"Brewed with cocoa nibs, vanilla - almonds for decadent, chocolatey flavor blended with a soft - fluffy vanilla sweetness - complimented by a subtle nuttiness from the almonds. A flavorful treat that will have you closing your eyes and picturing yourself floating lightly on smooth, chocolatey stout waves."

"Farmhouse base beer aged for six months in neutral oak barrels. The beer was then moved to one of our custom built "Punch Down" barrels and added two pounds per gallon of figs. The fruit was punched down twice a day for two weeks then left to referment for two months."

"As part of the charity auction during the Denver Rare Beer Festival we offered up a brew day on our copper kettle. Our new friends Malia and Bryson Dunn were the lucky winners of that auction. Together we created Hop Farm. We took a straight forward 50/50 malt bill of wheat and pilsner malt and added eight hop additions during the boil. We chose the hops for their aromatic properties, not their bittering characteristics. This beer shows how you can layer in amazing hop character without creating a bitter hop bomb. Enjoy!"

"Winter ale inspired by a Buche de Noël! Brewed with Vienna malt for a lightly sweet and nutty body, oats for a creamy mouthfeel, rye for a touch of spiciness, lactose for the milky side, Madagascar vanilla for the dessert aroma, cacao nibs for the chocolate touch and last but not least, a lot of home roasted pecan nuts... because we love it.
Ou comme un client la décrit : Gourmande, crèmeuse, réconfortante. Douillette comme des pantoufles chaudes" BB is 12/2023

Tonka Barley wine aged 6 months in Panama Rhum Barrels.

Imperial Stout brewed with cacao, vanilla and orange peel.

"Imperial stout with raspberry palinka-infused amburana & cherry casks. Collab with Gravity Brewing, Budapest."

Oat Cream IPA

"Pils brewed between friends with belgian malts, czech yeast and dry hopped with german hops. Collab with Sibeeria Brewing, Praha."

Milk stout with Peruvian cacao beans & Guatemalan coffee

Blanche/Witbier brewed with clementine peel, lime peel and corander.

"Dear Santa, as I have behaved(ish) this year, I would like a cranberry and chocolate Imperial Quad Stout."

"Seaweed Imperial Stout. Collab with Malt Attacks Shop in Brussels."

Milk Stout with Colombian Coffee

Milk Stout with Indonesian Coffee.

Stout fermented naturally with feshly pressed Gamay wort from Domaine Cinq Peyres in France. best before is 11/2023

Imperial Stout brewed with cacao, vanilla and orange peel.

Imperial Stout brewed with cacao, vanilla and orange peel.

Onyx (mperial Stout brewed with cacao, vanilla and orange peel) aged 9 months in Heaven Hill bourbon barrels.

"Blend of a barleywine aged for 11 months in Old Forester Bourbon barrels and 13 months in Domaine Monthélie Douhairet Porcheret red wine barrels."

"Imperial Quad Stout barrel aged 7 months in Wild Turkey 12 yo barrels"

"Imperial Quad Stout barrel aged 7 months in Wild Turkey 12 yo barrels"

Rye Saison fermented with Kveik and Brett. Aged for 11 mpnths in Burgundy red wine barrels.

Blend of 2 Saison fermented with Brett and aged 8 months in Burgundy red wine barrels and 10 months red wine barrels from Languedoc.

"Barley wine with tonka beans and Orange peels, aged 24 months in Domaine Monthélie Douhairet Porcheret red wine barrels."

Tripel (Trio) aged for 10 months in Jamaican Appleton Estate rum barrels.

Saison brewed with Triticale (hybrid of wheat (Triticum) and rye (Secale)) and fermented with Kveik andBrett and aged oro 7 months in red wine barrels from Domaine Monthélie Douhairet Porcheret.

Saison brewed with local Emmer wheat, fermented with Kveik & Brett and then aged for 12 months in Burgundy red wine barrels.

Imperial Quad Stout aged for 15 months in Wild Turkey Bourbon barrels and infused with tonka and coconuts.

Wheat ale feremented naturally with feshly pressed Gamay wort from Domaine Cinq Peyres in France. best before is 10/2023

Amaretto Porter. "This treat was designed and brewed by Daphné & Julien, our production crew !" 28 IBU; 60 EBC

Saison brewed with coriander seeds.

Blend of triple aged 6 months in Nadal Hainaut red wine barrel and a stout aged 18 months in Daumas Gassac red wine barrel .