APRICOT VÁMONOS - Raw beer, made by a lactobacillus-driven ferment in a special heated barrel in our
brewery. Aged in a second-use brewery barrels with 100# fresh apricots and bottle conditioned with
Oregon honey.
BE STILL (500ml) - Our iconic still beer, brewed with dark malts and coffee cascara from Menendez family
farms in El Salvador. We age Be Still in fresh Oregon pinot barrels for upwards of a year prior to
transferring to rye whiskey barrels. Just before packaging, we infuse cocoa nibs from Nahua in Costa Rica
and additional cascara. Packaged without yeast or honey to maintain flavor balance.
BLACKBERRY VÁMONOS - Raw beer, made by a lactobacillus-driven ferment in a special heated barrel
in our brewery. Aged in a second-use Sequin Moreau cognac barrel with 100# blackberries and bottle
conditioned with wort from our very special Connor brew.
BLUTO - The dark color of Bluto comes from an extended boil in our copper kettle, creating a unique
carmelization flavor we can’t achieve any other way. Aged in a Marsala puncheon for over a year and
bottle conditioned with Oregonhoney.
CABALLO ***** - This dark blend was aged for over a year in 2nd use mezcal barrels from Aqua de
Cortes(the barrels that the Bottleworks anniversary came out of) and bottle conditioned with agave nectar. $30 1
DOUBLE PEACH LA TACHE - Bottled December 2017, brewed June 2016. Initially aged in 2 Heaven Hill
whiskey barrels with 50# white peaches in each, we decided that wasn’t enough peach and in September
2017 we put this beer into 2nd use Bulgheroni barrels with 100# yellow peaches in each. You’ve been
warned. Bottle conditioned with Big Wooly Honey from Salem, OR.
EL CUATRO - GRAND CRU - Grand Cru because this batch of El Cuatro tastes quite similar to some of
the Flanders beers we’ve been inspired by...tart and funky. Aged in fresh Oregon pinot noir barrels for 9
months and then in brandy barrels for 6 months.
LA TACHE - Our flagship dry-hopped table sour, brewed with Mecca Grade Pelton and Shaniko malted
wheat, brewed and dry-hopped with Goschie Farms Cascade hops & bottle conditioned with Oregon
honey.
LODGEHOUSE CHERRY - Our first true spontaneous beer, originally brewed in 2015 and aged in
second-use brewery barrels. In July of 2016, we transferred to different barrels with ripe cherries. Bottle
conditioned with Oregon honey.
MAD APOTHECARY - Aged in an acacia barrel we got from Mad Fritz brewery in St. Helena, CA, this
blend beer is a beautiful example of the subtle depth of character we can achieve with time and gentle
production techniques. Bottle conditioned with Oregon honey.
MARIONBERRY WHOOPS! - This beer was intended to be La Tache, but we ground in the wrong malt
and accidentally made some amazing beer. We aged this beer in rye whiskey barrels with 75# ripe Oregon
marionberries in each barrel.
MINOTAUR 2018 - Brewed in November 2016, this is our second Minotaur vintage. This dark beer is aged
first in fresh pinot noir barrels prior to transferring to bourbon barrels with ripe blackberries. Bottle
conditioned with Oregon honey.
PERSIMMON / SOUR CHERRY LA TACHE - Bottled December 2017. We introduced ripe persimmons
directly to the barrel over the course of a week, then aged for over a year. Bottle-conditioned with red sour
cherry juice.
RALPH - Made with Mecca Grade Vanora Malt and Skagit Valley carmel malts, brewed and dry-hopped
with white fir needles and aged in fresh Oregon pinot noir barrels. Bottle conditioned with Oregon honey.
RUGBRØD - Bottled August 2017, brewed June 2016. Utilizing rye and dark munich malts, we enjoy how the spiciness of
the rye works with the toasted munich malt, fresh wine barrels and the acidity produced by our house culture. Bottle
conditioned with Oregon honey.
SAHALIE - Our flagship wild ale, brewed with Mecca Grade Pelton and Shaniko malted wheat, brewed
and dry-hopped with Goschie Farms Cascade hops & bottle conditioned with Oregon honey.
SAHATI - Made with Mecca Grade Estate Malt and Rimrock Rye, brewed and dry-hopped with spruce
needles and aged in fresh Oregon pinot noir barrels. Bottle conditioned with Oregon honey.
SMOOTHERED IN HUGS - Bottled September 2017. Brewed entirely with Mecca Grade LaMonta malt, we
first made a high-gravity wort to get our yeast going, then introduced a low-gravity wort during fermentation
to capture the distinct esters produced by both fermentations in one beer. Aged in first-use wine barrels,
dry-hopped and bottle conditioned with El Cuatro wort.
SPENCER 2017 - Our annual wild-foraged blackcurrant beer! Bottled in September of 2017. Brewed with
Mecca Grade Estate Pelton and Shaniko Malted Wheat & Goschie Farms Cascade hops. Bottle
conditioned with Oregon honey.
TEQUILA / RASPBERRY LA TACHE - Bottled July 2017, brewed June of 2016. We aged this batch of La
Tache in two tequila barrels with fresh raspberries for the entire duration and bottle-conditioned with agave
nectar.
![Craft A Brew - Safale S-04 Dry Yeast - Fermentis - English Ale Dry Yeast - For English and American Ales and Hard Apple Ciders - Ingredients for Home Brewing - Beer Making Supplies - [1 Pack]](https://m.media-amazon.com/images/I/41fVGNh6JfL._SL500_.jpg)
