Mexican Hat is a sombrero-shaped rock in Utah. This is a summertime spin of our popular Mexican Hat Amber Lager. This beer is light and dry with a pleasant malt backbone. The Mexican Hat Golden Lager is brewed with BSI-940, Pilsner malt and Hersbrucker.

Kabru is a mountain in the Himalayas in India. Kabru is brewed to be a classic West Coast IPA with flavors of citrus, tropical fruit, lemon zest, pine and spice.

Gneiss is a metamorphic rock; which are the oldest rocks found in The Giant's Causeway. At 4.2% ABV, this beer has a medium-light body and is served on nitro for a creamy consistency. Its bitterness comes from a generous amount of roasted barley.

The fields at Oktoberfest are named Theresienwiese ("Theresa's Meadow") in honor of the Crown Princess, which is still used to this day, and nicknamed Wiesn. This Bavarian wheat beer is a crisp, refreshing brew with a low to moderate alcohol content. The suspended yeast gives this hefeweizen its most notable characteristic; the cloudy appearance. Traditional German Hefeweizens are also distinct in their use of a unique yeast strain which produces a beer with notable amounts of clove, banana, and occasionally bubblegum esters. We worked hard to produce a hefe that leans heavier towards the stronger clove and milder banana, with reduced amounts of bubblegum. This is possible due to a long cooking regime and closely monitored fermentation temperatures.

The Watermelon+Salt Cider bursts with vibrant flavors and aromas of juicy watermelon, perfectly balanced by the crispness of fresh apples. Bone dry with a hint of salt, it's the ideal refreshment after a workout!

The fresh pressed apple juice base is complemented by the rose petal and grape notes from the blackberry addition. This cider is dry and effervescent.

Pingo is a dome-shaped mound of soil-covered ice. This 2018 vintage is made with local Pinot Grigio grapes grown at 3100ft in Apple Hill from Delfino Farms. This wine was picked at champagne brix and fermented cold with Champagne yeast. It is then aged in French Oak barrels for 4 months before being force carbonated. NOTES: Flint, vanilla, and grapefruit.

Ria is an inlet formed by the partial submergence of a river valley. We mimicked grape picking from the Champagne region of France and also used a traditional Champagne grape variety; Pinot Noir. Our Pinot comes from Stone Haven Ranch in El Dorado County which we whole cluster pressed, fermented and briefly aged in stainless steel before force carbonating. Ria is dry, acidic, and light in color and effervescence. NOTES: Cantaloupe, red rose petals, strawberry, and honey.