In this New-American Hoppy Ale the undeniable flavors and olfactory sensations of tropical citrus, peach-nectar and sweet lime burst and explode from the combination of Motueka, Centennial, and Simcoe hops. Obscure as we are, a glass candle has shown us the way. This is the sound of inspiration.

It’s 7.2%, but totally crushable — it’s not quite like any other IPA you’ve had. Big, bracing, piney hop flavors meet a tropical bouquet of Eureka, Denali, Nugget, Mosaic and Citra hops. There’s a balanced bitterness that blends seamlessly into the light to medium body. Sip it or rip it. Whatever. We’re not your mom.

Dry California Apple Cider with Blood Oranges

Tart farmhouse ale blended with 10% Cabernet barrel aged house saison.

Stone Brewing has spent over 20 years pursuing clean, bitter, hop forward beers. It would be passé to suggest this beer is simply another gigantically juicy and extremely complex Stone Double IPA. It’s a middle finger to the haze craze proving that clean, crisp IPA’s can still be smashed full of big, juicy, tropical flavor. It’s also the winner of our 2018 Spotlight Series contest, which pits teams of brewers against each other to see who can brew the best beer. Citrus takes the forefront, with plenty of fruit character to back it up. With incredible mouthfeel from the malted oats, the beer isn’t sweet at all, but its light amber color would make you think it is sweeter than it tastes.

The CSB fam is all getting beards trimmed and picking up tuxes as we prepare for our first Central State wedding in awhile. Celebrating Chris and Elizabeth' nuptials, this beer was brewed to mark this occasion. A farmhouse ale with lime and peppercorn, this refreshing yet complex beer is perfect for the hot and sticky tail end of summer.

Our easy-drinking session sour demonstrates a clean tartness, balanced out by an assembly of ripe peach flavor. Exercise your right to refreshment!

Mama's Little Yella Pils - Our upcoming new canned good is a small-batch version of the beer that made Pilsen, Czechoslovakia famous. Mama's is made with hearty amounts of pale malt, German specialty malts, and a blend of traditional (Saaz) and 21st century Bavarian hops. Our first canned lager, it's also fermented at cool temperatures with a German yeast. This tasteful reality Czech is the perfect antidote for the watered-down versions of pilsner clogging Americaâ's shelves. And Mama's gentle hopping (about 35 IBUs) and low ABV (just 5.3%) mean we're finally honoring consumer requests for a delicious but less-challenging beer. (Hey, we like a good low-dose session beer, too.) Look for our Gold Metal Winner on US shelves in March. Sadly, the Feds rejected our Take Two and Call Us in the Morning line on the can.

Rubaeus is infused with nitrogen resulting in a creamy mouth feel that brings out the complex richness of the raspberries.

Son of Juice is a truly his father's child. A hazy IPA dripping with fruit juice notes. Pilsner malt and oats make a perfect canvas for loads of Mosaic, Simcoe and Nugget hops.

Here is a father’s toast to his son. Brewed with cocoa nibs and lactose, Hunter boasts a creamy texture and rich chocolate flavor. Vanilla, roast, and caramel sweetness are met with a bright hop bitterness. Complex enough to pair with dinner or dessert. Suave enough to skip the meal altogether. A chip off the old block, alright.

Citrusy and refreshing, Easy Peasy will have you leisurely drifting your way through summer. Crafted with fresh-pressed Northwest apples, Meyer lemon, raspberries and soured with lactobacillus, it's summertime and the livin's squeezy!

Rubus Flux is a boysenberry IPA brewed with two strains of brettanomyces yeasts.

A twist on our beloved Fort, Fruit-Full Fort is brewed with four types of berries - raspberry, blueberry, boysenberry and elderberry. This juicy blend of dark berries creates depth and complexity reminiscent of a jammy red wine.

An IPA bursting with guava and mango flesh atop a dry, cracker malt base.

A “Dive Bar Ale” created for the 75th anniversary of Archie’s Iowa Rockwell Tavern. Archie’s was one of the early bars to carry Half Acre back in 2007.

Colour and sight: Deep dark red colour, with a light pink, compact and lacing head. Scent: Soft fruity aroma, with hints of almond and mildly sour cherries. Flavour: Sweet and fruity, with a nice balance between sweet and sour. An excellent dessert beer.

W/ watermelon & kaffir lime leaves.

Slightly tart wheat beer with coriander. Most brewers spend a lot of time and effort keeping lactobacillus out of their breweries; it's the first thing we brought in. (It still has to stay in the corner though.) We blend together two different beers to make Troublesome. The first is a somewhat uninteresting wheat beer and the second is an overly acidic and funky beer fermented solely with lactobacillus. We blend the acid beer into the wheat beer with coriander and salt at the tail end of fermentation to create a mild, lemony tartness and a fuller sensation of mouthfeel. And, yes, it's hard to make.

This is the original Pabst Blue Ribbon Beer. Nature's choicest products provide its prized flavor. Only the finest of hops and grains are used. Selected as America's Best in 1893.

Delicious and yummy. Totally in the grand proud tradition of the IPA culture in San Diego.

Melt My Brain is an experimental Golden Ale brewed with coriander, juniper berries, limes and blended with Short’s made tonic water to create the tasting experience of drinking a gin and tonic cocktail. Delicate aromas of citrus and pine flow into bold bright flavors of sweet lime with a slightly sticky bitterness. Refreshing and clean, a tasty tonic effervescence provokes the palate for more.

Front and center this year is the result of Wil’s creative machinations taking the art direction duties with world-renowned fantasy artist Joe Jusko representing our gargoyle’s triumph over the evils in the world of beer. Six years into this amazing w00tstout legacy and I continue to be stunned and humbled by the response of our fans. Sure, it’s an amazingly delicious massive Russian Imperial Stout partially inspired by Kentucky Derby Pie of Drew’s home state. And speaking of Drew, we asked him to lean into two of his strengths: drinking w00tstout and chatting up a storm. So this year he’ll MC our wildly nerd-nominious celebration of beer and geekery known as HopCon/w00tstout release party held annually during San Diego’s Comic-Con. The nerd lives in all of us. Celebrate it! Now is the golden age for us lovers of awesome things. We’re here. We’re vast, and we’ve got great taste. This beer is an ode to you, Fellow Nerd.

This beer is our regular Bender beer with a cold-press coffee-brewing process. We steep 20 gallons at a time, so this beer will pop up at Tours, beer fests and special tappings. The coffee is roasted locally at Coffee & Tea Limited in Linden Hills.

G13 IPA is a strange new strain, indeed. We took the dank hop profile you’d expect from a hazy IPA, and married it with terpenes and natural hemp flavors. The result is a big yet balanced IPA that mimics the aroma and taste of a heady, green G13. G13 IPA is a sticky super-hybrid that’s ready to rip. Pungent and dank aromatics on this terpene infused IPA fill the room once the beer is opened. We went with an aggressive dry hop schedule which interlaces nicely with the unique flavors to bring forward citrus and earthy notes followed by a resinous finish. This one’s fire! Colombus and Simcoe in the boil and dry hop!

Michigan Honey is our homage to the bees, which are imperative for pollinating the new blossoms on fruit trees in the spring. Our honey cider is a blend of hand-pressed heirloom Michigan apples that is aged in French oak barrels, and local wildflower honey.

Clean, crisp proper Kölsch.