Our DIPA dry hopped with Citra hops. We then added Madagascar vanilla bean, orange zest and a proprietary blend of sugars to create a marshmallow aroma.
9.1% DIPA with Vermont Maple Syrup, sugar burned and caramelized stove top, and a touch of cinnamon. Notes of dough and pancake batter round out the finish. Excellent for cooler nights ahead!
9.1% DIPA with Vermont Maple Syrup, sugar burned and caramelized stove top, and a touch of cinnamon. Notes of dough and pancake batter round out the finish.
Passiflora is the South Pacific version of our Multiflora DIPA. Brewed utilizing a blend of New Zealand hops, this brew produces notes of guava, citrus, and passionfruit.
Collaboration with Decadent Ales. Cinnamon Chocolate Fudge Imperial Stout brewed with ancho peppers and a hint of vanilla, creating a unique, smooth blended flavor.
All Citra dry-hopped DIPA with a proprietary blend of sugars, Madagascar vanilla bean and a touch of orange zest. This beer was formerly named Creamsicle.
Reminiscent of a toasted marshmallow, this imperial stout contains Madagascar Vanilla Beans, Burnt Sugar, and Marshmallows. A soft, fluffy, and decadent brew.
Double dry-hopped DIPA with toasted marshmallows, Madagascar vanilla bean, and lots of strawberries. This beer was formerly named Strawberry Creamsicle.
Reminiscent of a toasted marshmallow, this imperial stout contains Madagascar Vanilla Beans, Burnt Sugar, and Marshmallows. A soft, fluffy, and decadent brew.
9.1% DIPA with Vermont Maple Syrup, sugar burned and caramelized stove top, and a touch of cinnamon. Notes of dough and pancake batter round out the finish. Excellent for cooler nights ahead!