Using our Luna Weizen as a base, this sour ale incorporates both peaches and apricots to create a deliciously hazy fruited wheat beer. Pity Party was fermented initially with our house ale strain, aged for two years in oak with lactic acid, and refermented with the fruit to bring all the elements together. Barrel Info: Cuillin Hills Syrah (Woodinville, WA) Time in Barrel: 2 Years | ABV: ~4.5%

From our ever-growing library of sour barrels, we picked three of our Sour Red base barrels and added 42 pounds of Red Raspberry puree and 42 pounds of Montmorency Cherry puree. This was then allowed to re-ferment for an additional 5 months before final blending. The results are a classic sour red combination. Barrel Info: Delillle Cellars (Woodinville, WA) and Cuilliun Hills (Woodinville, WA) Time in Barrel: 15-17 Months | ABV: ~5.3%

Our robust porter took a turn away from ordinary when we introduced it to Seattle’s own Westland Flagship and Peated Whiskey barrels. During that time a sour cherry flavor developed that paired well with the rich chocolate, vanilla, smoky, and oak flavors of the base porter and the different whiskey barrels. Barrel Info: Westland Flagship Whiskey, Westland Peated Whiskey (Seattle, WA) Time in Barrels: 13 Months | ABV: ~8.3%

“Red red wine, you make me feel so fine. You keep me rocking all of the time.” We placed an entire batch of Organic No Doubt Stout into various red wine barrels and blended them back together with a singled-out red wine aged stout barrel, giving us this rich, slightly acidic, dry and tannic stout. Barrel Info: Delille Cellars (Woodinville, WA) and Cuillin Hills (Woodinville, WA) Time in Barrel: 13 & 26 Months | ABV: ~6.5%

In our ever-continuing series of Brewers’ Blends, this beer came into being from four different beers. The predecessor, Blend #3, was blended into our whiskey barrel aged porter, stout, and imperial stout. The sour cherry, dark chocolate, charred wood, and bourbon notes are the highlights. Barrel Info: Heaven Hill Bourbon (Bardstown, KY) Time in Barrel: 11-12 Months | ABV: ~8.8%

We took our Imperial Stout and aged it for up to 13 months in Heaven Hill Bourbon barrels. The whiskey barrel added a rich sweetness to the base beer. Notes of dark chocolate and vanilla mix with the dry roasted coffee of the base beer. Barrel Info: Heaven Hill Bourbon (Bardstown, KY) Time in Barrel: 5-13 Months | ABV: ~9.2%

Seasonal EBBC Light beer, no barrel aging involved.

Seasonal EBBC India Pale Ale, no barrel aging involved.

Seasonal EBBC Dark beer, no barrel aging involved.

Black Market Brewing Company– Temecula, CA | 4.2% ABV Sour wheat ale brewed with a generous amount of peaches and a touch of sea salt.

Lagunitas Brewing Company – Petaluma, CA | 8.5% ABV Sour ale fermented with dark red wine grapes and a healthy dose of experimental dry hops.

Brouwerij Verhaeghe – Belgium | 6.2% ABV A ruby red Flemish ale, matured many months in oak casks and featuring a sweet-fruity and light tart flavor.

Engine House No. 9 – Tacoma, WA | 8.2% ABV Lightly tart and solidly dark. A sour chocolate raspberry stout aged in whiskey barrels.

Great Divide Brewing Company – Denver, CO | 10.2% ABV Hefty barleywine aged for over 12 months in whiskey barrels, tempering its rough edges with mellow whiskey flavor and subtle oak notes.

Eel River Brewing Company – Fortuna, CA | 11% ABV Rich and dark with notes of bourbon, toffee, toasted malt and ripe fruit. An old-style ale aged for 6 months in white oak bourbon barrels.

Chatter Creek – Woodinville, WA | 9.1% ABV Bone-dry cider featuring Granny Smith tartness, aged in JP Trodden Bourbon barrels for four months.

Millstone Cellars Cidery– Monkton, MD | 7.5% ABV A dry and very tart “Traditional American Cider,” using tangy cider apples and aged in oak barrels.

Liberty Ciderworks – Healdsburg, CA | 6.8% ABV A single-varietal cider featuring crabapples, fermented and aged for one year in oak to soften and enhance the fruit.