Balance is what makes our Boont Amber Ale so unique: rich, crystal malts give this beer a deep copper hue and contribute a slight caramel sweetness while the herbal, spicy bitterness from carefully selected whole-cone hops impart a crisp, clean finish. Hints of sun toasted grain, toffee, and fruity esters compliment the mellow, noble hop aroma.
Café Racer 15 features aromas of bright citrus and resinous pine from the generous use of Citra, Amarillo, Cascade and Chinook hops which are complimented by a dry malt finish. The result is a high revving Double IPA that is loud and assertive, much like the rebellious street racers who inspired it. Never ride alone…
From our High Ground Series, it's bright and juicy sweet but crisp, filled with orange and lemon flavors and aroma. It’s a Citra bomb that will satisfy any hop head. The alcohol warmth is surprisingly mild for the 13.5% abv.
Ours is a classic, a pious ode to the summer style, replete with hints of banana, clove and pear. It’s all in all refreshing, and no fruit was added-nor needed. Instead the complex character of the beer is produced through mastery, detail and authentic Bavarian yeasts.
This Imperial Stout is brewed with “El Mundo” a rich blend of Indonesian and Latin American coffee beans. As well as ridiculous amounts of whole bean coffee, they added 2lbs per Barrel of 72% cacao Belgian Chocolate.
The deep crimson hue is courtesy of a fairly new special German malt variety by BESTMALZ called Red X. Dry-hopped with Mosaic, Cascade and Amarillo hops, this beer is incredibly citrus-forward, rounded out with biscuit and toffee notes.
We called our Root Beer mission "Throw back a throwback". Our delicious, easy drinking BEST DAMN Root Beer is aged on real vanilla beans during the brewing process for a full-flavored, well-balanced take on one of our favorite classic tastes.
Inspired by the success of our "X" series of special Imperial Stout releases, we've embarked on a journey to the outer reaches of our popular Rye-on-Rye. For this inaugural release, a rich, tawny rye ale is aged in first-use rye whiskey barrels then transferred to yet another set of first-use rye whiskey barrels for a second aging, effectively resulting in "Rye-on-Rye-on-Rye."