Domaine des Duc – Chenas 2016

$12 / $44

Gamay
Fresh & juicy fruits – Playful – Berries & Cedar

Whitcraft Winery – Santa Barbara County Pinot 2016

$15 / $58

Pinot Noir
Super Blend of Santa Barbara Pinots from one of the best producers in the region.

Whitcraft Winery – Santa Barbara County Syrah 2015

$15 / $58

Syrah
Dark Fruits – Light Tobacco – Moderate Spice

Claypool Cellars – Sonoma Coast Pinot 2013

x / $66

Pinot Noir
Tart Cranberries, Cherries, Cedar & Spice. A little fuller bodied than our Syrah offering.

Leon Vatan – Sauvignon 2016

$12 / $44

Sauvignon Blanc
Crisp & Refreshing. Notes of pear, mildly tart citrus & green apple – Dry

Chateau de Breze – Saumur Blanc 2017

$14 / $54

Chenin Blanc
More minerality & body than Sauvignon on menu- A bit more refined

Purity – Quench: The Orangerose 2017

$12 / $44

Chardonnay, Tempranillo, Mourvedre
A rose orange wine – Slightly sweet & cloudy – Aromas of tropical fruit

Strawberry Oblivion

750ml $35

800lbs of Organic Watsonville, CA strawberries were processed by hand.
4 lbs of strawberry per gallon of beer. Aged in Oak Barrels containing our house yeast blend.
Aromas/Flavors of Jammy preserves and strawberry candy. Beer finishes dry with medium acidity.

Mango: Mosaic

750ml $32

The first in a series of one fruit (Mango) + one hop (Mosaic) ales. We used 500# of Alphonso mango purée as well as a heavy dose of Mosaic hops to layer the beer with over the top tropical mango, guava and resinous pine character.

Brainskillzzz

750ml $32

Open fermented in Highland Park’s plastic mashtun (literally driven up from LA) with saison yeast and cultures from Highland Park and Cellarmaker as well as oak spirals from Automatic. Pours a yellowish gold color with enticing pillowy head from high carbonation. Aromatics of lemon grass, hay, some citrus and tropical fruit as well as earthy brettanomyces and European hops tickle the nose. The flavor is well balanced between semi dry graininess, a kiss of hops and a pleasant but not overwhelming lactic acidity. This is a quaffable but intriguing saison with great depth.

Myckrokosmos

500ml $20

This is a collaboration with our dearest friends Tired Hands Brewing from Ardmore, Pennsylvania. Wild (Sour) ale fermented in oak and aged in the same vessel for many months. During its aging we added over 100lbs of foraged California golden chanterelle mushrooms to two oak barrels. Potently sour with pungent aromas of apricot, lemon, healing shrub, and an underlying earthiness. The flavor is of bright acidity, sweet tarts, light oak tannin and a faint chanterelle shroominess. Weird but cool!

4:1 Peach and 4:1 Nectarine

500ml $25

Brewed in October of 2016 we brewed what became our first barrel-aged sour ale. Incorporating some lambic techniques and some techniques of our own, we brewed a beer meant to age and sour over time in a barrel. “Sour Project #1” (as it was originally named) went into used red wine barrels for 8 months. In July of 2017 we took the brewing staff out to Frog Hollow Farms to learn about their operation and try their stone fruit lineup at the time. We were blown away by 1 Nectarine variety and 2 Peach varieties. Frog Hollow is known to grow some of the finest stone fruit in the country.
4 lbs per gallon of Ruby Grand Nectarines were added to two oak barrels (4:1 Nectarine) and the same amount of Gold Dust and Flavorcrest peaches added to three oak barrels (4:1 Peach) to ferment and mature for three months. Both beers have incredibly delectable aromas of ripe nectarine and peach as well as hints of earthy aged hops, lemony lactic aromas and hints of oak and spice. The flavor follows suit with a flash of high acidity upfront leading into luscious juicy gushy stone fruit character.

Moon Sisters

500ml $25

This mixed-culture ale was fermented in stainless and then aged in oak with foraged Sonoma County and farm-grown Watsonville, CA blackberries. Aromas of under-ripe blackberry, fresh currants and peach flesh lead into a sip of bright acidity, high effervescence, mouth-watering blackberry and wafer.

Tropical Impression

500ml $25

Aged in red wine barrels for many months and then conditioned with guava and passionfruit, Tropical Impression has bright notes of tropical fruit and spicy hop and brettanomyces aromas. The flavor stimulates the palate with huge guava and passionfruit intensity and a medium acidity that is reminiscent of Kern’s Nectar.

Peckham’s Cider – New Zealand – Moutere – 5.6% ABV

330ml $8

An English style cider crafted from 100% heritage cider apples pressed, fermented and over wintered on the farm. Off dry, rounded and spritzy in the mouth with soft tannins and notable flavor development and a sherbet tickle on the tongue.

Peckham’s Cider – New Zealand – Wild All the Way – 6.2% ABV

330ml $8

A blend of three wild ferments that have been maturing for over a year; a rich, caramel Kingston Black single variety, a gentle yet tannic bittersweet blend, and a complex oak fermented and matured Perry.

Peckham’s Cider – New Zealand – Black Currant – 5.3% ABV

330ml $8

Intense berry tastes burst out of this cider, where the blackcurrants hold their own against the robust apple cider. All the goodness of apples and blackcurrants in a perfect balance of sweet and sharp.

Beachwood Blendery & Cellarmaker  – Bright Sunshiny Day 6.5% ABV

500 ml $20

Belgian-Style sour ale fermented and aged in oak barrels with mango, pineapple and aprium.

Green Cheek Beer Co. – Orange, CA – Pink Bubbly – 5.5% ABV

500ml $20

Over 16 months in the making, we started this project in Aug ’17 during the grape harvest and snagged some Pinot Noir pomace from our pal @drakewhitcraft . We conditioned a sour blonde ale on those wine skins, in French oak barrels and then in November ’17 naturally carbonated and aged the beer until just right. This beer’s beauty is found in how delicate and nuanced it is, with all of it’s tiny bubbles, it’s deep pink color, it’s notes of cranberry and rose petals, and it’s restrained acidity.

Highland Park Brewing – Los Angeles, CA – Past – 9% ABV

500ml $20

Brewed in collaboration with our friends from Cellador Ales. Pasts is a golden sour ale utilizing both oats and buckwheat. The gallberry honey is sourced locally from Bennett’s Honey Farm. The beer spent 11 months in French oak barrels that previous held Rhone varietal red wine.

Highland Park Brewing – Los Angeles, CA – Lazier Susan – 4.9% ABV

500ml $20

This beer uses the Lazy Susan base, but is aged in French oak barrels with more fruit (bring the total to around 3 lbs of fruit per gallon). Lazier Susan is a sour wheat beer aged with a mix of yeast and bacteria (Lactobacillus, Pediococcus, Saccharomyces, and Brettanomyces) and then has organic Masumoto family farm peaches and nectarines added in barrel. This all develops into notes of funk, oak, racy acidity, and juicy stone fruit.

Highland Park Brewing – Los Angeles, CA – Collective Blend – 6.1% ABV

500ml $20

Collective Blend is our Blended Barrel-Aged Sour. This beer incorporates French Oak puncheons previously used in the Central coast of California for wines with Rhône type of varietals (such as Syrah or Grenache). Expect the grapefruit & funk character to be out front with subtle wet wood & citrus peel bitterness.

Highland Park Brewing – Los Angeles, CA – Help Yourself – 6% ABV

500ml $20

After racking Raised Eyebrows (sour blond with guava and passionfruit) out of barrels, we immediately racked this saison into those same barrels without removing the fruit. This is sort of a second pressing of Raised Eyebrows fruit. Tart and funky with a more subtle expression of fruit.

Highland Park Brewing – Los Angeles, CA – Lingua Franca Fruta – 7.1% ABV

500ml $20

This barrel aged blended sour ale with cherries and raspberries has a balanced tartness with nice barrel notes and some funk.

Highland Park Brewing – Los Angeles, CA – Occupied Space – 5.8% ABV

500ml $20

This sour blond ale is aged with a mix of yeast and bacteria (Lactobacillus, Pediococcus, Saccharomyces, and Brettanomyces) in neutral French oak barrels and then has organic Masumoto family farm nectarines added at about 2 lbs. per gallon. This beer brings a nice barnyard funkiness to balance the juice nectarine fruit.

Monkish Brewing – Los Angeles, CA – Composed of Nows – 5.9% ABV

750ml $32

This blend of saisons consisted of an oak fermented saison with our house mixed culture of wild yeast and bacteria AND a stainless steel fermented saison with a different blend of saison yeasts and brettanomyces. Bottle conditioned and cork and caged in 750ml and 1.5lit bottles. Bright, stone fruity, funky, with a gentle tartness. This is a lovely beer that we’re super proud in our passion for brewing characterful and nuanced saisons.

Fonta Flora Brewery – Morganton, NC – Torches Vol. ii – 6.2% ABV

750ml $24

Introducing our second installment in this series of botanical-inspired beers, Torches Volume II is an embodiment of the sun. Brewed in collaboration with Brit Josa, the botanical badass behind Torches Ceremonial, of Black Mountain, North Carolina.  Mashed with local pilsner malt courtesy of Riverbend Malt House of Asheville, North Carolina along with heaps of flaked rye. Steeped on a menagerie of local/foraged botanicals, inspired by one of Brit’s mainstay smoke blends. Those botanicals include mullein, nettles, catnip, holy basil and calendula. Fermented with our mixed house cultures in one of our beautiful Missouri oak foeders. Aged on additional amounts of holy basil and conditioned naturally in the bottle.

These are some of the lovely people from whom we source our ingredients. Thank you!

Capay Valley Farm Shop – Capay Valley Farm Shop is a dynamic rural food hub that supplies San Francisco Bay Area businesses with locally grown food. Established in 2007, Farm Shop is a community-owned social enterprise that markets and distributes exceptional food from more than 40 small and mid-sized farms and ranches in Yolo County.

Dirty Girl Produce – Dirty Girl Produce is a 40 acre certified organic family farm located in Santa Cruz County, Ca. Dirty girl grows over 20 varieties of fruits and vegetables and sells produce to customers and restaurants at 10 farmers markets in Santa Cruz, Berkeley, and San Francisco.

Tomatero Farm – Tomatero Farm is located in the Pajaro Valley, just south of Santa Cruz and 5 miles inland of the California coast. C.C.O.F. certified organic from the start in 2004. Tomatero grows many different varieties of tomatoes, strawberries, brassicas, greens, peppers, squash, melons and root vegetables. Tomatero farm was named by their Grandma from Nicaragua when she found out they were farming tomatoes , it means “tomato picker”.

Bianco DiNapoli Tomatoes – Bianco DiNapoli Tomatoes are organically grown and harvested on Cliff Fong’s family farm in Yolo County, California. Long summer days and fertile soil produce these very unique & delicious tomatoes. Within hours of harvest, the plum- shaped tomatoes are washed, steam-peeled and hand selected at the Olam tomato cannery. Each can is packed with a touch of sea salt, organic basil then topped in its own juices.

Molinari & Sons – Founded in 1896, Molinari & Sons has carried on the traditional Italian art of sausage-making in the cool climate of San Francisco. Through four generations, the Molinari family has provided Americans with the finest in salames and Italian sausages of all types.

Grande Cheese, Mozzarella – Grande Cheese Company is an Italian cheese manufacturer based in Wisconsin that focuses on products for the foodservice industry only. Grande Mozzarella has a rich, distinct, buttery flavor. Regarded by the industry to be best in class, on its own or when paired with other cheeses, it delivers an exceptional consistency, melt and flavor that brings out the great flavors in your food.

Point Reyes, Toma Cheese – Toma Farmstead cheese is all natural, pasteurized, semi-hard, table cheese with a natural rind. Toma is gluten-free and made with microbial (vegetarian) rennet. Tasting Notes: Creamy, buttery flavor with a grassy tang finish. In Italian toma means “cheese made by the farmer himself.”