First Draft Taproom & Kitchen Menu (Update 2025)

Wild Ale Fermented in Oak with Raspberries and Blueberries Primary fermented with our mixed culture of wild yeast, Sour Rose undergoes fermentation in large oak foeders on second-use raspberries and blueberries. Showcasing bright effervescent characteristics, Sour Rose is the perfect sour beer for all seasons and occasions. Unfiltered and naturally wild, we package each can with a small amount of yeast to maintain maximum freshness for wherever life's adventures take you

This isn't your typical Gose - we've added a double tangy punch by adding tart raspberries and citrusy lemon verbena. The lemon verbena escapes first as you crack open the can, and is met by a slight saltiness and delicate tartness provided by the kettle-souring technique. This delicious beer's natural pink color provided by the raspberries will leave you thinking "That is pinkalicious!"

Sour Wheat Ale Brewed with Strawberry Puree, Toasted Coconut, Marshmallow, Milk Sugar, and SPONCH Cookies

This traditional Mexican Lager is fermented cold with Mexican lager yeast. A light and easy drinking beer, Venga is delicious when served Chelada-style with rimmed salt and a lime wedge. Venga translates as "come on!" or "let's do it! "Una mas por favor!

A misty golden blonde ale fermented with shiploads of fruit. A crisp, clean finish and just enough apricot to make this a favorite. Combine with sunshine and friends for full effect

A traditional take on a Bavarian classic! Poured into a oz. Hefe glass, this beer is served mit hefe with a voluminous white head. The aroma is everything we love in the style; clove, banana and vanilla. The body is rich and creamy, yet finishes fairly dry and is as refreshing as any beer you'll drink here or anywhere else

Gold Medal GABF . Silver Award Winner World Beer Cup & . Tart, fruit-forward start and a crisp finish

This is the third collaboration we've brewed with our friends at Monkish Brewing Company. We went far outside the box with this one! This saison was brewed with raw sugar, green lentils, sweet and bitter orange peel, and a funky homemade curry spice blend (cumin, ginger, mustard seed, peppercorns, coriander, and fenugreek), giving each and every sip its own unique complexities! Aromas of brown sugar, oak, and funk in the nose. Tastes of oak, maple syrup, and just a hint of spices pairs well with the subtle funk, and light tartness

Farmhouse Witbier No Whalez Here was brewed on June , with Hill Country well water, White Horn pilsner malt from Blacklands, malted wheat, raw wheat, flaked wheat, Carafoam malt, rolled oats, hops, fresh-crushed Texas coriander, Texas tangerines, and Texas lavender. It was fermented in a horizontal stainless steel tank with our mixed culture of brewers yeast, native yeast, and native bacteria. It was packaged on July th, and naturally refermented in bottles and kegs. Like all our beers, it is unfiltered and unpasteurized

A German-style Helles Lager, brewed in Denver using entirely imported German ingredients. Colorado beer history brought back to life!

Grandpa was a small town optometrist who called his granddaughter and Holidaily founder his "Favorite Blonde." Inspired by the man who helped others see the value of a good time, our blonde ale has a subtle hop character and mellow malt flavor

No fruit or spices, just pure yeast character in a traditional Belgian witbier

Touch of malt sweetness. Clean and crisp finish. Dry, light & effervescent

While adventuring through the frozen tundra, the bright snow led to indulgent cravings for something crisp and refreshing. We then changed course to locate that exact thing. About feet into a never ending cave, we were surprised by a single lemon tree... that also had limes... and cucumbers... So, we took that tree with us and only use it when a seltzer is ready to be brewed to crisp perfection

Hopheads rejoice! Citraholic is a "modern" West Coast IPA that's focused on Citra, one of our favorite new American hop varieties. Brewed with an abundance of Citra hops, we also blend in Warrior, Columbus, and Simcoe in the kettle for good measure. Citraholic is double dry hopped for two weeks with an abundance of Citra (and a touch of Columbus) imparting heavy aromas of citrus & tropical fruits with melon and gooseberry nuances. A base of American -row malt and scatterings of light British caramel malt create the perfect foundation for this unique and powerfully pungent IPA. You asked for it and we were happy to deliver! + IBUs

Our flagship IPA features a huge citrus and tropical fruit hop character from the Mosaic, Citra & El Dorado hops and softer, smoother mouthfeel from the adjusted water chemistry, higher protein malts, and lower attenuation. The end result is a beer reminiscent of citrus juice with extra pulp, thus the name Juicy Bits

An aggressively hopped West Coast-style IPA. Union Jack showcases exceptional dry hop character with stunning pineapple, citrus and piney aromas on the nose accompanied by honey-like malt aromatics. Double dry hopping brings bold grapefruit, tangerine and citrus flavors that are contrasted by pale malt sweetness to balance this intense brew. A true tribute to the style that put the West Coast on the craft beer map

Pompeii is our single-hop mosaic IPA. It features mango and pineapple flavors with a medium-body feel

A fruit forward IPA. Golden color with a medium head. Malty sweet with big apricot and papaya notes. Dank, Citrus tropical fruit and honey finishing bitter

House IPA with Citra, El Dorado & Mosaic. When it comes to IPA, Rare Trait is our crown jewel, our mission statement, a proverbial shot over the bow, our raison d'etre. Notes of Tangerine, Mango and Candied Peach, bur riding a restrained bitterness that has defined our style from Day

Red IPA: Aromas of Toasted Carmel Pine Resin & Citrus. Notes of complex hops, balanced by a big malt body. Lingering bitterness from a unique blend of Simcoe, Mosaic, Citra, Centennial Hops

The perfect seasonal for Fall weather. This is a double version of our Moondoor Dunkel brewed with lots of chocolate malt for a higher ABV (.%) and lagered on Madagascar vanilla beans for a smooth, tasty finish

Guatemalan coffee, roasted locally, is added to our house oatmeal brown ale. Cold press coffee aromatics and intense coffee flavors are balanced by the oats in the malt bill, resulting in a cappuccino-like creaminess

Hoss is based on the Marzen lagers of Germany. Rich, layered malt notes, with hints of cherry and dark fruits, dominate, while the unique addition of rye imparts a slightly earthy, spicy character. Hoss finishes crisp and dry, and its brilliant red-orange color is a toast to the sunsets that make the perfect backdrop for this beer

The bold chocolatey porter base beer is accentuated by chocolate peanut butter cup flavors on the nose. The chocolate base leaves a more subdued flavor throughout the beer to allow room for balance

Sad Panda is something special. Aromas of vanilla and chocolate are prominent yet balanced with the malt sweetness and caramel aromas expected in stouts. Your first sip introduces the complex combination of flavors you might expect in your favorite coffee the balanced sweetness of vanilla and dark chocolate flavors with a smooth coffee bitterness at the finish, this drinkable stout hits all of our sensory pleasure points

Black Metal, a.k.a. Iron Sword, a.k.a. Blackened Death, a.k.a. El Martillo del Muerte, is a cruel and punishing beer fermented by the sheer force of its awesome will. Black Metal is dry, roasty, and fermented with farmhouse yeast

Inspired by traditional London pub style cider, London dry is bright, crisp, apple-forward, and dry as a bone!

Ace Perry is an all-natural fruit cider. Fresh Pear juice and Madagascar Vanilla (for mouth-feel and smoothness) are added to our apple cider post fermentation

An American cream ale brewed with Madagascar Vanilla served on NITRO!

Blast off into the stratosphere and grab a fistful of stars! Smoother than Solo and darker than the Dark Side, Galactic Cowboy is brewed for cosmic adventure. With notes of bittersweet chocolate and black coffee, this high-octane stout is the fuel you need to wrangle the universe

Spicy fresh pressed ginger juice with lime juice and bright zesty rose hips are a perfect match for you ginger-heads looking for the accessible zippy experience

Batch No. is a % brettanomyces-fermented hoppy session ale created by homebrewer Kevin Osborne of Los Angeles. When we judged through all of our competition entries, his complex yet quaffable creation shouted WINNER! (as well as tropical!, funky! and dry!). It puts El Dorado, Mosaic and Chinook hops on a pedestal as much as one possibly could

Flanders ale

A tart Belgian-style red ale aged in cabernet wine barrels with tart cherries and hibiscus flowers

Sometimes you set off on a journey with a destination in mind, but you find what you were seeking many miles before. Ale aged in tequila barrels with cherries added

Friek is an evolution, an imaginative amalgamation invented by our brewers. Multiple kriek Lambic style ales are fermented with wild yeast and tart cherries and then moved into oak barrels to age and sour taking on the cherry flavors. As the beer matures, framboises (raspberries) from Schroyer Family Farms in Fort Collins are handpicked and readied for the beer. The fresh raspberries are added immediately prior to the final blending. The sweet and tart flavors mingle on the tongue with a sparkling dry finish

Sour wheat ale with mango, lemongrass, Thai chilies and sea salt. The first stop on the GGW world tour - exotic flavors from wild nights in foreign lands

Cellar Reserve Release. Golden Sour Ale aged in Oak with Cherries

The base beer is the recipe of Stone Homebrew Competition winner Chris Banker, an intensely flavorful milk stout brewed withcocoa, coffee and spices to mimic the flavors of Mexican hot chocolate. At first we were super bummed when a bunch of barrels of barrel-aged Xocoveza inexplicably soured. Then we tasted it. Turns out that the souring microflora transported our bourbon barrel-aged mocha stout to crazy new depths. The sourness marries magnificently with the toffee-like richness and oak vanillin character from the barrels and the chocolate, coffee and spice flavors of the base beer. We invite you to explore the irrationally delicious result of a barrel-aged beer gone loco

No. % aged in Tequila barrels % aged in Cabernet Sauvignon barrels

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 vanilla 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

Share This: OC is a rich, imperial stout infused with orange-chocolate flavors. It's a profile we're quite fond of, given the abundance of orange trees in our own backyard. Food Forward takes it one step further - reaching over , people a month throughout eight counties in Southern California (including Orange County) with recovered fresh fruits and vegetables that would normally go to waste from backyard fruit trees, public orchards, farmers markets and the downtown Los Angeles Wholesale Produce Market. To achieve the orange-chocolate flavor profile in this beer, we use orange zest, vanilla and TCHO cacao nibs. For every bottle we produce, Food Forward receives one dollar

A resurrected style from the Flemish region of Belgium, The Meddler oud bruin is a crafty concoction, comprised of several generations of brown ales, barrel aged and blended. Wild yeasts, Lactobacillus, and Brettanomyces meddle with the brew for over months creating complexity and depth of flavor. Hints of malty sweet chocolate and vanilla toy with a hauntingly sour finish. Intricate yet balanced, The Meddler will leave you craving more of the mysterious brew

Jacob Spears, our th Great Grand Uncle, is credited as the first distiller to label his whiskey "Bourbon." He built his distillery in Bourbon County Kentucky in - years before we began brewing. While obviously a bit too late to produce Uncle Jacob's wash, we've instead created something far more complex. In his honor, we present this robust, silky smooth, full-bodied and altogether extremely American rendition of an Imperial Stout aged for months in the very finest Bourbon barrels. This explains a lot about our penchant for big brews! It's in our blood!

Dark sour w/ dates, hazelnuts, cacao & chicory

Imperial Breakfast Stout w/ Tugboat Sumatra Coffee, Vermont Maple Syrup and Hazelnuts