Burien Press

Navigate our full menu by clicking the multi-line menu to the left of the Welcome header, by using the right arrow to scroll through the headers, or by simply scrolling to see all our options. You'll see our full menu across seasonal beverages, pastries, and food, as well as select retail items.

Orders are typically ready within 10 minutes of ordering, or can be scheduled for a later pickup time.

If you have any questions, please call us at 206-453-5412!

After years of trial and error we are so excited to feature our new Lavender Blossom Latte made with lavender flower, a touch of vanilla, and our dreams come true. Loved by lavender lovers. Hated by lavender haters. Vegan with soy or oat milk. Delicious steamed or iced.

Organic Evergreen Japanese green tea. Low in tannin, high in caffeine, rich in umami flavor. Concentrated, slightly sweetened w/ organic cane sugar, & served with milk. Excellent hot or Iced.

Our original house-made soda returns better than ever. House-made lemonade combined with our Lavender Blossom syrup and soda create a refreshing and complex caffeine-free drink. Floral, sweet, and just a touch tart. To take your drink to the next level, try it with Vanilla Oat Cream to bring a little extra sweetness reminiscent of a creamsicle.

Simple ingredients, complex taste. Big Truck espresso extracted over honey and cinnamon combined with Steamed milk.

Half Toasted Lemonade, half your choice of tea, Classic Black, Blue Jasmine, or Tropical Crimson. Tea and Toasted Lemonade is beautiful, delicious, refreshing with just right sweetness. (V)

Our take on a classic lemonade - enhanced by caramelizing organic evaporated cane juice before blending with lemon juice. Just sweet, tart, complex, & refreshing.

Classic Black:​ Unsweetened black tea sourced by Rishi from Yunnan's Antique. Blue Jasmine:​ Thai Butterfly Pea Flower blended w/ Moonlight Jasmine from China. Tropical Crimson: A delicious Caribbean punch tangy-sweet blend of organic hibiscus flower, rosehips, lemongrass, licorice root, tangerine & pineapple.

A coffee mocktail twist on a classic Dark and Stormy. Using Timber City Ginger beer, a house-made NA rum, cold brew concentrate, and just a touch of lime juice for a delicious and complex iced drink perfect for any time of year. 16oz only.

Our house-made butterscotch sauce is rich and creamy with flavors of brown sugar, vanilla, and caramel. Vegan w/ alternative milks.

All the familiar spices of autumn: cinnamon, nutmeg, cloves, cardamom, & ginger are combined in a rich brown sugar syrup. This is a latte that's reminiscent of many of your favorite soul-warming fall dishes. Spiced, complex, rich, & just sweet enough. Vegan w/ alt. milk.

Big Truck Espresso extracted over orange zest, combined with our house made Theo dark chocolate sauce and steamed milk. Vegan if prepared with alternative milk.

A sweet & spiced alternative to espresso beverages that is bright with citrus flavors. Sweetened only with dates, we blend coconut oil with turmeric, ginger, orange, & vanilla, add a touch of cardamom, black pepper, cayenne, & cinnamon to create our unique take on Golden Milk. Vegan w/ alt. milk.

Slow brewed Big Truck Espresso from Olympia Coffee charged w/ pure nitrogen resulting in a smooth & creamy coffee. Add our beloved off-menu Oat Cream from 2019, N2O infused oat milk enriched w/ our house made seasonal syrup for a delicious elevation of your drink. (V)

Big Truck Espresso and Steamed Milk

K'ul Dark Chocolate & Big Truck Espresso Combined with Steamed Milk

Big Truck espresso and steamed milk elegantly combined in a 1:2 ratio

Big Truck espresso and steamed milk elegantly combined in a 1:1 ratio.

Big Truck espresso and steamed milk elegantly combined in a 2:1 ratio

Evergreen’s Masala & Sweet Fennel Chai Blended to Create a Perfect Balance of Sweet and Spicy

Steamed milk is a a great coffee alternative, while still cozy and comforting. See how our House made vanilla or cardamom enhances this drink. Vegan if prepared with alternative milk.

House made K'ul dark chocolate sauce, a touch of vanilla, and expertly steamed milk. Cozy and comforting. Vegan if made with alternative milk.

Organic Japanese green tea. Low in tannin, high in caffeine, rich in umami flavor. Concentrated, slightly sweetened w/ organic cane sugar, & served with milk. Excellent hot or Iced.

A sweet & spiced alternative to espresso beverages that is bright with citrus flavors. Sweetened only with dates, we blend coconut oil with turmeric, ginger, orange, & vanilla, add a touch of cardamom, black pepper, cayenne, & cinnamon to create our unique take on Golden Milk. Vegan w/ alt. milk.

Rishi's Earl Grey Supreme steeped and combined with steamed milk, and a touch of our house made vanilla. Vegan with alt. milk

Big Truck espresso and hot water. Simple, but greater than the sum of its parts. Sub single origin espresso for an alternative.

Olympia Coffee’s Little Buddy blend is produced for flavor intensity and sweetness. Adventurous, complex fruit laden cup balanced perfectly by comfortable chocolaty flavor. A rotating single origin is also available..

Big Truck Espresso blend & cold water come together for a smooth, potent, low-acid cold coffee beverage served over ice.

Big Truck Espresso blend & cold water infused with nitrogen. Surprisingly velvety, creamy, and chocolatey. Served neat.

Olympia Coffee’s Big Truck Espresso: A blend of Direct Trade Colombia San Fermin Organic and Ethiopia Jibicho Natural. Rotating single origin espresso option available.

Enjoy selections from Rishi Tea and Botanicals, Direct Trade importers of certified organic tea.

Classic Black:​ Unsweetened black tea sourced by Rishi from Yunnan's Antique. Blue Jasmine:​ Thai Butterfly Pea Flower blended w/ Moonlight Jasmine from China. Tropical Crimson: A delicious Caribbean punch tangy-sweet blend of organic hibiscus flower, rosehips, lemongrass, licorice root, tangerine & pineapple.

Rishi's Earl Grey Supreme steeped and combined with steamed milk, and a touch of our house made vanilla. Vegan with alt. milk

Martinelli’s Apple Juice

House made Theo dark chocolate sauce with a touch of vanilla and not-too-hot steamed milk. Vegan if made with alternative milk. Add house made whipped cream to make it extra special.

House baked croissant filled with creamy hazelnut and chocolate spread and finished with a sprinkle of chocolate.

Sliced Hempler's Ham, free range egg, house tomato jam, and a scratch-made aioli served on a brioche bun. Arugula by request.

House-made chicken sausage, free range egg, cheddar, caramelized onion, and scratch-made aioli on a brioche bun. Arugula by request.

Classic French sandwich served on house-made focaccia. Arugula available by request. Try it with our Nashville Hot Crunch or Fig Jam!

Pressed sandwich with provolone, Tillamook cheddar, and pesto cream cheese on house-made focaccia. Contains nuts. Arugula by request.

House-made egg patty, provolone + cherry peppers with creamy cashew pesto. Provided by Based Foods. Arugula by request.

Smokey plant-based bacon, house-made egg patty + cheddar with hollandaise sauce. Provided by Based Foods. Arugula by request.

Tofu scramble with chorizo crumbles, grilled poblano peppers and onions, black beans, cheddar, and tater tots in a locally-made tortilla. Provided by Based Foods. (V)

Tofu scramble with grilled peppers and onions, mushrooms, kale, black beans, cheddar and tater tots in a locally-made tortilla. Provided by Based Foods. (V)

Rolled oat and chia pudding with rotating Seasonal flavors. Vegan, gluten & soy free. Add chopped nuts .50

At Grace Harbor Farms, we focus on caring for our animals and practicing sustainable farming. Our cows enjoy grazing on fresh pastures, and our goats roam freely, all while being fed organic-style feed. No artificial additives, no shortcuts - just honest, nutritious products made the right way.

Applewood smoked ham, humane grain-fed organic eggs, potatoes, chives, and Tillamook cheddar in a hand-rolled butter crust. House made hot sauce available by request.

Roasted asparagus, cherry tomatoes, spinach, basil, green onion, and roasted garlic prepared in pasture-raised eggs. House hot sauce available by request.

Olympia Coffee's Big Truck Blend is created with Direct Trade Colombia San Fermin Organic and Ethiopia Jibicho Natural

Flavors of sweet berries, stone fruit, and chocolate Roasted and blended for flavor intensity and sweetness. Little Buddy is a blend for those seeking an adventurous, complex fruit laden cup balanced perfectly by comfortable chocolaty flavor notes . Little Buddy was the name of a teenager's first car. This blend of coffees, just like the car Little Buddy, takes an inexperienced palate and guides it towards a new world, transported by a vehicle that is fun and exciting to roll with. Little Buddy is our espresso blend for our Proctor-Tacoma location. The spirit of the City of Destiny is captured in every sip. Enjoy!

Flavors of chocolate, citrus, and jasmine. "Grown on land enriched by centuries of history, Espíritu Wari Reserva celebrates the magic and heritage of Peruvian coffee as a blend of the season's top-scoring microlots."

Ingredients: San Juan Island Sea Salt, nutritional yeast, organic dill, organic garlic, organic black pepper, organic red pepper flakes, organic cayenne pepper.

All PocketKira stickers are designed by yours truly and are printed in house (or rather apartment HA!) I hand cut all my vinyl and holographic stickers so that they can blend in to whatever new environment they get stuck to! Stick 'em to your notebook, your bike helmet, heck! Stick em to your adorable little face! While the holographic/vinyl stickers are "waterproof" I wouldn't go sticking these friends in the dishwasher or putting them in the shower. As always, thank you for supporting small independent artists :)

We blend velvety almond butter with crunchy espresso beans, hand-stuffed inside soft Medjool dates, then dip each one in rich 85% organic dark chocolate and finish it with flaky sea salt. A clean-label treat that feels indulgent but plays nice with wellness shoppers.

Bright, bold, and a little bit unexpected, Cashew Lime Crunch brings major vacation energy to your snack aisle. Creamy cashew butter infused with zesty lime and toasted quinoa is tucked inside soft Medjool dates, dipped in 85% dark chocolate. It’s tart, rich, and totally addictive.

Hazelnut Praline Crunch is a rich, chocolatey dream with a clean label twist. Chewy Medjool dates are filled with a creamy hazelnut praline speckled with crunchy cacao nibs, then coated in smooth, 85% organic fair trade dark chocolate—completely free from soy and emulsifiers.

"Burien Press" storefront on the back with the BP logo on the front pocket. Printed by our friends at Clone Press on Bell + Canvas' super soft Black 3021 (100% Airlume combed and ring-spun cotton 32 single 4.2 oz.) unisex pocket t-shirt. All profits from this and all of our merch items are used entirely to fund benefits for our team. Thanks for being part of making what we do possible. Storefront print designed by our very own Peyton Todd.

"Burien Press" design printed by our friends at Clone Press on Bell + Canvas' super soft Black 3901 (52% Airlume combed and ring-spun cotton, 48% polyester fleece, 32 single 8.0 oz) unisex crewneck. All profits from this and all of our merch items are used entirely to fund health benefits for our team. Thanks for being part of making what we do possible. Designed by our very own Matthew Wendland.

Our classic "Burien" design printed by our friends at Clone Press on Bell + Canvas' super soft Black 3901 (52% Airlume combed and ring-spun cotton, 48% polyester fleece, 32 single 8.0 oz) unisex crewneck. All profits from this and all of our merch items are used entirely to fund health benefits for our team. Thanks for being part of making what we do possible. Designed by our very own Matthew Wendland.

Burien Kids T-Shirt Printed by our friends at Clone Press on Bell + Canvas' super soft Black 3021 (100% Airlume combed and ring-spun cotton 32 single 4.2 oz.). All profits from this and all of our merch items are used entirely to fund benefits for our team. Thanks for being part of making what we do possible. Designed by our very own Peyton Todd.

Burien Onesie Printed by our friends at Clone Press on Bell + Canvas' super soft Black 3021 (100% Airlume combed and ring-spun cotton 32 single 4.2 oz.). All profits from this and all of our merch items are used entirely to fund benefits for our team. Thanks for being part of making what we do possible. Designed by our very own Peyton Todd.

Our classicOur classic "Burien" design printed by our friends at Clone Press on Bell + Canvas' super soft Black 3001 (100% Airlume combed and ring-spun cotton, 32 single 4.2 oz.) unisex t-shirt. All profits from this and all of our merch items are used entirely to fund benefits for our team. Thanks for being part of making what we do possible.

Our classic "Burien" design printed by our friends at Clone Press on Bell + Canvas' super soft Mauve 3001 (100% Airlume combed and ring-spun cotton, 32 single 4.2 oz.) unisex t-shirt. All profits from this and all of our merch items are used entirely to fund benefits for our team. Thanks for being part of making what we do possible.

Our limited edition "Do Our Best" design printed by our friends at Clone Press on Comfort Colors' White 1717 (100% Ring Spun US Cotton, 6.1 oz) unisex t-shirt. All profits from this and all of our merch items are used entirely to fund benefits for our team. Thanks for being part of making what we do possible. Design by Matt Wendland and Peyton Todd.

Designed with Seattle's legendary Ebbets Field Flannels, our BP Droplet logo in felt on a vintage-inspired black wool broadcloth. Genuine black wool broadcloth, standard visor in black wool with green satin under visor, vintage hair cloth backed buckram crown, satin taping with cotton sweatband, adjustable sizes with leather strap and antiqued brass closure. All profits from this and all of our merch items are used entirely to fund health benefits for our team. Thanks for being part of making what we do possible. Designed collaboration by Peyton Todd, Bobby Bautista, and Matthew Wendland

2026 Dog's of Burien calendar by B-Town Dog. All proceeds to benefit Useless Bay Sanctuary.

Spicy cassia cinnamon balances with the sultry flavors of whole vanilla beans to add an unmistakable pastry essence to the caramel and toffee notes of our classic English style barleywine. This latest version of Maestro was first matured in Portlands Westward Whiskey barrels to add notes of oak and bourbon while mellowing the alcohol warmth of this 13% behemoth. Working with local Eugene purveyors, Mountain Rose Herbs for cinnamon and Singing Dog for vanilla, we were able to bring the cinnamon roll vision to life.

Farmhouse Fusion represents a very Alesong take on New England’s favorite beer style. Tropical, hop-forward, and hazy, this saison was primarily fermented with Brettanomyces and blends mature barrels from our cellar with younger beer brewed with a heavy dose of Mosaic hop extract. A generous dry-hop on the final blend with Strata and Nelson Sauvin results in juicy, tropical flavors that you might find in a Northeast IPA. Those flavors are a perfect complement to the complex yeast profile that developed through oak aging and the Brett fermentation in the more mature barrels included in the blend. We hope you find the combo of yeast, oak, and hops as intriguing and delicious as we do!

Crisp and sessionable, Pacific Bliss is our nod to traditional Belgian table beers. Intended to be enjoyed over the course of a meal, this light-bodied farmhouse ale aged in French oak barrels is smooth, refreshing and the perfect companion for savory cuisine. Rustic subtleties from locally grown and milled heritage malts are complemented by a zip of citrus and tropical fruit obtained from the addition of New Zealand Motueka hops to the final blend. With just a hint of acidity, this palatable beer elicits summery sensations, no matter the time of year. We hope you enjoy this delicate grisette as rainy Spring gives way to sunny Summer days.

After a few year hiatus, we're thrilled to return to our spirits-barrel cuvée for the third time. Where most of our bourbon-barrel-aged beers are selections of barrels from the same base style, Rackhouse Reserve is an exercise in creating a blend of different base beers. Our goal of course is to highlight the barrels, but in this instance we also want to craft a unique and interesting blend of beer styles. After laboring through the task of tasting all the barrels in our rackhouse, or cellar of spirits barrels, we selected a variety of different ales and barrels for the final blend, culminating in a harmony of warm flavors reminiscent of caramel, toasted marshmallow, spicy oak and dark chocolate.

Our annual lager brewed to celebrate Oktoberfest. We love this style! Derek mashed Behind the Rows with a blend of German pilsner, Vienna and Munich malts and hopped it with Hallertau Mittelfrüh and Spalt Select. Our festbier is deep gold in color with notes of fresh baked biscuits and subtle floral and spicy hop character.

Dripping Earth is a fir tip pale ale that we brewed with locally foraged fir tips and young fir branches. We started with a base of German pilsner malt, English pale malt and flaked oats, then hopped it in the kettle with Centennial, McKenzie and Simcoe. We then added in a blend of freshly picked fir tips and young fir branches and allowed this blend to steep before being cooled down to fermentation temperature. Dripping Earth was fermented cool with our house Kölsch strain and then dry hopped with Mosaic, McKenzie, and Chinook LupoMAX.

Rain Taker is Bizarre's West Coast Pale Ale brewed with pilsner and pale malts as well as white wheat. They hopped Rain Taker with Amarillo, Zumo and Chinook in the kettle, then fermented it cool with their house lager strain. Rain Taker was dry hopped with Amarillo, Zumo and Mosaic. Bright with notes of lime, pine, and raspberry.

Brewed for the hop-loving animal inside of you, this can is packed with sticky, pungent hops. Unleash a swirling circus of pineapple, tangerine, mango, pine, and dank herb hop characters.

Bottling date: 12/03/2020. This specific Oude Geuze Cuvée Armand & Gaston has been blended with lambikken originating from six different barrels and seven different brews. More than half of the blend consists of young lambikken. We aged the bottles in our cellar for over 32 months until release. Cuvée Armand & Gaston is a blend of one-, two- and at least three-year old 3 Fonteinen lambics. Spontaneously fermented. Matured in oak barrels. Extended bottle ageing. Unfiltered. Unpasteurised.

Bottling date: 27/01/22. For this Druif, we macerated muscaris grapes, picked at Hoenshof in the summer of 2021. We macerated the grape must on two- and three-year old lambikken. Maceration took almost four months before blending and bottling. This brings the weighted average age of the blend to more than 22 months. The final fruit proportion is 396 grams of muscaris grapes per litre of Druif. Of all brews, more than a quarter was brewed with Pajottenland grown cereals. 100% 3 Fonteinen-brewed lambic. 3 Fonteinen Druif maceration of grape (must) on / the co-fermentation of grape juice or wine with traditional lambic. No addition of juices, syrups or artificial sweeteners. Unfiltered. Unpasteurised.

Bottling date: 17/03/22. For this Druif, we macerated Riesling grapes from Harth & Harth, Rheinhessen, Germany. Maceration took five months and we used two- and three-year old lambikken only. Afterwards, we blended with three-year old lambikken and very young lambikken for balance and bottle fermentation. In total, we used lambikken originating from four different barrels and ten different brews. The weighted average age of the blend is almost 22 months. The final fruit intensity is 500 grams of Riesling grapes per litre of finished Druif. 100% 3 Fonteinen brewed lambik. 3 Fonteinen Druif maceration of grape (must) on / the co-fermentation of grape juice or wine with traditional lambic. No addition of juices, syrups or artificial sweeteners. Unfiltered. Unpasteurised.

Bottling date: 25/01/2022. For this Druif, we macerated Spätburgunder (the German Pinot Noir) from Weingut Harth + Harth. Freshly picked in Rheinhessen. Maceration took almost four months. We only used two-and three-year old lambics, which brings the weighted average maceration upon bottling to almost 21 months. The final fruit intensity clocks at 500 grams of grapes per litre of finished Druif. Thank you Henning & family! 3 Fonteinen Druif maceration of grape (must) on / the co-fermentation of grape juice or wine with traditional lambic. No addition of juices, syrups or artificial sweeteners. Unfiltered. Unpasteurised

Bottling date: 13/10/2022. For this Oude Geuze, we blended lambikken originating from six different barrels and six different brews, brewed by both Brouwerij De Troch, Brouwerij Lindemans and ourselves. Eighty percent of the blend consists of three- and four-year old lambikken, bringing the weighted average age to almost 30 months on the moment of bottling. Of the 3 Fonteinen brewed lambikken, all cereals were sourced in our own Cereal Collective.

Bottling date: 30/11/2022. For this specific Oude Geuze, we blended lambikken from four different barrels and ten different brews. The lambikken were brewed by Lindemans for one half and the other half by ourselves. Half of the lambikken is two years old, and a small portion even four years old. This renders the weighted average age of the blend upon bottling to almost 21 months. 3 Fonteinen Oude Geuze is a blend of one-, two- and at least three-year old lambikken. Spontaneously fermented. Matured in oak barrels. Extended bottle ageing. Unfiltered. Unpasteurised.

Bottling date: 22/09/2022. This Oude Kriek features a maceration of sour cherries on three- and four-year old lambik, for almost seven months. We used lambikken from four different barrels and six different brews. The weighted average age of the complete blend clocks at more than 28 months. The final fruit proportion is 365 grams of fruit per litre of Oude Kriek. All lambikken were brewed by ourselves and almost half of the cereals used were sourced in our Cereal Collective. 3 Fonteinen Oude Kriek is the slow and all-natural maceration of whole sour cherries on traditional lambic. No addition of juices, syrups or artificial sweeteners. Unfiltered. Unpasteurised.

For this Perzik, we macerated red vine peaches from the Mosel region in Germany, growing in between and around the grapevines. We used two- and three-year old lambikken for maceration, and two-year old lambikken for blending, rendering the weighted average age to over 31 months. The lambikken used are for more than 70% brewed by ourselves. In these nine 3 Fonteinen brews, more than 85% of the cereals used were sourced within our Cereal Collective. The final fruit proportion is 453 grams of peaches per litre of Perzik.

For this ‘classic’ Zenne y Frontera, we blended all of our Josefa Perez barrels. This tiny bodega in the heart of Jerez de la Frontera inspired a lot of the other independent and family owned bodegas through their high quality and steadfast vision. This blend consists of lambik aged on four Oloroso barrels and two Amontillado barrels. We matured three-and-a-half-year - and older - lambik for another eleven months on these sherry barrels. Consequently, the weighted average age of this blend is over 50 months.

A 9th Anniversary Beer. Wild Ale with Le Grand & Late-Harvest Spring Bright Nectarines, Jasmine. Naturally Conditioned with Honey

Farmhouse Seltzer w/ Pineapple, Cinnamon, & Naturally Conditioned w/ Honey

Push Notification is Cerebrals new cold fermented IPA. Hopped with a combination of Centennia, Citra, El Dorado, and Krush hops. This beer has notes of grapefruit zest, lemon bars, juicy fruit gems, and french 75.

A Collab with Brujos. Hops: Citra, Galaxy, Riwaka, Nelson Cryo, Nelson SubZero Hop Kief. Tasting Notes: Pink Starburst, Tropical Orange Julius, Lime Popsicle

A third delicious smoothie from Claim 52! This one is the next in their Stuffed line of pastry sours. This one is conditioned on a ton of lemon puree, graham cracker, and vanilla.

Thicc: Cherry Cobbler Puree Gose 5%. Conditioned on sweet and tart cherry purees, graham cracker, cinnamon, and vanilla.

Mark our words - someday this hybrid style will catch fire and be all the rage in craft beer, maybe even ALL OF BEER. It has everything people say they want - lower alcohol, low bitterness, a touch of crackery pilsner malt for body, pleasant hop flavor and aromatics, and a crisp, dry finish. It checks those boxes and then some! But because it cannot fit neatly into a box, these beers are often overlooked (see: …or something; with brightness of peace; For Me This Is Heaven; etc). So here’s what we need from you: what should we call this style? Dry Hopped Helles, Hoppy Pale Lager, Hoppy Lager, Session Beer - nothing hits! Think about it as you sip this pretty little thing, modestly hopped with Callista, Peacharine, and Citra with notes of apricot, peach, & alpine flowers, and get back to us, ok?

This beer, loaded with Citra and Azacca hops, *could have* been named something different. We just needed to win ONE. LAST. GAME to get to a place that we’ve never been before - The World Series. And then, win 4 more games…Fuck, even the Rockies have been there, and they’re basically an AAA team right now. Alas, it didn’t pan out. The boys played their hearts out but occasionally stumbled and Dan Wilson forever agonized over the pitching staff, and still we hung in there to the final game of the ALCS. It was an amazing, if not ugly, effort and to be fair - they more than outperformed all annual predictions. It was still amazing to see the city abuzz for the final month of games - you could feel the positivity even in brief, mundane interactions with strangers. So here’s to the Mariners, this year and next. And congrats to the Dodgers on their 9th World Series title. It must be nice…

Every winter, we get a little, um, antsy? as we wait for that invitation to show up in our email. Which invitation? THE invitation. The big one. The BEST beer festival in the world. The Firestone Walker Invitational Beer Festival. You won’t find a better line-up of breweries and beers anywhere else. Tickets sell out in minutes, year after year. It’s a bucket list for brewers AND for drinkers. And we’re honored to be a part of it again - our fifth go! So we used our favorite lots of Citra and Mosaic in this PNW HAZY recipe, along with some Waimea from New Zealand, and some Waimea Fresh Hop Kief from Freestyle Farms to take it to the next level.. It’s soft but dry, with bitterness on the back end, and notes of tangerine, white grapefruit, and passionfruit.

Hey Kolsch Kid, come here, sit down beside us. There’s something we gotta ask you. We just wanna know, how many tubes are you gonna crush? Like, are you going to liberate this traditional ale from all the wacky stateside versions? Huh? This thing has all the soul - malt, salts, hops, and yeast - to tell it like it is. A soft, bready, minerally nectar with notes of lemon and alpine flowers and white grape to keep you quenched. So Kolsch Kid, you want another? I don’t wanna, I don’t think so? Pshh. Yeah you do.

Ok so, a few words about this style. You’ve probably noticed we’ve never really brewed one before, save for Timbo and collabs at friend’s spots. It’s not because we don’t like them - we really do! - it’s because it’s too close to (& often confused with) the beer we brew all the time - Happy Little Clouds, our Contemporary American Pilsner. So, we wanted to use this space (& beer) to explain the differences. HLC is an 8 week beer, brewed like a traditional German Pilsner, but with a little more hops in the WP and a light Dry Hop. This WC Pils is a 5 week beer, and while the malt bill is similar and the yeast is the same as HLC, the hop load in the WP is 50% more than and the DH rate is TRIPLED (we used Nectaron, Mosaic & Citra). To us, this beer is closer to a West Coast Pale Ale than a Pilsner. Nomenclature be damned, it’s a bright, tropical, hop saturated crusher you’ll be yearning for, just like long time sunshine.

It’s March, and that means Spring! Basketball! And also International Women’s Month! For this beer, Troya teamed up with LaTreace Harris (@beerygodmother) for a project called the Kaleidoscope Brewing Collaborative. This series will highlight 8 different beers from 8 women brewers throughout the month, all with different elements, perspectives, and influences that reflect their individual journeys. And at the end of the month, the series will culminate with a few events around the Atlanta area. For this recipe, Troya chose a thoughtful blend of Krush, Strata, and Simcoe for notes of navel orange, kumquat and marionberries.

Pre-Pro Pilsner w/ Rye. The inspiration for this beer goes back - way back - to the days of pre-prohibition, when lagers were a little more chewy, and spicy, and rustic, and probably not that great if we’re being honest because this was like 100 years ago and stainless steel wasn’t widely available and they didn’t sanitize equipment like we do now. ANYWAYS - this beer is kinda like that, but not really, as we took even more liberties by using a substantial portion of rye in this grist. Why’d we go that route? CHARACTER. Like, extra spicy/floral/gritty OOMPH. And we hopped it with Saaz and Tettnang because that’s what we like in our lagers (and those varieties DID exist 100 years ago). Plus, we kept the abv in check so we could throw back a few, easy peezy, like the good old days, and remember every moment on the nights with chew.

Over the rivers and through the woods, on a kiwi adventure we go. This pretty little pils is a scenic drive through winding roads and all the views - coastlines and mountains and farmland and forest. We used a blend of Peacharine (mostly), Nelson (a little bit), and Riwaka (just a touch) that resulted in notes of wild flowers, native grasses, passion fruit, honeysuckle, and pear. And it’s all wrapped up in a slightly hazy, soft yet dry quenching package - just in time to bring with you on your own outdoor adventure.

A spontaneous wild ale with black and red raspberries aged in oak barrels for three years.

Swirlee is a creamsicle sour series that is far beyond your wildest, swirliest dreams, but don’t you worry, we went out and scooped it all up for you. This one is a tasty pairing of a whole buncha strawberry and vanilla ice cream, and if you drink too many, your noggin might turn into an ice cream cone so enjoy responsibly!

Coffee roasted by Head Brewer, Clay Turnbow. No lactose added. Vanilla & cinnamon added.

Unaltered Big Bad Baptist, aged in Sake Barrels.

Tree of Life starts its life with a generous boil before we added coconut flakes, almonds, Mostra Ghostbear coffee, and Madagascar vanilla. This beer smells like walking into the most nostalgic bake shop. Aromas of high quality deep fudge and just baked confections lead into flavors of thick chocolate fudge, crushed almond and marzipan, coconut truffle, that coconut candy bar with the blue wrapper, and woven notes of the perfectly brewed cup of Sunday morning coffee. The mouthfeel is viscous with balanced flavors throughout leading you right back into the revolving cycle of your next sip.

a blend of oak-aged hop forward farmhouse ales brewed with Krush and Dolcita hops

BLACK SAISON WITH CHERRIES. Marrying the roasted malt notes of our black saison with the brightness of tart cherries, Cherry Paulie is a perfect easy-drinking beer as we head into winter here in the Northwest. When we released batch one of Paulie last year, we picked up a distinct hit of cherry tartness from our house culture nestled into the roastiness of the grain bill. Wanting to bring out these fruity notes, we dosed a few kegs of Paulie with some fantastic cherries left over from Val as a draft-only release. We liked it so much that we decided to up the cherry addition this year and make it a proper release! Calling to mind the malt character of a black lager, the base beer’s flavors of bittersweet chocolate, coffee, and dates are uplifted by tart Montmorency cherries grown by Rowley and Hawkins Fruit Farm in Central Washington. Balanced and sessionable, the fresh fruit profile comes to the forefront as the beer warms.

A blend of mature farmhouse ales aged in oak for up to twelve months and refermented on white peaches from Collins Family Orchards grown in Selah, WA.

A saison refermented with Montmorency cherries and steeped with Britton and red leaf shiso leaves from Duvall Herb Farm. Presenting notes of tropical fruit, homemade fruit leather and forest floor Oba wraps up the summer and beckons for cooler weather

A bright and sparkling saison brewed with a field blend of Rhone variety grapes grown in Washington.

Referenced with blueberries for two months from Sidhu Farms and steeped chamomile for an herbal hit and lemon verbena for a touch of brightness. Sal presents fruit forward notes of berry pies and summer custard.

Hopped with Hallertau Tradition

Hopped with Loza Farms Citra, Freestyle Nelson, and Freestyle NZ Cascade

Matryoshka begins with a decadent imperial stout aged for one year in whiskey and bourbon barrels. During this twelve month period of confinement, the powerful flavor of the barrel tempers the dessert-like sweetness of the base beer to produce a rich, smooth, flavorful stout that is neither too thick, nor too thin. Matryoshka is perfectly, lovingly crafted to fulfill our most perfect stout dreams. Smaller and smaller variations emerge from the mother batch, conditioned on complementary ingredients, creating a family of variants. Matryoshka's descendant variants will release mid-February at The Aftermath. 2025 Matryoshka was aged in Westward & Westland Whiskey Barrels.

Fort George’s beloved Vortex meets Alvarado St. Brewery’s legendary Mai Tai PA. Picture this: it’s late summer, orange evening light bathes the firm, cool sand at the water’s edge and Vortex, Oregon’s favorite year-round west coast IPA, is standing in the shallows contemplating the offshore winds. Then suddenly - Mai Tai PA, a tropical west coast IPA from the land of the sun, drops into the pocket of an incoming wave - skimming the edge of the whitewash. Eyes meet. Hearts beat. It’s love at first site. Beneath the glassy surface we’re more similar than different - each of us hailing from historic and industrious towns, deeply tied to our history, our community and our craft. Arriving early for Vortex Month, it’s a tropical, fruity, powerful, assuredly crushable IPA. From the two best in the west: Fort George and Alvarado St.

A TROPICAL WEST COAST IPA from FORT GEORGE, MIRAGE AND SUNRIVER BREWING.The brewers at Fort George have travelled from Anchorage to Oakland in search of the finest, tastiest, newest flavors. This year we're bringing 3-Way IPA home to the Pacific Northwest. In 2025, Mirage, Sunriver Brewing and Fort George embark on an Incredible Journey - scaling the cliffs of flavor, fording rivers of hops and crossing fragrant meadows of delicious malt to bring home the perfect West Coast IPA. Hops: Bract 106, Cascade, Simcoe Cryo, Citra. Malt: Rahr Pils, Rahr 2Row, Grain Millers Flaked Wheat, Weyermann Acidulated

BARREL AGED IMPERIAL STOUT collaboration with HOLY MOUNTAIN BREWING A blend of the finest, rarest, most transcendent barrels from our cellar - hand selected and specially blended by Fort George and our friends at Holy Mountain brewing. Each barrel in our cellar is completely unique - with its own provenance, its own profile and its own idiosyncrasies. Kind of like a bunch of people all sitting together in a dark room. Some of them a great, some are weird, some are kind of boring, some get along great and others are not friendly. These are the people we choose. This is the beer we made with them. A blend of single and double barrel aged Imperial Stout aged for 12-28 months in Basil Hayden, Bernheim, Heaven Hill, Westland Whiskey barrels.

BARREL AGED IMPERIAL STOUT collaboration with RUSE BREWING A barrel aged Imperial Stout with a calamitous quantity of tropical fruit flavor from over 300 pounds of toasted coconut and freeze-dried pineapple. The lush fruity flavor of the tropics meets the dark depths of our cellar in this barrel aged Imperial Stout - a blend of barrels hand chosen by the brewers at Fort George & Ruse Brewing. We take barrel selection seriously. Each barrel ages differently, gaining unique properties and flavors over time from the wood, the space and the cellar (a corner of our production facility) itself. This blend started off with a dark, boozey, tropical kick so we leaned all the way in to create Tropical Tomb. A blend of single and double barrel aged Imperial Stout aged for 12-26 months in Basil Hayden, Bernheim, Heaven Hill, Knob Creek, Westland, and Westward Whiskey barrels Conditioned on Toasted Coconut, Lime Leaf, Pineapple and Thai Chili, Cardamom, Turmeric

All the fruits! A crushable blend of fresh native yeast ale co-fermented with blue haskap and barrel-aged beer re-fermented with boysenberries, naturally conditioned with juice from local blackberries.

A blend of spontaneously fermented beer from each of our first five seasons, refermented for a full year on fresh tayberries from nearby Lenning Farm, and conditioned with local honey and young, actively fermenting spontaneous beer from our sixth season.

We teamed up with the wizard himself, Matt Brynildson of Firestone Walker, to brew something outrageously hop-loaded for our 13th Anniversary: NEVER SAY DIE IPA. Is it dank? Absolutely. Tropical? Like falling face-first into a fruit salad. Citrus? Bright enough to signal ships at sea. We’re talking hand-selected Riwaka, Simcoe, Crystal, and a fat hit of Mosaic Incognito. 7% ABV of pure West Coast adventure—booby traps, treasure maps, and the kind of hop character that makes you yell “HEY YOU GUUUYS” after one sip.

A slightly stronger version of our instant classic, Helles Lager. Made with pure snowmelt water and the finest imported hops and barley we could find on the earth. The result is an incredibly dry and sparkling lager for only the most discerning of palates.

Silvester is the German name for New Year's Eve, named after Pope Sylvester I, whose feast day is December 31st. Silvesterbier is a rarity even in Germany. Neuwitzberg is a hamlet nestled in the alps on the German-Polish border and they keep the tradition of Silvesterbier alive. Brewed on the Beaver Moon of the previous year, Silvesterbier is a moderately hopped, deeply golden lager made at 15 degrees Plato with an abv around 6.5 percent. The Neuwitzberg brewers included a dark malted wheat-in violation of the Reinheitsgebot. In 1714 the authorities investigated this violation and moved to close the offending breweries. “A totally delicious and badass Lager.”

Super Over Ripe is our most tropical hazy Double IPA dry hopped with juicy Citra, Motueka, and Citra Lupomax hops. Mangosteen gives this strong brew an added blast of over ripe fruit flavor.

Beer of mixed fermentation, the Cassis Rullquin is made from the fermentation of 160 g of blackcurrants by liter in a blending of 7/8 of Rulles Brune and 1/8 of 1 year old lambics, which has matured for 8 months on oak barrels. Unfiltered and unpasteurized, this beer is refermented for 6 months in the bottle.

Beer of spontaneous fermentation, the Oude Roussanne Tilquin à l'ancienne is made from the fermentation of 260 g of Roussanne grapes by liter of lambic. Unfiltered and unpasteurized, this beer is refermented in the bottle

Breakfast Stout brewed as an Irish Export Stout, conditioned on Olympia Morning Sun coffee and Maple Syrup.

Imperial Brown Ale aged in Maker's Mark barrels that were conditioned with the ingredients for the Sharpie Mustache Cocktail. Very Amaro-forward

Petal Party Soft IPA pours like mango nectar with whipped white foam. Orange Julius, baked pineapple and limoncello aromas precede flavors of star fruit, tangerine and guava before a long, soft finish. ⁠

Corn Lager Brewed w/ malted corn, German Vienna Malt, Pilsner Malt and hopped modestly with HBC 1134 from Yakima Chief. Fermented cold and slowly, we preserved the natural carbonation for a lively display of glowing yellow, delicious springtime enjoyments. Notes of young hay, lime peel, and honeysuckle. Clean palate with a soft finish. It’s beauuuutiulllll

Shadowlifter Oatmeal Milk Stout with Coffee is the perfect blend of a little gas and a little brake. Brewed with a combination of American and British malts, a large portion of oats, and milk sugar added to the kettle. Post fermentation, Shadowlifter is infused with a special blend from Stamp Act Coffee and rested on some Madagascar vanilla beans.

Clean, balanced and slightly minerally ,Dortmunder-style Export. Everything in balance between the malt and hops. Pairs well with 8pm sunsets and shucking oysters around a fire on the beach. Tidetaker uses crushed oyster shells from Hama Hama as an adjustment to the carbonates additions in the water profile--This style of beer typically has a minerally character to it. . Less bitter than a German Pils, less soft/more dry than a Helles.

When we started the brewery, we were big fans of Anchor Steam and would seek out California Common style lager wherever we could. Fermenting lager yeast at ale temperatures was not so common back in the day, and we decided to put a Holy Mountain twist on it: ferment in second use Bourbon Barrels. Everything is in balance here. A nice and slightly toasty/caramel maltiness, balanced bitterness, accompanied by some subtle chocolate and vanilla from the Kentucky bourbon barrels that used to contain Imperial Stout. It's a core beer from day one, and something we look forward to making every year.

A wheat-heavy base of malt blended with American and German Pilsner malts. Our magickal house yeast fermented warm and quick, creating a medley of freshly harvested stone-fruit: apricot, peach, nectarine jam.

Our Congruity series harnesses the art of blending and collaboration to create a beer that transcends its individual elements. In May 2022, we invited our esteemed friends from Bofkont and Tommie Sjef to join us in Copenhagen along with base beer from what they considered to be their finest barrels, and we contributed a special blend of our one- and two-year-old Danish Wild Ale. A methodical blending and tasting session followed, where we eventually found a blend that cohesively showcases the best of each of our beers. This portion of the blend was aged in Premier Cru wine barrels from Bordeaux for 16 months before bottling, infusing the beer with robust red wine notes.

Glimmering Grove is a celebration of ripe summer stone fruits plucked fresh from the tree. Its journey started with a base blend of one, two and three-year-old Danish Wild Ales aged in Chardonnay and Monbazillac barrels. We macerated this with over 600 grams of the finest Bergeron apricots and Tiffany white nectarines from France per liter of wild ale. The final blend features two-thirds apricot and one-third nectarine wild ale, resulting in a harmonious union of sweet and tart that captures the sunlit vibrancy of a summer orchard.

This beer is a blend of 75% two-year-old Danish Wild Ale macerated with fresh Riesling grapes from the Mosel wine region in Germany and 25% three-year-old Danish Wild Ale macerated with Pinot Noir grapes from Rhodt unter Rietberg, Germany. We carefully crafted this blend to evoke the pink hue, mild tannins and delicate fruit flavors of European rosé wines. The final blend was then aged in stainless steel to achieve a deeper and more harmonious wine character. Like a fine wine, this beer is an excellent candidate for extended aging due to its high proportion of German Riesling grapes.

We made this collab up together with interest and taxes, after combining Cryo Cashmere, Krush and Colombus CGX hops we felt back in action. We heard you might like Hazy IPA so we’re gonna bury you in something a little extra special. This brew gives off a lavish resinous blackberry pie aroma with flavors of fresh cut Strawberries and a pillowy Meringue. We be brewers, damn it.

Atrial Rubicite is a simple yet extravagant beer that has almost an electricity to it, given its intense use of raspberries. Six pounds per gallon of fruit added to mature barrel-aged wild ale creates an awesome refermentation in terms of color, flavor, and bright acidity that still makes us smile a dozen years after making the first batch.

We're pleased to introduce Jester King AURASTONE -- a beer brewed with a heavy amount of oats and spelt, refermented with peaches and apricots from 2016 分 桃 (Fēn Táo) and Aurelian Lure, aged in chardonnay and sauvignon blanc barrels for 18 months, and finished with powdered lime leaf and pink sea salt! Aurastone is 4.9% alcohol by volume, 13 IBU, 3.3 pH and has a finishing gravity of 1.003 (0.75 Plato). This is our first ever blend. It was packaged on April 12th, 2018 and 100% naturally refermented in bottles and kegs

Montmorency and Balaton® cherries from Michigan were added to mature barrel-aged sour beer and referenced to dryness. Unfiltered, unpasteurized, and 100% naturally conditioned.

A vibrant New England IPA built for exploration. Citra lays down a plush citrus base with soft, candy-like sweetness, while Riwaka and Southern Cross layer in bold tropical fruit and bright lemon-lime intensity. The result is a juicy fruit candy salad explosion and bottle of squirt. — oh, and it is quite drinkable!

Atmospheric River, a New England Style IPA, is increasingly light in color while still maintaining a pleasant body that buoys up the onslaught of hops thrown at this beer. Focusing on one of Kyle’s favorite lots of Galaxy he has ever smelled along with our selected lot of Citra from Cornerstone Ranches, Atmospheric River is bursting with fun flavors. Expect Passion Fruit, overripe mango, deep citrus and a bright hit of dark berries.

“This is a love letter no different in its way from all the others.” - From I Am Agatha, by Nancy Foley. We created Crooked Truth to help celebrate Nancy Foley’s new book I Am Agatha. Crooked Truth is a K&D take on a classic Strong Pale Ale. We are utilizing pineapple forward, Oregon grown Chinook in conjunction with Mosaic and Simcoe hops. Expect classic grapefruit, candied red fruit, and a little bit of K&D modernism supported by a full malt presence. Cheers!

A lush, hop-forward Soft IPA built on years of refinement and elevated with a healthy dose of Abstrax Skyfarm fruit-specific terpenes. Soft and approachable yet bursting with hop intensity, layered with vibrant peach, zesty lime, and tropical passion fruit. Smooth, expressive, and unmistakably distinctive — a fresh fun take on K&D Soft IPAs!

Reminiscent of freshly baked bread, Hella Bier was brewed using 100% German Pilsner malt and traditional decoction mashing methods. Additions of noble hops lend a floral aroma to this delicate beer. So hella good, even a Bavarian Oma would approve...

Inspired by one of our favorite Belgian saisons, Lenticular Clouds features a robust base of spelt—an ancient form of wheat—that lends a soft mouthfeel to what is otherwise a bracingly dry and effervescent classic. This beer strikes a delicate balance between characterful fermentation notes (stone fruit, citrus pith, white pepper, and a hint of clove), delicate malt, and just a touch of classic herbal Continental hop character.

This international collaboration with one of Charles' favorite Mexican breweries - El Gardenia. Based in Chihuahua of the Chihuahua state in Mexico, El Gardenia has a colorful brand and an amazing crew of people. I've been friends with them for 5 years and we were finally able to pull of a collaboration of a traditional Mexican-style lager.

This quaffable Helles we brewed with our pals at Grand Fir is an exceptional display of tradition and subtlety. Liquid bread with the tiniest hint of smoked malt on the finish

English pale malt, a little pale chocolate and a blend of light and dark crystal malts give this beer complex layers of toffee, caramel, toasted bread, and delicate roasty notes. We are so pumped to make these delicate little bangers every now and then

Say hello to Mr. Mercury, our take on a traditional Bohemian pilsner. Brewed with only the finest Saaz hops and a blend of Bohemian barley malts grown in the Czech Republic, this beer will have you singing from the rafters. Or at least trying to, nobody can hit those notes like Freddy could. This rich and complex malt profile is bready with a hint of biscuit on the finish that compliments the soft bitterness from the Saaz hops. Noble hop notes of spice and delicate floral aromas tie everything together in a nice little package. What we're saying is it's totally fucking crushable.

In a sea of amazing Oregon brewers, I feel that three breweries are constantly reshaping what a Pale Ale can be, while also holding onto the core essence of this style we all know and love. So for this beer we teamed up with Sunriver Brewing, Ruse Brewing and Brujos Brewing to come up with our version of the quintessential PNW Pale Ale. We hope you enjoy it as much as we do. Nisu combines some of each breweries hand selected lots of Oregon grown Strata, Chinook, Mosaic, Strata CGX and Mosaic Cryo hops. Thanks to Indie Hops, Coleman Agriculture, Sodbuster Farms, and Crosby Hops for all the killer hops in this beer. Nisu has a lovely golden hue and a fluffy off white head of foam on it. Big notes of strawberry lime aid and sticky icky purple stuff are balanced by a big orange marmalade and red berry flavor in the finish. Isn't that inviting?

Using a blend of our processes from ingredient sourcing to hop usage and hop products we came up with a freaking banger. Simcoe, Mosaic Cryo, Nelson, Simcoe Hyperboost and Simcoe CO2 extracts over a bed of pilsner, vienna and floor malted pilsner malts should highlight berry and passionfruit notes over a piney finish

Brewed with Westwood Farms Strata hops along with Mosaic and Centennial hops. Kathy has wonderful notes of orange peel and peach skins in the nose with a jammy marmalade flavor and hints of toffee and baker's chocolate on the finish. So damn good.

Hazy IPA boasts flavors of cantaloupe, cherry candy and kiwi from a unique hop blend of Mosaic, Motueka, Nelson Sauvin and Idaho Gem.

This beer is the first of its kind. It was brewed in the barleywine style but using local triticale grain which is a rye/wheat hybrid. We then aged this triticale wine in triticale whiskey barrels from Dry Fly. Full of rich flavors of caramel apple, butterscotch and cinnamon.

You remember that house that gave out full-sized candy bars? We may be grownups now, but that thrill never goes away. So we poured our love of candy bars into a king-sized can. We brewed Treat Imperial Stout with big dark malts and lactose to bring rich notes of milk chocolate. Then added peanut butter and toffee for a one-of-a-kind crispity, crunchity peanut-buttery Treat that everybody better lay a finger on!

A West Coast IPA brewed with Vic Secret T90 & Citra Incognito and then double-dry-hopped with more Vic Secret T90, Krush T90, Columbus Cryo, & Vic Secret Abstrax. This 100% does the

A NE-style IPA brewed with an adjunct percentage over 50% for a neon-yellow look and funfetti icing finish, whirlpooled with Mosaic T90 & Dolcita Incognito, and after fermentation, double-dry-hopped with more Mosaic T90, Simcoe T90, Chinook Cryo, Citra Lupomax, & Nectraron Abstrax.

*A WIDE-RANGING CONVERSATION WITH...* is the result of a 4-years-long collaboration with Lowercase Brewing that began as a blend of gin barrel-fermented wild ales conditioned in oak with tart Montmorency cherries, sweet Lapin cherries, and Robada apricots. Before packaging, these barrels were then blended again with spontaneously-fermented beer brewed in the methode traditionelle. Available in 12x375ml cases of corked-and-caged green bottles, with each bottle hand-numbered out of 624

Aged and fermented over cherries to produce a ripe and full flavor profile, this brilliant Belgian-style quad is rich with deep, dark fruits and just sings in the glass.

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. Perennial Artisan Ales is a small batch craft brewery dedicated to producing unique, premium beers. Our beers are brewed with the experimental, seasoned craft beer drinker in mind.

Imperial Stout brewed with Ancho Chiles, Cacao Nibs, and Cinnamon Sticks with Coffee Beans.

Bomb! is an imperial stout aged on Spaceship Earth espresso beans, chocolate, vanilla beans, and ancho chile peppers. All the flavors meld to create a truly unique beer. The peppers add just the right amount of heat to complement the intense coffee and chocolate flavors.

Pure West is our core unfiltered West Coast IPA—a celebration of hand-selected hops and the farmers who grew them. Featuring Nelson Sauvin, Citra, Strata, and Simcoe, this golden-colored creation glows with scents of pineapple, apricot, and lemon sorbet. Flavors of grapefruit zest, lychee, and resin give way to a solid bitter finish, classic to the style. Show Less

Speciatly West Coast IPA featuring Centennial, Mosaic Cryo, and Citra Cryo hops.

Aromas of pine, grapefruit, and cantaloupe pair with melon rind, lime zest, and cedar on the palate in this West Coast IPA. Light bodied and crisp, with a firm bitterness leading to a zippy and refreshing finish.

Our co-founder Adam describes this beer as a liquified ROLO. Three Ryes Men is a barleywine brewed with multiple types of rye and aged in whiskey barrels, featuring a full body with malt driven caramel and chocolate notes, and layers of warming complexity. Three Ryes Men won the bronze medal for barleywine at the 2019 Great American Beer Festival and the gold medal at the 2022 Great American Beer Festival.

Our new American Pilsner dry hopped with NZ Riwaka. This batch is tasting mighty nice with pink grapefruit, gooseberry, pine, and herbal undertones

Our Pub style Brown Ale, heavily hopped with Hersbrucker. Then conditioned on coffee from our friends at Steed Coffee, specifically the ByGone Blend. Showcasing pleasant aromas of hazelnuts and chocolate, with hints of marshmallows, a creamy mouthfeel and dry finish.

Our annual collaboration with The Max Higbee Center is a hazy IPA brewed with Amarillo, El Dorado and Centennial. A pillowy soft body, notes of citrus and grapefruit.

Our Flagship IPA brewed with our favorite blend of malts and oats, and double-dry hopped with Simcoe, Simcoe Cryo, and late harvest Nelson. Showcasing aromas of Peach, Pineapple, Candied Lemon Rind.

Hazy IPA, dry hopped with Galaxy, Citra, and El Dorado. Pineapple gummy bears, grapefruit pith, and dank finish.

Mosaic, chinook and comet in this west coast IPA.

Smooth as silk and melts in your mouth. This new variant of Threshold’s line of pastry stouts has swirling ribbons of salted caramel and milk chocolate.

Sprøng is a blend of mature wild ales, aged in oak puncheons (400 and 500L) for around 1,5 up to 3 years, and a barrel fermented and aged saison type of beer, which was dryhopped for a few months with Saaz hops. We’ve added Sicilian sage and also wormwood (artemisia absinthium and another secret variety) to the final blend to macerate a week before bottling. It’s a subtle addition we made compared to sprong, to add a slightly earthiness and spice to it.

Immortality is the song that gave birth to the name idea for Trap Door Brewing. In honor of Pearl Jam releasing their new album we decided to create this beer to celebrate our love for music and intertwined stories. Immortality was our first chance to use a newer hop from Segal Ranch named Anchovy, but this year we switched it to their newest hop Tangier. Tangier is an exciting hop that brings big zesty tangerine and orange flavors. We think those flavors work very well in hazy IPA, and hope to get more of this hop for future uses! We made some slight tweaks to our malt profile to create a very light color and build a big fluffy body without feeling heavy or overwhelming.

For 2023 we rested the beer for 15 months in Westward Whiskey barrels and finished it on cacao nibs and vanilla beans from Ecuador, Indonesia, Uganda, and Madagascar. We think it comes through very chocolate forward with a well balanced deep vanilla character from the blend of origins we selected.

Sour Ale with Boysenberries, Black Currant, Vanilla, and Lactose. Collab with Kings Brewing

A new collab Hazy Double IPA with our friends from Phase Three. Featuring Krush, Dolcita, and Tangier hops. Loud, modern hop profile with strong shelf and draft appeal.

This Italian-style pilsner is smooth, crisp, and refreshingly dry. Light malt character meets subtle herbal bitterness for a clean, balanced finish that keeps you coming back.

Theres orange juice, orange liqueur, orange candy, and orange soda.. but then there’s orange soda SOURS Introducing the second installment to our soda-POP inspired FRESCO SERIES, were bringing you animals the orange FIZZY right out of your childhood memories 

Just pop, pour, sip and repeat 
Be careful with this one y’all, its not your average orange soda
Although it sure drinks like it and not a soul would be none the wiser 
So..
WHO LOVES ORANGE SODA? Soda-Pop Inspired Sour Ale with conditioned with Orange.

Get your haze fix without the buzz with FLVR! NA Citra Haze, a supremely sessionable non-alcoholic brew that’s all about the hops. Packed with juicy Citra hops, this hazy delight bursts with bright citrus and tropical aromas, balanced by a smooth, pillowy mouthfeel. Whether you’re winding down or keeping the good times going, FLVR! NA Citra Haze delivers that classic hazy IPA experience — minus the alcohol. One sip, and you’ll see why it’s a haze lover’s dream.

Inspired by our love of bobsled...and frogs. This hazy IPA comes in low bitterness with a soft, hazy golden glow! Juicy and soft navel orange, with a slight pithiness and sweet herbal notes.

Set your zorcher to “Shake n’ Bake” with this dank & delicious West Coast IPA, brewed in collaboration with the dudes from Tall Trees Brew Lab in Portland. This IPA features a healthy hopping of Chinook & Citra with a hop-dip of Mosaic Incognito and dry-hopping of Citra & Columbus cryo.

A wickedly smooth, citrus-packed, wheat-fueled revolution in a glass! This isn’t just a beer—it’s a thirst trap from the abyss! With every crisp, refreshing sip, the bright orange zest slashes through the darkness, cutting through the mundane like a blade through the night. But beware! The hauntingly smooth finish lingers... like a forgotten nightmare you can’t escape! It’s bold. It’s daring. It’s dangerously drinkable. And once it’s got you in its grip, there’s no turning back. Brewed by the women of our female-led brewery, this beer celebrates SHEBREW, an annual homebrew competition and festival championing women in the beer industry.

It’s light! It’s crisp! It’s a lager so bold, it’ll leave you screaming for more - before it vanishes into the night with a finish that’ll haunt your taste buds.

Graševina is a quite a versatile grape, and when it is picked up early it maintains great acidity along with a fruit profile, perfect for an exciting dry and refreshing sparkling wine. From vineyards located just South of the Hungarian border (SoHu!), the wine offers elegant and round bubbles, with bright but poignant fruitiness aromas. The palate is surprisingly packed with vivid yellow and green fruits, with tons of citrus, green apple, lemon zest and a subtle floral notes of cherry flowers. This wine is an every day sparkling wine that we all need! An interesting and exciting expression of the Graševina grape and a fun reflection of Slavonia, yet also a easy, delicious and refreshing sparkler made for celebrating every damn day!

From the producer: Viognier grown on sandy loam from Yakima, Washington in the Columbia Valley at 1600 feet elevation. Gewürztraminer, Riesling, Auxerrois, Pinot Gris, and Pinot Noir from different sites grown on sandy loam, volcanic soils, and marine sediment from the Willamette Valley in the Oregon at 600-1000 feet elevation. Viognier and Pinot Noir were direct pressed and fermented separately using native yeast. Gewürztraminer, Riesling, Auxerrois, and Pinot Gris were fermented separately with 14 days of skin maceration using native yeast. Ferments are worked by foot one to two times a day with no temp control. Disgorged. A small sulfur addition before bottling is the only addition to this wine. No filtration.

From Fossil + Fawn :

Bright cherry and raspberry lead on the nose, layered with hints of dried herbs, rose petals, and a subtle earthy undertone. On the palate, juicy red fruit is framed by gentle tannins and a lively acidity that keeps the wine energetic. Soft spice and a whisper of forest floor linger on a smooth, medium-length finish.

Notes on the Producer

60% Grenache/Cinsault (carbonic), 30% Rose' of Syrah/Zinfandel, 10% Counoise.

A delicate nose of citrus and herbs and a pleasant bitterness citrus zest on the palate. A few cured meat flavours in there too.

Refreshing acidity with notes of citrus, apple, minerals, and pear. Light in body, funky finish, and nicely balanced overall.

This ancient 17th century château located about an hour from the city of Cahors is making some fantastic and well-priced cuvées. Their 37 hectares of vineyards, aged between 30 and 120 years old, are planted on southeast-facing gravel slopes for maximum exposure, with grass between the rows to force the vines to work harder. Grapes are sorted both in the vineyard and at the winery. The end results are very elegant but very “Cahors” wines, with beautiful black fruit balanced by lovely acidity and long length. The Puro Malbec comes from the domaine’s youngest vines: 40+ year old Malbec grown on steep rocky hillsides covered in clay and gravel using environmentally conscious methods.

Ashes to Ashes began in 2017 when Michael Garofola leased and began farming this site on the west side of Hood River. 2017 vintage brought the Eagle Creek fire, yet Michael's first Dolcetto vintage was stunning. 2019 brought another difficult vintage, with a cold, wet summer and fall, and Michael has made another stunning wine. Definitely the most electric and vibrant Dolcetto so far, full of blueberry and black cherry notes with a subtle peppery spice. Cutter Cascadia Ashes to Ashes 2019 12.5% Columbia Gorge AVA, Oregon 100% Dolcetto 750ml

Lulu by iconic French producer Patrick Bouju is a very easy drinking Gamay, which was made in Amphora.

Leading with a spicy aromatic punch without being overpowering, Mild tannins, with juicy orange fruits and pepper on the palate, all framed within vibrant acidity. Skin contact adds length and weight to the mouthfeel to make this a truly unforgettable wine.

The vines are up to 60 years old and planted on steep hillsides at around 1,300 feet of elevation. The soils are mainly clay with small amounts of limestone. Ezio's vineyards stand out in the area because of how green and lush they remain when all his neighbors sites have turned to brown. Wildflowers and native grasses grow in between the vines to promote biodiversity and to provide vital nutrients to the soil.

From the producer: Our rosé is produced with the same phylosophy and vinification techniques as all our other wines: skin contact for texture and territorial identity, malolactic fermentation fully finished for density, fluidity and stability. Not only a refreshing summer wine from a blend of Malvasia, Moscadella, Insolia and Nerello Mascalese, as this is a “rosé” which can also be regarded as a light red, like a “Jura” wine, pairing well with a wide variety of dishes.

About the Producer: Low alcohol, acid driven, old world-style wines intended to enhance existence on planet Earth, as well as complement food and conversation. Winemaker, Sterling Whitted of Holden Wine Co, continues to push the boundaries of Oregon wine. Fruit is sourced from some of the top vineyards in Oregon as well as some under the radar plots, home to rare grape varieties you won't find anywhere else (Oregon Dolcetto, anyone?). All fermentations are with native yeast, and SO2 use is kept to a minimum (sans souffre if possible), leading to some of the freshest, most compelling wines coming out of the state today.

Grenache is Jauma winemaker James' passion. Each one he makes is unique in where it comes from and how it's made. Alfred was our favorite of the Grenaches we've tried so far-- powerful but elegant with lots of ruby red fruit notes and subtle earthy spice. It's vibrant and tart, but it's also bold and lush. Jauma Alfred's Grenache 2017 McLaren Vale, Australia Grenache 750ml

Johannes Zillinger Velue line is named both for the old name of his village, Velm-Goetzendorf, and for the local willow trees. This Gruner is done in a combination of stainless steel, large old oak barrels, and clay amphorae; richly textured, it is refreshing yet complex, with a flavor profile that features apples and herbs and an intense underlying minerality.

2023 Morphos is Here! Bottled during the end of active fermentation, this wine continues to ferment in the bottle leaving it dry, cloudy, yeasty, and full of life, with a natural effervescence. Released just after bottling, it is the fresh wine of the harvest. It is fresh and fruity after bottling, but ages gracefully into more yeasty, toasty aromas.

It's spicy with plenty of red fruit - elegant too. We'd drink it with a chill, and you should too, if that's your thing.

Notes on the Producer

This wine is lively, with aromas of yellow apple, melon, lemongrass, white flowers and acacia honey on the nose. The flavors on the palate are white nectarine, roasted peach, dried apricot and white tea, interlaced with sugar snap peas, Meyer lemon zest, dried herbs, sedimentary rock and a dry, long finish. Pair with grilled halibut in Thai coconut milk.

This wine is lively, with aromas of yellow apple, melon, lemongrass, white flowers and acacia honey on the nose. The flavors on the palate are white nectarine, roasted peach, dried apricot and white tea, interlaced with sugar snap peas, Meyer lemon zest, dried herbs, sedimentary rock and a dry, long finish. Pair with grilled halibut in Thai coconut milk.

From the producer: Feels: Friendships, Fruit Roll-Ups, Cherry Bombs Pairs: Brat Shit, Food Carts, Another Bottle of Grape Girls Techniques: 4 days of carbonic maceration on Pinot Noir in two 3000LT foudre. Wine features three vineyards, with one vineyard split between the two tanks and the other two vineyards being separated by tank. Fruit was pressed to stainless steel for one year. 15ppm SO2 added two weeks before bottling.

From a hidden corner of the Rhône Valley, this is from 30+ year old vines, grown in the hills west of Montelimar, on stony and sedimentary soils. The grapes are hand-harvested, fermented in cement tanks before being aged in stainless steel. At bottling, the wine is unfiltered, lightly fined and lightly sulfured before bottling. It offers bright soft and juicy red and blue fruit with mineral notes and balancing acidity.

Bright white wine with 11.7% ABV with tropical character. The nose offers pineapple and citrus aromas. On the palate, crisp cucumber salinity balances ripe tropical fruit flavors, delivering refreshing coastal wine character perfect for summer.

Christina Netzl is the driving force behind Christina wines out of Austria. Her family had farmed and lived in the same village since 1650 where Christina grew up and fell in love with farming and winemaking. She converted the family winery to organic production in 2013 and started making natural wines in the style she had discovered and loved while living in London previously.

A more quirky experience for the self-proclaimed connoisseurs, but still fun and easy going. The Juicy Orange carries notes of orange blossom and apricot, with a light to medium body. If you’re more into the natty wines of the world, this will probably be your weapon of choice.

29% Zinfandel, 24% Grenache, 20% Valdiguié, 19% Carignan, 8% Counoise "The 2021 WAVES Red Wine has aromas black plum, earth, dark cherry and violets. The palate has an unctuous middle full of black plum, cherry, and cocoa powder. There is only the slightest hint of mouth coating tannin and a long dry finish." (Las Jaras)

Shizen Shu is a natural sake made with organic rice and additive-free yeast, celebrating the natural harmony of Sun, Rain, Earth, and Sake. “O” Hizake Shizen Shu evokes Springtime with fresh muscat, green apple, and mint aromas, offering soft, well-balanced flavors and a long aftertaste that highlights the unique qualities of Yamada Nishiki

Tsuchi Sake Shizen Shu

The word Tamba represents “rice fields,” resembling waves rolling in the soft autumn winds, inspiring this Sake’s name. Harvest Waves is a true masterpiece brewed in accordance with centuries-old authentic Tamba Toji brewing guild methodologies. It is brewed from Yamada Nishiki Sake rice grown from original Hyogo seeds, crafting a heavenly Junmai Daiginjo.

A collision of rice sweetness with moromi sourness; a game of hide and seek between Ginjo-ka characters and tart muscat, yuzu, and orange rind acidity. The lower rice mill rate and unique yeast create this playful, new-concept Sake, which echoes the undulating waves of the Sea of Japan.

Tamayura Sparkling is created by capturing the naturally occurring carbonation of fermentation. Its crisp citrus acidity and pinpoint bubbles lift the sake to a palate refreshing new level. Perfect for dessert or served in a flute with a lemon twist.

Estate Kingston Black Single Varietal - 100% organically grown Kingston Black apples, grown on the Olympic Peninsula. Showcasing what western Washington apples can do! 6 week fermentation, 9 month maturation in stainless, unfiltered. Residual sweetness from intentional stalled fermentation.

Hard yet sweet, sweet yet hard! A beautiful bottle conditioned sweet cider bursting with the flavor of these organic heritage apples: Melrose, Kings, Gravenstein, Winter Banana, Burgandy's and others grown on the Olympic Peninsula.

Strawberry aromatics, mint, lemon; semi-dry; light-medium body; Citrusy dry finish, with an herbacious astringency

This cider blends the rich, familiar taste of freshly picked apples with earthy cinnamon and nutmeg, adding a zesty twist of lemon for a delightful, spiced zing that captures the essence of the tasty snack in every sip.

Indulge in the essence of summer with our co-fermented cider, crowned by the three PNW’s berry queens: raspberries, blueberries, and blackberries. A royal treat for your palate, each sip is a celebration of the vibrant flavors that define the Pacific Northwest.

Cool, refreshing and fruity, this semi-dry cider blends some of our very own backyard-grown cucumbers with sweet blackberries. It’s a great way to beat the summer heat.

Experience the dance of elderberries and elderflower blossoms in our subtly tart, yet richly flavorful cider. This unique co-ferment combines the sweet and floral notes of elderflower with the bold richness of elderberries.

Experience the dance of elderberries and elderflower blossoms in our subtly tart, yet richly flavorful cider. This unique co-ferment combines the sweet and floral notes of elderflower with the bold richness of elderberries.

This feisty cider has a delicious crisp-apple flavor and a spicy kick from flaming orange habanero peppers. A hint of zesty lime balances the heat and rounds out this exotic drink. Try it in place of margaritas for your next taco night

People flock to this semi-sweet cider like bees to a flower. The apple flavor shines, and it has the sweet smell of clover and beeswax. Adding a touch of honey gives this cider a full body; it’s a beautiful collaboration with our tiny bee friends.

Wondering what happens when you blend our Honey Badger Cyser with hot honey infused with red pepper? You get this – a spicy cider with just the right touch of sweetness for balance. We hope you enjoy it!

This cider is a tart delight, merging together the citrusy essence of bergamot orange, the floral lightness of lavender and the zing of lemon. This is our most tannic cider–and a favorite of our cider maker.

This cider is a tart delight, merging together the citrusy essence of bergamot orange, the floral lightness of lavender and the zing of lemon. This is our most tannic cider–and a favorite of our cider maker.

Pleasantly tart and beautifully cranberry-colored, this off-dry cider tickles your nose with the peppery, woody fragrance of fresh rosemary and captivates your palate with sharp notes of ginger.

Here in the PNW we love our berries. This dry cider was pressed with King David, Wickson Crab and Northern Spy apples, and co-fermented with Oregon Blackberries. With this technique, the apples and berries get to hang out and party together. The result is a dry, more complex and refreshing beverage bursting with ripe blackberry, summer apple, and raspberry sorbet aromas. It’s a pretty color too.