in oak for 6 months before being blended to taste. Bottle conditioned for an additional 4 months before reaching peak maturation.
A classic modern American sour ale. Azula leads off with the rustic aromatics of several of our favorite barrels, and finishes with the signature acidity of our house cultures, complemented by the slightly tart profile of the blueberries.
4 Months of bottle conditioning has contributed bright carbonation as well as added complexity as this living beer continues to develop.
Released during the holiday season, Azula will stand up to savory dishes and cold temperatures as easily as it can complement delicate and bright dishes in the heat of summer.
An evolving take on the Flemish Red Ale, this garnet hued sour ale rested in Dry River Oak for close to 3 years. All the red fruit aromas, soft acidity, and rich oak tannin that Flanders is known for. Made in East LA, with wild yeast cultured in East LA.
Rich aromas of Cherries and black currants are elevated by moderate acidity, while the years of resting in oak contribute a strong tannin which fills out the body of the beer, and rounds out the back end of the palate.
While Bruxella may be the closest we get to brewing traditional styles, the extended barrel time means that this beer only surfaces once in a great while, get your hand waxed bottles before they are gone for another 3 years.
Brewed with red wheat and house toasted barely, this unique beer features hints of hibiscus, tamarindo & sea salt.
Subtle aroma of wild berries, light bodied, soft carbonation. Notes of cranberry sauce, light vinegar, juicy strawberry, straw, red vine licorice, with a slightly tannic, dry finish.
While we use our sour stout base to blend many beers, Morena features 100% stout base, and up to a dozen different malts. This robust beer is tailored for the souring process, as the roast malt is kept to a minimum, and the acidity is light to moderate, allowing the subtleties to shine through rather than be silenced by more aggressive attributes.
After barrel aging with our house cultures, the roasted coffee falls into subtle balance, and the chocolate aromas expand to include cherries, black raspberries, and fresh cocoa.
A house favorite, and a release that we all look forward to keep an eye out for our different iterations of Morena which we age with various fruits or spices.
We make this Old World Style table sour without ever boiling our wort. The results of this bold brewing practice allows flavors to develop that would otherwise never occur. Fermented 100% by naturally occuring lactobacillus and aged in our oak wine barrels, Para Sol is infinitely complex, and ultimately refreshing, all bundled in a 3.2% session beer.
The approach we take when brewing Para Sol, in search of flavors and aromas in the most unlikely of places, has become a house favorite. We can satisfy our sour taste buds, while still being able to go back for multiple pours, making Para Sol an excellent beer to socialize with.
Our Sour Porter aged in Fresh KY Bourbon Barrels.
One of our favorite beers to brew, not only because of the multitude of complex grains, but also because it means we have fresh bourbon barrels on the way!