In defiance of those archaic brewing guidelines, our beers are cathedrals to unlikely elements. Ambitious and boundary-pushing, ingredients stem from the kind of inspiration that strikes when soul-soaking humidity, 100 degree temperatures and instruments fit for a science lab come together. Expect mysteries like time travel and the Blue Whale song to reveal themselves with every pour.
Fruit on top of fruit on top of fruit
A cornucopia of flavors & fruit overflowing with sweetness then cut to the core with a little savory and happiness. Witness Australian hops blasting mango & tropical notes against a wall of citrusy West Coast hops. Apricots, dried & caramelized in the Turkish sun, mellow out the mouthfeel.
Fine Print:ABV: 7%
Belgian yeast strides in proudly with peppery, savory phenolics to cut the sweetness & dry out the finish.
Brown Buffalo Rye’d
Will whiplash even the deftest of palates
Bucking in sweet and savory fits, this American Brown is refined but untamed, like the kiss at the end of a wet fist. Sweet raisins saddle up to a fantasia of chocolate malts. Then Sheriff Rye’d strolls in with his cinnamon deputy and obliterates your palate with a spice storm you ain’t seen this side of the Mississippi.
Fine Print:ABV: 7.3%
American Brown Ale filled with bold flavors of cinnamon and raisins. Smooth and malty. Just a touch of spice.
Double hops. Double malt.
2 years ago, we launched our Flagship 1836, a Copper Ale. When planning the first brew of our second year we knew we could only do one thing: rebrew 1836 with double the hops and double the malt! It’s hooves down the best Imperial Copper Ale we’ve ever had.
Fine Print:ABV: 8.9%
The bready and biscuity malts of 1836 are present up front, giving way to a floral hop finish.
Enlightened elder brother of our American Double IPA, More Cowbell
Although similar to More Cowbell but with one big exception, Belgian yeast. Bright, spicy aromatics from the traditionally Belgian yeast strain will leap out of your glass and give way to the soft tropical fruit flavors.
Fine Print:ABV: 9.1%
The stripped-down malt bill yields a light mouthfeel that finishes bone dry. This ale will age gracefully.
As thick and black as your capitalist blood
In Soviet Russia, Stout drinks you.
Fine Print:ABV: 9.6%
The hulking grain bill, featuring roasted barley, creates a smooth mouthfeel. Cascade and Willamette hops perfectly contradict each other, giving way to the fresh floral notes on the front nose, while the Belgian yeast strain provides a bone-dry, dark chocolate finish.
Red Velvet Stout
Have your cake and drink it too
Richly decadent, this voluptuous dessert will seduce and ravage your taste buds, then cuddle with them in the afterglow. Looking to score brownie points with the Missus? No need for diamonds and bedazzle. With a few bottles of Red Velvet and some dimmed lights, you're in for a lot of "oo-la-la" and a happy ending.
Fine Print:ABV: 6.3%
Hint of cherries intermingling with a malt-forward, dark chocolate explosion. Finishing dry and savory, this beer is best enjoyed slightly chilled.
Christmas in a glass
Texas is hot, but beer shouldn’t be. For the holidays, we’ve created a beer bouquet that tastes like a crisp and zingy exclamation point, brisk as the wind off a lake against the pitch black backdrop of a Russian imperial stout. Festive, hearty and an innoculent against a pretend winter chill, expect our Christmas in a glass to have a little extra “ho, ho, ho.”
Fine Print:ABV: 10%
Sweet, creamy, slightly roasty stout with big nutmeg, cinnamon and cloves on the nose. Surprisingly easy-going mouthfeel.
Forget the coffee, on with the beer
Sunrise is more than just a "straight-ahead" base recipe. Similar to Buffalo Sunset, however forget the coffee and lasso up for a real kick. Brewed for hop-heads and coffee haters.
Fine Print:ABV: 9.1%
Dark chocolate notes fill the glass. With only a subtle roast, the hops' bright, tropical fruit flavors layer on top of a dark malt backbone that is softer than its color would imply.
Not just another caffeine buzz
When we first tasted Amaya Roasting Company's coffee, it was love at first sip. Their thoughtful approach to flavor theory & dedication to crafting the perfect cup inspired collaboration. The name pays homage to the Sunset Coffee Building, perched on the banks of the Buffalo Bayou in 1910. Back in the day, it was one of the first places to import & roast the coffee that fueled our great city's early pioneers.
Fine Print:ABV: 9%
Fresh roasted Amaya coffee beans compliment the hop bitterness. Look for brisk tropical fruit flavors on the mouthfeel and avoid the charred tannins often found in coffee porters & stouts.
Real dudes drink pink
Who in their right mind brews with flowers? We do. We took a classic Belgian Witbier yeast and fed it hibiscus flowers, ginger coriander, and orange peel. The old monks may be turning in their graves.
Fine Print:ABV: 6%
Look for a big floral nose, light citrus flavors in the mouthfeel and a bone dry coriander on the finish.
Smoke on the Bayou
Big-ass malt bomb
We smoked our malt at Beaver’s, Goode Company and Rockwell’s Tavern up in Cypress, and blended those malts as the base for a strong scotch ale. Houston’s BBQ scene is literally infused in the malt of this beer.
Fine Print:ABV: 9%
Look for huge caramel, brown sugar, molasses & toffee flavors in the mouthfeel. Then the smoke subtly cuts the sweetness with a savory balance on the finish
A Belgian fig beer designed for the opera
When the Houston Grand Opera asked us to brew something truly creative to celebrate the opening night of The Barber of Seville, we needed a secret ingredient as dark, sweet, and tricky as Figaro himself. We had never seen a fig beer before, so naturally we had to make one and dedicate it them. Turkish figs were immediately ordered for overnight delivery and a one-of-a-kind brew recipe was created.
Fine Print:ABV: 11%
Figs contribute a rich, round earthiness to the malt's dark fruit & raisin flavors. This Belgian quad yeast strain embodies both spicy pepper and light fruit flavors.
All for Rice's Honor
We brewed this beer to celebrate Rice's Centennial. This beer has the ultimate secret ingredient: trees from Rice's campus. We called up the tree team at Rice & recalimed wood from the Live Oaks around campus, then aged this beer on them.
It's a Red Ale base (in honor of Rassul's dorm), with rice hulls in the mash and centennial hops in the boil.
Fine Print:ABV: 7%
Hop-forward citrusy nose, with the oak's tannins & vanilla notes rounding out the mouthfeel and finishing strong.