow over time as we continue to age and blend with each anniversary, creating an older average age to the ale. Brew Info: ABV - 14.5%; SRM - 22; Release - 2011. Food Pairing: Osso bucco, whole roast duck, crème brûlée, buttery buttermilk pancakes and any occasion for celebration

• Cuivre

  The traditional seventh anniversary gift is copper, so we've named our 7th anniversary ale "Cuivre" which is "copper" in French. Cuivre is our seventh anniversary ale, loosely brewed in the English-style old ale tradition using our house Belgian yeast strain and then blended using the solera method. A portion of each of our anniversary ales is saved in our barrels and blended in with the next year's production, providing more complexity and depth of character that comes with age. Layered with complex flavors of dark fruit, vanilla, oak, and burnt sugar, Cuivre is a robust ale, surely the perfect beer to mark this major milestone. Brew Info: ABV - 16.2%; SRM -35; Release - 2015. Food Pairing: Osso bucco, whole roast duck, crème brûlée, buttery buttermilk pancakes.

• Fruet

  Fruet is our fourth anniversary ale. It is the same recipe as Papier, but again created using the Solera method. Each year we will continue to blend old barrels of anniversary ale with a new batch of the same beer, adding an additional layer of complexity that will grow over time as we continue to age and blend with each anniversary, creating an older average age to the ale. Fruet is the first in the series that is 100% barrel aged. Brew Info: ABV - 15.5%; SRM - 22; Release - 2012. Food Pairing: Osso bucco, whole roast duck, crème brûlée, buttery buttermilk pancakes and any great occasion for celebration.

• Hottenroth Berliner Weisse

  This beer is now made under our Bruery Terreux Label Hottenroth Berliner Weisse is brewed in memory of Fred & Sarah Hottenroth, Patrick's grandparents. This tart, German-style Berliner Weisse is as authentic as it gets. We use lactobacillus and a hint of brettanomyces to sour this very unusual, low gravity wheat beer. To cut the tartness for those with sweeter tastes, raspberry or woodruff syrup is a traditional way to sweeten the beer. Almost an extinct style, we hope to help revive the Berliner Weisse in memory of two great people. Brew Info: ABV - 3.1%; SRM - 2; Release - 2008. Food Pairing: Pistachio panna cotta, fresh picked berries, grilled salmon on a fresh salad or a midsummer, poolside brunch.

• Oude Tart

  This beer is now made under our Bruery Terreux Label. Oude Tart is a Flemish-Style Red Ale aged in red wine barrels. It's pleasantly sour with hints of leather, dark fruit and toasty oak. While this is one of the more classic beer styles that we make, it's not a style that you can find too often in the United States. Originating in style from the Flanders region of Belgium, near the French boarder, this dark, sour ale has roots deep in brewing history and predates most of the ales that have become popular in contemporary culture. We're doing our best to keep the tradition alive by brewing and aging this beer here on the west coast. Brew Info: ABV: 7.7%; SRM: 20; Release: 2009. Food Pairing: Steak tartare, rack of lamb, homemade black cherry ice cream. The winner's circle and a distinguished cigar

• Papier

  Papier is our first anniversary ale, loosely brewed in the English-style Old Ale tradition using our house Belgian yeast strain. The traditional first anniversary gift is something made of paper. The Bruery is giving their loyal fans the gift of Papier, their first anniversary ale. Layered with complex flavors of dark fruit, vanilla, oak, and burnt sugar, Papier is a robust ale, surely the perfect beer to mark our first big milestone. Best for sharing, this beer is ideal for cellaring until you have a celebration of your own…if you can wait. Brew Info: ABV - 14.5%; SRM - 22; Release - 2009. Food Pairing: Osso bucco, whole roast duck, crème brûlée, buttery buttermilk pancakes and any great celebration!

• Partridge in a Pear Tree

  Partridge in a Pear Tree is the first in the 12 Days/Years of Christmas Series. Brewed in the style of a Belgian-style Dark Strong Ale, brewed with our brewery-made dark candi sugar, Munich and Vienna malts. Dark brown in color, fruity and complex with a rich malt backbone. This is a simple yet immensely complex beer meant to be savored and shared with friends and family. Brew Info: ABV - 11%; SRM - 34; Release - 2008. Food Pairing: Pot roast, hearty winter stew, gingerbread cookies, presents!

• Saison de Lente

  Our Spring Saison is light blonde in color with a fresh hoppiness and a wild and rustic Brettanomyces character. Lighter in color and alcohol than our Saison Rue, yet equally complex in its own way. The wild yeast in Saison de Lente will continue to dry it out over time, giving a slightly more mature character to vintage bottles. Perfect for warmer weather picnics and Spring celebrations. Brew Info: ABV - 6.5%; SRM - 4; Release - 2009. Food Pairing: Strawberry salad, seared scallops, grilled turkey burger with roasted bell pepper and a picnic basket in your favorite park

• Sucré

  The traditional sixth anniversary gift is candy or sugar, so we've named our 6th anniversary ale "Sucré" which is "sugar" in French. Sucré is our sixth anniversary ale, loosely brewed in the English-style Old Ale tradition using our house Belgian yeast strain and then blended using the solera method. A portion of each of our anniversary ales is saved in our barrels and blended in with the next year's production, providing more complexity and depth of character that comes with age. Layered with complex flavors of dark fruit, vanilla, oak, and burnt sugar, Sucré is a robust ale, surely the perfect beer to mark this major milestone. Multiple barrel aged variations of Sucré exist. Bourbon barrel, Rye barrel, Rum barrel, Tequila barrel, Port barrel, Madeira barrel, New American Oak barrel and New French Oak barrel. Only the bourbon barrel variety was produced using the Solera method. Brew Info: ABV -16.9%; SRM - 35; Release - 2014. Food Pairing: Osso bucco, whole roast duck, crème brûlée, buttery buttermilk pancakes and any great occasion for celebration

• White Oak

  White Oak is a hardy, blended wheatwine-style ale, grafting elements reminiscent of caramel, vanilla, coconut and warm oak with the creamy complexity of wheat. Crisp effervescence spirals around sweet bourbon barrel-aged layers, expanding into a refreshingly robust ale. Brew Info: ABV - 12.5%; SRM - 6; Release - 2009. Food Pairing: Seared foie gras with caramelized apples, French toast, pineapple upside down cake

Barrel-Aged

These barrel-aged beers reflect our love for the richness of distilled spirits. Strong ales aged for anywhere from 6 to 18 months in previously used bourbon, rye, brandy, rum, and many other spirit barrels become infused with rich notes of oak and the superb libations that the barrels once held

Bourbon Barrel Aged

• Arbre (Dark Wheatwine) Alligator Char

  We brewed a dark, decadent wheatwine-style ale with chocolate wheat malt to accentuate the richness imparted through barrel-aging. We then divided the beer into three components, laying each down in new American oak barrels with varying degrees of barrel toast and char. This release showcases the robust, charred and dark chocolate notes contributed from aging in alligator charred oak barrels. Taste it side-by-side with its light toast and medium toast counterparts to bring the barrel-aging journey full circle. Brew Info: ABV - 10.8%; SRM - 0; Release - 2017

• Arbre (Dark Wheatwine) Light Toast

  We brewed a dark, decadent wheatwine-style ale with chocolate wheat malt to accentuate the richness imparted through barrel-aging. We then divided the beer into three components, laying each down in new American oak barrels with varying degrees of barrel toast and char. This release showcases the toasty, cocoa and woody spice notes contributed from aging in lightly toasted oak barrels. Taste it side-by-side with its medium toast and alligator char counterparts to bring the barrel-aging journey full circle. Brew Info: ABV - 10.8%; SRM - 0; Release - 2017

• Arbre (Dark Wheatwine) Medium Toast

  We brewed a dark, decadent wheatwine-style ale with chocolate wheat malt to accentuate the richness imparted through barrel-aging. We then divided the beer into three components, laying each down in new American oak barrels with varying degrees of barrel toast and char. This release showcases the caramel, chocolate, vanilla and slightly smoky notes contributed from aging in medium toasted oak barrels. Taste it side-by-side with its light toast and alligator char counterparts to bring the barrel-aging journey full circle. Brew Info: ABV - 10.8%; SRM - 0; Release - 2017

• Bakery: Banana Bread

  Tuck into in this rich imperial stout inspired by the warm aromatic flavors of banana nut bread. This full-bodied, blended imperial stout is treated with walnuts and banana to give it that unmistakable nutty banana bread sweetness. Brew Info: ABV - 10.2%; SRM - 0; Release - 2019

• Bakery: Coconut Macaroon

  Craving macaroons? This Imperial Stout has been aged in bourbon barrels with added coconut and natural vanilla flavors fit to satisfy any craving. Brew Info: ABV - 13.0%; SRM - 0; Release - 2018

• Barrel-Aged 8 Maids-A-Milking

  8 Maids-a-Milking, the eighth beer in our 12 Days of Christmas series aged in bourbon barrels for about a year. The Belgian-style imperial milk stout emerges this holiday season with deeper, richer, darker milk chocolate notes, along with amplified roastiness and ripples of caramel, coconut and vanilla character. Drink it alongside the 2015 release to revel in the udderances achieved through barrel-aging. Brew Info: ABV - 13.7%; SRM - 0; Release - 2016

• Barrel-Aged Share This

  Share This is a series that spotlights limited, special treatments of beer and important causes. This release features one of our favorite explorations of beer: bourbon barrel-aging, lending notes of semisweet chocolate, coconut, vanilla and subtle char to the rich imperial stout base. It's the first barrel-aged installment in the series, supporting our friends at Free Wheelchair Mission®, who provide wheelchairs at no cost to those with disabilities in developing nations. Brew Info: ABV - 13.5%; SRM - 0; Release - 2017. Food Pairing: Pork gyoza with honey-soy dipping sauce, L'Amuse Signature Gouda, a slice of chocolate espresso torte with raspberry sauce. A helping hand and lift off the ground

• Black Tuesday (2017)

  The economy fluctuates. The latest fads inevitably decline. Black Tuesday stands the test of time. Our bourbon barrel-aged imperial stout (19.5% ABV) brings a seemingly roaring combination of flavors – vanilla, caramel, dark chocolate and singed oak, to name a few – into a decadent, sophisticated fusion that's fit to claim its own day of the week. And it only comes around once a year. Brew Info: ABV - 19.5%; Release - 2017. Food Pairing: Braised sasquatch short ribs, manna salad, golden ticket wonkabars and the end of days

• Black Tuesday 2016

  For most of you, Black Tuesday needs no introduction. Released on the final Tuesday of October every year, this beer is our take on a bourbon barrel aged imperial stout. Varying slightly from year to year, the ABV hovers around 19% each year that we release it. Rich caramel, toasted malt, vanilla, burnt wood and anise are just a few of the many flavors in this rich, decadent imperial stout. We sell this beer online each year at the end of October. Make sure you follow us on Facebook and Twitter to be sure you are aware when it next goes on sale. Brew Info: ABV - 20.2%; Release - 2016. Food Pairing: Braised sasquatch short ribs, manna salad, golden ticket wonkabars and the end of days

• Black Tuesday Port (2017)

  The economy fluctuates. The latest fads inevitably decline. Black Tuesday stands the test of time. This rare release of our storied imperial stout was aged in port wine barrels, adding vinous undertones with notes of berries and chocolate to our favorite day of the week. Brew Info: ABV - 17.8%; Release - 2017

• Black Tuesday Reserve

  For years, Black Tuesday has needed little, if any, introduction. But Black Tuesday® Reserve is a different matter entirely. Brewed in early 2014, Black Tuesday Reserve was aged in bourbon barrels for 10 months and then racked into a second collection of bourbon barrels, where it rested until bottled in autumn 2015. The double barrel-aging process of the 20.5% ABV beer has made it even more decadent while intensifying its characteristics, with flavors of dark chocolate fudge, sweet vanilla beans, bourbon-laced macaroons, sticky caramel, brown sugar, and German chocolate cake frosting. Brew Info: ABV - 20.5%; Release - 2015

• Bruers' Barrel-Aged Zesty Mounds

  Barrel-aged Beer Day is our staff's day for premiering flavors that cannot be achieved outside of the art of the blend or by any one beer. This staff-winning blend, created by Jennifer Anderson, Conner Coghill, Adam Funderberg, Jeff Scott, Andrew Stretch and Patrick Traster, showcases mounds of candy bar-esque flavors, with vanilla, coconut, cacao nibs from TCHO and orange zest folded into an exclusive fusion of some of our darkest, richest and most malt-forward bourbon barrel-aged beers. Brew Info: ABV - 13.6%; SRM - 0; Release - 2017

• Chocolate Rain (2017)

  If you aren't already familiar with Chocolate Rain, it's time to get to know her, because she's about to become your best friend. Originally created as a single cask conditioned version of our Black Tuesday imperial stout for one of our release parties several years ago, Chocolate Rain has now taken on a life of her own. The base beer is a select few bourbon barrels of our imperial stout that can range anywhere from 16-21% in alcohol. Once those barrels are chosen, we spend an entire day slicing fresh vanilla beans to add to those barrels along with cacao nibs that are sourced by San Francisco based TCHO chocolatier. After a few months soaking up those rich, dessert-like flavors, the barrels are blended to taste and the result is one of the most decadent beers that we make. Rich in chocolate, vanilla, oak and bourbon, it truly puts the 'imperial' in imperial stout. While the bottled variation was first released in 2011, this beer was served on cask at our Black Tuesday celebrations beginning in 2009. Brew Info: ABV - 19.6%; SRM - 0; Release - 2017. Food Pairing: Cacao nib gelato, Sartori Peppermint BellaVitano cheese, roasted pecans, cocoa chili-rubbed tenderloin. History quickly crashing through your veins

• Chocolate Salty Bbls (2018)

  Chocolate Salty BBLs is a bold, salty brown treat. This delicate creation is a party-pleaser, balancing sweet and savory flavors – imparted by vanilla beans, cacao nibs and salt – with the robust character of a bourbon barrel-aged imperial stout. Brew Info: ABV - 18.6%; SRM - 0; Release - 2018. Food Pairing: Raw walnuts, Dolcina Gorgonzola, campfire-roasted Rocky Mountain Oysters, sea salt chocolate cheesecake truffle balls. Chef's surprise.

• Chronology: 12

  Chronology: 12 is the second in a 4-part experiment with barrels and time. We brewed a beer rich and malty with undertones of brown sugar, toffee and toasted French bread and set it to age in bourbon barrels. Every six months we'll take a quarter of the barrels, blend them and bottle them. This second bottling represents the flavors imparted in the base beer after 12 months of barrel aging. Brew Info: ABV - 16.6%; SRM - 27; Release - 2015

• Chronology: 12 – Wee Heavy

  Our latest Chronology Series™ – a Scotchology, if you will – ticks on. We brewed a wee heavy – known for rich, malt-forward flavors – and set it to age in bourbon barrels. Every six months, we take a quarter of the barrels, blend them and bottle them. This second bottling in the four-part series represents the nuances imparted to the base beer after 12 months of barrel aging. Brew Info: ABV - 14.1%; SRM - 0; Release - 2016. Food Pairing: Smoked gouda, Scotch eggs, apple cornbread muffins. A shilling for your thoughts.

• Chronology: 18

  Chronology: 18 is the third in a 4-part experiment with barrels and time. We brewed a beer rich and malty with undertones of brown sugar, toffee and toasted French bread and set it to age in bourbon barrels. Every six months we'll take a quarter of the barrels, blend them and bottle them. This third bottling represents the flavors imparted in the base beer after 18 months of barrel aging. Brew Info: ABV - 16.7%; SRM - 66; Release - 2015. Food Pairing: Maple walnut fudge, Barely Buzzed cheese, Filet Oscar. Building a San Francisco cable car

• Chronology: 18 – Wee Heavy

  Our latest Chronology Series™ – a Scotchology, if you will – continues its evolution. We brewed a wee heavy – known for rich, malt-forward flavors – and set it to age in bourbon barrels. Every six months, we take a quarter of the barrels, blend them and bottle them. This third bottling in the four-part series represents the nuances imparted to the base beer after 18 months of barrel aging. Brew Info: ABV - 14.2%; SRM - 0; Release - 2016

• Chronology: 24

  Chronology: 24 is the fourth and final installment in a two-year long, four-part experiment with barrels and time. We brewed a beer rich and malty with undertones of brown sugar, toffee and toasted French bread and set it to age in bourbon barrels. Every six months, we took a quarter of the barrels, blended them and bottled them. This fourth bottling represents the flavors imparted in the base beer after 24 months of barrel aging. Brew Info: ABV - 17.1%; SRM - 80; Release: 2016

• Chronology: 24 – Wee Heavy

  Our second Chronology Series™ – a Scotchology, if you will – is winding down. We brewed a wee heavy – known for rich, malt-forward flavors – and set it to age in bourbon barrels. Every six months, we took a quarter of the barrels, blended them and bottled them. This fourth bottling in the four-part series represents the nuances imparted to the base beer after 24 months of barrel aging. We hope you enjoy the culmination of flavors in this final installment in our two-year long journey with a wee heavy… and barrels and time. Brew Info: ABV - 13.4%; SRM - 0; Release - 2017

• Chronology: 18

  Chronology: 18 is the third in a 4-part experiment with barrels and time. We brewed a beer rich and malty with undertones of brown sugar, toffee and toasted French bread and set it to age in bourbon barrels. Every six months we'll take a quarter of the barrels, blend them and bottle them. This third bottling represents the flavors imparted in the base beer after 18 months of barrel aging. Brew Info: ABV - 16.7%; SRM - 66; Release - 2015. food pairing: Maple walnut fudge, Barely Buzzed cheese, Filet Oscar. Building a San Francisco cable car

• Chronology: 18 – Wee Heavy

  Our latest Chronology Series™ – a Scotchology, if you will – continues its evolution. We brewed a wee heavy – known for rich, malt-forward flavors – and set it to age in bourbon barrels. Every six months, we take a quarter of the barrels, blend them and bottle them. This third bottling in the four-part series represents the nuances imparted to the base beer after 18 months of barrel aging. Brew Info: ABV - 14.2%; SRM - 0; Release - 2016

• Chronology: 24

  Chronology: 24 is the fourth and final installment in a two-year long, four-part experiment with barrels and time. We brewed a beer rich and malty with undertones of brown sugar, toffee and toasted French bread and set it to age in bourbon barrels. Every six months, we took a quarter of the barrels, blended them and bottled them. This fourth bottling represents the flavors imparted in the base beer after 24 months of barrel aging. Brew Info: ABV - 17.1%; SRM - 80; Release - 2016; Food Pairing: Maple walnut fudge, Barely Buzzed cheese, Filet Oscar. Building a San Francisco cable car. Brew Info: ABV - 17.1%; SRM - 80; Release - 2016. Food Pairing: Maple walnut fudge, Barely Buzzed cheese, Filet Oscar. Building a San Francisco cable car.

• Chronology: 24 – Wee Heavy

  Our second Chronology Series™ – a Scotchology, if you will – is winding down. We brewed a wee heavy – known for rich, malt-forward flavors – and set it to age in bourbon barrels. Every six months, we took a quarter of the barrels, blended them and bottled them. This fourth bottling in the four-part series represents the nuances imparted to the base beer after 24 months of barrel aging. We hope you enjoy the culmination of flavors in this final installment in our two-year long journey with a wee heavy… and barrels and time. Brew Info: ABV - 13.4%; SRM - 0; Release - 2017

• Chronology: 6

  Chronology: 6 is the first in a 4 part experiment with barrels and time. We brewed a beer rich and malty with undertones of brown sugar, toffee and toasted French bread and set it to age in bourbon barrels. Every six months we'll take a quarter of the barrels, blend them and bottle them. This first bottling represents the flavors imparted in the base beer after 6 months of barrel aging. Brew Info: ABV - 12.6%; SRM - 27; Release - 2015. Food Pairing: 6 month aged gouda, fois gras terrine, grilled burger with a honey balsamic reduction

• Chronology: 6 – Wee Heavy

  We're at it again with Old Father Time for a new Chronology Series™ – a Scotchology, if you will, with a base resembling a Scotch-style ale. In this installment, we brewed a wee heavy – known for rich, malt-forward flavors – and set it to age in bourbon barrels. Every six months, we'll take a quarter of the barrels, blend them and bottle them. This first bottling represents the nuances imparted to the base beer after six months of barrel aging. Brew Info: ABV - 13.7%; Release - 2016

• Chronology: 12 – Imperial Porter

  We've replaced the wheels of time with barrel heads. They don't turn, yet they embrace the evolution of beer and time on a level that can't be rivaled. For this Chronology Series™, we brewed an imperial porter and set it to age in bourbon barrels. Every six months, we'll take a quarter of the barrels, blend them and bottle them. This second bottling represents the nuances imparted to the base beer after 12 months of barrel-aging. Brew Info: ABV - 12.2%; SRM - 0; Release - 2017. Food Pairing: Chiriboga Blue, roasted brussels sprouts with walnuts and cranberries, steak and ale pie. A tour of Big Ben.

• Chronology: 18 – Imperial Porter

  We've replaced the wheels of time with barrel heads. They don't turn, yet they embrace the evolution of beer and time on a level that can't be rivaled. For this Chronology Series™, we brewed an imperial porter and set it to age in bourbon barrels. Every six months, we'll take a quarter of the barrels, blend them and bottle them. This second bottling represents the nuances imparted to the base beer after 18 months of barrel-aging. Brew Info: ABV - 13.4%; SRM - 0; Release - 2017. Food Pairing: Chiriboga Blue, roasted brussels sprouts with walnuts and cranberries, steak and ale pie. A tour of Big Ben

• Chronology: 6 – Imperial Porter

  We've replaced the wheels of time with barrel heads. They don't turn, yet they embrace the evolution of beer and time on a level that can't be rivaled. For this Chronology Series™, we brewed an imperial porter and set it to age in bourbon barrels. Every six months, we'll take a quarter of the barrels, blend them and bottle them. This first bottling represents the nuances imparted to the base beer after six months of barrel-aging. Brew Info: ABV - 12.7%; SRM - 0; Release - 2017

• Churriosity

  Available only to Reserve and Hoarders Society Members Churriosity is a churro-inspired pastry stout brewed in collaboration with Horus Aged Ales. We aged an imperial stout loaded with lactose and dulce de leche in bourbon barrels and cinnamon whiskey barrels, with an extra dusting of cinnamon. This pastry stout is reminiscent of a fresh bag of churros. Want to try beers like Churriosity? Make sure to join the Reserve Society. Brew Info: ABV - 14.23%; SRM - N/A, Release - 2018

• Coffee is Life

  Barrels, barley and beans. Our three favorite elements join forces to help carry the banner for the resurgent barleywine movement. This rich, malt-forward, barrel-aged barleywine-style ale spent part of its life with freshly roasted coffee beans, from our friends at Dark Horse Coffee Roasters, added directly into the bourbon barrels. The final combination, featuring nuances of caramel, vanilla, toasted coconut, mocha notes and oak, is now ready for you and whatever life throws your way. Brew Info: ABV - 13.3%; SRM - 0; Release - 2018

• Colonel Kernel

  Colonel Kernel is a bourbon barrel-aged barleywine-style ale with corn. Think of it as sticky caramel corn served out of a toasty bourbon barrel, but without the kernels to stick in your teeth. It's best enjoyed while in uniform via a tulip or wine glass, unless you want an earful. Best stored and cellared around 55°F (13°C) in a dark place. Ideal serving temperature is 55°F (13°C). Brew Info: ABV - 14.8%; Release - 2016

• Dodie

  It's time to dip the bill with Dodie, all you fellas and flappers. Dodie is inspired by a classic New York concoction and shares a nickname with Grandma Rue, who was quite keen on the ritzy drink. It's got no giggle juice on its rap sheet, but it's a dandy recreation of the profile of a classic Manhattan cocktail – from the grain (rye, corn, wheat and barley), bourbon character from barrel-aging, and a complex blend of 30+ spices and grape must for bitters-eque and vermouth-like notes. Fancy a garnish? We saved you a step. Cherries and orange zest come out as your kisser hits glass. Brew Info: ABV - 11.7%; SRM - 0; Release - 2016. Food Pairing: Oysters Rockefeller, deviled eggs, pigs in a blanket, candle salad. Boats against the current, borne back ceaselessly into the past

• Etain

  This is the crowning achievement of our Anniversary series, a beer commemorating our 10 year anniversary by blending in special barrel-aged reserves from each year leading up to it. Brew Info: ABV - 16.3%; SRM - 0; Release - 2018

• Geburtstagskranz

  It's a surprise. Close your eyes, make a wish, take a sip. Now open and behold this bottle crafted to celebrate our friend's sixth birthday. Inspired by the flavors found in black forest cake, this recipe called for a rich imperial stout, with notes of chocolate, barrel-aged character, sweet vanilla and tart, juicy cherries. We couldn't be happier to craft this bottle to help our friends celebrate. Cheers to them (and you!). Brew Info: ABV - 9.5%; SRM - 0; Release - 2017

• Geriatric Hipster Club

  Whether you are a mustachioed hipster, a WWII veteran or just a person who enjoys a well made drink, this beer is for you. Made exclusively for our Hoarders Society members, Geriatric Hipster Club is our take on the Old Fashioned cocktail. We had to study hard for this one and the result is superb. A bourbon-like base beer was aged in oak, our own bitters were created using a number of aromatic herbs, and just a hint of orange peel was added to simulate the twist that would typically finish off this superb, classic cocktail. Brew Info: ABV - 12.2%; SRM - 22 Release - 2014. Food Pairing: Grass-fed steak, medium rare, with a side of of organic roasted potatoes from the local farmers market

• Grey Monday

  Grey Monday is a special, limited edition version of our Black Tuesday imperial stout to which we've added hazelnuts to the barrels while the beer ages. Originally concocted for a molecular gastronomy dinner at a favorite Orange County restaurant a few years ago, this variation on our already popular stout was an instant hit both among the restaurant diners and our own staff, begging to be brewed again and bottled up. Brew Info: ABV - 18.6%; SRM - 75; Release - 2012. Food Pairing: Strawberry torte, aged blue cheese, hazelnut biscotti

• Grey Monday (2016)

  Grey Monday is a special, limited edition version of our Black Tuesday imperial stout to which we've added hazelnuts to the barrels while the beer ages. Originally concocted for a molecular gastronomy dinner at a favorite Orange County restaurant a few years ago, this variation on our already popular stout was an instant hit both among the restaurant diners and our own staff, begging to be brewed again and bottled up. Brew Info: ABV - 19.8%; SRM - 0; Release - 2016

• Grey Monday (2017)

  Grey Monday is a special, limited edition version of our Black Tuesday imperial stout to which we've added hazelnuts to the barrels while the beer ages. Originally concocted for a molecular gastronomy dinner at a favorite Orange County restaurant a few years ago, this variation on our already popular stout was an instant hit both among the restaurant diners and our own staff, begging to be brewed again and bottled up. Brew Info: ABV - 20%; SRM - 0; Release - 2017

• Hoarders Cuvée

  An invitation to join The Bruery Hoarders Society is the ultimate nod in how far you've come in your craft beer journey. Each year as a member, you get access to some of the most elusive and exclusive beers (such as this) and one-of-a-kind experiences, like going toe-to-toe with your peers in blending sessions exclusive to Hoarders. This Cuvée is the icing on the cake – literally – as it took top honors in the Hoarders Cuvée blending tournament to be produced by The Bruery in 2016. Featuring a nearly equal blend of our most storied bourbon barrel-aged beers – Black Tuesday and our anniversary ale – with additions of raspberries, vanilla beans and cacao nibs, this beer was designed by Hoarders Society member, Paul Moore, and his teammate, Luis Barriga, to embody the ultimate cupcake. It's the first fruited beer of its kind out of The Bruery, and a fitting release for the first installment in the newly minted Hoarders Cuvée series. Brew Info: ABV - 18%; SRM - 0; Release - 2016. Food Pairing: Sartori Raspberry BellaVitano cheese, red velvet cupcakes, wild boar stew out of the biggest trophy on your mantelpiece

• Mash & Coconut

  This is our classic bourbon barrel-aged barleywine ale, Mash, stretching to new levels. Mash & Coconut has coconut added – nearly 1 lb. per gallon, which ratchets up the complex coconut character and complements the oaky and vanilla notes that are imparted to the beer as part of its extensive maturation in bourbon barrels. Brew Info: ABV - 13.1%; SRM - 0; Release - 2016

• Mash & Coconut (2017)

  This is our bourbon barrel-aged imperial brown ale, Mash, stretching to new levels. Mash & Coconut features nearly 400lbs. of toasted coconut per batch, which ratchets up the complex, native coconut character and complements the oaky and vanilla notes that are imparted to the beer as part of its extensive maturation in bourbon barrels. Brew Info: ABV - 13%; SRM - 0; Release - 2017

• Mash & French Toast

  This is our classic bourbon barrel-aged barleywine ale, Mash, joining forces with even stickier, malt-forward forces from our barrel warehouse to create the gooey-sweet profile you'd expect from a french toast-like creation from The Bruery. If the allure of rich, caramelized notes or maple character don't rouse you out of bed, the wafts from our brewer's kitchen will, summoning you with nutmeg and cinnamon spices and warm vanilla character. It's time to roll up your sleeves and Mash & French Toast. No utensils required. Brew Info: ABV - 13.4%; SRM - 0; Release - 2017

• Mash & Grind

  We take Mash, and then add Portola Coffee Lab's Lucio Delgado (Columbia) at a rate of 1 lbs. per 10 gallons. This has contributed an intense coffee aroma and some additional body, with flavors of raspberry jam, tart pineapple and maple brown sugar. Why did we release two versions of this beer, one with coffee, one without? Mash & Grind is certainly delicious on its own, but we deliberately sought a strong coffee aroma and flavor so you could try your own blending, if you like. Try adding "Mash & Grind" to "Mash" (or the other way around) until you find your ideal blend. Of course opening two bottles of high ABV beer is recommended when among friends. Brew Info: ABV - 13.3%; SRM - 35; Release - 2013. Food Pairing: Blueberry blintzes, French toast, grilled steak, chocolate ice cream

• Mash & Vanilla

  This is our classic bourbon barrel-aged barleywine – kicked up a notch. We took Mash, already oaky, sticky and sweet, and amplified its barrel character with the addition of fresh vanilla beans. This vanilla prominence is complemented by the woody bourbon flavors and coconut notes that are imparted to the beer as part of its extensive maturation in oak bourbon barrels. Mash & Vanilla is best enjoyed fresh to experience the vanilla flavors at peak strength. Brew Info: ABV - 13.3%; SRM - 33; Release: 2016. Food Pairing: Sartori Extra Aged Goat cheese, white chocolate pistachio bark, apple strudel, chicken curry with coconut rice. A pod for watching American television

• Mélange #10

  Mélange #10 was created at a special blending competition held in December of 2014 by a pair of Hoarders Society members. Based on the flavors of their childhood, this beer is intended to mimic some of the rich and slightly spicy character of a Mexican-style hot chocolate. Using a blend of our bourbon barrel-aged Anniversary ale and a bourbon barrel aged variation of our barleywine, Old Richland, they were able to create a perfect base beer with which to play. Ancho chiles, chocolate and cinnamon sticks compliment the vanilla and toffee notes from the malty beer, reminding us of our abuela with each sip. Brew Info: ABV - 15%; Release - 2015

• Mélange #12

  1+1 = 12? One of the most exciting parts of creating a barrel cellar as expansive as ours is the opportunity to blend flavor components together, creating something that is greater than the sum of its parts. Mélange #12 is a uniquely debonair blend of some of our favorite strong ales that have been allowed to age gently in bourbon barrels for an average of nearly 22 months. Once these barrels were carefully selected to blend, we chose to enhance the beer and barrel flavors with three of our favorite ingredients: cacao nibs, vanilla beans and hazelnuts. The result is one of our most lavish beers to date. Brew Info: ABV - 16.8%; Release - 2015. Food Pairing: Gorgonzola, Cypress Grove Midnight Moon, beef wellington, roast boar, créme brulee, coffee cake

• Mélange #14

  Our Mélange series is a chance to roll out the barrels, roll up our sleeves and explore flavors that cannot be achieved outside of the art of the blend or by any one beer. French for "blend", this mélange fuses the mature character of some of our most vintage barrels of barleywine and old ale with the dark depth of our imperial stouts, including both Tuesday-themed releases and Share This. This mélange is one for all, with rich, complex notes and the signature kiss of oak. Brew Info: ABV - 13.4%; SRM - 60; Release - 2016. Food Pairing: Marieke Foenegreek Gouda, butternut squash soup, short rib wellington potpie, fondue bourguignonne, homemade 3 Musketeers bars - one for all

• Mélange #15

  Our Mélange series is a playground for exploring flavors that cannot be achieved outside of the art of the blend or by any one beer. We had a particularly good time playing with nuts and BBLs in this winning blend of barrel-aged beers from our 2016 staff blending competition. Fueled by cheeseburgers and inspired by rocky road, we folded walnuts, cacao nibs from TCHO and vanilla into rich, bourbon barrel-aged barleywine and old ale to mimic the flavors of the rich, nutty dessert. Lactose was added to impart a marshmallow character and an extra creamy mouthfeel. We're pretty nuts about it, and we think you will be too. Brew Info: ABV - 14.8%; SRM -41; Release: 2016 Food Pairing: Raw walnuts, cave-aged blue cheese, rocky road crunch balls. A pregame double cheeseburger.

• Mélange #3 (2017)

  Mélange #3 is a blend of three bourbon barrel aged strong ales. White Oak Sap, a wheat wine, our Anniversary Series old ale and our imperial Stout, Black Tuesday, join forces in this luxurious strong ale that links some of the best characteristics of each of the contributing beers. Chocolate, dark fruits, oaky vanilla and rich toffee-like character reach through the bourbon veneer for an intensely satisfying quaff. Brew Info: ABV - 16.3%; SRM - 0; Release - 2017. Food Pairing: Chocolate mousse, dulce de leche, vanilla bean ice cream.

• Mélange #5

  It's dirty business, rubbing shoulders with our friends at Beachwood BBQ. But we're rolling up our sleeves and revisiting a favorite from their third anniversary weekend – this time to commemorate their tenth anniversary. Using malt smoked on Beachwood's house smoker, we brewed a smoked beer and blended it with our bourbon barrel-aged wheatwine-style ale and anniversary ale. The result is a woody, smoky blend you'll want to sink your teeth into. Brew Info: ABV - 15%; SRM -0; Release - 2017

• Mocha Wednesday (2017)

  Mocha Wednesday is the perfect follow-up to Black Tuesday®, adding layers of artisan dark chocolate and bold coffee flavors, especially when consumed fresh, thanks to cacao nibs from San Francisco-based TCHO and freshly roasted coffee from OC's own Portola Coffee Lab. Brew Info: ABV - 19.9; SRM - 0; Release - 2017. Food Pairing: A fresh flaky croissant, a TCHO dark chocolate bar and playing hookey on humpday

• Mocha Wednesday (2019)

  Mocha Wednesday makes its return! The perfect follow-up to Black Tuesday, this beer adds layers of artisan dark chocolate and bold coffee flavors, especially when consumed fresh, thanks to cacao nibs from San Francisco-based TCHO and freshly roasted coffee from Mostra Coffee. Brew Info: ABV - 18.6%; SRM - 0; Release - 2019. Food Pairing: A fresh flaky croissant, a TCHO dark chocolate bar and playing hookey on humpday.

• Mounds of Coconuts

  We pile on the coconut in this society-exclusive bourbon barrel-aged stout with toasted coconut. Brew Info: ABV - 14.5% SRM - 0 Release - 2018

• On Tuesdays We Brunch

  It's important to start your day off right, and there's no day more important than Tuesday in our book. So let's brunch! We've prepared quite the hearty spread for you, featuring our bourbon barrel-aged imperial stout with freshly roasted coffee, swirls of cinnamon, nutty almonds and drizzles of sweet maple flavor. Brew Info: ABV - 17.2%; SRM - 0; Release - 2018. Food Pairing: Baklava on a Tuesday, L'Amuse Signature Gouda, panko almond-crusted skirt steak

• PB & Jelly Thursday

  We claim our days of the week sparingly. With this release, we spread it on thick. This is a special kind of Thursday – one you can jam to later in the day! It won't stick to the roof of your mouth, but it will impart layers of peanut butter character and jammy sweetness from boysenberries, complementing the bourbon-laced fudge notes of our revered, barrel-aged imperial stout. Brew Info: ABV - 19.2%; SRM - 0

• PB & Thursday

  Check the forecast, down a cup of coffee, grab your backpack and pack something special to enjoy later on. Might we suggest this bottle? It is Thursday, after all. PB & Thursday – a peanutty variant of Black Tuesday. It won't stick to the roof of your mouth, but it will impart layers of peanut butter character and bourbon-laced fudge notes to our storied imperial stout. Brew Info: ABV - 19.8%; SRM - 0; Release - 2016

• Poached Fig

  At The Bruery, we're no strangers to decadent bourbon barrel-aged barleywines. We've also been known to push the boundaries of flavor. For Poached Fig, we sourced a copious amount of ripe Santa Barbara County figs and added 85 lbs. to each barrel of our barleywine aged in Kentucky bourbon barrels. Vanilla bean along with fresh lemon zest add that final touch to make the sticky, decadent, toffee profile POP like no other. Brew Info: ABV - 13.2%; SRM - 0; Release - 2019

• Poterie

  Poterie is French for "pottery", the traditional eight-year anniversary gift. Our eighth anniversary ale, Poterie, follows in the footsteps of our anniversary releases before it, which are loosely based on an English-style old ale, fermented with our house yeast strain and then blended using the solera method. This means that a portion of each anniversary ale is saved in oak barrels and blended in with the next year's production, providing more complexity and depth of character as the years go by. The result is layered in robust and complex flavors of toffee, caramel, dark fruit, vanilla and oak. Poterie will age gracefully for decades when cellared properly. Brew Info: ABV - 16.8%; SRM - 72; Release - 2016. Food Pairing: Osso bucco, whole roast duck, crème brûlée, buttery buttermilk pancakes. Craft corners and unchained melodies.

• Rest

  We had a compelling urge to craft a beer fitting of our friend's seventh anniversary. But urgency wasn't part of the equation in this complex beer. Six different malt-forward beers were brewed and set to rest separately in bourbon barrels. After months of oak-aging, a portion was selected and transferred for further maturation in the grand cru of California wine barrels. In many ways, this finished beer is greater than the sum of its parts, but at its core, it's the seventh beer. It's a memorable finish, and well-deserving of rest. Brew Info: ABV - 13.1% SRM - 0; Release - 2017. Food Pairing: Beef short rib poutine, beef-pork-chorizo meatloaf wrapped in bacon, fried salted caramel bread pudding. Celebrating 7 years with friends

• Ride That Goat

  Ride That Goat is our spin on the classic, hearty, German wheat beer. Brewed to be bold and aged in our barrel cellar for a year, this is a rich variation on a stellar beer style: weizenbock. We took all those gooey, chocolatey, bready, vanilla, banana and spice flavors found in the German-style wheat bock beer and imperialized them. We then rammed everyting into a full-bodied bourbon barrel embrace, catapulting flavors of vanilla, caramel and coconut. Believe us when we say, once you Ride That Goat, you'll never go bock. Brew Info: ABV - 13.8%; Release - 2015. Food Pairing: Beef rouladen, bananas foster, creamy butterkase cheese, grilled reubens on salty, buttery pumpernickel bread, a night at the zoo

• Rue D'floyd (2017)

  This collaborative brew rises from the ashes in epic fashion, showcasing a heavy-handed display of barrel character, roastiness and dark fruit elements. We regrouped with our friends at 3 Floyds to resurrect this imperial porter. Condemned to bourbon barrels for nearly a year, this is one dark display of roasted malts, charred oak and blackened cherry character with notes of scorched bakers chocolate. It's pulled from the depths with sweet vanilla beans, tart cherries and Dark Matter coffee, holding the palate prisoner and in perpetuity. It's a testament to the spirit of continued experimentation. Brew Info: ABV - 13.5%; SRM - 0; Release - 2017

• Rueminator

  In the 1600s, Franciscan monks created the world's first doppelbock. In 2008, Patrick Rue established The Bruery. The best of both worlds come together in this rich, malty lager. It's quite common for breweries to have "-ator" in the suffix of their doppelbock names. But ours has something theirs does not: a Rue in the prefix (and in the name of our brewery). Rueminator builds on the liquid bread legacy of the doppelbock style and gives it extra fortitude in the traditional fashion of The Bruery. This rich, hearty, smooth lager gains even more depth and character from extensive aging in charred new American oak barrels. Brew info: ABV - 10%; SRM - 0; Release - 2016. Food Pairing: Schnitzel cordon bleu, Beaufort cheese, sweet potato latkes, German chocolate cake. A classic reuben on toasty rye. Or maybe nothing at all?

• Saule

  Saule is French for "willow", a traditional nine-year anniversary gift. Our ninth anniversary ale, Saule, follows in the footsteps of our anniversary releases before it, which are loosely based on an English-style old ale, fermented with our house yeast strain, aged in bourbon barrels and blended using the solera method. This means that a portion of each anniversary ale is saved in oak barrels and blended in with the next year's production, providing more complexity and depth of character as the years go by. The result is layered in robust and complex flavors of toffee, caramel, dark fruit, vanilla and oak. Brew Info: ABV - 16.1%; SRM - 0; Release - 2017

• Smokey and the Bois

  The Rare Beer Club worked personally with The Bruery to develop this beer, sampling a large number of blends at our barrel warehouse before we all reached a unanimous and very enthusiastic decision on the final blend. Smokey and the Bois is crafted from three different beers: Black Tuesday (The Bruery's infamous ~20% ABV imperial stout), Bois (an exceptional, bourbon-barrel-aged old ale), and Smoking Wood (an imperial rye porter brewed with beech- and cherrywood smoked malts). And, for even more dimension and complexity, Smokey and the Bois has been aged with vanilla beans and Ecuadorian Nacional cacao nibs. Brew Info: ABV - 15.5%; SRM - 38; Release - 2014. Food Pairing: Slow smoked pork shoulder, chocolate covered bacon

• Smoking Wood – Rye Barrel-Aged

  Brewed with a hefty amount of smoked malt, Smoking Wood is a delicious demonstration of what wood has to offer when it comes to beer, both in the malting process and the aging process. This imperial smoked porter is brewed with rye malt, contributing to a full body and light spiciness. Toasty oak, caramel and vanilla flavors balance the smokiness, contributing to an intense yet refined flavor profile. There are both rye barrel and bourbon barrel aged variations of this beer which are layered with a rounding richness from the spirit that once resided inside of the barrel. Brew Info: ABV - 13%; SRM - 50; Release - 2011. Food Pairing: Seared ribeye, buffalo burger, s'mores, coffee ice cream and songs around the campfire

• So Happens It's Tuesday (2016)

  Our infamous Black Tuesday® stout is named in honor of the great stock market crash of 1929. So Happens It's Tuesday is similarly dark and delicious, but in a more affable format, reminding us that there is always a bit of good to be found within the bad. Things happen, life goes on. This beer can be enjoyed in all of those moments and seasons. Brew Info: ABV - 14%; SRM - 100; Release - 2016. Food Pairing: Sartori Espresso BellaVitano cheese with wild raspberry jam, breakfast for dinner (and heavy on the candied bacon), beef wellington by candlelight ... with no match in sight

• So Happens It's Tuesday (2017)

  Our infamous Black Tuesday® stout is named in honor of the great stock market crash of 1929. So Happens It's Tuesday is similarly dark and delicious, but in a more affable format, reminding us that there is always a bit of good to be found within the bad. Things happen, life goes on. This beer can be enjoyed in all of those moments and seasons. Brew Info: ABV - 14.6%; SRM - 0; Release - 2017. Food Pairing: Abandoned shopping carts with Sartori Espresso BellaVitano cheese, breakfast for dinner (and heavy on the candied bacon), Rubus occidentalis still on the shoot, beef wellington by candlelight with no match in sight, Darwinism.

• So Happens It's Tuesday with Coffee

  So Happens It's Tuesday is a dark and delicious bourbon barrel-aged imperial stout, with subtle roast and pronounced notes of oak, vanilla and chocolate. It harkens back to a simpler time, where stouts are cordial and more approachable than other days of the week. The addition of freshly roasted coffee beans from Ryan Bros. Coffee lends credence to the simple existential observation that this beer can be enjoyed in all of life's moments and seasons. Brew Info: ABV - 14.6%; SRM - 0; Release - 2017. Food Pairing: Abandoned shopping carts with Sartori Espresso BellaVitano cheese, breakfast for dinner (and heavy on the candied bacon), Rubus occidentalis still on the shoot, beef wellington by candlelight with no match in sight, Darwinism

• So Happens It's Tuesday with Coffee (Cans)

  Public Online Release 11/21/18 only at TheBruery.com. So Happens It's Tuesday is a dark and delicious bourbon barrel-aged imperial stout, with subtle roast and pronounced notes of oak, vanilla and chocolate. It harkens back to a simpler time, where stouts are cordial and more approachable than other days of the week. The addition of freshly roasted coffee beans from Ryan Bros. Coffee lends credence to the simple existential observation that this beer can be enjoyed in all of life's moments and seasons. Brew Info: ABV - 14.7%; SRM - N/A Release - 2018

• Tell No Tales

  Mark well what you see here, mateys. This ain't no ordinary tale or ale. Designed and destined for ye heartier souls, this spiced, autumn ale is filled to the brim with barrel-aged character from its voyage in bourbon and rum barrels. Brewed with yams, maple syrup, vanilla, nutmeg, cinnamon, ginger and allspice, with a dash of barleywine flare, 'tis the motherload of flavors to fly under the flag of Captain Rue. Brew Info ABV -12.5%; SRM - 0; Release - 2017

• The Bruery Hoarders Cuvee (2017)

  This cuvée upended the competition at the Hoarders Cuvée blending tournament to be produced by The Bruery in 2017. Designed by Nathan Beckham and Alex Jacoby to mimic the flavors found in a pineapple upside-down cake, this cuvée is cast in a thick layer of our bourbon barrel-aged imperial stout, Black Tuesday, and a sticky-sweet glaze from other bourbon barrel-aged ales, including Mash, poured over pineapples. We then mix in vanilla, maple and almond flavors to create an incomparable cuvée that melts in your mouth. This is not your mama's pineapple upside down cake. Store it cool and let it warm before serving. Brew Info: ABV - 15.2% SRM - 0 Release - 2017

• Vindictive

  If some of the best wines are blends of several grape varieties, imagine what could be achieved when applied to beer. This Black Tuesday varietal is blended and fermented with must from 75% destemmed and 25% whole cluster Grenache, Syrah and Mourvèdre grapes from Sans Liege. After nearly a year in oak, this release vanquishes the boundaries between wine and beer. Brew Info: ABV - 14.9%; SRM - 0; Release -2016

• Wee Heavy Coconuts

  This bourbon barrel-aged Wee Heavy gets a wee bit nutty with warm flavors of coconut, walnut and cinnamon. A sweet, nutty brew that has long been a tasting room exclusive. We decided it was too good to keep this liquid candy bar under wraps. Brew Info: ABV - 12.5% SRM - 0 Release - 2019

• 2019 Release February 4

  This bourbon barrel-aged wheatwine-style ale made a fanciful trip to the chocolatier and returned with luscious flavors of white chocolate – hence the name. White Chocolate is a rewarding summons to the senses – beginning with its golden appearance and finishing with warming, white chocolate-like flavors. This is accomplished by adding cacao nibs from TCHO and fresh vanilla beans to our bourbon barrel-aged wheatwine-style ale, complimenting the rich notes of coconut, honey, caramel and vanilla from extensive barrel-aging. Brew Info: ABV - 14%; SRM - 0; Release - 2013, 2015, 2016, 2017, 2018, 2019. Food Pairing: Funnel cake, warm fruit cobbler, a white chocolate-and-macadamia nut ice cream sandwich. The County Fair

• White Chocolate Chunk

  We made a brand new batch of our bourbon barrel-aged wheatwine-style ale to warmingly melt in your mouth with sweet, nutty notes. Brew Info: ABV - 14.1%; SRM - 0; Release - 2018

• White Chocolate with Cherries

  If you closed your eyes in our barrel house, you might think our brewers have become chocolatiers. They dipped cherries into this limited edition of our bourbon barrel-aged wheatwine-style ale. Already rich and creamy with white chocolate flavors thanks to fresh vanilla beans, cacao nibs and extensive oak-aging, this treat for the senses has been enhanced with the addition of tart, sweet, juicy cherries. Brew Info: ABV - 14.2%; SRM - 0; Release - 2017

• White Chocolate with Cherries (2018)

  If you closed your eyes in our barrel house, you might think our brewers have become chocolatiers. They dipped cherries into this limited edition of our bourbon barrel-aged wheatwine-style ale. Already rich and creamy with white chocolate flavors thanks to fresh vanilla beans, cacao nibs and extensive oak-aging, this treat for the senses has been enhanced with the addition of tart, sweet, juicy cherries. Brew Info: ABV - 14.2%; SRM - 0; Release - 2018

• White Mocha

  This is White Oak Sap waking up on the other side of the bed. Similar to White Chocolate, White Mocha is our bourbon barrel-aged wheatwine-style ale, known as White Oak Sap, but with fresh coffee beans (instead of vanilla beans) and cacao nibs. Rich notes of coffee and chocolate are joined by warm flavors of coconut, honey and vanilla that rise and shine on the palate. If you've never fancied yourself a morning person before, today might just be your day. Best served fresh in a tulip glass or biodegradable coffee cup. Brew Info: ABV - 16.3%; SRM - 0; Release - 2016. Food Pairing: Maple creamsticks, Sartori BellaVitano Espresso, coffee-rubbed strip steak, vegan macaroons, fresh red raspberries, macadamia granola. Finishing a good read in your favorite chair before facing the day

• Wineification III

  The Rues and the Parkers are back at it again! In this third rendition of Wineification, they continue to vanquish the boundaries between wine and beer, combining their brains and brawn with a blend of juicy grenache grapes from Rodney's Vineyard and Black Tuesday from The Bruery. Matured in a combination of bourbon and French Oak barrels, Wineification III is a complex and careful balance of rich, juicy grenache flavors, earthy tannins, artisan dark chocolate, scorched honey and bourbon warmth to embrace the winey character with open arms. Brew Info: ABV - 19%; Release - 2015. Food Pairing: Slow-braised beef short ribs, Sartori Merlot, Bella Vitano Cheese, Black Forest Cake. A Blindfold

• You Know What Time it Is!

  Our friends at The Full Pint have been leaders in craft beer news, reviews and advocacy in the digital space for a decade. As the mouthpiece for a generation of fans, we felt it was only appropriate to collaborate with The Full Pint Team and give everyone else something to talk about and sink their teeth into. This 10 year anniversary salute is like dipping a PB&J sandwich in caramel sauce and washing it down with a glass of bourbon. Taking some of our richest, most malt-forward bourbon barrel-aged beers, we wove in ribbons of peanut butter character and boysenberry jam to bring this limited edition beer full circle. Brew Info: ABV - 15.1%; SRM - 0; Release - 2017

• Yount

  This varietal of our Black Tuesday imperial stout is blended and fermented on the skins and must of 100% destemmed Napa Cabernet Sauvignon grapes from the Yountville American Viticultural Area of Napa Valley. After maturing for nearly a year in French Oak puncheons, this release – packaged still in a special, corked and wax-dipped bottle – vanquishes the boundaries between wine and beer in a full-bodied forray with notes of cocoa, berries, cassis and soft tannins. Brew Info: ABV - 15.2%; SRM - 0; Release - 2017

Retired

• Black Tuesday 2015

  For most of you, Black Tuesday needs no introduction. Released on the final Tuesday of October every year, this beer is our take on a bourbon barrel aged imperial stout. Varying slightly from year to year, the ABV hovers around 19% each year that we release it. Rich caramel, toasted malt, vanilla, burnt wood and anise are just a few of the many flavors in this rich, decadent imperial stout. We sell this beer online each year at the end of October. Make sure you follow us on Facebook and Twitter to be sure you are aware when it next goes on sale. Brew Info: ABV - 19.9%; SRM - 100; Release - 2009. Food Pairing: Braised sasquatch short ribs, manna salad, golden ticket wonkabars and the end of days.

• Blue Bbls

  In brewing, BBL is the notation for "barrel," a unit of measurement equal to 31 gallons. This is not to be confused with an oak barrel, which typically holds nearly two BBLs of beer. Still with us? Great. A special blend of our bourbon barrel aged imperial stout with our bourbon barrel aged sour stout, plus an addition of juicy blueberries, Blue BBLs finishes with incredibly vinous tones. The acidity from the sour stout matches perfectly with the sweet malt character of the imperial stout and the fruity tannins from the berries round everything together. Notes of red wine, blueberry skins, toffee and roasted oak. A fine addition to the line up of Hoarders Society exclusive ales. Brew Info: ABV - 15.9%; SRM - 40; Release - 2014. Food Pairing: Swedish meatballs, buttermilk pancakes, vanilla ice cream with a berry compote

• Bois

  The traditional fifth anniversary gift is something made of wood, or "Bois" in French. Bois is our fifth anniversary ale, loosely brewed in the English-style Old Ale tradition using our house Belgian yeast strain and then blended using the solera method. A portion of each of our anniversary ales is saved in our barrels and blended in with the next year's production, providing more complexity and depth of character that comes with age. Layered with complex flavors of dark fruit, vanilla, oak, and burnt sugar, Bois is a robust ale, surely the perfect beer to mark this major milestone. Brew Info: ABV - 15%; SRM - 30; Release - 2013. Food Pairing: Osso bucco, whole roast duck, crème brûlée, or buttery buttermilk pancakes on any occasion for celebration

• Bois Fumé

  This rustic beer is the result of barrel aging a blend of our Anniversary, English-style old ale, with Smoking Wood, an imperial smoked rye porter. Bois Fumé, meaning 'Smoking Wood' in French, is pleasantly sweet with a dry, peaty finish. Brew Info: ABV - 16.2%; SRM - 37; Release - 2014. Food Pairing: Steak Au Poivre, goat cheese potato gratin, or coffee éclairs on the French countryside

• Cacaonut

  Cacaonut is a special treat. A rare and secret blend of several different barrel aged beers that we've pulled from our cellar along with toasted coconut and cacao nibs from San Francisco's TCHO. The inspiration for this beer were the unique flavors of a chocolate dipped coconut macaroon. After polishing off a few of those dense, sweet and delicious, coconut treats, Patrick started thinking through the flavor profiles of some of our favorite barrel aged beers, deciphering a way to replicate the luscious qualities of that favorite treat. Spice, rich toffee, cocoa and tropical notes blend deliciously and delicately in this newest barrel aged addition to our collection. Brew Info: ABV - 15.6%; SRM: 38; Release: 2013. Food Pairing: Singaporean Kaya toast, angel food cake, coconut macaroons with a chocolate drizzle.

• Chocolate Salty Bbls

  Chocolate Salty BBLs is bold and salty and brown. This imperial stout was aged in bourbon barrels, with vanilla beans, cacao nibs and salt added for extra succulence. Chocolate Salty BBLs gives you a savory, sweetmeat experience meant for sharing with friends. Brew Info: ABV - 16.4%; SRM - 0 Release - 2015. Food Pairing: Raw walnuts, Dolcina Gorgonzola, campfire-roasted Rocky Mountain Oysters, sea salt chocolate cheesecake truffle balls. Chef's surprise

• Coton

  Coton is our second anniversary ale. It is the same recipe as Papier, but created using the Solera method. We blended a portion of Papier that had been aging in oak barrels with this new batch of the same beer, adding an additional layer of complexity that will grow over time as we continue to age and blend with each anniversary, creating an older average age to the ale. Brew Info: ABV - 14.5%; SRM - 22; Release: 2010. Food Pairing: Osso bucco, whole roast duck, crème brûlée, buttery buttermilk pancakes and any occasion for celebration

• Cuir

  Cuir is our third anniversary ale. It is the same recipe as Papier, but again created using the Solera method. Each year we will continue to blend old barrels of anniversary ale with a new batch of the same beer, adding an additional layer of complexity that will grow over time as we continue to age and blend with each anniversary, creating an older average age to the ale. Brew Info: ABV - 14.5%; SRM - 22; Release - 2011. Food Pairing: Osso bucco, whole roast duck, crème brûlée, buttery buttermilk pancakes and any occasion for celebration.

• Cuivre

  The traditional seventh anniversary gift is copper, so we've named our 7th anniversary ale "Cuivre" which is "copper" in French. Cuivre is our seventh anniversary ale, loosely brewed in the English-style old ale tradition using our house Belgian yeast strain and then blended using the solera method. A portion of each of our anniversary ales is saved in our barrels and blended in with the next year's production, providing more complexity and depth of character that comes with age. Layered with complex flavors of dark fruit, vanilla, oak, and burnt sugar, Cuivre is a robust ale, surely the perfect beer to mark this major milestone. Brew Info: ABV - 16.2%; SRM - 35; Release - 2015. Food Pairing: Osso bucco, whole roast duck, crème brûlée, buttery buttermilk pancakes

• Ebony & Oak

  We love our imperial stout that comes out each October, but sometimes we want something similar that won't put us right to bed. Ebony & Oak is just that. A bourbon barrel aged stout, rich in notes of roasted malt, dark fruit, bitter chocolate and oak, but with a managable alcohol content. We think you're going to enjoy this one! Brew Info: ABV - 8%; SRM - 45; Release - 2013. Food Pairing: Salted caramel truffles, raspberry rhubarb pie, stilton cheese, a fine cigar and pop songs from 1982

• Fruet

  Fruet is our fourth anniversary ale. It is the same recipe as Papier, but again created using the Solera method. Each year we will continue to blend old barrels of anniversary ale with a new batch of the same beer, adding an additional layer of complexity that will grow over time as we continue to age and blend with each anniversary, creating an older average age to the ale. Fruet is the first in the series that is 100% barrel aged. Brew Info: ABV - 15.5%; SRM - 22; Release - 2012. Food Pairing: Osso bucco, whole roast duck, crème brûlée, buttery buttermilk pancakes and any great occasion for celebration.

• Mash

  An English-style barleywine aged in bourbon barrels, Mash is an intense yet balanced beer with notes of burnt caramel, toasted bread, ripe pear, dried figs, vanilla, toasted coconut and finishes with oak tannin. This has become an instant favorite around the brewery due to its balance, subtle complexities and overwhelming deliciousness. Brew Info: ABV - 13.3%; SRM - 30; Release - 2013. Food Pairing: Meat pie, roast venison, baked apple crumble.

• Papier

  Papier is our first anniversary ale, loosely brewed in the English-style Old Ale tradition using our house Belgian yeast strain. The traditional first anniversary gift is something made of paper. The Bruery is giving their loyal fans the gift of Papier, their first anniversary ale. Layered with complex flavors of dark fruit, vanilla, oak, and burnt sugar, Papier is a robust ale, surely the perfect beer to mark our first big milestone. Best for sharing, this beer is ideal for cellaring until you have a celebration of your own… If you can wait. Brew Info: ABV - 14.5%; SRM - 22; Release 2009. Food Pairing: Osso bucco, whole roast duck, crème brûlée, buttery buttermilk pancakes and any great celebration!

• Praecocia

  The great philosopher Pliny the Elder referred to the early blooming peach tree as Praecocia; years later these fruit were recognized not as peaches, but apricots. We took those apricots and added them to a bold, bourbon barrel aged old-ale. The beer, rich in flavors of burnt sugar and toffee, blends seamlessly with the musky, summer-like experience that the apricots supply. Brew Info: ABV - 10.5%; SRM - 45; Release - 2013. Food Pairing: Butter seared rib eye, summer salad with fried pig ears and dried apricots, brown sugar ice cream.

• Smooth Criminal

  Ever accidentally blend two brews, curse a bit, and then smile when tasting the excellent result? Us too. Smooth Criminal is the splendid result of moving a bit too quickly in the brewhouse. An accidental addition of Saison De Lente to a fermenter full of our Anniversary ale led us to ask, "Anni, are you okay?" She was. Smooth Criminal showcases rich malt, flavorful hops and oaky goodness in a harmoniously unique ale. Brew Info: ABV - 15%; SRM - 40; Release - 2014; Food Pairing: Pistachio stuffed, bacon wrapped dates, White chocolate & olive paninis, and any other bizarre, yet oddly delicious food combinations.

• Soroboruo

  Soroboruo is a backwards take on a Scotch ale. As Scotch ales are typically known for big, toffee-like malt and subdued yeast flavors, Soroboruo allows our wild yeast and bacteria to shine full-heartedly, adding a delightful tartness, balanced by the soft floral notes of the heather flowers. A most unusual and quite exciting take on a sour ale. Brew Info: ABV - 12%; SRM - 60; Release - 2014. Food Pairing: Roast loin of Scotch lamb, black pudding, apple and bramble pie.

• Sucré

  The traditional sixth anniversary gift is candy or sugar, so we've named our 6th anniversary ale "Sucré" which is "sugar" in French. Sucré is our sixth anniversary ale, loosely brewed in the English-style Old Ale tradition using our house Belgian yeast strain and then blended using the solera method. A portion of each of our anniversary ales is saved in our barrels and blended in with the next year's production, providing more complexity and depth of character that comes with age. Layered with complex flavors of dark fruit, vanilla, oak, and burnt sugar, Sucré is a robust ale, surely the perfect beer to mark this major milestone. Multiple barrel aged variations of Sucré exist. Bourbon barrel, Rye barrel, Rum barrel, Tequila barrel, Port barrel, Madeira barrel, New American Oak barrel and New French Oak barrel. Only the bourbon barrel variety was produced using the Solera method. Brew Info: ABV - 16.9%; SRM - 35; Release - 2014. Food Pairing: Osso bucco, whole roast duck, crème brûlée, buttery buttermilk pancakes and any great occasion for celebration.

• The Wanderer

  This beer is now made under our Bruery Terreux Label. The Wanderer is a special blend of oak aged ales that we made with Craig and Beth from San Francisco's City Beer Store. Blending a mix of sour ales and our anniversary ale the base of this beer has a delightfully sour tinge on top of a hearty malt backbone. To add to the flavor, Craig and Beth selected blackberries and bing cherries to be added to the ale adding to its already fruity complexity. This ale went on to win the silver medal for wood & barrel aged sour fruited ales at the 2011 Great American Beer Festival. Brew Info: ABV - 8.5%; SRM - 24 Release - 2011. Food Pairing: Grilled teriyaki skirt steak, char-grilled octopus, blackberry pie a lá mode

• White Oak

  White Oak is a hardy, blended wheatwine-style ale, grafting elements reminiscent of caramel, vanilla, coconut and warm oak with the creamy complexity of wheat. Crisp effervescence spirals around sweet bourbon barrel-aged layers, expanding into a refreshingly robust ale. Brew Info: ABV - 12.5%; SRM - 6; Release - 2009. Food Pairing: Seared foie gras with caramelized apples, French toast, pineapple upside down cake.

Rum Barrel Aged

• Floyd D'rue

  Floyd D'Rue is one half of a collaboration between The Bruery and Three Floyds Brewing Co. Both breweries being known throughout the kingdom of beer geeks for larger than life barrel aged beers, it was only fitting that this brew would be something of a similar scale. Working together to create a brand new recipe for an imperial porter at 14.7% ABV, the beer was then laid to rest in rum barrels for one year. Going with a spiced rum theme, additions of vanilla bean, orange zest, cinnamon, cloves, allspice, star anise, nutmeg and fresh ginger were added just prior to bottling. The result is a fantastically robust ale with hints of citrus, rum, chocolate, molasses, exotic spices and toasty oak. Brew Info: ABV: 14.7%, SRM: 200, Release: 2014. Food Pairing: Charcuterie, porchetta, chocolate torte.

• Tell No Tales

  Mark well what you see here, mateys. This ain't no ordinary tale or ale. Designed and destined for ye heartier souls, this spiced, autumn ale is filled to the brim with barrel-aged character from its voyage in bourbon and rum barrels. Brewed with yams, maple syrup, vanilla, nutmeg, cinnamon, ginger and allspice, with a dash of barleywine flare, 'tis the motherload of flavors to fly under the flag of Captain Rue. Brew Info: ABV: 12.5%, SRM: 0, Release: 2017

Retired

• Black Tuesday (Rum Barrel-Aged)

  For most of you, Black Tuesday needs no introduction; however, this version is a bit of a rarity (and that's a bit of an understatement). Instead of aging in bourbon barrels, this is our classic imperial stout aged in rum barrels. This adds a whole new layer of revelry, the likes of which may never be seen again. Brew Info: ABV: 19.7%, SRM: 0, Release: 2014

• Sucré

  The traditional sixth anniversary gift is candy or sugar, so we've named our 6th anniversary ale "Sucré" which is "sugar" in French. Sucré is our sixth anniversary ale, loosely brewed in the English-style Old Ale tradition using our house Belgian yeast strain and then blended using the solera method. A portion of each of our anniversary ales is saved in our barrels and blended in with the next year's production, providing more complexity and depth of character that comes with age. Layered with complex flavors of dark fruit, vanilla, oak, and burnt sugar, Sucré is a robust ale, surely the perfect beer to mark this major milestone. Multiple barrel aged variations of Sucré exist. Bourbon barrel, Rye barrel, Rum barrel, Tequila barrel, Port barrel, Madeira barrel, New American Oak barrel and New French Oak barrel. Only the bourbon barrel variety was produced using the Solera method. Brew Info: ABV: 16.9%, SRM: 35, Release: 2014. Food Pairing: Osso bucco, whole roast duck, crème brûlée, buttery buttermilk pancakes and any great occasion for celebration.

New American Oak

• Arbre Alligator Char

  The Arbre series is an exploration of barrel toast. We brewed a rich, malty imperial stout and divided it into three parts, laying each down in brand new American oak barrels from our friends at Kelvin Cooperage in Kentucky. This variation of Arbre spent time resting in barrels treated with the deepest, boldest char possible – called alligator char, imparting characteristics of burnt marshmallows, black currant, caramelized brown sugar, charred oak and dense dark chocolate fudge. A remarkable beer on its own, but even more exciting when tasted side-by-side with its light toast and medium toast counterparts for a truly educational experience. Brew Info: ABV: 11.3%, SRM: 120, Release: 2015.

• Arbre Light Toast

  The Arbre series is an exploration of barrel toast. We brewed a rich, malty imperial stout and divided it into three parts, laying each down in brand new American oak barrels from our friends at Kelvin Cooperage in Kentucky. This variation of Arbre spent time resting in lightly toasted barrels and reveals notes of oak as well as raisins and just a hint of smoke. A remarkable beer on its own, but even more exciting when tasted side-by-side with its medium toast and alligator char counterparts for a truly educational experience. Brew Info: ABV: 11.3%, SRM: 116, Release: 2015. Food Pairing: Hungarian goulash, coffee-rubbed hanger steak, macaroons, entry-level tree climbing.

• Arbre Medium Toast

  The Arbre series is an exploration of barrel toast. We brewed a rich, malty imperial stout and divided it into three parts, laying each down in brand new American oak barrels from our friends at Kelvin Cooperage in Kentucky. This variation of Arbre spent time resting in medium toasted barrels and reveals more oak-forward notes in addition to coconut, roasted vanilla beans, bakers chocolate and black cherries. A remarkable beer on its own, but even more exciting when tasted side-by-side with its light toast and alligator char counterparts for a truly educational experience. Brew Info: ABV: 11.3%, SRM: 120, Release: 2015

• Loakal Red

  Loakal Red is an oak aged American red ale. Our tribute to the growing Orange County beer scene. A hoppy red ale at heart, we, like many other SoCal brewers, chose the citrus and floral notes of the Centennial hop to balance the light caramel sweetness of the malt. But, of course, we couldn't leave well enough alone. So, a portion of an older batch is oak-aged and blended with the fresh dry-hopped batch. The resulting blend has notes of toffee, orange peel, crushed herbs, vanilla & freshly sawn oak, for a beer that is intricate, yet unassuming. Look for this beer in select SoCal establishments. Brew Info: ABV: 6.9%, SRM: 16, Release: 2010. Food Pairing: Rabbit confit, steak tartar, seared venison, cornbread or a backyard bbq on a cool California night.

Retired

• Bierbauch

  Meaning Beer Belly in German, Bierbauch was the Provisions Series ale for the month of May 2011, so of course we had to make a Maibock! And we're The Bruery, so of course we had to make it imperial! And why stop there when you can age it in oak barrels for a few months? The last strong beer you'll need before the heatwave of summer is upon us, this verson of the traditional German lager is rich and oaky. Brew Info: ABV: 8.6%, SRM: 24, Release: 2011. Food Pairing: Pork schnitzel, bratwurst, strudel.

• Imperial Loakal Red

  Imperial Loakal Red is just what you expect, a bigger, maltier, more intense version of our hoppy, oaky red ale. Coming in at nearly double the abv of regular Loakal Red, this beer retains the essence of the base beer with notes of citrus, vanilla and oak, but brings it all to that next level. Definitely a great one to share with friends. Brew Info: ABV: 12% (2013), SRM: 18, Release: 2013. Food Pairing: Grilled flank steak, braised pork shoulder, homemade potato chips.

• Sucré

  The traditional sixth anniversary gift is candy or sugar, so we've named our 6th anniversary ale "Sucré" which is "sugar" in French. Sucré is our sixth anniversary ale, loosely brewed in the English-style Old Ale tradition using our house Belgian yeast strain and then blended using the solera method. A portion of each of our anniversary ales is saved in our barrels and blended in with the next year's production, providing more complexity and depth of character that comes with age. Layered with complex flavors of dark fruit, vanilla, oak, and burnt sugar, Sucré is a robust ale, surely the perfect beer to mark this major milestone. Multiple barrel aged variations of Sucré exist. Bourbon barrel, Rye barrel, Rum barrel, Tequila barrel, Port barrel, Madeira barrel, New American Oak barrel and New French Oak barrel. Only the bourbon barrel variety was produced using the Solera method. Brew Info: ABV: 16.9%, SRM: 35, Release: 2014. Food Pairing: Osso bucco, whole roast duck, crème brûlée, buttery buttermilk pancakes and any great occasion for celebration.

Rye Barrel Aged

• Smoking Wood – Rye Barrel-Aged

  Brewed with a hefty amount of smoked malt, Smoking Wood is a delicious demonstration of what wood has to offer when it comes to beer, both in the malting process and the aging process. This imperial smoked porter is brewed with rye malt, contributing to a full body and light spiciness. Toasty oak, caramel and vanilla flavors balance the smokiness, contributing to an intense yet refined flavor profile. There are both rye barrel and bourbon barrel aged variations of this beer which are layered with a rounding richness from the spirit that once resided inside of the barrel. Brew Info: ABV: 13%, SRM: 50, Release: 2011. Food Pairing: Seared ribeye, buffalo burger, s'mores, coffee ice cream and songs around the campfire.

Retired

• Sucré

  The traditional sixth anniversary gift is candy or sugar, so we've named our 6th anniversary ale "Sucré" which is "sugar" in French. Sucré is our sixth anniversary ale, loosely brewed in the English-style Old Ale tradition using our house Belgian yeast strain and then blended using the solera method. A portion of each of our anniversary ales is saved in our barrels and blended in with the next year's production, providing more complexity and depth of character that comes with age. Layered with complex flavors of dark fruit, vanilla, oak, and burnt sugar, Sucré is a robust ale, surely the perfect beer to mark this major milestone. Multiple barrel aged variations of Sucré exist. Bourbon barrel, Rye barrel, Rum barrel, Tequila barrel, Port barrel, Madeira barrel, New American Oak barrel and New French Oak barrel. Only the bourbon barrel variety was produced using the Solera method. Brew Info: ABV: 16.9%, SRM: 35, Release: 2014. Food Pairing: Osso bucco, whole roast duck, crème brûlée, buttery buttermilk pancakes and any great occasion for celebration.

New French Oak

• Wineification Iii

  The Rues and the Parkers are back at it again! In this third rendition of Wineification, they continue to vanquish the boundaries between wine and beer, combining their brains and brawn with a blend of juicy grenache grapes from Rodney's Vineyard and Black Tuesday from The Bruery. Matured in a combination of bourbon and French Oak barrels, Wineification III is a complex and careful balance of rich, juicy grenache flavors, earthy tannins, artisan dark chocolate, scorched honey and bourbon warmth to embrace the winey character with open arms. Brew Info: ABV: 19%, Release: 2015. Food Pairing: Slow-braised beef short ribs, Sartori Merlot, Bella Vitano Cheese, Black Forest Cake. A Blindfold.

Retired

• Sucré

  The traditional sixth anniversary gift is candy or sugar, so we've named our 6th anniversary ale "Sucré" which is "sugar" in French. Sucré is our sixth anniversary ale, loosely brewed in the English-style Old Ale tradition using our house Belgian yeast strain and then blended using the solera method. A portion of each of our anniversary ales is saved in our barrels and blended in with the next year's production, providing more complexity and depth of character that comes with age. Layered with complex flavors of dark fruit, vanilla, oak, and burnt sugar, Sucré is a robust ale, surely the perfect beer to mark this major milestone. Multiple barrel aged variations of Sucré exist. Bourbon barrel, Rye barrel, Rum barrel, Tequila barrel, Port barrel, Madeira barrel, New American Oak barrel and New French Oak barrel. Only the bourbon barrel variety was produced using the Solera method. Brew Info: ABV: 16.9%, SRM: 35, Release: 2014. Food Pairing: Osso bucco, whole roast duck, crème brûlée, buttery buttermilk pancakes and any great occasion for celebration.

• Wineification

  The "wineification" of beer has been a constant topic of discussion these days, so why not just take a step further and blend the two? We took our Black Tuesday Imperial Stout and fermented it along with late harvest Syrah grapes from the vineyards of Los Olivos, from our good friends at both Fess Parker and Saarloos & Sons. We then aged this wine/beer hybrid in French Oak barrels, waiting for the perfect time to bottle it up. The flavor profile is remarkable. Notes of black cherry, vanilla, cinnamon, oak, aged balsamic, port wine and a sherry-like oxidation from the barrels. This beer is like nothing that you have ever tried before. Brew Info: ABV: 15.7%, SRM: 55, Release: 2013.

• Wineification II

  In this second rendition of Wineification, the Rues and Parkers continue to vanquish the boundaries between wine and beer. Again they have combined their brains and brawn on a blend of juicy Rodney's Vineyard Petite Sirah grapes with The Bruery's imperial stout, then aging this wine/beer hybrid in French Oak barrels. The flavor profile is remarkable. Notes of black cherry, vanilla, cinnamon, oak, aged balsamic, port wine and a sherry-like oxidation from the barrels. This beer is like nothing that you have ever tried before…besides, perhaps, Wineification I. Bronze Medal – 2016 Great American Beer Festival, Experimental Beer. Brew Info: ABV: 13.7%, SRM: 35, Release: 2014. Food Pairing: Housemade chicken and herb sausage, a black pepper stir fry or a roasted leg of lamb

Tequila Barrel Aged

Retired

• Roble Blanco

  Living in Southern California, we're huge fans of both Mexican cuisine and, of course, Mexican cocktails. This is our tribute to your favorite blended fiesta beverage, the Margarita. This wheat-based beer was aged in Tequila barrels for an extended period of time, lending warmth and a roasted agave character. Coupled with a slight lime tartness and a classic, salty finish, this brew is a great approximation of a summer afternoon margarita. Brew Info: ABV: 15%, SRM: 9, Release: 2014. Food Pairing: Carne asada tacos, chicken molé enchiladas, grilled huachinango with fresh lime.

• Sucré

  The traditional sixth anniversary gift is candy or sugar, so we've named our 6th anniversary ale "Sucré" which is "sugar" in French. Sucré is our sixth anniversary ale, loosely brewed in the English-style Old Ale tradition using our house Belgian yeast strain and then blended using the solera method. A portion of each of our anniversary ales is saved in our barrels and blended in with the next year's production, providing more complexity and depth of character that comes with age. Layered with complex flavors of dark fruit, vanilla, oak, and burnt sugar, Sucré is a robust ale, surely the perfect beer to mark this major milestone. Multiple barrel aged variations of Sucré exist. Bourbon barrel, Rye barrel, Rum barrel, Tequila barrel, Port barrel, Madeira barrel, New American Oak barrel and New French Oak barrel. Only the bourbon barrel variety was produced using the Solera method. Brew Info: ABV: 16.9%, SRM: 35, Release: 2014. Food Pairing: Osso bucco, whole roast duck, crème brûlée, buttery buttermilk pancakes and any great occasion for celebration.

Scotch Barrel-Aged

• Poterie – Scotch Barrel-Aged

  Poterie is French for "pottery", the traditional eight-year anniversary gift. Our eighth anniversary ale, Poterie, follows in the footsteps of our anniversary releases before it, which are loosely based on an English-style old ale, fermented with our house yeast strain and then blended using the solera method. This means that a portion of each anniversary ale is saved in oak barrels and blended in with the next year's production, providing more complexity and depth of character as the years go by. The result is layered in robust and complex flavors of toffee, caramel, dark fruit, vanilla and oak. Poterie will age gracefully for decades when cellared properly. Best stored and served around 55 degrees in a tulip, wine or hand-sculpted pottery glass. Brew Info ABV: 14.8%, Release: 2016

Sour Beer

Our sour ales reflect our love for the traditional wild ales of Belgium. Fermented and aged in oak barrels and with wild yeast and bacteria, these tart and funky beers are a throwback to historic, countryside brewing techniques, but with a bit of a Calfornia twist. Since April 2015, our sour and wild beers now fall under our Bruery Terreux brand.

• Brazo Brazo

  Blackberries as big as your palm, deserve a beer with flavors just as grand. This American sour ale was aged in oak barrels with Brazos blackberries. The addition of fresh blackberries impart a sweet-tart flavor with fruit forward notes. Pleasantly sour with a crisp and refreshing finish. Brew Info: ABV: 8.5%, SRM: 0, Release: 2019

• Brite: Hibiscus Lime

  Perfect for any summer outing, this low ABV sparkling sour blonde ale aged in oak barrels is refreshing, crisp, and slightly tart. Unlike anything you've ever tried before, this beer is light on calories but Brite on flavor. Featuring vibrant notes of hibiscus and lime, served in a sleek 12 oz. can - you won't believe it's only 75 calories. Brew Info: ABV: 3.00%

• Goses are Red

  This is a rosé - and a gose - by any other name. Goses are Red is a stylish funky, crisp and tart gose ale inspired by the soft sweetness of a rosé wine. The refreshing wheat-based ale begins with some of the qualities you'd expect from a gose, including coriander spicing and a light saltiness to complement the tartness imparted by our house cultures. But the story doesn't end there - it builds in complexity, thanks to time spent in an oak foeder and the addition of grapes, which impart a refreshing character and color. Brew Info: ABV: 5.6%

• More Room for More

  Next in the lineage of the "Room For Me" series, More Room For More lives up to it's name. For this beer we took our sour blonde ale and aged it on oak with unimaginable amounts of fresh Nectarines and Peaches. The result was a fruit forward, tart, complex and refreshing beer, suitable for Hoarders. Brew Info: ABV: 6.7%, SRM: 0, Release: 2019

• S'more Bbls

  S'more BBLs is the next up in the BBLs lineage. This member-exclusive beer is one of the world's highest ABV sour beers; and was conceptualized as a Bruery Terreux homage to our tradition of brewing high gravity, barrel-aged stouts. This big, viscous sour beer is a carefully crafted blend of Tart of Darkness & Black Tuesday, aged with marshmallow, graham crackers, cacao nib, and vanilla. Inspired by the the flavors of the gooey, decadent campfire dessert with which it shares its name. One sip will have you asking for… s'more. Brew Info: ABV: 16.2%, SRM: 0, Release: 2019

• Stream Crossing

  For two breweries located in the middle of industrial warehouse zones, we brewed one hell of an old-world, rustic, farmhouse-style ale. Brewed with our friends at Green Cheek Beer Co., this experimental beer is a foeder-aged, mixed fermentation saison. They brewed wort, we brewed wort, then we got together and crossed them in the Foeder Forest at Terreux. Lightly tart, soft and complex – for as much fun as we had making this beer, we're certain you'll have even more fun drinking it. Brew Info: ABV: 7.2%, Release: 2019

• Wit the Funk

  Coming soon with distribution throughout the United States. Wit The Funk is crafted with tradition in mind. First we brewed a classic Wit with orange peel and coriander that's fermented with a combination of yeasts, Brettanomyces and our own house mixed culture. Next the beer is aged to final maturation in Terreux's Foeder Forest in a combination of American and French oak. The result is a winning combination that's fresh with subtle complexity, balancing the classic, spiced and fruity characteristics of a Belgian-style Wit with the soft – and wild – touch from its time in the oak. No kettle sours here. Sure, it takes longer, but it's worth it. Brew Info ABV: 5.7%. Release: 2019

Retired

• Atomic Kangarue

  We've been friends with the folks at Smog City for many years and getting to brew a beer with them was a dream come true. Truly, only in the world of dreams could this remarkable beer have been manifested. A Belgian-style golden ale, brewed with Semillon and Viognier grapes plus three types of hops, fermented with Brettanomyces Trois as well as our house yeast strain, then blended with a sour blonde ale and finally dry-hopped with Amarillo hops. This beer couldn't be more complex and we couldn't be more proud of it. Brew Info: ABV: 9.5%, SRM: 6, Release: 2014. Food Pairing: goat cheese with sesame crackers, seared salmon with mango & avocado salsa

• Batch 50 Gfar

  In January of 2009, a homebrewer and microbiologist named Al Buck won our Batch #50 homebrew contest with his incredibly complex gueuze-style ale. We knew this beer wouldn't be easy to re-create, but the perfect layers of classic barnyard funk and lactic sourness were impossible to resist. Nearly 3 years later, after brewing the beer once in 2009 and a second batch in 2010, after adding various strains of wild yeasts and bacteria to the barrels and the bottles, after blending multiple batches back together and well beyond our release of Batch #300, we're finally prepared to release Batch #50 – Grand Funk Aleroad. Brewed in the classic Belgian Gueuze tradition of barrel aging and blending multiple vintages of lambic-style ale, Batch #50 is one of the most rewarding beers we've ever had the opportunity to brew. Brew Info: ABV: 5.8%, SRM: 4, Release: 2011. Food Pairing: Mussels, Belgian frites, farm fresh cheese.

• Beauregarde

  Beauregarde is our first ever use of blueberries and we couldn't be happier with how this beer turned out. We added an incredible amount of fruit to our barrel aged, sour blonde ale and the result is just as expected. A lovely shade of reddish purple with flavors of tart blueberries, just in time for summer. Perfect along side a scoop of vanilla bean ice cream. Brew Info: ABV: 5.3% SRM: 15 Release: 2013. Food Pairing: Peruvian ceviche, stilton cheese, cinnamon coffee cake, buckwheat pancakes or a poolside brunch over a long weekend.

• Berazzled

  A tart raspberry ale that will make you feel like you are slurping down an entire raspberry bush… do raspberries grow on bushes? Brew Info: ABV: 5%, SRM: 12, Release: 2011. Food Pairing: Coconut crusted mahi mahi, decadent New York cheesecake, white chocolate chip cookies.

• Blue Bbls

  This beer is now made under our Bruery Terreux Label. In brewing, BBL is the notation for "barrel," a unit of measurement equal to 31 gallons. This is not to be confused with an oak barrel, which typically holds nearly two BBLs of beer. Still with us? Great. A special blend of our bourbon barrel aged imperial stout with our bourbon barrel aged sour stout, plus an addition of juicy blueberries, Blue BBLs finishes with incredibly vinous tones. The acidity from the sour stout matches perfectly with the sweet malt character of the imperial stout and the fruity tannins from the berries round everything together. Notes of red wine, blueberry skins, toffee and roasted oak. A fine addition to the line up of Hoarders Society exclusive ales. Brew Info ABV: 15.9%, SRM: 40, Release: 2014. Food Pairing: Swedish meatballs, buttermilk pancakes, vanilla ice cream with a berry compote.

• Bottleworks XII

  Bottleworks XII was created in conjunction with the Seattle based bottle shop of the same name for their 12th anniversary. Using our berliner culture and a Belgian-style witbeer yeast, we created an imperial sour wheat beer that was fermented in large oak barrels. We then added raspberries for the final month of fermentation. Brew Info ABV: 8%, SRM: 5, Release: 2011. Food Pairing: Fresh steamed seafood, frisee salad with thick cut bacon and a light vinagrette, chocolate souflé.

• Carmen

  Carmen is the affectionate name we gave to a particular batch of sour brown ale that we laid to rest in a myriad of barrels. After aging, a different fruit was added to each barrel and the variations were released at different times, often side by side, to see the effects of everything from cherries to guava to cranberries. Brew Info: ABV: 7%, SRM: 22, Release: 2011. Food Pairing: Steak tartar, German chocolate cake, coffee ice cream.

• Confession

  This beer is now made under our Bruery Terreux Label If you ever have a discussion with Patrick Rue, it won't take long to get him to confess that he has a passion for wine. Likewise, if you chat with Eli or Kris Parker, you'll quickly learn that they have an affinity for beer. After first meeting, it didn't take long before The Bruery and Fess Parker Winery decided to work together on a few projects – Confession being the first to come to fruition. Confession is a true collaborative effort between the wine and beer world. A variation of our sour blonde ale, brewed in part by the Parker team, was blended and fermented with juice pressed from Parker's Riesling grapes, harvested in part by The Bruery team. The result is remarkable. Not quite beer, not quite wine. Fragrant fruit flavors warm the nose, infiltrated by a slight funk from the wild yeast. The first sip is reminiscent of a dry, white wine, but everything changes upon further examination as the flavors marinate and reveal themselves with each gulp. Brew Info: ABV: 8.25%, SRM: 6, Release: 2013. Food Pairing: Farm fresh oysters, triple cream brie, amberjack filet.

• Cuvee Jeune

  Cuvee Jeune is the base wild ale that was released after a bit under a year of barrel fermentation. The first fill of Chardonnay barrels gains a bit too much oak character to be aged for more than a year, so we decided to release our young wild ale, and then refill the barrels with the same base beer, which eventually becomes our Gueuze-style ale, Rueuze. Brew Info: ABV: 6%, SRM: 4, Release: 2009. Food Pairing: Moules frites, fresh caught sushi, sheep's milk cheeses.

• Filmishmish

  This beer is now made under our Bruery Terreux Label Filmishmish, an Arabic term for "when the apricots bloom", is a barrel aged sour blonde ale to which apricots have been added. The beer's already fruity esters are enhanced by the hint of fresh apricot jam and wood shavings. Filmishmish is a well balanced beer, keeping the apricot and oak character present, but putting the flavor of the well formed sour ale at the forefront. Brew Info ABV: 5.8%, SRM: 8. Food Pairing: Moroccan lamb tagine, whole roast goat, vanilla custard

• Griffon Bruxellois

  We debuted Griffon Bruxellois late in 2012 at a few of our events and it was quite a hit. This dark, sour ale was aged in oak barrels on cherries, giving it an incredible fruit flavor, balanced by the roasted malt and lactic tartness. We must admit, this bottle-conditioned beer didn't turn out quite as carbonated as we were hoping for, but it is still an incredible beer, 100% worthy of our high standards to be sold, served, shared and enjoyed! Brew Info: ABV: 6.1%, SRM: 22, Release: 2012. Food Pairing: Cherry pie, seared duck breast, kale salad.

• Hottenroth Berliner Weisse

  This beer is now made under our Bruery Terreux Label Hottenroth Berliner Weisse is brewed in memory of Fred & Sarah Hottenroth, Patrick's grandparents. This tart, German-style Berliner Weisse is as authentic as it gets. We use lactobacillus and a hint of brettanomyces to sour this very unusual, low gravity wheat beer. To cut the tartness for those with sweeter tastes, raspberry or woodruff syrup is a traditional way to sweeten the beer. Almost an extinct style, we hope to help revive the Berliner Weisse in memory of two great people. Brew Info: ABV: 3.1%, SRM: 2, Release: 2008. Food Pairing: Pistachio panna cotta, fresh picked berries, grilled salmon on a fresh salad or a midsummer, poolside brunch.

• Ichigo Highway

  Ichigo Highway is a collaborative beer that we created with Hangar 24 Brewing from Redlands, CA. The base style is a sessionable sour red ale that we aged in oak barrels along with a whopping amount of strawberries, most of which were picked from the fields beside Hangar 24's brewery. Aged for approximately 8 months, this beer has developed a pleasant funk and a delightful acidity that is balanced by the intensely sweet aroma and flavor of the strawberries as well as a unique dryness achieved by using a sake yeast along with our house strain along with souring bacteria. Behind the name: "Ichigo" means strawberry in Japanese and taken apart, "ichi" means "one" and "go" means "5" . As Riverside and Orange county are divided by the 15 highway and this beer is made with strawberries and sake yeast, we found Ichigo Highway to fit the beer quite well. Brew Info: ABV: 5.5%, SRM: 18, Release: 2012. Food Pairing: Cheesecake, shortbread, vanilla ice cream.

• Iso: ft

  You didn't think The Bruery and Cigar City could get together and not make a special version of their already special beer, did you? This extremely limited version of Marrón Acidifié was fermented with Florida and California fruits, pink guava and dates, added to the barrels. It was only be offered to ourReserve Society members as there simply wasn't much to go around, which is unfortunate, because it's a beer that deserves a wider release. Consider it a tribute to those who like to search for and trade! Brew Info: ABV: 9%, SRM: 24, Release: 2011. Food Pairing: Stone crab claws, cubano sandwiches, conch fritters and all things Florida.

• Marron Acidifie

  Marrón Acidifié: Imperial Oud Bruin. For our first collaboration beer we are lucky to partner with Cigar City Brewing out of Tampa, Florida. Geographically a country apart but following similar paths, we felt an immediate connection with Joey, Wayne and the crew. We're both young breweries, founded and staffed by homebrewers, who use interesting ingredients and techniques to make unique, full-flavored beers. A recipe was created over pints at Falling Rock Tap House during GABF 2009 and Wayne came out to help brew it shortly after. Over a year in barrels has left this dark sour layered with notes of cranberries, tropical fruits, leather and aged balsamic vinegar, balanced by wood tannins and roasted malt. Raise a glass and toast to the success of fledging breweries across this great nation! Brew Info: ABV: 8.5%, SRM: 20, Release: 2011. Food Pairing: Roasted lamb chops, beef carpaccio, fried brussel sprouts with chèvre cheese.

• Mélange #1

  This beer is now made under our Bruery Terreux Label Mélange #1 was the first in our line of barrel aged beer blends and continues to be one of our favorites. A curious blend of our bourbon barrel aged stout, Black Tuesday, along with our Flemish-style sour red ale, Oude Tart, this beer is unique and delightful. Forging flavors of toasty oak, vanilla and toffee along with notes of leather and dark fruit, both the full bodied essence of the bourbon barrel aged ale and the sour quality of our wild ale are present in this well rounded beer. Mélange #1 was first released in a bottle in 2011, but was actually first served as cask ale back in 2008. Brew Info: ABV: 11.7%, SRM: 0, Release: 2011. Food Pairing: Pork shoulder cassoulet, braised lamb shank, raspberry tart.

• Mélange #9

  Mélange #9 was created by your peers at a special blending competition held in November 2013 for our Hoarders Society members at the time. Each team was given access to a slew of our barrel aged beers and were allowed to bring in pretty much any ingredient of their own to add to the mix. The winning blend is a sour ale, using both our sour blonde ale and Sour in the Rye, with a hint of sweetness from White Oak Sap. Coconut and fresh ginger was added to the blend just a few days before packaging, generating a super fresh, tropical spice. Brew Info ABV: 8%, SRM: 11.3, Release: 2014. Food Pairing: Honey ginger chicken, grilled peach and ginger chutney, pork potstickers.

• Mother Funker

  Mother Funker is a sour blonde ale that has been aged for several years in barrels predominately used for Chardonnay. Mother Funker is a seriously sour beer, perhaps the most sour beer we've ever produced. Bursting with citrus, funk, and a hint of white vinegar, Mother Funker is for those who like their sours with more sour. Brew Info: ABV: 6%, SRM: 3, Release: 2012. Food Pairing: Kumamoto oysters, fried shrimp, french fries.

• Otiose

  Otiose is an English word (pronounced 'oh-shus') which means "without practical purpose." It was a beer developed by our brewers during a rare space in the brewing schedule simply to satisfy their own cravings for a sour brown ale fermented with guava. Rich with tropical notes and balanced by a mellow roast, this beer brings your mind directly to a decadent Hawaiian luau, complete with the roasted pig. Brew Info: ABV: 8.2%, SRM: 32, Release: 2012. Food Pairing: Char siu–glazed pork and pineapple buns, coconut-lime shrimp skewers, avocado salad.

• Oude Tart

  This beer is now made under our Bruery Terreux Label Oude Tart is a Flemish-Style Red Ale aged in red wine barrels. It's pleasantly sour with hints of leather, dark fruit and toasty oak. While this is one of the more classic beer styles that we make, it's not a style that you can find too often in the United States. Originating in style from the Flanders region of Belgium, near the French boarder, this dark, sour ale has roots deep in brewing history and predates most of the ales that have become popular in contemporary culture. We're doing our best to keep the tradition alive by brewing and aging this beer here on the west coast. Brew Info: ABV: 7.7%, SRM: 20, Release: 2009. Food Pairing: Steak tartare, rack of lamb, homemade black cherry ice cream. The winner's circle and a distinguished cigar.

• Oui Oui

  The second beer in our Vitis Series line of beer that have been fermented with grapes. For Oui Oui we used a first running press of Chardonnay grapes from the central coast and added them to our sour blonde ale. The beer was then aged in oak barrels that had originally been used to store wine, imparting even more of that chardonnay-like quality. The final beer has a pleasant funk which complements the stone fruit and white wine-like character. Brew Info: ABV: 8.4%, SRM: 3, Release: 2012. Food Pairing: Pan seared snapper, fettucini alfredo, turkey & brie sandwiches

• Pinotlambicus

  A dry and vinous beer with hints of smokiness and a touch of oak. First running press of Pinot Noir grapes from Santa Barbara County were added to a year old blonde sour ale (called by many names around here, one you may be familiar with is Cuvee Jeune) and fermented together in stainless. The grape beer was then transferred to wine barrels and aged for 10 months. The beer is pleasantly tart, complex and refreshing; it can easily substitute a sparkling wine for any celebration. Brew Info: ABV: 8.4%, SRM: 7, Release: 2010. food Pairing: Herb roasted pork tenderloin, roasted mushrooms, pan seared salmon.

• Roble Blanco

  Living in Southern California, we're huge fans of both Mexican cuisine and, of course, Mexican cocktails. This is our tribute to your favorite blended fiesta beverage, the Margarita. This wheat-based beer was aged in Tequila barrels for an extended period of time, lending warmth and a roasted agave character. Coupled with a slight lime tartness and a classic, salty finish, this brew is a great approximation of a summer afternoon margarita. Brew Info: ABV: 15%, SRM: 9, Release: 2014. Food Pairing: Carne asada tacos, chicken molé enchiladas, grilled huachinango with fresh lime.

• Rueuze

  This beer is now being made under our Bruery Terreux Label Rueuze is our take on the traditional Belgian-style blend of lambics of different ages. We carefully select a number of oak barrels from our warehouse that have been aging our sour blonde ale for anywhere from several months to several years and blend the beers together to what we find to be the ideal flavor. This is one complex beer. Notes of hay, barnyard funk, apricots and olives play wonderfully with the balanced acidity. Brew Info: ABV: 6.0%, SRM: 3, Release: 2012. Food Pairing: Moules Frites, raw oysters, ceviche, smoked salmon with fresh goat's cheese and some tales from your trip to Europe.

• Sans Pagaie

  This beer is now being made under our Bruery Terreux Label Sans Pagaie is our take on the Belgian-style kriek, which is a sour blonde ale aged in barrels with cherries. Sans Pagaie translates from French to "without a paddle" (see what we did there? Kriek/ "without a bottle" . hello, anyone out there?). The base beer has a subtle funk, which melds gently with the fruit giving this beer flavors reminiscent of coconut, vanilla yogurt and of, course, fresh cherries. A complex beer, perfect for a warm California day in the park with a slice of homemade cheesecake. Brew Info: ABV: 5.8% (2012), 5.4% (2013), 6.6% (2015), SRM: Ruby, Release: 2012. Food Pairing: New York cheesecake, coconut crusted shrimp, spinach & strawberry salad, a sunny California day in the park.

• Soroboruo

  Soroboruo is a backwards take on a Scotch ale. As Scotch ales are typically known for big, toffee-like malt and subdued yeast flavors, Soroboruo allows our wild yeast and bacteria to shine full-heartedly, adding a delightful tartness, balanced by the soft floral notes of the heather flowers. A most unusual and quite exciting take on a sour ale. Brew Info: ABV: 12%, SRM: 60, Release: 2014. Food Pairing: Roast loin of Scotch lamb, black pudding, apple and bramble pie.

• Sour in the Rye with Kumquats

  This beer is now being made under our Bruery Terreux Label We've all come to know and love our 40% rye malt, barrel aged sour ale, Sour in the Rye. Now it's time to enjoy that very same beer, but with fresh kumquats added to the mix. This fruited sour reveals incredible notes of both bitterness from the citrus rind as well as an unmistakable tropical sweetness from macerating the entire fruit and adding it to barrels. We served a cask of this beer at a Reserve Society event in 2012 and it was overwhelmingly chosen as the best beer of the day, so we had to go ahead and make this larger batch for everyone to enjoy. Brew Info: ABV: 7.2%, SRM: 11, Release: 2013. Food Pairing: Fresh farmed oysters, apricot stilton, Duck á l'Orange, candied kumquats.

• Sour in the Rye with Peaches

  Hopefully you've all had the opportunity to try Sour in the Rye, our heavily rye based sour ale with incredible spicy notes and tropical aromas. This is that beer that we've all come to love, but aged with peaches hand picked from a local farm. This one is meant for a beautiful summer day, but we think it's good enough to make even an ice cold winter day feel warm. Brew Info: ABV: 7%, SRM: 7, Release: 2013. food Pairing: Dover sole filet, sugar snap peas, cinnamon coffee cake, candied peaches.

• Sourrento

  This beer is now being made under our Bruery Terreux Label Sourrento is a sour ale that was inspired by the lemon flavored spirit, Limoncello which hails from the city of Sorrento, Italy. To create this unique, sweetly sour flavor, we aged our sour blonde ale with both lemon zest and fresh vanilla beans. The resulting beer is somewhere between a classic sour blonde, a delightful Italian apertif, and a lemon meringue pie. Brew Info: ABV: 6.1%, SRM: 8, Release: 2014. Food Pairing: A perfect antipasto plate, veal piccata, vanilla custard

• Tart of Darkness with Cherries & Vanilla

  This beer is now made under our Bruery Terreux Label Tart of Darkness is a sour stout that we aged in used oak barrels that previously housed beers such as Sucré™ or Black Tuesday®. The result is a perfectly tart yet awesomely dark and roasty sour stout. This very special edition has an addition of tart cherries and sweet vanilla beans. The additional cherries help bring the fruit character of the Belgian-style yeast to the forefront while the vanilla matches flawlessly with the burnt roastiness of the malt. Brew Info: ABV: 7.1%, SRM: 35, Release: 2014. Food Pairing: Wagyu steak or a balsamic stone fruit sundae.

• The Wanderer

  This beer is now made under our Bruery Terreux Label The Wanderer is a special blend of oak aged ales that we made with Craig and Beth from San Francisco's City Beer Store. Blending a mix of sour ales and our anniversary ale the base of this beer has a delightfully sour tinge on top of a hearty malt backbone. To add to the flavor, Craig and Beth selected blackberries and bing cherries to be added to the ale adding to its already fruity complexity. This ale went on to win the silver medal for wood & barrel aged sour fruited ales at the 2011 Great American Beer Festival. Brew Info: ABV: 8.5%, SRM: 24, Release: 2011. Food Pairing: Grilled teriyaki skirt steak, char-grilled octopus, blackberry pie a lá mode.

• Trois Poules Francais

  For our third beer in the '12 Days of Christmas' series we decided to take a little creative liberty when approaching the barrel aged version. We were able to acquire an abundance of syrah grapes from the Santa Ynez Valley, which are full of rich, dark berry flavors and a wisp of black pepper which seemed almost too perfect for Three French Hens. The grapes were pressed and the juice was added to the beer which was then aged in wine barrels for one year. The result is a satisfyingly tart, dark ale with hints of oak and dried fruit that finishes with a clean, vinous character typical of a deep red wine. Brew Info: ABV: 10%, SRM: 25, Release: 2011. Food Pairing: Pan seared ribeye, roasted winter vegetables, fruit cake.

• Windowsill

  Evan Kleiman, host of KCRW's Good Food, was inspired to collaborate with Patrick Rue and The Bruery after enjoying a homemade Rhubarb Raspberry Pie. The rhubarb's fruity sourness tempered with the sweetness of the fresh raspberries and the wheat crust, begged to be bottled up in the form of a bubbly beer. Keeping the original pie recipe in mind, specialty grains were chosen to mimic the crust, and rhubarb and raspberries were used in varying stages of the brewing and fermentation process. The resulting beer is reminiscent of a fresh country pie, cooling on a farmhouse windowsill. Brew Info: ABV: 10.5%, SRM: 14, Release: 2013. Food Pairing: Homemade vanilla ice cream, fresh baked cookies chocolate soufflé, Eclectic Mornings and Good Food shows.