Beer inspired by the traditional mexican drink Jamaica. Tart and red hue made with real hibiscus, agave, and crystal malts.
Wheat 60%, and 40% Pilsner malts. Yellowish color, banana and clover esters, fermented with Bavarian style yeast.
Golden California in color, this full body beer is made with notes of vanilla bean and whole cinnamon sticks.
Cinnamon & chocolate aroma, with a medium to heavy body, dark chocolatey color and smooth taste.
This juice bomb is loaded up with the largest amount hops we’ve ever used in a beer. The result is a dry and sessionable tropical and dank IPA perfect for San Diego.
Using the kettle souring method of Lactobacillus strains found in yogurt to sour the beer, we add Coriander (Cilantro seed) and French Gray Sea Salt to create a prominent but not overpowering salty tartness.
Brewed with three different types of Chocolate malt and an assortment of specialty English Malts, this traditional American Stout has all the complex chocolate and roasty notes, full silky body, and easy dry drinkability one looks for in a stout.
A quandary of a beer, Obscuro combines fermenting at high temperatures for maximum ester production from the Belgian yeast with the use of Black, Dark Crystal, Dark Candy Sugar and Rye malts. The malt complexity of a darker beer without losing the features of a traditional Saison.
Loaded with malt complexity, this Mild is refreshing and light without losing any of the dark malts we all love. Using 3 different kinds of chocolate malt and specialty English crystal malts, we were able to create the perfect background for delicious Virtuoso French Roast.
Using the kettle souring method of Lactobacillus strains found in yogurt to sour the beer, we add over a pound and a half of Plum puree to the finished beer. The result is a sweet and tart beer that is reminiscent of biting into a Plum.