8 Wired Brewing Co.
Søren Eriksen, a nomadic Danish brewer who finally found permanent ground in New Zealand, quit his career in Biochemistry in September 2008 to focus on commercial brewing.
The name “8 Wired” is a reference to No. 8 wire, a ubiquitous staple in New Zealand. It’s used for all sorts of fixer-uppers — one might call it Kiwi duct tape. It’s seen as a symbol of New Zealanders’ ingenuity, and the beer reflects that quality.View Website
After a complete restoration, this 1850 brewery was put to use starting in 1998, making it the first new Trappist brewery in Belgium in 1931. Only six Trappist breweries exist in the country and with a yearly production of less than 4,000 hectoliters, Achel is the smallest of the bunch. Much of the brewery’s beers are sold in the abbey café, so when you see a bottle in Colorado, grab it!View Website
AEppelTreow Winery & Distillery
ÆppelTreow Winery was conceived in 2001 with the goal of producing unique beverages from exceptional apples.
Charles and Milissa McGonegal partnered with Brightonwoods Orchard, grower of uncommon heirloom apples, to build Wisconsin’s premier artisan cidery. The business is run as a truly family operation, with three generations on hand for tasks from tours to bottling. Brightonwoods Orchard has been perched on its southeast Wisconsin glacial hillside for over 50 years. The orchard celebrates the pastoral life and preserves nearly 200 cultivars of heirloom apples and pears. An Integrated Pest Management system reduces the chemical burden on the land. Both Orchard and Winery are active participants in farmland conservation, sustainable agriculture, local and Slow Food initiatives.
The inspiration at ÆppelTreow Winery comes from America’s forgotten cider heritage and the farmstead ciders of rural England and France. They add their own creative touch to take cider from its barrel and mug origins to champagnes, draft style, still table wines and after-dinner aperitifs.View Website
Against The Grain Brewery
Located at Louisville Slugger Field, Against The Grain Brewery & Smokehouse is the city’s premiere brewer owned and operated brewpub. The brewery creates an innovative line-up of beers crafted on one of the country’s only operational, Victorian styled and 3 story ‘showpiece’ brewhouses.View Website
Alesong Brewing & Blending
Alesong brews unique and creative small-batch beers through a focus on oak aging and Belgian-inspired brewing techniques. They brew both wild and non-wild beers, utilizing locally grown fruits and herbs and a host of special yeast and other microbes to create a harmonizing experience in the glass. The majority are matured in oak barrels for anywhere from three months to three years before they are ready to blend and package for your enjoyment.View Website
Almanac Beer Co.
Almanac Beer Company is an artisanal brewery focused on farm-to-barrel brewing. Each beer is produced using local ingredients obtained from farms in Northern California. Founders Jesse and Damian craft their recipes specifically to complement local cuisine.View Website
Amager Bryghus is the only brewery on the small island of Amager (pronounced AH-muh), located only a few miles from Copenhagen, Denmark. Each beer proudly touts the namesake of a city on the island of Amager.View Website
Anchorage Brewing Company
Specializing in barrel fermentation with Brettanomyces and souring cultures, Anchorage Brewing Company blurs the line between new and old styles of beer and brewing procedures. Founded in 2011 by brewer Gabe Fletcher, Anchorage is one of the newest breweries to open in Alaska.View Website
Located within the blissful landscapes of the Asturian region of Spain, Angelon carries a family tradition of cider production that goes back many generations. Still the artisanal producer that the locals have always known, the Ordonez brothers and sisters are keeping the tradition of this captivating style of cider alive with each bottle that carries the Angleon name. Briny and somewhat salt driven, the spontaneous fermentation in which these cider are born are a true experience and a magical interaction with history.View Website
The rustic attributes that define the century-old cider producing cultures throughout Europe are alive and well in modern day Texas! Wild fermentation is the fundamental from this Austin based, old-world cider house revival known as Argus. Their ciders are ever evolving given the nature of world of natural bacteria and collected yeasts. The creations are intricate and compelling given the high level of acidity, the influences of oak and the overall dynamic representation of their location within the Hill Country of Texas. Argus is keeping the old flavors alive and allowing them to evolve as needed to become something all their own.View Website
Baird Brewing is a family company born of a deep passion for beer and a great reverence for brewing culture. Their motto is “Celebrating Beer,” which means enjoying beer in a way that enhances the overall experience of life. All Baird Beer is unfiltered and undergoes a secondary fermentation after packaging.View Website
Big Bottom Distilling
Inspired by the craft spirit movement in Oregon, Ted Pappas opened the doors to Big Bottom Whiskey in 2010 as the premier independent bottler of whiskeys located in Hillsboro, Oregon. In the initial years, the company primarily focused on merchant bottling of bourbons along with specialty finished bourbons such as the multiple awards winning Port Cask Finished Bourbon. As of 2015 they began releasing their own line of distilled products including gins, rums, brandies and whiskeys.View Website
For over 15 years, the magnificent sour blends from Panil have been convincing the rest of the world that Belgium was no longer the only European country crafting high quality Sour beers. Aged for years in large oak tanks, and triple fermented, the highly sought-after wild creations are modern legends when it comes to beers of this style. Never pasteurized, always complex and intricate, these are stunning beers and some of the best that not only Italy offers but also some of the finest within the category on a worldwide scale.View Website
Blackberry Farm Brewery
A modern Farmhouse Brewery located on an actual working farm that sits on a 9,200 acre estate in the Great Smoky Mountains of Tennessee. The beers of Blackberry Farms mimic the efforts of the old-world Saison producers through an honest range of seasonally inspired beers. An infamous inn and venue further showcases it’s place in the world.View Website
Bend, Oregon is among the greatest American cities for the quality of its local breweries given the high concentration of quality within such a small area. One of the strongest focal points on this map comes from the company of Boneyard Beer. They know their audience well and happily deliver shovel after shovel of hop-loaded amazement into their rambunctious lineup. Not for the light of heart, or the pour soul that lacks in application for IPAs, Boneyard is a blast of hoppy delight that will leave you stung and itching for more.View Website
Brasserie Au Baron
Produced in a small brewery within a quaint restaurant along the border of France and Belgium, each Au Baron beer uses local hops and malt, and proprietary yeast that adds a flavor unique to the Bailleux family’s beers. Like classic Belgian Saison, Au Baron beers are unfiltered and undergo a triple fermentation in the bottle.View Website
Christian Bourganel founded his brewery in 2000 in order to showcase local ingredients from the Ardèche region, which is known for its rich agricultural traditions. Approximately 50 percent of French chestnuts come from this small region. The Ardèche chestnut is so important it has its own Appellation d’Origine Contrôlée (AOC). The Bourganel brewery incorporates these chestnuts, and other local products, into their beers, which are brewed using the mineral-rich waters from the local volcanic springs.View Website
Brasserie de Blaugies
The story of Brasserie de Blaugies begins in 1988 in a tiny garage brewery built into a cozy farmhouse in the agrarian town of Blaugies. This small family operation, created by Marie-Noëlle Pourtois and Pierre- Alex Carlier, is now run by their eldest son Kevin Carlier and will be passed down from generation to generation. All Blaugies beers are unfiltered and undergo additional fermentation in the bottle.View Website
Underrated, uncanny and unbelievably delicious; Brasserie Thiriez is a defining representation of true localization within modern day brewing. The beers are rustic but focused with energy, lively and inviting all the while teaching the merits of what makes real European Farmhouse Ales so blissful. While located in France, these beers are true Wallonian by their fundamentals of creation. We hate to play favorites but Thiriez just might be near the top of the list…View Website
Brasserie Trois Dames
In 2003, Raphaël Mettler created Brasserie Trois Dames, named after his “three ladies” at home: his wife and two daughters. Built on passion, Trois Dames beers are created using carefully selected ingredients including malts from Weyermann in Bavaria and Castle Maltings in Belgium, hops from the finest growers in the Spalt region of Bavaria, Kent in England and the Yakima valley in the U.S.
For the past several years, the brewery has been experimenting with wild yeasts found in fruits and wooden barrels. Their trademark is the blend of three fermentation processes: fresh brews, fermented fruit and brews aged in oak barrels.View Website
With a dedication in helping revive the Berliner Weisse style on German soil, Brewbacker is classic in their approach yet fully representative of a modern day process. Saccharomyces, Brettanomyces, and Lactobacillus are all used in the triple fermentation process and yet the beer has a clean level of acidity with distinct traits of bready wheat flavors. Berlin born (known as BrewBacker in Germany) Braubacker is making sure the Sour Wheat Ale style is here to stay.View Website
When brewer Ben Edmunds opened Breakside Brewery in 2010 in Northeast Portland, it was a restaurant and nano-sized brewery that required expansion to a 3.5-barrel brewhouse in just over a year. Now, with a 30-barrel brewhouse in Milwaukie, Oregon, Breakside has garnered numerous awards for its IPA and has also gained recognition for its experimental, barrel-aged and sour beers.View Website
Brewfist Italian Ales
Representing the second wave of forward thinking Italian breweries, Brewfist is firmly planting their feet in the local area and showcasing that great beer can arise anywhere. Spearheaded by a few young friends, the brewery is hopeful to bring styles usually found in America or Belgium to a country that is sparsely known for thoughtful beer styles.View Website
Brouwerij De Dochter van de Korenaar
The nuances found within a single bottle from this special and somewhat baffling brewery almost take one aback with surprise and delight given the sheer brilliance at hand. De Dochter van de Korenaar isn’t your typical Belgian brewery nor are they comparatively atypical. While being fully immersed within the realm of oak aging (offering an equal desire for the strong and malt driven as much as the intricate wild yeast focused), the brewery also defines their range through delicate, hop driven, lovely beers that are worthy of one’s desert island lists. This is one special brewery that surprises and inspires with a sort of charismatic energy that isn’t typically found within a bottle of beer.View Website
Brouwerij De Molen
One of the world’s most highly respected, well versed and knowledge driven breweries; De Molen is perhaps the most important brewery hailing from the Netherlands if not all of Europe. The range of styles brewed and bottled is spellbinding but none are more impressive than their range of stouts and barrel aged offerings. A brewery that backs up all praise and over-delivers with each offering.View Website
Brouwerij ‘t Gaverhopke
The unassuming and delightfully crafted beers of ‘t Gaverhopke represent the sort of quaint breweries that define the brewing culture within Belgium. True to style, balanced with proper attenuation and yet fully robust with yeast characteristics; the craftsmanship of this small brewery is highly impressive. Sadly, their offerings are not easy to find and we relish in their small bounty every chance we get.View Website
Cider has been sold at Burrow Hill for at least the last 150 years. All the ciders produced are made from pure juice pressed from fresh Somerset grown apples in the autumn. They still sell cider straight from the barrel at the farm as well as in bottles.View Website
Located within the beautiful hillside area of Derbyshire, England, the town of Buxton is known for Stone Age-era settlements and bathhouses and now, one of England’s most impressive breweries. With all respect to the classics of the UK brewing history, Buxton offers American-style hoppy offerings, fruit driven tart beers, bold Stouts and a line of Wild Ales that are truly something special. Quickly proving to be a new household name of English origin; the Buxton Brewery is turning heads with their varied range of delicious creations.View Website
C Squared Ciders
C Squared Ciders is a Denver based craft cidery, located in the thriving downtown RiNo arts district. The name C Squared symbolizes the commitment to take cider making to the next level, in terms of both the mainstream acceptance of cider and what cider can become. To do this, they combine decades of craft brewing experience with cider/winemaking techniques to bring new flavors to the world of cider.View Website
Cambridge Brewing Company
Nationally acclaimed and locally cherished, the Cambridge Brewing Company has been reinventing styles and staying one step ahead of the local scene since their inception in 1989. By focusing on high quality craft beers and seasonally inspired New England fare, their pub has gained a following from many states away. Possibly responsible for the Pumpkin-Beer style, CBC can arrange somewhat bizarre beers as easy as they can a well-balanced ipa or a clean and layered herb focused creation. With a respect for the land and the craft at hand, this is an important location within the modern geography of American beer.View Website
A Tuscan-inspired winery with a small team that care deeply about the quality of wines they make and the genuine hospitality they offer. While the wines are definitely inspired by “Old-World” traditions, they are also unique expressions of the Pacific Northwest environment where they are rooted, and the frame of mind that characterizes their lives in Oregon. They make a very classic Barolo style formula of Chinato with Nebbiolo, Quinine, more than 20 different herbs, spices, and fortified with Clear Creek Grappa. Think beautiful aperitivo combined with a luxe amaro!View Website
A Tuscan-inspired winery with a small team that care deeply about the quality of wines they make and the genuine hospitality they offer. While the wines are definitely inspired by “Old-World” traditions, they are also unique expressions of the Pacific Northwest environment where they are rooted, and the frame of mind that characterizes their lives in Oregon. Their craft is about simply making small-lot, low-input, wines. Fruit grown in the right place and fermented with as much care as intention, makes delicious wine.
Some of are light, expressive & easily approachable, while others are less restrained, showing great depth and ageability. Whether they are bright & quenching or juicy & full, all are accessible. And keep an eye out for their Chinato!View Website
Almost 100% dedicated to sour based beers, Cascade has been instrumental in solidifying the style as one of total importance within the United States brewing scene. Local fruits from the bountiful Oregon growing regions are used whenever possible, spirit barrels contribute to the distinct characteristics of many blends and the overall focus of offering lively, sour, beers defines the creations from Cascade.View Website
With a respect for different styles of honeys (almost approaching them as a wine make would different grape varieties) Celestial Meads are unique with authenticity and thoughtful with variation. The Alaskan producer masterfully allows fermentation to take place with as little interactions as possible. Meads crafted from very specific honeys can have notes of ripe fruit and citrus peels while the bounty of locally sourced berries find their way into different styles and create a harmonious variety of flavors.View Website
Spigha is a helping cause of redefining Spain’s beer culture. Just as Switzerland and Italy before it, Spain is undergoing a new resurgence of young breweries that bring something more than just light lagers to the table. Spigha showcase their place in southern Spain by offering Valenica oranges, wild flower honey and even coffee through infusions and blending of ingredients to their small but well crafted range of beers.View Website
After being introduced by a friend to the “healing with raw food” snacks; goji berries and cocao nibs, Randall knew what was missing: a little spicy heat. With a passion for local ingredients from around Lopez Island and top quality, Chicaoji was born! Combining CHIpotle, caCAO, & goJI made up its unique name and flavor profile. It’s now Certified Organic, shelf stable medium-heat vegan sauce made with Kosher, gmo free, gluten free ingredients. Available in sizes from 1.7oz – 64oz for all of your cooking and concocting needs.View Website
Run by Dominique and Nathalie Plessis, Cidrerie L’Hermetière sits in the middle of the Perche Natural Reserve Park, among the rolling hills of the Perche region of Normandy. They’ve been around for 20 years, making cider from traditional apples grown in their own 15-hectare orchard. The ciders are crafted in the ancestral way – using just the juice of pure cider apples. They ferment naturally, and are unpasteurized and naturally carbonated through bottle conditioning.View Website
Indifferent to clichés and wary of received wisdoms, the many fans of Cognacs Park are connoisseurs in the truest sense of the word: admirers of authentic quality, for whom nothing beats that precious, shared moment of enjoyment when the time finally comes to savour the intense flavours of a Park Cognac – the delicacy of the Borderies, the complexity of the XO, the rich power of the Vieille Grande Champagne...View Website
The Black Bull Inn and Hotel, located in Coniston, was built around 400 years ago as a coaching inn, providing accommodation for travelers, coachmen and horses.
In 1995, Ian Bradley, the son of the owners of the Black Bull, opened the Coniston Brewing Company at the Inn. Bradley uses only the finest natural ingredients available and local mountain water, earning his beers numerous awards and accolades.
Copper Kettle Brewing Co.
Copper Kettle is truly one of the standout breweries within the boisterous Denver brewing community. Their selection of expertly crafted beverages has gained quite a fan following since the formulation of the brewery in 2011. While the offerings are always varied, one being a modern rendition of a classic German Lager with another showcasing the heady spice and deeply satisfying richness of Mexican hot chocolate; they are all formulated with a thoroughness that represents true quality.View Website
Corvus Coffee Roasters
Corvus Coffee Co is a Specialty Coffee Roaster in Denver, Colorado. They pride themselves in working with Single estate and Privately owned farms. They believe farmers can provide themselves with better livelihoods through better coffee, instead of fair trade, organic, or other for-profit certifications to make us feel good in the states.View Website
Crooked Stave Artisan Beer Project
Crooked Stave uses traditional brewing methods to pay homage to the old-world styles that result in flavor profiles of extraordinary complexity. Each Crooked Stave beer is fermented with the wild yeast Brettanomyces, which lends a dry, earthy character, affectionately known as “funk.” Nearly all Crooked Stave beers are conditioned in barrels or oak foeders with a house mixed sour culture, rendering beers with balanced acidity and smooth vinous notes.View Website
Crux Fermentation Project
Crux Fermentation Project represents all that is possible within the current brewing network. Their creations are almost textbook perfect examples even while a bit of innovation is sprinkled throughout. The hoppy offerings are so fresh and representative of the distinct varieties used, barrel aged strong beers are nuanced with wood flavors standing strong without overwhelming the base style and the line of wild/sour Ales are engaging while still being direct. Crux is an honest American leader within the craft community.View Website
De la Senne
The two passionate Belgian brewers behind Brasserie de la Senne, Yvan De Baets and Bernard Leboucq, are dedicated to uncompromised quality. Working on a small brewhouse, the pair honors the traditional ways of brewing beer: unfiltered, unpasteurized, free of any additives and using only the finest raw materials of the highest quality.View Website
Dieu du Ciel!
The tiny Dieu du Ciel! Brewpub has developed an incredible reputation and a devoted following in only a few short years. Not ones to follow a trend, the brewers at Dieu du Ciel are constantly experimenting and creating new recipes.
‘Dieu du Ciel!’ is a common exclamation, meaning ‘God in Heaven!’ more or less, which is undoubtedly the most polite oath you are likely to hear in Montréal – a city with a well-known penchant for turning religious sentiments into profanity.View Website
Ecliptic Brewing is a venture from John Harris, an Oregon craft brewing icon. John’s background in one steeped in Oregon’s rich craft brewing history. After beginning as a brewer at McMenamins’ breweries, he moved to Deschutes where he created the recipes for Mirror Pond, Black Butte Porter, Jubelale and Obsidian Stout. He spent the next 20 years of his career as a Brewmaster at Full Sail in charge of creating the Brewmaster Reserve line of beers. The creation of Ecliptic Brewing is the next chapter in John’s illustrious career.View Website
Eden Ice Cider
Eden Orchards and Eden Ice Cider began on a trip to Montreal in 2006 when they first tasted ice cider and wondered why nobody was making it on their side of the border. They had dreamed for years of working together on a farm in the Northeast Kingdom; it was a dream that had vague outlines including an apple orchard, cider and fermentation of some sort.
In April 2007, they bought an abandoned dairy farm in West Charleston, Vermont and got to work. Since then they have planted over 1,000 apple trees, created 5 vintages of Eden Vermont Ice Ciders, and have introduced a new line of Orleans Aperitif Ciders.
Their goals are to create healthy soils and trees in their orchard, to support their Vermont apple orchard partners who do the same, to minimize our carbon footprint, to contribute to the economic and environmental health of their employees and their Northeast Kingdom community, and most of all to make world-class unique ciders that truly reflect the Vermont terroir.View Website
El Gobernador Sidra Natural
El Gobernador Sidra Natural is made from only fresh apples and naturally occurring yeasts and other micro organisms and bacteria found on the skins of the apples. It is allowed to ferment spontaneously in wooden barrels, and only very lightly filtered.View Website
Evil Twin Brewing
The brainchild of beer aficionado Jeppe Jarnit-Bjergsø, this small gypsy brewery began operations in the summer of 2010 and now brews at 10 different breweries in six different countries. With a vast portfolio, Evil Twin has taken the craft beer world by storm, pushing boundaries and never airing on the side of caution.View Website
Finnriver Farm & Cidery
The Finnriver crew farms and ferments on an 80 acre family farm and orchard in Chimacum, along a restored salmon stream on the north Olympic Peninsula of Washington. While the farm is remote, they are honored to be on the forefront of the Pacific Northwest hard cider revival and committed to producing both traditional and innovative hard ciders using premium, organic ingredients while maintaining an authentically farmcrafted and land-based operation.
They source organic apples from across Washington state and grow their own organic orchard of over 3000 trees, with 20 varieties of heirloom and traditional cider apple varieties. They aspire to serve the land with cider, by caring for our soils, watershed and community while crafting award-winning premium ciders. FinnRiver Ciders are a tribute to old hard cider traditions but also offer an approachable, fresh perspective on the possibilities of the fermented apple.View Website
Sitting with a glass Frederiksdal wine in hand, you need a moment forget about both grape wine and cherry wine and let yourself be surprised. Their wines have some unique flavors that originate from one of the best fruit in the world, namely the Danish Stevns cherries. With this berry they have established a quality wine that does not really look like anything else. It is not traditional cherry wine, as you probably already know. It is also not port wine or red wine. It is something very special.View Website
Freigeist is the experimental offshoot of Cologne’s revolutionary small brewery, Braustelle. Brewers Peter Esser and Sebastian Sauer strive to break the chains of the modern mainstream brewing industry by reviving and updating Germany’s unique, historical beer styles, many of which disappeared only a few decades ago.
At a time when the global beer revolution seemed to have been passing Germany by, Freigeist’s edgy, challenging-yet-balanced and drinkable interpretations have helped re-establish the country as a major force in brewing.View Website
Fremont Brewing Company
Founded by Matt Lincecum in 2009 on the philosophy of “Because beer matters,” Fremont Brewing was born of a love for home and history as well as the desire to prove that beer made with the finest local ingredients – organic when possible – is not the wave of the future but the doorway to beer's history.View Website
Gigantic Brewing Company
Gigantic Brewing is an independent, craft brewery in Portland, founded by Ben Love and Van Havig, veterans of the Oregon brewing community. With a vow to “never give an inch,” Gigantic is focused on quality and never quantity. The goal is to “simultaneously create new interpretations of classic styles and to ignore these same style guidelines completely and brew whatever our creative natures produce.”View Website
Green Bench Brewing Company
Owners Steven Duffy and Nathan Stonecipher are both St. Petersburg natives. Born and raised in this beautiful waterfront city that some are lucky enough to call home, they went to school together at St. Petersburg High. Their passion for this town and their history here allotted them the perfect opportunity to open St. Petersburg’s first microbrewery. While friends in high school and room-mates at the University of Florida they pursued many different interests. Steven graduated with a degree in Building Construction Management and moved to Ft. Myers while Nathan graduated with a business degree in Finance and moved back to St. Petersburg.View Website
Green River Ambrosia
Great meads start with great honey. Green River Ambrosia procures the majority of its honey from Dan Conlon at Warm Colors Apiary, who is one of the most knowledgeable beekeepers and honey producers in the Northeast.
By using a no-boil method in their mead making, Green River Ambrosia warms its honey to around 100 degrees to allow all of the delicate floral flavors from the honey to make it into the finished product. Most honey on the market has been heated in order to prevent crystallization and to allow it to be easier to pump and package. High heat will destroy vital components in the honey that provide health and flavor, so Green River Ambrosia has pledged to never boil their honey before, during, or after the mead making process.
All Green River Ambrosia meads are sulfite-free and are bottle aged from 3-18 months before being released to the public.View Website
The ‘Hand’ Brewery – basically four guys brewing in their spare time, on an absurdly small scale – is among the new crop of brewers beginning to appear in Norway. Craft beer is on fire in Scandinavia, but has been slow to catch on in Norway, where specialty brewers still number in single digits. Haand is by far the smallest of the new brewers, but this means that they can take chances in the brewhouse, a 200-year-old small wooden building originally built as horse stables. The brewer’s grandfather then used it as his car workshop, after which it was transformed into a small hosiery factory, and finally into the Haand microbrewery. These former homebrewers are making some very unusual beers here, and are also responsible for resurrecting an ancient Norwegian tradition of brewing a smoked beer spiced with juniper berries.View Website
Hammer & Tongs Vermouth
The craft of a black smith is basically to harness great energy for the purpose of refashioning raw elements into a refined piece of work that is both durable and useful. And much in the way that an apothecary might have concocted a refined, medicinal tincture that was both durable (preserved in ethanol) and useful (it’s healing properties), it is only with great energy and determination that naturally pure ingredients are forged into works as refined as our Hammer & Tongs Vermouths. While they are not traditional “styles,” both are undeniably deliciously high quality, mixable, or enjoyed simply over ice.View Website
Happy Leaf Kombucha
Happy Leaf’s goal is to brew the best kombucha on the market. Their proprietary culture of bacteria and yeast gives Happy Leaf Kombucha a flavor profile unlike any other. They hand select all ingredients and even blend their own tea to ensure the best product possible. Their teas are raw, vegan and gluten free. They don’t use any genetically modified organisms (GMOs) and source organically. Happy Leaf Kombucha is proudly brewed using Rocky Mountain water in the RiNo Art District of Denver, Colorado.View Website
Health-Ade's goal is to expand kombucha beyond the realm of health enthusiasts and into the mainstream so that everyone has access to the benefits of this bubbly, delicious, probiotic tea. Health-Ade is produced and distributed only in glass and only using organic and toxin-free ingredients. All these advantages ensure Health-Ade has a delicious taste for the healthiest kombucha on the planet.View Website
Henney’s Fine Cider
Cider is one of the world’s most definitive beverages for retaining the essence of what it means to craft something that is true to the area in which it was grown. Henney’s Fine Cider pleasantly engages with bright tones of true apple flavor given that all the liquid used for fermentation was actually pressed from real fruit. Local farms and growers play a major part of bestowing the Herefordhire’s rich cider history onto the enthusiasts of today. An important partnership from the supplier to the creator is evident in all of Henney’s Cider given the overall focus to the apple and where it comes from.View Website
More than ten years ago, eight friends started a beer tasting club. Every two weeks they got together to discuss soccer, women, and beer. Their interest in beer grew stronger every year – so strong, in fact, that in 2007 they decided to take up brewing courses. They soon learned to master the fine art of brewing and their first beer, a triple, was born. Their hard work was rewarded with a third-place finish in the Open Dutch Championship for homebrewers. From then on, Het Nest has been the story of eight friends realizing their dream of brewing their own beer. “For the love of brewing fine beers for everyone to enjoy.”
The eight friends behind Het Nest were all born in the city of Turnhout in northern Belgium, a city known for its playing cards. And from playing cards Het Nest.View Website
Hof ten Dormaal
When the several centuries old family farmstead fell into the hands of the Janssens family, they had no intention of making beer. But in 2009, that all changed, when the family decided to install a brewery on their grounds in Tildonk, Belgium in order to make their farm more financially sustainable.
Hof ten Dormaal is a nearly 100% self-sustaining brewery – the family grows all their own grain, grow all their own hops, cultivate their own yeast strain, and even power the brewery with rapeseed oil that they themselves produce.View Website
Hogan’s uses cider apples from the three counties of Herefordshire, Gloucestershire and Worcestershire; regions known for making (and drinking) loads of real farmhouse cider. The apples are pressed and the juice fermented in stainless steel for about four months. The young cider is then filtered and returned to the tanks, for further maturation. When it’s ready – a good cider maker can tell – it’s blended for a balance of tannins, acidity, and sweetness.
In addition to their draught, Hogan’s also produces a Dry and Medium Dry cider, as well as a traditional Perry. Allen – and whoever he can coax into helping him – must hand pick most of the perry pears from local orchards, otherwise he has trouble finding enough. Perry pears are delicate, and must be handled carefully, and most people just aren’t up for the hard work anymore. Allen is.View Website
Hopfenstark, a microbrewery outside of Quebec, produces flavorful, high-quality beers using carefully chosen ingredients. With each batch, Hopfenstark seeks to create an amalgam of tastes from various regions of the world.View Website
Within the province of Walloon Brabant, just a 45 minute drive east of Brussels is the scenic village of Jandrain-Jandrenouille. Located within this town, and sharing the same name, is another Belgian brewery that can be considered yet another defining pillar that represents the house of Traditional Farmhouse Ales. Different malts allow for each new beer to shine on their own and the use of hops (sometimes American) showcases the brewer’s passion given they work for the Yakima Chief hop consortium.View Website
Founded in 1997 and redesigned in 1999 by Daniel Fetzer, an estate winery and wine bar was added to showcase Jeriko’s handcrafted Biodynamic and Organic wines.
Key to Jeriko’s philosophy is the use of Biodynamic farming practices. Cover crops promote diversity and encourage a healthy soil balance without using synthetic fertilizers, pesticides and fungicides. They found that Biodynamic or Organic methods exhibit good structural balance and require less manipulation during the vinification process; as well as being good for animal life and the environment. It’s common to see chickens, goats, and sheep roaming Jeriko’s vineyards and hillsides.View Website
Jester King Brewery
Defying general categorization while representing what it truly means to focus on all things local; Jester King is a tremendously inspiring brewery. Possibly the best example of current terroir driven beers, all the offerings from Jester King share a makeup that was born from the air and native yeasts around the brew house. Water from local wells, seasonal ingredients forged from the local landscape, a farmhouse brewery almost unlike any other working today. Somewhat mystifying, always intriguing and downright delicious; Jester King is a sensory and nearly emotional experience all its own.View Website
Jolly Pumpkin Artisan Ales
Founded by Ron Jeffries in 2004, Jolly Pumpkin is a small brewery just outside of Ann Arbor, Michigan. Using open fermentation and conditioning in oak barrels, Jolly Pumpkin beers lean towards the subtleness of flavor but with an unmatched depth of character.View Website
JVR Spirits, based in Portland, Oregon, makes Krupnik in small batches, by hand, using organic spices and citrus, wildflower honey, and fine spirits from grain. Inspired by his father’s family recipe, Vince Radostitz resurrected this spiced honey liqueur that has its origins in Poland and Lithuania dating back to the 15th century. Neat, on the rocks, in a Hot Toddy, or as a delightful twist on a Manhattan cocktail, Krupnik is a serendipitous confluence of bees and booze.View Website
The old brewery at Kerkom is the quintessential farmhouse brewery, set amid cherry and pear orchards in the gentle countryside of East Flanders.
Like a number of other small farmhouse brewers in Belgium, Brewer Marc Limet felt compelled to move from amateur brewing to a more commercial operation to counter the general trend of “dumbing down” in Belgian brewing. He takes his time and brews what he likes, and doesn’t use corn sugar, artificial fruit flavors, and other cheap ingredients in order to appeal to the broadest range of dabbling beer consumers.View Website
In 1050, Benedictine monks founded a monastery along a stream in the beautiful green hills of Franconia, in northern Bavaria, and pretty much immediately began to make beer. The monks called their new home Weissenohe, meaning “along the white stream” — a reference to the unusual concentration of limestone in the water, which proved to be great for brewing. Since 1803, the Winkler family has maintained the brewery and sticks to the traditional way of making beer. At Weissenohe the Reinheitsgebot is still observed, and the beer is made by the traditional, and painstaking, double-decoction method, which is only rarely observed in Bavaria today.View Website
KonaRed is a Hawaiian Coffee Company and the pioneer of the USA Grown, Hawaiian Coffee Fruit. The company oversees a vertically integrated supply chain which starts with the highest quality Coffee and Coffee Fruit from Kona, Hawaii. The Company produces three award winning Ready to Drink Cold Brew Coffee varieties, 100% Kona Coffee Beans, plus its well established Antioxidant Juices.View Website
Known affectionately as “The Secret Capital of Beer”, Kulmbach has a 650-year-old commercial tradition of supplying liquid sustenance for drinkers in the Franconian region of Nothern Bavaria. In the latter part of the last century, the town’s breweries — Kulmbacher Reichelbräu, Kapuziner, Mönchshof, and EKU — merged to form the Kulmbacher Company, which began to dedicate a modest portion of its output towards the export market
Unlike with other similar “consolidated” brewing conglomerations, however, the Kulmbacher Company has allowed each of the merged breweries to maintain its unique character by continuing production of an impressive range of traditional year-round and specialty products. As a result, Kulmbacher offers more than 30 different Franconian-style beers under one roof, available to locals and worldwide connoisseurs alike.View Website
La Cumbre Brewing
Since 2010, the goal of La Cumbre Brewing Co. has been to produce beers that represent the absolute apex of the art of brewing. Ready for liftoff? “Get Elevated” with our Great American Beer Festival® gold medal hop masterpiece, Elevated IPA. “Success comes in many forms. For us, it’s the smile that crosses your face, that crosses our co-worker’s face, that crosses our friend’s face, the first sip of a sublime ale, or an exquisite lager. If pride is a deadly sin, we all have a date with destiny.”View Website
Le Trois Mousquetaires
The Three Musketeers- is yet another brewery that gives insights into the boisterous and innovative brewing scene of South-eastern Canada. Hailing from Brossard, Quebec; Le Trois Mousquetaires craft a range of beers that are all nearly inspired by the rich history of Germany. Some are classically driven while others are more specialized in their origin. Each new beer is updated to stand on it’s own from anything found from Europe and allow for this brewery to be seen as a North American pioneer of Germanic fundamentals.View Website
Le Trou du Diable
Located in Shawinigan, halfway between Montreal and Quebec City, Trou du Diable, its name translating to “Devil’s Hole,” has been steadily churning out a series of impressive, unapologetic beers since 2010. Some are more sessionable, others higher in ABV, and many aged in wood as part of a growing barrel-aging program.View Website
Founded in the summer of 2003, Lervig produces various lagers, wheat beers, and specialty ales.View Website
Les Vergers de la Colline
Les Vergers de la Colline is a tightly woven family, a competent team, a line of bold entrepreneurs who rely on quality, originality and integrity. Cider that stands out proudly ... for the greatest pleasure of your senses!View Website
Hailing from the heart of Chicago, the brewing side of the Local Option beer bar offers a brash, in-your-face and down-the hatch approach to craft beer appreciation. They brew with bravado and aren’t afraid to bring a little well placed irreverence to the process of beer making while still respecting the long-standing traditions that inspire them.View Website
Lord Hobo Brewing Company
Working within a remarkably large 46,000 square foot facility; Lord Hobo is bringing highly quality hop driven options on a scale where scarcity doesn’t have to keep the consumer from actually enjoying the beer. Abrasive with hop intensity, their flagship Boomsauce is gaining quite a following from high octaine and hop lovers alike. Steal This Can offers a more zesty and fresh approach to the ipa category while still being fully engaging from the massive dry-hopping. IPAs are here and Lord Hobo will make sure they don’t go anywhere.View Website
This small family owned brewery has called Bamberg’s Wunderberg home for four generations. Dedicated to tradition, Mahr’s brews nine beers all of which adhere to the Bavarian Purity Law of 1516.View Website
Mateo & Bernabé
Mateo & Bernabé are changing the La Rioja region of Spain into a land of great beer. Alberto Pacheco, virtuoso chef and artisan brewer, provides the inspiration for Mateo & Bernabé, the first and only brewery in the area. His dream is to create beers of La Riojan identity from recipes steeped in tradition, each coming with its own unique characteristics of wonderful aroma, flavor, and mouthfeel.View Website
When Mikkel Borg Bjergsø founded Mikkeller in 2006, he was a math and physics teacher playing around with hops, malt, and yeast in his home kitchen in Copenhagen. The homebrew experiments continued with the help of his childhood friend Kristian Keller and the pair began brewing at a larger scale at Danish microbrewery Ørbæk and selling bottles at a shop that Mikkel’s twin brother Jeppe (see Evil Twin) opened in 2005. The rest, they say, is history. Now an internationally acclaimed brewery, exported to 40 different countries, Mikkeller is focused on creating challenging and uncompromising beers.View Website
It’s no secret that world-famous Mikkeller Brewery is inspired by American beer, hops, and culture. And curious by nature, they have never been one to shy away from a new challenge. In teaming up with Braunstein Distillery in Koge, DK, they are now producing another US favorite, craft spirits. Their experimental approach is evident in the distilling of one of their most famous beers, Black, as well as hopped gins and vodkas. Beer drinkers and spirits drinkers alike will find them intriguing.View Website
Montana Cider Works
Since 2012, this small bonded winery in Darby, Montana has been crafting artisan ciders from Bitterroot Valley apples and other fresh fruits. They practice sustainable agriculture and support preservation of Montana’s open spaces.View Website
The perfect mingling of innovative ingredients with classical flavors summarizes the meads and ciders of Moonlight Meadery. The uniqueness from berries, vanilla and even oak barrels turn heads and impress through proper execution. The honey is always present and is layered in a wonderful way that ranges from retained and dry to decadently sweet. Moonlight’s portfolio is large and very inviting as there seems to be something that will fit the desire of anyone who happens to have an interest.View Website
New Deal Distiller
All New Deal Distillery products are made locally and in small batches using natural and organic ingredients, including local Bull Run water and grain from Bob’s Red Mill, a local employee-owned co-op. New Deal takes an authentic approach in its spirits production and in its community involvement. “Think global, act local” is at the center of New Deal Distillery’s mission, which fosters relationships with local organic farmers, supports the DIY spirit of Portland, and promotes the Slow Food Movement, all in an effort to be both environmentally sustainable and socially responsible.View Website
While actively brewing interesting, thoughtful and distinctively Scandinavian styled beers, the beers from the ‘Naked Island’ have actively impressed for almost 15 years. Having seen the ‘Micro’ scene expand and nearly explode, Nøgne Ø still stand strong as an important Norwegian representative among the worldwide brewing audience. Collaborations and friendships have emerged over the years, many well regarded ‘Gypsy’ folks cut their teeth at this GRIMSTAD based brewery. While local fruits and the indigenous Sahti style are of importance, High gravity beers are crafted with expertise; there is even a line of Sake inspired offerings from this innovative location.View Website
Begun in October 2006 by brothers Jeff and Chris Althouse, Oakshire is a 15-barrel production brewery in Eugene, OR dedicated to making fine craft beer. What began as a home-brewing hobby and a love of beer has turned into award-winning beer on draft and in bottles. The name Oakshire represents the two brothers’ core values: Strength, like the enduring Oak; Independence, which fuels innovation; and Community, remembering their place within the whole.View Website
Dutch Wild Ales. No longer is the Brett movment simply from the Belgian landscapes or the barrel cellars of America. Breweries focusing on the traits of wild yeast and the intricate subtleties that come with proper management are now emerging throughout the rest of the world. Recently risen from the ‘primordial soup’, Oersoep manages standing with one foot in the landscape of the old and the other in the direction of modern refinement.View Website
Off Color Brewing
Owners, John Laffler and Dave Bleitner met while studying at the Siebel Institute, then both interned at Metropolitan Brewing, where in between cleaning floors, equipment, and all other beer interny things, the pair hashed out their plans for Off Color. Now, with a 20-barrel brewhouse, the two have focused on brewing forgotten styles of beer, particularly those made in Germany before the Bavarian Purity Law (Reihheitsgebot) that condemned styles of beer not made solely with barley, water, and hops.View Website
Oliver's Cider & Perry
The old farm in Herefordshire where Oliver’s Cider House sits has been producing cider and perry for at least three centuries. Not much has changed there in that time. These days, the wonderful Tom Oliver runs the show (when he’s not on tour, managing bands like The Proclaimers and Everything But the Girl) and uses only fresh (mostly hand-picked) unsprayed fruit, with minimal intervention. Cattle and sheep graze the orchards year-round, providing nitrogen and natural weed prevention.
Oliver’s strives to produce premium products, while valuing the health and well being of its consumers, its employees, the earth’s natural resources, and the environment. In fact, Oliver’s have created a charter that they hope all cider makers will follow.View Website
From the vibrant city of Stockholm comes a young, idealistic brewery with a lofty goal: “To change the perception of beer… forever”. Omnipollo constructs beers with a purpose, aiming to produce the kind of thought provoking flavors that both satisfy and inspire. Each has a story worth telling, whether it’s of a fresh idea or even fresher hops.View Website
The brewers of St. Germain see themselves also as defenders of the hop flower, in opposition to the brewing orthodoxy of their region. That region, French Flanders, lays claim to France’s ancient Bière De Garde tradition. While time has allowed these beers to become less about the bitterness and more about sweeter malt flavors, St. Germain (and a few other French counterparts) are re-establishing the interest in beers that are fully flavored with local hops. Named in honor of Hildegard of Bingen, one of the first writers to document the qualities and flavors of the hop plant.View Website
Originally from England, the visionaries behind New Zealand’s Peckham’s Premium Cider desired to being a bit of the U.K. cider culture to a place truly on the other side of the globe. Located within the highly productive region of Moutere, the fruit that is used for Peckham’s ciders are pure, vibrant and comparatively as proper as anything found back in England.View Website
Perennial Artisan Ales
Established in 2011, Perennial brews beer with the adventurous drinker in mind – focusing on handcrafted, small batches of beer, using local, seasonal and organic ingredients as much as possible.
Perennial’s beers are influenced mostly by Belgian and American craft styles, but the addition of premium ingredients such as fruits, spices or wild yeast strains causes the beers to defy traditional categories. The brewery’s barrel aging program features a wide variety of beers aged in wine and spirits barrels, ranging from a Rye barrel-aged Mexican Chocolate Stout to a wild yeast-fermented Saison aged on Missouri wine grapes in French oak wine barrels.View Website
Prairie Artisan Ales
A company started by two brothers. They wanted to do something that was awesome. They have the talent, and most importantly the years of experience needed to get it done. So they did it. They have funded the company on their own, and only want to work with people that care about beer, super good beer. Their goal is to show people what is possible when you start with “step one”.View Website
Renaissance Brewing Company
Situated within New Zealand’s south island (among the vineyards in the heart of Marlborough wine country) in an area called Blenheim is a brewery that helped changed the route of brewing history for their country. Renaissance Brewing began in 2005 by a pair of friends looking to bring a bit of the California hoppy styles to a country that was lacking in representation. Using only the finest waters from the southern alps and hops grown almost in their backyard, Renaissance Brewing create intricate beers that are full of flavor without and great examples of their place in this world.View Website
Ribela Natural Cider
Produced using apples strictly grown with the Galicia region of Northern Spain, Ribela is another leading cider maker that retains the important cultural contributions that this area is known for. Upwards of 400 different varieties of apples are available for the pressing of Ribela’s cider. Their offerings are sustainably crafted with honesty while giving just a glimpse into a small piece of the cider world that is rarely experienced outside of its place of creation.View Website
Ridgeway of Oxfordshire
The story of Ridgeway starts with the end of another story. It’s a sad tale, the closing of the venerable Brakspear brewery in Henley-on-Thames, where the most famous and surely the best bitter in England had been made for centuries. The brewery, in operation since 1779, was sold off in 2002 in parts to make room for an upscale hotel, and everyone who worked there was let go. For beer lovers, the closing was not a complete disaster. Thankfully, Brakspear’s master brewer, Peter Scholey, was determined to strike out on his own. He set up shop as Ridgeway Brewing, not far from Henley, and has been putting out beers so good they could almost make you forget Brakspear altogether.View Website
Riestra Natural Cider
The microclimate of the region of Estrada has produced cider apples since ancient times. In the fertile valleys of the rivers Ulla, Umia, and Linares, one will find many Spainish heirloom varieties of apples, such as Rabiosa, Marafouza, Freixera, Pementa, Raiada, and Peros, which give Galician cider a most unique character. This traditional cider from a father son team is no exception — it’s tart, funky, and has serious depth.View Website
More than 1,000 years ago, the Holy Roman Emperor Otto praised the “Goslarische Bier,” or “Gose” — the beer from the town of Goslar, in what is now Saxony in eastern Germany. A mere 700 years later, the nearby city of Leipzig saw its first Gose-tavern open for business. (Apparently this was a necessity, as the other local beers at this time were condemned as “undrinkable.”) By the first half of the 19th century, Leipzig, along with its suburbs, had become the de-facto center of Gose production, as the popular new, clean “pilsner” beer began to replace Gose as the drink of choice elsewhere in the region. The relatively archaic, funky, and unpredictable local specialty went into a continuous decline, until its virtual disappearance by the 1960s.View Website
Ross on Wye Cider & Perry Co.
he Johnson family has been farming the same land (30 minutes down the road from Oliver’s, in the little town of Ross-on-Wye) for over 70 years, and growing apples for over 30. They started out growing fruit for the local cider behemoth, Bulmer’s, and 40 acres are still contracted out. The fruit sent to Bulmer’s provides the income needed for Mike to plant whatever he wants for his own cider and perry, currently upwards of 70 different varieties of fruit trees.
While the orchards may be large, the little cider building is tiny, and the barn where it’s stored even smaller. Both are filled to the brim with bottles and barrels of cider and perry – all of Mike’s products are fermented in barrels with only naturally-occurring, wild yeasts. Ross-on-Wye is known for experimenting with a variety of barrels – rum, whiskey, brandy, etc – and has them packed into corners, filled with fermenting juice.View Website
Scrappy’s Bitters was founded by Seattle bartender Miles Thomas. In his search for a better bitters, he dove headfirst into research and development, immersing himself in the world herbs and methods of extraction. He learned to pair flavors in order to intensify the taste he was seeking, and he came to understand that there were not only many ways to extract flavor from the same source, but that each yielded a different flavor. His journey proved fruitful: After years of experiments Scrappy’s officially launched in 2008, and a small, but dedicated team has been making handcrafted bitters in Seattle, WA ever since.
At Scrappy’s, they believe in living well through the senses—and part of living well is drinking well. They want you to taste, smell, and savor their commitment to excellence one cocktail at a time. Every flavor and every component of their bitters has been thoroughly considered and developed by by hand. This is how they make the finest bitters in the world and every drink better.View Website
Siren Craft Brew
From Siren: “The Sirens of Greek mythology would entice mariners with their magical songs. Their voices would entwine into a complex, layered melody. At Siren Craft Brew, we work in a similar way, combining four ingredients that interact together in magical ways to create our ales. Each beer is individual, overflowing with flavour, aroma, and texture. Each holds its own secret. Each is a little dangerous.”View Website
Once the head brewer of the Delirium line of beers, the owners of the ‘Sleeping Cap’ brewery are focused on offering a line of beers that fall in line with the stronger sort of Belgian based beers. Efficiently brewed at the legendary De Proef facitily, the beers are true to style and full of vibrant yeast profiles. They have recently begun a sour program and their Xmas beer is always in high demand when the season arises. Tip your cap and doze off…View Website
Societe Brewing Company
Taking a step back from the traits of blatant hop intensity found among the San Diego brewing scene, Societe offers a range of numerous styles that all speak of balance. Some are Belgian inspired but forego the cloying sugar attributes while others are dark and strong but still with a grace that is worthy in seeking out. The line of ipas and hoppy beers are on a level almost all their own. Formulated as being highly drinkable and wonderfully pure with hop aroma and flavors, the lupulin driven beers from Societe are an interaction that surely can’t be missed.View Website
For Brian Strumke, the gypsy-brewer mastermind behind Stillwater, art is not a sum of actions but rather an approach to life. Stillwater Artisanal travels the world to collaborate with other like-minded artisans, blending innovation with time-honored tradition to bring forth ales of unique character and deep complexity.View Website
The name Struise has roots in the Flemish word for “ostrich” — the brewers also manage an ostrich farm near the French border in West Flanders — and the Dutch word for “sturdy,” hence the brewery’s nickname: the sturdy brewers.View Website
Stumptown Cold Brew Coffee
Stumptown Coffee Roasters start with the highest quality coffee, cold brew it without heat for over 12 hours, then use a double filtration process to procure the end result: a complex, smooth and full-bodied brew with low-acid and a chocolate finish. Feelings of invincibility and euphoria are likely to follow.View Website
The Ale Apothecary
The dedications from The Ale Apothecary almost can’t be summarized into words. Merging the mystifying traits of Lambic with the heartfelt dedications of a man obsessed with a craft give a glimpse into the world of this solely unique entity. A world was created where all beer is born with the influence of oak, a range of flavors seemingly forged form the surrounding woodlands, nature’s influence is tamed and allowed to thrive in the form of wild yeasts and native cultures of bacteria. The truth from the Apothecary is blatant and yet the beers are something so special one can’t help but question what is at hand…View Website
Sebastian Sauer (a possibly sleep deprived and high energy German visionary of Freigeist infamy) created a line of beers that were to reanimate the lost styles of Germany’s past. Focusing on flavors that haven’t been found in beers for hundreds of years, The Monarchy’s line up are bold, intricate, sometimes challenging and always remarkable in their range of complexities. Smoke and sour meet with common partnership; spicy and herbal emerge as a singular flavor all while being distinctly old-world in their honesty. These beers are not easily replicated.View Website
The Real Dill
Tyler Dubois and Justin Park had each been making pickles on their own, just for fun. After exchanging recipes for a while they finally made a batch together with fresh ingredients from Tyler’s garden. The batch led to a “pickle epiphany.”
They spent the better part of the next two years developing new recipes, drawing inspiration from unique ingredients that they loved to cook with but had not necessarily been typically associated with pickles.
After talking a lot about pickles for two years they finally took the leap and launched the brand at Denver farmers markets in the summer of 2012. To this day, they still follow the same recipes they created in their home kitchen, using all natural ingredients and home canning techniques.View Website
Timothy Taylor's Championship Beers
If there was a brewery that could best be bottled up and sent to give further insight to the true classics of English brewery, it would certainly be those from Timothy Taylor. While cask beer is always the truth, the few bottled offerings from this brewery are delicate with biscuit and snappy notes that make up proper English beer. Timothy Taylor is the teacher that offers a lesson with each pint.View Website
Gypsy brewing isn’t what it used to be. Taking things to another level, and adding a strong stance as the curator of these crafts; To ØL are unapologetic with their formulations. Forward thinking, almost always with a little tongue and cheek interspersed, the labels on each bottle are almost a sensory experience on their own given the intricate layering and surreal imagery. One of our favored creators among the Danish brewing circuit; ‘TO BEER’!View Website
Top Note Tonic
Mary Pellettieri, co-founder of Top Note, has a passion for quality. The former brewer for Goose Island, then Miller Coors, and a long-time GABF judge, fell in love with the aperitivo style of drink in Italy. They wanted to make classic tonics with all natural ingredients in but in a concentrated syrup form. This way, whether at home or at a bar, people can enjoy the restorative and refreshing properties of tonics without compromising on quality. Mix 1 part Top Note Tonic and 5 parts club soda or seltzer water and you can make delicious non-alcoholic sodas and craft cocktails. Try the Bitter Orange, Bitter Lemon, and Indian Tonic on the market in Colorado now!View Website
Two Roads Brewing Co.
Two Roads isn’t just the logo on the brewery's building, it’s their philosophy. Life always seems to offer up two ways to go. It just so happens, they prefer the one less taken and having some fun along the way – in their lives, careers and especially for beers! Now their “road less traveled” philosophy is being brought to life in the beers that they create and how they create them.View Website
West County Cider
With a foundation based in winemaking, Stunning with elegance, somewhat baffling with a powerful degree of deliciousness all while challenging one’s notion of where the world of cider stops and the flavors of wine begin. The ciders of West County are some of America’s most important as this family run operation tend to an orchard with over 1400 trees harboring varieties almost lost to the pages of history. A pioneer in their own rights even if all they are following is the lay of the land and the direct approach of making spectacular cider.View Website
Westbrook Brewing Co.
From Westbrook: Westbrook Brewing is a craft brewery in Mt. Pleasant, SC. Our mission is to make the most interesting, drinkable, and generally awesome beer possible. We love experimenting with different ingredients and brewing techniques, and we hope you’ll have as much fun drinking our beer as we do making it.View Website
The Yeastie Boys — Stu McKinlay and Sam Possenniskie — are the dynamic duo of New Zealand’s craft beer scene. They burst onto the beer landscape with two trophies for their flagship porter Pot Kettle Black at BrewNZ 2009 and have remained firmly ensconced there ever since. It isn’t just the catchy name and innovative beers that they’re coming up with — it’s that the beers are really, really good. The Yeastie Boys say that they stay ahead of the game by being food- and drink-lovers first and foremost and postmodern craft beer cult heroes on the side. In fact, the brewing business is a part-time gig for both Stu and Sam, who have day jobs in unrelated industries.View Website
Zeffer Cider Co.
Zeffer Cider sits just north of Auckland, on the bustling North Island of New Zealand, in the Matakana valley. Fruit is sourced directly from NZ growers, and freshly crushed on site at the Zeffer cidery, a small operation run by husband and wife team Sam Whitemore and Hannah Bower. Their ciders are made in small batches, and Sam, who is a trained winemaker, prefers to interfere as little as possible, allowing natural flavors and aromas to develop.View Website