| A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z | |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
1 | WEATHERED BEER CELEBRATION 2020 | |||||||||||||||||||||||||
2 | BREWERY | BEER | STYLE | DESCRIPTION | ABV | LOCATION | FORMAT | |||||||||||||||||||
3 | 3 Fonteinen | Cuvée Armand & Gaston (season 17l18) Blend No. 66 with honey | Lambic - Gueuze | This particular Cuvée Armand & Gaston has been blended with lambics from 7 different barrels and originating from 11 different brews. The oldest portion of lambic was brewed on the 28th of November 2014. While blending, we added spring honey from our own bee(hive)s. 3 Fonteinen Oude Geuze Cuvée Armand & Gaston is a blend of one-, two-, and three-year old traditional lambics, all brewed at Brouwerij 3 Fonteinen. | 6.9 | Gueuze & Friends | Bottles | |||||||||||||||||||
4 | 3 Fonteinen | Framboos Oogst 2017 (season 17|18) Blend No. 70 | Lambic - Fruit | 3 Fonteinen Framboos is the result of macerating hand-picked whole raspberries on young lambic for at least four months, in a proportion of one kilogram of fruit per litre of lambic. The raspberry lambic is then blended again with more young lambic to obtain a minimum intensity of 35% fruit, and is bottled immediately afterwards. These bottles are then stored in our cellars for at least five months so that the raspberry lambic can develop into a beautiful, traditional, and refined Framboos. The final fruit intensity is 379 grams per liter of finished Framboos. | 4.7 | Gueuze & Friends | Bottles | |||||||||||||||||||
5 | 3 Fonteinen | Golden Blend (season 17|18) Blend No. 6 | Lambic - Gueuze | The lambics in this specific Golden Blend originate from 6 different barrels and 5 different brews. The oldest lambic was brewed by Brouwerij Lindemans on March 24th 2014. 3 Fonteinen Oude Geuze Golden Blend is a blend of one-, two-, three-and at least 25% four-year old lambics. Spontaneous fermentation, patient maturation in oak barrels, and continued evolution in the bottle result in a distinctively complex beer. | 6.8 | Gueuze & Friends | Bottles | |||||||||||||||||||
6 | A Frame | Skull Lake 2019 | Stout - Imperial | Skull Lake Imperial Stout 2019 vintage is an intensely-flavoured, rich dark ale with roasted malt, dark fruits and a warm bittersweet finish. An American-style interpretation with higher hop bitterness that becomes more subdued over time. | 9.3 | Murder Bar - BC | Bottles | |||||||||||||||||||
7 | Ale Apothecary | Ralph | Ralph | Mixed Fermentation Ale brewed with White Fir Tips | 7.75 | Draft Bar | Keg | |||||||||||||||||||
8 | Ale Apothecary | Sahati | Farmhouse Ale - Sahti | SAHATI is our interpretation of traditional Finnish sahti. Starting with a 200-year old Engelmann spruce tree felled on brewery property, we created our own kuurna (an ancient Scandinavian lauter tun) to separate the wort from the grain during brewing. The bottom of the kuurna is layered with spruce branches; the needles act as a natural filter and impart resinous oils into the wort. The hollowed-out trunk of the tree also contributes spruce essence and structure from the raw wood. | 8.81 | Draft Bar | Keg | |||||||||||||||||||
9 | Ale Apothecary | The Beer Formerly Known As La Tache | Sour / Wild Ale | The Beer Formerly Known as LA TACHE is the table sour produced year-round by The Ale Apothecary. (TBFKA) LA TACHE is made of malted barley & wheat and Goschie Farms Cascade Hops. The hops are used only for aroma as the balance of the beer comes from acid produced by our house lactobacillus culture. She spends 3-9 months in our barrels during a long, relaxed fermentation prior to a month-long dry-hopping (yes, in oak barrels!). | 8.5 | Draft Bar | Keg | |||||||||||||||||||
10 | Amager | Buffalo Burlesque | Stout - Imperial Barrel Aged | Imperial stout aged in bordeaux red wine barrels. | 11 | Murder Bar | Bottles | |||||||||||||||||||
11 | Amager | Cobras Fumantes | Barleywine - Barrel Aged | Barley Wine aged for 6 months in Mezcal barrels with dark agave syrup, cinnamon and Mexican coffee. | 10.5 | Murder Bar | Bottles | |||||||||||||||||||
12 | Amager | Hr. Frederiksen | Stout - Imperial | Dark as Hr. Frederiksen's humor, this imperial stout is inspired by the American imperial stouts with it's dense and creamy light brown head that leaves nice lacings in the glass while the head reluctantly dissipates. A massive 8 different types of malts were used, and it is the dark and heavily roasted ones that give the beer it's color and almost extreme full body - this is almost a meal in a bottle. The bitterness is also delivered by the heavily roasted malts backed up by the American Centennial hops. | 10.5 | Murder Bar | Bottles | |||||||||||||||||||
13 | Anchorage | Migrating Eyes Blend 2 | Farmhouse Ale - Saison | Saison collaboration with Tired Hands. Has peaches and apricots aged in an Alaskan spruce foudre | 8 | Mags & Bottle Bar | Bottles | |||||||||||||||||||
14 | Backcountry | Barrel Aged Keep the Change Ya Filthy Animal | Stout - Imperial Barrel Aged | A portion of Keep the Change Imperial Stout has been resting in Woodford Reserve bourbon barrels for nearly a year. To make this monster, that beer has been blended with a small amount of fresh imperial stout and then aged on house toasted coconut, vanilla beans and espresso from Heart Coffee. | 9 | Murder Bar - BC | Cans | |||||||||||||||||||
15 | Backroads | Jolene Bourbon Barrel Aged Smoked Baltic Porter | Porter - Baltic Barrel Aged | Our smoked baltic porter with a southern twist. Aged in Tennessee bourbon barrels, this complex beer features big bourbon notes up front, with lingering hints of licorice and molasses. Meanwhile, cherry-wood smoked malt lends and subtle, yet pleasing smokiness. | 8.9 | Murder Bar - BC | Bottles | |||||||||||||||||||
16 | Bellwoods | Grandma's Boy 2018 | Sour / Wild Ale | Aged in oak foeders, and emerging from a deep hibernation with Niagara Shiro plums, the 2018 version veers firmly into sour territory, showcasing macerated stone fruit flavour, refined brett character, and lively carbonation. | 5.8 | Mags & Bottle Bar | Bottles | |||||||||||||||||||
17 | Boneyard | Wooden Femur | Barleywine - Barrel Aged | English Style Barleywine seasoned in American Rye Whiskey Barrels. At 11% ABV this beer shatters more than just a pirates leg. Enjoy the good stuff. | 11 | Draft Bar | Keg | |||||||||||||||||||
18 | Boombox | Juicier AF | IPA | DDH Juicy AF - Heavy on mosaic and citra with cascade and centennial | 7.5 | Haze Locker & Lager Lounge | Keg | |||||||||||||||||||
19 | Boombox | Midnight Train - Bourbon Oaked w. Extra Coconut 🥥🥥🥥🥥🥥 | Stout - Imperial | Special magnums, bourbon oaked with extra coconut and chocolate. Stout brewed with chocolate, espresso, lactose and toasted coconut. | 8.8* | Murder Bar - BC | Magnum Bottles | |||||||||||||||||||
20 | Boombox | Synthwave | IPA - Double | Citra, Mosaic and Motueka hops. A Double IPA exploding with hop flavor and aroma. | 8.5 | Haze Locker & Lager Lounge | Keg | |||||||||||||||||||
21 | Brassneck | Inertia III | Stout - Imperial Barrel Aged | Imperial Stout aged in Woodford Reserve Bourbon Barrels. This time we took our imperial stout and aged it in Woodford Resevre Bourbon barrels. | 10 | Murder Bar - BC | Cans | |||||||||||||||||||
22 | Brassneck | Muscat Changeling | Sour / Wild Ale | Barrel Aged Wild Ale with Orange Muscat Grape Must | 6 | Haze Locker & Lager Lounge | Cans | |||||||||||||||||||
23 | Breakside | Grandmammy 2019 | Stout - Imperial Barrel Aged | The barrel-aged version of Breakside’s popular winter seasonal, Salted Caramel Stout, this vintage release has been sitting for over a year in Van Winkle wheated Bourbon barrels that were also used to house Bissell Maple Farm maple syrup. Think brown spices, earth and dark fruit coupled with the rich flavors of vanilla and caramel with a hint of salt in the finish. Soft oak tannins and a pleasant wood character round this out. | 9 | Murder Bar | Bottles | |||||||||||||||||||
24 | Breakside | Grandpappy 2019 | Stout - Imperial Barrel Aged | Inspired by whiskey-sauced bread pudding, this barrel-aged brew is a special variant of Grandmammy. Also aged for over a year in Van Winkle wheated Bourbon barrels that have been used to house Bissell Maple Farm maple syrup. Aromas of toffee, caramel and baking spice give way to flavors reminiscent of charred oak, sun-dried grapes, and chocolate-covered citrus. | 9 | Murder Bar | Bottles | |||||||||||||||||||
25 | Breakside | The Oligarch 2019 | Stout - Imperial Barrel Aged | Here is a beer over 2 years in the making. What initially began as a single batch of British-style Imperial Stout, evolved into a blend of our favorite barrels from 4 different batches of Stouts aged in barrels. | 10.3 | Murder Bar | Bottles | |||||||||||||||||||
26 | Brouwerij Boon | HORAL's Mega Blend 2019 | Lambic - Gueuze | Oude Geuze Mega Blend 2019 is a cooperative effort between most of the lambic producers who participated in the 2019 Toer de Geuze, an open house which was held at most of Belgium’s lambic makers on May 4-5, 2019. It is a blend of lambics from eight producers: Brouwerij Boon, De Oude Geuzestekerij De Cam, Hanssens Artisanal, Brouwerij Lindemans, Brouwerij Oud Beersel, Gueuzerie Tilquin, Brouwerij Timmermans, and Brouwerij De Troch. | 7 | Gueuze & Friends | Bottles | |||||||||||||||||||
27 | Cantillon | Gueuze 100% Lambic Bio (2019) | Lambic - Gueuze | Lambics produced at Cantillon Brewery are referred to as “young” after one year of ageing and are considered as fully matured after three years. Young beers contain the natural sugars that are necessary for secondary fermentation in the bottle while beers that have matured for three years contribute their taste and refined flavours. Gueuze is the ultimate result of a complex blend of lambics of different ages and with different tastes kept in oak barrels. The brewer’s main task involves tasting and he or she will have to try around a dozen lambics from different barrels, finally selecting five or six. | 5 | Gueuze & Friends | Bottles | |||||||||||||||||||
28 | Cantillon | Kriek 100% Lambic Bio (2019) | Lambic - Fruit | Our sour cherries, which are certified organic, come from Turkey. The fruit is blended with lambic that is on average 20 months old, the proportion being 200 g of fruit per litre of beer. Since sour cherries have a very pronounced taste it is necessary to select a lambic that has enough character so that it will be a good match for the fruit. After soaking for two to three months, the lambic has extracted the full colours, fragrances and flavours of the sour cherries. At that point it is blended with one-year-old lambic, which contributes the sugars necessary for secondary fermentation in the bottle. | 5 | Gueuze & Friends | Bottles | |||||||||||||||||||
29 | Cantillon | Rosé de Gambrinus (2019) | Lambic - Fruit | The raspberries are from Serbia and the fruit is blended with lambic that is on average 20 months old, the proportion being 200 g of fruit per litre of beer. Since raspberries are delicate it is necessary to select a lambic that is both mellow and subtle so that it will be a good match for the fruit. After soaking for two to three months, the lambic has extracted the full colours, fragrances and flavours of the raspberries. At that point it is blended with one-year-old lambic, which contributes the sugars necessary for secondary fermentation in the bottle. | 5 | Gueuze & Friends | Bottles | |||||||||||||||||||
30 | Collective Arts | Barrel Aged Imperial Porter (2019) | Porter - Imperial Barrel Aged | A super-charged version of our Imperial Porter, aged in Kentucky Bourbon barrels for over a year, this beer delivers a smooth combination of rich chocolate flavours from our Imperial Porter, married with vanilla and warming alcohol from the barrels. | 11.5 | Murder Bar | Bottles | |||||||||||||||||||
31 | Collective Arts | Origin of Darkness - CR/AK | Stout - Imperial Barrel Aged | Holy Cannoli, did we whip up something delicious with Italian brewery CR/AK. We threw real, bakery-fresh Cannoli and a massive amount of chocolate into the mash of this Imperial Stout. After about a year of aging, the flavours of pastry and chocolate marry perfectly with the deep vanilla and oak of the bourbon barrels. Mamma Mia, delizioso. | 8.4 | Murder Bar | Bottles | |||||||||||||||||||
32 | Collective Arts | Origin of Darkness - Prairie | Stout - Imperial | Our collaborators for this beer – Prairie Artisan Ales out of Oklahoma – are truly Imperial Stout masters. With their arsenal of knowledge and talent at our side, we wanted to tackle something uniquely Canadian. Something with Coffee. Something Crisp. Keeping that in mind we brewed an Imperial Stout with a huge amount of Cacao powder, vanilla wafers, brown & lactose sugar, and freshly ground Detour Coffee. The result should taste familiar, indelible, Canadian. (It’s Coffee Crisp. We’re talking about Coffee Crisp) | 11.9 | Murder Bar | Bottles | |||||||||||||||||||
33 | Collective Arts | Origin of Darkness - Siren | Porter - Baltic Barrel Aged | Sound the alarm – for the first time ever in our Barrel-Aged program, we’re using RUM! Siren Craft Brew from England wanted to create something that exemplified the sweet rich flavours of dark stone fruit, so after 6 months in 10-year-old South American Rum barrels we added Prunes, Raisins and Dates to a Baltic Porter base. Think sticky toffee pudding, like Nan used to make. | 9.6 | Murder Bar | Bottles | |||||||||||||||||||
34 | Collective Arts | Origin of Darkness - Voodoo | Stout - Imperial Barrel Aged | Aged 21 months in bourbon barrels with cacao nibs and cassia bark. If it were a child it would be stringing two word sentences together by now. And you know what it would say? ""F*cking delicious.” Collaborating with Voodoo Brewing from Pennsylvania, we used Cacao Nibs and Cassia Bark (also known as Chinese Cinnamon) to give this beer some deep chocolate flavours and a sweet spice." | 11.5 | Murder Bar | Bottles | |||||||||||||||||||
35 | Container | Seawise Giant | Stout - Imperial | Roasted specialty malts and cacao nibs bring a complexity to this dark imperial stout. | 11.2 | Murder Bar - BC | Cans | |||||||||||||||||||
36 | Dageraad | Anno 2019 | Belgian Strong Golden Ale | Our annual celebratory year-end beer! Anno is a strong, golden ale brewed with Okanagan pears and Indian coriander. The beer is bottle conditioned with Brettanomyces claussenii, a strain of wild yeast that adds funky, fruity flavours and slowly develops over time in the bottle, preserving freshness and adding layers of complexity as the beer ages. | 8.5 | Mags & Bottle Bar | Magnum Bottles | |||||||||||||||||||
37 | Dageraad | Entropy Series No. 11 | Sour / Wild Ale | Whiskey Sour - Bright, tart lemon and saison esters stand atop a foundation of deep, rich bourbon, with notes of vanilla and oak. To create a beer evocative of the classic whiskey sour cocktail, we aged The Bright Side tart lemon saison in bourbon barrels for four months. | 7 | Mags & Bottle Bar | Bottles | |||||||||||||||||||
38 | Dunham | Caput | Farmhouse Ale - Saison | Saison with Puer tea and seaweed (Dulse) from the Bas St-Laurent region, aged in red wine barrels for one year. | 5.5 | Mags & Bottle Bar | Bottles | |||||||||||||||||||
39 | Electric Bicycle | Fear Inoculum | Stout - Imperial Barrel Aged | Imperial Stout aged in Wild Turkey barrels | 10.3 | Murder Bar - BC | Bottles | |||||||||||||||||||
40 | Engine 9 | Goldenberry Wild Batch 3 | Sour / Wild Ale | A multi-barrel blend that was infused with amazing golden raspberries from our friends at Sterino Farms. Leabing heavy on the funk with sour and raspberry blasting throughout the mid-palate. | 5.7 | Mags & Bottle Bar | Bottles | |||||||||||||||||||
41 | Field House | Flanders Red - Staff Anniversary Beer | Sour / Wild Ale | Aged for a year in an Oak foeder, and we pulled a small amount off and aged that on Black Raspberries and Port, and has been aging in bottles for a year. | Mags & Bottle Bar | Bottles | ||||||||||||||||||||
42 | Field House | Sour Noir | Sour / Wild Ale | Aged in white oak for 11 months then split three ways. A dark sour ale with notes of dried fruit and dark malts. This third has no further additions letting the base beer shine. | Mags & Bottle Bar | Bottles | ||||||||||||||||||||
43 | Field House | Sour Noir - Cacao | Sour / Wild Ale | Aged in white oak for 11 months then split three ways. A dark sour ale with notes of dried fruit and dark malts. This third features cacao nibs bringing out the dark chocolate character of the base beer. | Mags & Bottle Bar | Bottles | ||||||||||||||||||||
44 | Field House | Sour Noir - Pinot Noir | Sour / Wild Ale | Aged in white oak for 11 months then split three ways. A dark sour ale with notes of dried fruit and dark malts. This third features a light addition of local Abbotsford Pinot Noir to highlight the wine-like character of the base beer. | Mags & Bottle Bar | Bottles | ||||||||||||||||||||
45 | Field House / Twin Sails | New World Saison | Farmhouse Ale - Saison | A collaboration with our friends at Twin Sails, this modern Saison features wheat and spelt malt and is fermented with Spooky Saison, a yeast known for it's spicy and orchard fruit notes. We then heavily dry-hopped this beer with Citra, Simcoe and Azacca contributing citrus and tropical fruit notes. | 6.5 | Mags & Bottle Bar | Bottles | |||||||||||||||||||
46 | Field House / Yellow Dog | Meritage Stout | Stout - Other | A collaboration with our friends at Yellow Dog, this beer features a blend of roasted and caramel malts providing classic Stout notes of coffee and chocolate with added complexity of dried fruit from the caramel malts. We paired this with an infusion of red wine grape varietals, providing tannins and more dark fruit character. | 7.2 | Murder Bar - BC | Bottles | |||||||||||||||||||
47 | Firestone Walker | Sucaba 2018 | Barleywine - Barrel Aged | An epic barrel-aged English barley wine whose original name was undone by a two‐bit legal challenge. Big, boozy bourbon and American oak aromas combine with soft chocolate malty undertones. Complex malt flavors are framed in oak with hints of dark chocolate, vanilla, tobacco, coconut and just a touch of dark cherry. | 12.5 | Draft Bar | Keg | |||||||||||||||||||
48 | Four Winds | Bramble | Sour / Wild Ale | Bramble is a mixed-culture, barrel-aged rye ale w blackberries & chamomile. This dry, tart ale is deep purple w notes of chamomile & a heavy hand of blackberries. It was aged in barrels for 2 years before it was blended & conditioned w berries & flowers. | 6.8 | Mags & Bottle Bar | Bottles | |||||||||||||||||||
49 | Four Winds | Cherry Operis 2019 | Farmhouse Ale - Saison | Aged in Okanagan red wine barrels, our Cherry Brett Saison is invigorated by wild yeast strain Brettanomyces and conditioned on local sour Montmorency cherries, inviting impressions of cherry pie and tart pit fruit. | 7.3 | Mags & Bottle Bar | Bottles | |||||||||||||||||||
50 | Four Winds | Holz Bock | Bock | Holz Bock is a wood-fermented Bockbier with a malty backbone accented by flavours of oak from its time spent in a foeder. Subtle toastiness on the nose with a crisp, bitter finish. | 6 | Haze Locker & Lager Lounge | Cans | |||||||||||||||||||
51 | Great Notion | Boo Berry Muffin | Sour / Wild Ale | This tart and whimsical blueberry treat will remind you of your family's freshly baked blueberry muffins! We took our classic Blue Berry Muffin recipe, and added loads of Boo Berry Cereal to the mash. Muahahaha! | 5.5 | Draft Bar | Keg | |||||||||||||||||||
52 | Great Notion | Double Stack | Stout - Imperial | Double Stack is our Imperial Breakfast Stout fermented with an irresponsible amount of maple syrup & aged on whole bean Sumatra from our friends at Clutch Coffee. | 11 | Draft Bar | Keg | |||||||||||||||||||
53 | Great Notion | Stacks of Coconut | Stout - Imperial | This Imperial Breakfast Stout was brewed with maple syrup & conditioned on toasted coconut and whole bean Sumatra from our friends at Clutch Coffee. | 11 | Draft Bar | Keg | |||||||||||||||||||
54 | Hair Of The Dog | Adam Batch #100 | Adambier | Adam is a recreation of a historic beerstyle. Originally made in Dortmunder, Germany, it was the first beer I produced when I opened Hair of the Dog. Rich in flavor, Adam is best served as a dessert beer. It is great with chocolate or cigars, or just a warm fire and good company. | 10 | Murder Bar | Bottles | |||||||||||||||||||
55 | Hair Of The Dog | Bourbon Fred From The Stone 2019 | Strong Ale | This Beer is fermented in our concrete egg and aged in Kentucky bourbon barrels for over 18 months. It has the aroma of vanilla, ginger and almond flowers followed by juicy pear, warmed wood and a soft minerality that evolves into liquid happiness. | 12 | Murder Bar | Bottles | |||||||||||||||||||
56 | Hair Of The Dog | Fred Batch #101 | Strong Ale | Created to honor beer writer and historian Fred Eckhardt. This golden strong ale incorporates ten hop varieties from five different countries. Through the use of aromatic and rye malt, the beer achieves a unique balance of flavor. Fred will inspire you to share your knowledge with others. | 10 | Murder Bar | Bottles | |||||||||||||||||||
57 | Hair Of The Dog / Omnipollo | Maja 2019 | Barleywine - Barrel Aged | This beer is pale in color and has the aromas of peaches and pleasant memories of the past. In the mouth, pineapple mixes with marshmallow, maple and whimsy. Produced with the help and guidance of our good friends at Omnipollo to provide you with a truly unique drinking experience. | 10.8 | Murder Bar | Bottles | |||||||||||||||||||
58 | Hanssens Artisanaal | Gueuze 2018 | Lambic - Gueuze | Hanssens Oude Geuze is a regularly available oude geuze produced from wort that Hanssens obtains from Boon, Girardin, and Lindemans. | 6 | Gueuze & Friends | Bottles | |||||||||||||||||||
59 | Hanssens Artisanaal | Kriek 2018 | Lambic - Fruit | Hanssens Oude Kriek is one of the oldest beers in their portfolio. Each batch has 70kg of black Belgian cherries ber 600 liter barrel. | 6.5 | Gueuze & Friends | Bottles | |||||||||||||||||||
60 | Hanssens Artisanaal | Schaerbeekse Kriek 2018 | Lambic - Fruit | Fresh sour cherries macerated in young lambic in oak barrels with fermentation in the bottle. | 6.5 | Gueuze & Friends | Bottles | |||||||||||||||||||
61 | Het Uiltje | Meneer de Uil - Glen Garioch | Stout - Imperial Barrel Aged | Our oldest and finest imperial stout, Mister Owl is aged slowly in whisky barrels hailing from the Scottish Highland. An emotional rollercoaster of a stout with hints of chocolate, coffee and vanilla. | 12.2 | Murder Bar | Bottles | |||||||||||||||||||
62 | Het Uiltje | Mind Your Step Maple Edition | Stout - Imperial | Imperial Stout brewed with juniper, cranberries, aged with maple oak chips, some coffee and maple syrup. | 14 | Murder Bar | Bottles | |||||||||||||||||||
63 | Het Uiltje / Alvinne | Cuvée du Owl (2018) | Imperial Red Ale | Imperial red ale brewed with our friends from Alvinne (BE), ice distilled and aged with American oak chips and Amaretto. | 15 | Murder Bar | Bottles | |||||||||||||||||||
64 | Holy Mountain | Deadfall (Batch 4) | Old Ale | Stock Ale brewed and aged in the tradition of English and American barleywines. It was brewed with floor-malted Maris Otter, Munich, a blend of crystal malts, and hopped with Amarillo and Centennial. After primary fermentation in stainless, it was aged for 12 months exclusively in @westlandwhiskey casks. | 9 | Murder Bar | Bottles | |||||||||||||||||||
65 | Holy Mountain | King's Head 2019 | Brown Ale - Imperial | Double Oatmeal Brown Ale brewed with a large portion of malted and unmalted oats, along with Maris Otter and a blend of specialty English chocolate and crystal malts. It was fermented with an expressive English ale strain and transferred into fresh Kentucky bourbon barrels, where it continued to age for 12 months. | 11 | Murder Bar | Bottles | |||||||||||||||||||
66 | Holy Mountain | Misere Au Borinage (Batch 3) | Farmhouse Ale - Grisette | Foudre-aged Grisette brewed with a large amount of raw and malted wheat. It was fermented with a blended Saccharomyces strain and then aged in oak with a house mixed culture for 5 months. Bottled in June 2019 and refermented in the bottle with Brettanomyces. | 5 | Mags & Bottle Bar | Bottles | |||||||||||||||||||
67 | House Of Funk | Debauchery | Stout - Imperial Barrel Aged | Black velvet. Dark chocolate. Rich & complex. Aged for nine months in Basil Hayden Bourbon barrels. | 10.5 | Murder Bar - BC | Bottles | |||||||||||||||||||
68 | House Of Funk | Deliverance | Sour / Wild Ale | Our nod to a famous Trappist ale, Deliverance was brewed with Pilsen, Munich, and light crystal malts. Hopped generously with a blend of noble and american hops, Deliverance was initially fermented clean with a house ale yeast. We then dryhopped with whole leaf Cascade hops, and conditioned on a blend of brettanomyces strains for 2 weeks before bottling. | 6.8 | Mags & Bottle Bar | Bottles | |||||||||||||||||||
69 | House Of Funk | Kaldi Coffee Sour | Sour / Wild Ale | Ethiopian Origin. Layered acidity. Straw & bread. Foeder aged mixed culture golden sour conditioned on Ethiopian light house roasted coffee. | 6.5 | Mags & Bottle Bar | Bottles | |||||||||||||||||||
70 | Jester King | Black Metal | Stout - Imperial | Black Metal, a.k.a. Iron Sword, a.k.a. Blackened Death, a.k.a. El Martillo del Muerte, is a cruel and punishing beer fermented by the sheer force of its awesome will. Black Metal is dry, roasty, and fermented with farmhouse yeast. | 10.8 | Draft Bar | Keg | |||||||||||||||||||
71 | Jester King | Noble King | Farmhouse Ale - Saison | Noble King is a medium strength, highly attenuated, unspiced farmhouse ale brewed with an abundance of organic noble hops, and fermented with wild yeasts from the Texas Hill Country. Unfiltered, unpasteurized, and 100% naturally conditioned. | 5.9 | Draft Bar | Keg | |||||||||||||||||||
72 | Jester King | SPON 3 Three Year Blend (2018) | Lambic Style - Gueuze | 2018 SPON Three Year Blend is our blend of one, two and three year old 100% spontaneously fermented beer. Our goal is to honor tradition while making a beer unique to the Texas Hill Country, our winter microflora, and the people of Jester King. We brew with water from our well, grain from our local maltster (Blacklands Malt), old hops from the attic of our barn, and ferment with ambient yeast collected overnight as the wort cools in our coolship. We spontaneously ferment in oak barrels, blend across three years, and 100% naturally condition for almost a year | 5.5 | Gueuze & Friends | Bottles | |||||||||||||||||||
73 | Jester King | SPON Muscat (2018) | Lambic Style - Fruit | A blend of 100% spontaneously fermented beer, refermented with 2,000 pounds of Muscat grapes from Sulpher Bluff, Texas. | 6.4 | Gueuze & Friends | Bottles | |||||||||||||||||||
74 | Kees | Barrel Project 18.11 | Porter - Imperial Barrel Aged | Porter aged in Benrinnes whisky barrels | 9 | Murder Bar | Cans | |||||||||||||||||||
75 | Kees | Barrel Project 18.13 | Stout - Imperial Barrel Aged | Imperial stout aged in Benrinnes whisky barrels | 16.1 | Murder Bar | Cans | |||||||||||||||||||
76 | Kees | Zeeuwse Bolus Stout | Stout - Imperial | Zeeuwse Bolus Stout, is inspired by the eponymous Dutch dessert – a pastry with lemon zest and cinnamon - traditionally served with coffee. With the typical Kees quality, this slick black Stout is full of rich roasty coffee and vanilla-hazelnut milk chocolate, with a soft black treacle background that together make this gorgeous stout a perfect dessert beer. | 10 | Murder Bar | Cans | |||||||||||||||||||
77 | Longwood | BBA Triple Stout | Stout - Imperial Barrel Aged | Our bourbon-barrel aged triple stout is silky smooth; subtle notes of smoke and leather alongside sweet black licorice and vanilla. Aged in Heaven Hills bourbon barrels for 8 long months. | 16 | Murder Bar - BC | Cans | |||||||||||||||||||
78 | LTM - Les Trois Mousquetaires | Déjeuner Impérial 2018 | Stout - Imperial Barrel Aged | Aged 9 months in 12 years bourbon barrels with maple staves, maple syrup and cold brew coffee. | 11.5 | Murder Bar | Bottles | |||||||||||||||||||
79 | LTM - Les Trois Mousquetaires | Porter Baltique Édition Spéciale (Bourbon & Brandy) 2018 | Porter - Baltic Barrel Aged | Aged in Bourbon and Brandy barrels 12 years old or more | 10.5 | Murder Bar | Bottles | |||||||||||||||||||
80 | Luppolo | Bacca Nera | Sour / Wild Ale | Mixed fermentation sour aged on gamay skins in wine barrels. | 7 | Mags & Bottle Bar | Bottles | |||||||||||||||||||
81 | Luppolo | Barrel Aged Imperial Stout | Stout - Imperial Barrel Aged | Barrel Aged Verison - With bold aromas and flavours of toffee, chocolate and roasted nuts. This version has tonka bean and cacao nibs added, with lactose, to give it a smooth creamy finish. | 9.5 | Murder Bar - BC | Bottles | |||||||||||||||||||
82 | Mikkeller | Oregon Fruit Series Spontan Blueberry | Lambic - Fruit | Sour Ale brewed with Blueberries. Brewed by Mikkeller at De Proef in collab w/ Oregon Specialty Fruit | 7.7 | Draft Bar | Keg | |||||||||||||||||||
83 | Mikkeller | Oregon Fruit Series Spontan Plum | Lambic - Fruit | Sour Ale brewed with Plums. Brewed by Mikkeller at De Proef in collab w/ Oregon Specialty Fruit | 7.7 | Draft Bar | Keg | |||||||||||||||||||
84 | Mikkeller | Spontan Cherry Frederiksdal (2019) | Lambic - Fruit | Sour Ale brewed with Frederiksdal Cherries and aged in oak barrels. The lambic-style beer with notes of cherries, almonds and sour fruit! The new 2019 edition! With cherries from the award-winning Frederiksdal plantation (situated on the island of Lolland in the very south of Denmark) we proudly present the perfect combination of berries and sour ale; SpontanCherry, aged on oak barrels. With countless notes of flavor and mouthfeel sensations ranging high and low on multiple scales, this is as delicate as it comes. Brewed at D'proef brewery in Belgium | 7.2 | Gueuze & Friends | Bottles | |||||||||||||||||||
85 | Modern Times | Deeds & Exploits Aged In Bourbon Barrels w. Coffee & Vanilla | Strong Ale - Imperial Barrel Aged | This blend of bourbon barrel-aged strong ales was lavished with vanilla beans and bourbon-and-vanilla infused, house-roasted coffee. The result is a mind-blowingly decadent flavor fiesta with notes of coffee cake, bourbon, oak, and a subtle fruit character that brings the whole thing home in an incredibly satisfying fashion. | 14.3 | Murder Bar | Bottles | |||||||||||||||||||
86 | Modern Times | Singular Rhythms - Boysenberry & Blackcurrant | Farmhouse Ale - Saison | Aged in oak foeders and meticulously layered with boysenberries and blackcurrants, this spectacularly tasty funky saison is a soul-stirring, lavender-hued nexus of deep berry notes, light pastry character, and undertones of vanilla-kissed oak. It’s tart, enchantingly complex, and unbelievably refreshing. Prepare your tastebuds for immersion in a moonlit fountain of unparalleled liquid elegance. | 5.5 | Mags & Bottle Bar | Bottles | |||||||||||||||||||
87 | Modern Times | Singular Rhythms - Gewürztraminer Grape Must & Nelson Hops | Farmhouse Ale - Saison | Dry-hopped with Nelson Sauvin and meticulously layered with Gewürztraminer grape must, this iteration of our funky, foeder-aged saison bursts with funk-laden tropical fruit, white wine, stone fruit, and gentle notes of vanilla-kissed oak. | 6 | Mags & Bottle Bar | Bottles | |||||||||||||||||||
88 | Moon Under Water | The Shaft | Stout - Imperial Barrel Aged | The Shaft Russian Imperial Espresso Stout made with freshly pulled @oughtredcoffee espresso, cocoa nibs, hazelnut extract and Mexican vanilla.Made with fresh espresso, cocoa nibs, hazelnut infused vodka, vanilla and lactose sugar. | 10.5 | Murder Bar - BC | Bottles | |||||||||||||||||||
89 | Oud Beersel | Bzart Lambiek Millésime (2016) | Lambic - Traditional | Bzart Lambic originates from the merger of two glorious traditions, i.e. the ‘Méthode Traditionnelle’ for sparkling wines and the spontaneous fermentation for Lambic beers. The result is a natural, sparkling Lambic beer. The “Lambiek Oud Beersel” that serves as a basis for the BZART Lambiek first undergoes fermentation during twelve months in wooden barrels in Oud Beersel’s cellars. This Lambic beer is then bottled by adding the tirage liqueur consisting of sparkling wine yeast and sugar for the second fermentation. The beer then ages in bottles for at least nine months before its final maturation according to the “Méthode Traditionnelle”. | 7 | Gueuze & Friends | Bottles | |||||||||||||||||||
90 | Oud Beersel | Oude Geuze Vieille Barrel Selection Foeder 21 (2019) | Lambic - Gueuze | During a prolonged maturation of almost four years the Lambic on Foeder 21 went through a madeirisation process. This Lambic is blended with Lambics of two other foeders of the same origin, all used for white wine in the past, creates a unique tasting experience. | 6.5 | Gueuze & Friends | Bottles | |||||||||||||||||||
91 | Parallel 49 | Gravitational Time Dilation (Freeze Distilled) | Stout - Imperial Barrel Aged | Ice fortified and aged in Woodford Reserve bourbon barrels for 4 months w/ addition of orange peel, vanilla beans and coffee. | 13.2 | Murder Bar - BC | ||||||||||||||||||||
92 | Parallel 49 | RIS 2020 | Stout - Imperial Barrel Aged | Our Russian Imperial Stout was aged in Woodford Reserve bourbon barrels for two months. This bourbon-barrel aged Imperial Stout has aromas of dried fruit and vanilla as well as notes of dark chocolate covered raisins, roasted coffee, and charred oak. | 10 | Murder Bar - BC | Bottles | |||||||||||||||||||
93 | Põhjala | Must Kuld | Porter - Imperial | The name translates as Black Gold. A rich porter with smooth honey notes. Brewed with lactose for that extra silky texture. Contains barley malt and lactose. | 7.8 | Murder Bar | Bottles | |||||||||||||||||||
94 | Prearis / De Struise | Marius Reserva Sherry BA | Stout - Imperial Barrel Aged | Brewed at Struise brouwers. Russian Imperial stout aged for 1 year in Pedro Ximenez Sherry barrels. | 10.5 | Murder Bar | Bottles | |||||||||||||||||||
95 | Red Racer | Thor's Hammer Port Barrel | Barleywine - Barrel Aged | A classic brew returns with a rosy twist. Aged in Ruby and Tawny port barrels, Thor's Hammer is a massively flavoured barley wine with the added richness of premium barrel aging. | 11.5 | Murder Bar - BC | Cans | |||||||||||||||||||
96 | Red Racer | Torpor | Porter - Imperial Barrel Aged | Nitro can! A torpor is a slumber or hibernation, so beware as this big and strong imperial porter may make you feel a touch torpor-ish with its warming flavours and barrel aged finish. | 9 | Murder Bar - BC | Cans | |||||||||||||||||||
97 | Siren | Bourbon Aged Primal Cut | Porter - Imperial Barrel Aged | Primal Cut, which started as a smoked porter with coffee and blackcurrant, has been ageing in bourbon barrels and we're thrilled with how the beer has developed. This complex porter’s blackcurrant notes shine through beautifully with deep coffee and chocolate flavours, complemented by a wisp of smoke in the air and distinctive bourbon character. | 10 | Murder Bar | Bottles | |||||||||||||||||||
98 | Siren | Maiden '18 | Barleywine - Barrel Aged | Our anniversary beer is an American-style barley wine, aged in a variety of spirit and wine barrels before being blended back together with a percentage of fresh beer to create each year's vintage. | 11 | Murder Bar | Bottles | |||||||||||||||||||
99 | Siren | Odyssey 009 | Stout - Imperial Barrel Aged | Odyssey 009 is a blend of sherry and bourbon barrel-aged imperial stouts and red wine barrel-aged saison, inoculated with brett and lactic-acid bacteria. Inspired by Project Barista, the beer is a complex blend of flavours found in your coffee cup - fruity acidity, roasted chocolate, nuttiness and a rounded caramel and toffee finish. A small addition of Brazilian coffee from Anvil in Basingstoke accentuates the sweetness. | 11.7 | Murder Bar | Bottles | |||||||||||||||||||
100 | Slow Hand | Munich Helles | Lager - Helles | One of our most balanced and harmonious beers made with floral Hallertauer hops and just enough malt to keep it interesting but not too intense. ⠀ | 5 | Haze Locker & Lager Lounge | Keg |