17 is an Imperial Stout brewed with huge amounts of chocolate malts, cacao nibs, and mint leaves. This hearty stout boasts 10% ABV and big chocolate aromas and flavors with a hint of fresh mint. This beer is perfect for the last cold months of the winter.
An Imperial Stout brewed with ancho chili peppers, cacao nibs, vanilla beans, and cinnamon sticks. Pouring deep brown with a thick head, this beer has a complex body with a delicious lingering roastiness. Abraxas is brewed with unique ingredients intended to challenge and excite the palate. It may be enjoyed right away or allowed to age in the bottle. Vertical tastings are encouraged.
A Belgian style ale that pours bright with an egg shell cap that leaves sticky lacing above the sunset orange color. Our primary Belgian yeast strain is accompanied by Brettanomyces Bruxellensis for two fermentations that create deeper aromatics of stone fruit and farmhouse pollen and flavors of honey and green tea.
Our 2016 cider is a blend of pressed juice from Midwest-grown Fuji, Jonathan, Red Delicious, & Golden Delicious apples. The juice undergoes mixed fermentation in wine barrels for one year before blending and bottle conditioning. Our cider is unfiltered and all natural.
Our 2016 English-style barleywine aged for 12 months in Rittenhouse Rye barrels. A potent and contemplative combination of sorghum, brown sugar, dates, and prune aromas open in the glass as the beer warms. Layers of vanilla, caramel, and more dried fruit follow with each warming sip. Share and pair with a stinky bleu cheese.
Campers' Reserve is the result of aging our flagship Belgian-style Pale Ale, Hommel Bier, in oak puncheons with two strains of Brettanomyces. After resting for nine months, we dry-hopped with Cascade, Simcoe, and Mt. Hood prior to bottle conditioning. Juicy grapefruit, orange, and pine dominate the aroma, with accents of spicy Brett phenolics. The sip provides a fruity punch of hop candy supported by bready malt. Soft, yet tropical and spicy Brett rounds everything out and extends into the finish, making for a unique and elegant experience. 5.9% ABV
Cave Torch is a 6.7% IPA brewed with Vienna Malt and Flaked Wheat, and then is fruited with Mandarin Oranges. Cave Torch is dry-hopped with a blend of Amarillo, Citra and Wakatu.
2016 Coffee Abraxas was made with Ethiopian (Chelbessa) coffee beans that were selected, roasted, and ground by Sump Coffee. This variety is known for it's bright citrus and subtle pine notes. We cold brewed the coffee and produced a blend that marries perfectly with the stout. It packs plenty of aroma upfront and has a smooth, luxurious finish. As with all coffee beers, it is best enjoyed fresh.
The name "Devil’s Heart of Gold" comes from what they call the "Devil’s Cut". When a bourbon ages in a barrel, a portion of the bourbon evaporates - this is called the "Angel’s share". Another portion of the bourbon gets absorbed into the new oak barrel - this is called the "Devil’s cut". Therefore, the Heart of Gold beer aging in the barrel starts to absorb back some of the Devil’s Cut and hence the name "Devil’s Heart of Gold". We took our Heart of Gold and aged it in a Knob Creek 9-year old barrel from our friends at The Wine and Cheese Place in October 2011. The beer rested in these barrels for 7 months. 204 bottles will be released exclusively at The Wine and Cheese Place.
Inspired by the Abbey ales of Belgium, we created a dark, malty dubbel using a varieties of specialty malts, dark Belgian candi sugar, and dried Deglet Noor dates from California. Brewed in collaboration with The Block Restaurant. Ideally paired with roasted/grilled/smoked meats and chocolate. 7% ABV
Fantastic Voyage is a milk stout brewed with coconut. We also added lactose sugar to give it a creamy mouth feel and a bit of sweetness.
The roasted malts and coconut meet the hops bitterness to deliver a full rich finish. Fantastic Voyage has notes of chocolate that make it a great fit for enjoying after dinner with dessert or even a cigar.
Five Little Monkeys is a throwback collaboration with our good friends at 2nd Shift Brewing to celebrate the opening of their new brewery and tasting room. Paying homage to some of the craft beers that first inspired us, this American pale wheat ale is bursting with grapefruit and apricot. 6.1% ABV
Flat Rock was created using the traditional saison production method of bière de coupage, which combines a fresh, young beer with mature, barrel-aged beer. We blended equal parts of fresh Saison de Lis with a mixed-fermentation saison that had been aging in a French oak foeder for over a year, and then allowed them to mature further before bottle conditioning. The result is light and bright, with flavors of lemon peel and orange complemented by a soft minerality. Enjoy Flat Rock on its own as an aperitif or with lighter fare. Blended exclusively for Bluestem in Kansas City. 5.0% ABV
Belgian-style farmhouse ale brewed with wheat, spelt, and oats (and barley!) A spicy yeast character enhances the orange peel and coriander additions, blending the line between saison and wit. 5.0% ABV
Belgian-style Witbier fermented with Saccharomyces, Lactobacillus, Brettanomyces, Pediococcus and spiced with orange peel, black pepper, and coriander; aged one year in neutral French oak foeder
Heart of Gold is our Wheatwine, an American take on the classic Barleywine. Brewed to "wine strength" but with a malt bill full of wheat, Heart of Gold has a beautiful tawny color from its extended boil. Flavors of molasses, brown sugar, and honey covered biscuits are characters of the maltiness that are accentuated by the fruity and nutty yeast that was used to fermented it to 10% ABV. American hops balance the bold body with their clean bitterness and citrus forward flavor.
A dry-hopped Belgian Pale Ale which defies tradition by combining Chinook and Columbus hops, American malts and a Belgian yeast strain. The result is a beer with earthy and spicy tones from the yeast and a slight orange note contributed by the hops. Our first beer--draft only.
Every year we set aside a few of our absolute best barrels of imperial stout to stand on their own, unadulterated and without adjuncts. We call this blend Maman, or the mother of our barrel-aged stout series. 2016 Maman was aged for 18 to 20 months in Rittenhouse Rye barrels before blending and packaging. It's our purest expression of beer in oak and presents a luxurious combination of cocoa, caramel, vanilla, and maple wrapped up with a big boozy bow.
Belgian-style Saison dry-hopped with German Hallertau & package conditioned. Brewed in collaboration with The Commons.
2016 Silver Medal Winner - Great American Beer Festival
Ollie Ollie Oxen Free is a 4.5% ABV Session IPA brewed with our friends at Olive + Oak. Light and refreshing with an aroma of citrus fruits and melon contributed by a combination of Centennial, Falconer’s Flight, and Mosaic hops
An American Brown Ale, brewed with a few hundred pounds of maple roasted Missouri squash. The brewers also added cinnamon and cloves to make this beer a perfect companion to hearty dinners or seasonal desserts. The harmonious marriage between spices and squash allow this beer to remind you of the best qualities that arrive with autumn.
German-style tart wheat beer that’s perfect for the hot summer months. Using only the best Missouri peaches, we turned an easily overdone style into a refreshing and light bodied summer beer. A beautiful golden hazy color accompany the delicate fruit flavor, ending perfectly with a crisp dry finish. Tailored for a bbq or picnic, this sessionable seasonal will appeal to beer geeks and wine lovers alike.
Reverie is a blend of barrel-aged strong ales. We began with an imperial red ale and aged it for 15 months in Rittenhouse Rye and red wine barrels before combining the two threads and packaging. The barrels imparted a deep chocolate hue and a decadent mix of vanilla, maple, and red fruit. Notes of cocoa, caramel, and spicy oak emerge as the beer warms in the glass. Full and slightly effervescent on the palate, Reverie continues to evolve long into the finish. At 12% abv, it's warm but well-rounded and perfect for sharing as the nights turn crisp
A straw colored Belgian-style Saison brewed with chamomile flowers. It is fermented with a traditional saison yeast strain that imparts fruity and spicy notes that dovetail perfectly with the tea-like quality of the chamomile. Finishes dry, tart, and refreshing.
Imperial Stout blended with Sump Coffee
Our imperial coffee stout is made in collaboration with the devilishly handsome Scott Carey & Co. at South City's Sump Coffee. For this year's batch, we chose a coffee from the Cauca region of Colombia, which provides a classic coffee stout profile full of caramel, maple, and pecan.
A big, rich English style Barleywine that, as its name suggests, has tints of ruby around the edges of its brown body, with a toffee, caramel, toasted pecan sweetness that is kept in balance with a smooth, alcohol warmth, and slightly fruity American hop note. This will be perfect around the fire, with a cigar, with a rich meal, or just while cozying up and relaxing with family and friends this season. It may be enjoyed right away, or allowed to age in the bottle. Vertical tastings are encouraged.
Working Title, a Belgian-style pale ale conditioned with Brettanomyces Bruxellensis. Kettle and dry hop additions of Crystal hops provide a bright orange complement to the pineapple and earthy funk of the Brettanomyces. Underneath is a lean, bready malt body that finishes dry and crisp. 6.2% ABV