All pies come with house tomato sauce & cheese blend.
Traditional Cheese Pie$9.65 +
Classic cheese or create your own pizza.
Thicker style. House tomato sauce & cheese blend. Please allow a few extra minutes of cooking time.
Gluten Free Pizza$15.75
Contains egg. House tomato sauce & cheese blend.
Detroit Style Pizza$9.40
Our interpretation of a deep dish Detroit square. We serve so every corner is a corner piece. House tomato sauce & super secret cheese blend—for best results 4 toppings or less!! Please allow a few extra minutes of cooking time.
La Folie, New Belgium Fort Collins, Colorado$15.00
Foeder Aged Sour Brown Ale
La Folie, French for "the folly," is a beer steeped in New Belgium brewing tradition. This wood-aged, sour brown spends one to three years in big, oak barrels, known as foeders. And when the beer finally hits the glass, La Folie is sharp and sour, full of green apple, cherry, and plum-skin notes. Pouring a deep mahogany, the mouthfeel will get you puckering while the smooth finish will get you smiling. Not a beer for the timid, La Folie is a sour delight that will turn your tongue on its head.
Wood Cellar Reserve Blackberry Felix, New Belgium Fort Collins, Colorado$19.00
Golden Sour Ale Matured in Blackberry Whiskey Barrels
For almost 10 years, our Wood Cellar team has cultivated a special relationship with the distillers at Leopold Bros. in Denver. Our collaborative approach to each batch is truly unique and important to us. This special beer features our foeder-aged golden sour, Felix, matured in first-use Rocky Mountain Blackberry Whiskey barrels.
2018 Spon 2 Three-Year Blend, Jester King Austin, Texas$65.00
American Wild Ale
A Blend of three different vintage-2015, 2016, and 2017- of 100% spontaneously fermented beer
Gueuze a L’ancienne, Gueuzerie, Tilquin Rebecq, Belgium$20.00
A spontaneous fermentation beer obtained from blending 1, 2 and 3 years old lambics. Unfiltered and unpasteurized, it is re-fermented in the bottle for a minimum period of 6 months. The lambics used were fermented and matured in our own oak barrels at the blendery. They are made from worts brewed by Boon, Lindemans, Girardin and Cantillon. The taste is tart and dry but has a certain roundness that makes this Gueuze a l’ancienne particularly accessible for non-experts. It will also delight fans of the genre for its sweet complexity. It also has a slight dry bitterness because of the youth of the oak barrels used, as they still release some tannins. It has a fresh lemony nose.
East Bank Preserves: Apricot, Casey Brewing & Blending Glenwood Springs, Colorado$49.00
Honey Ale Aged in Oak Barrels with Apricots
We blended 75% East Bank with 25% Funky Blender and added Perfection Apricots at a rate of 5 pounds per gallon. The honey and slight maltiness seen to add another layer of fruitiness to the blend
Yeast of Eden Family Miner, Alvarado Street Brewery Monterey, California$30.00
Family Miner is our nod to the late 19th century Grisette: the table beer crafted to quench the thirst of stone and coal miners of Belgium. This contemporary interpretation was brewed with a large portion of raw and malted wheat, European noble hops, and open fermented with our native saison microbe blend. Notes of floral hops, hay, and pastoral funk with a stony minerality create a complex, yet inviting beer. Bright, dry, and revitalizing; from us to you, we present Family Miner.
Barrel-Aged Oud Bruin Ale
Freakcake is our take on the Flanders-style old brown ale, brewed with roasted Belgian aromatic malts and lemon and orange zest. We then induce a secondary fermentation in the barrel with Brettanomyces plus sour cherries, raisins, cranberries, and figs, for a mildly acidic ale.
10.5% ABV || 35 IBUs
A Farmhouse Ale Aged in Oak
Classic Saison fermented with a wild strain of native yeast harvested from honeysuckle blossoms on their farm. Complementing the spicy and crisp flavor palette, hints of white pepper combine with bright lemon notes for a dry and phenolic finish.
7.2% ABV || 30 IBUs
Bruxella, Dry River Los Angeles, California$29.00
Barrel Aged Mixed Fermentation Ale
Aged in red wine barrels, lactobacillus, and pediococcus house culture.
Butcher, Black Project Spontaneous & Wild Ales Denver, Colorado$30.00
Sour Golden with Raspberries and Cherries
BUTCHER is a sour golden blend ale with second use raspberries and cherries. Each fruit brings acidity and sweetness, alongside the funky, and dry base. Second use fruits tend to impart less fruit character, but the subtlety of these fruits leaves room for the beer to be expressed more fully. BUTCHER is meant to be consumed either fresh or cellared, although fruit may diminish over time
Jettison: Brandy Barrel, Black Project Spontaneous & Wild Ales Denver, Colorado$42.00
Sour Golden with Raspberries and Grapes Aged in Brandy Barrels
JETTISON starts as our solera aged sour golden base. Once the beer is mature, we blend it with 30% grape juice from locally grown Palisade grapes and 15% raspberry puree, making this beer reminiscent of a country wine. After JETTISON was finished, we moved a small amount of it into brandy barrels to rest, the resulting beer has warmth from a slight alcohol increase, as well as a more dry wine profile.
Supercruise Cab Sauv, Black Project Spontaneous & Wild Ales Denver, Colorado$39.00
Sour Golden with Grapes Aged in Cabernet Sauvignon Barrels
SUPERCRUISE starts with wine grapes from locally-sourced, family-owned vineyards in Palisade, CO. Once the grapes have been de-stemmed and crushed, we allow the juice to rest for a few days - developing rich color and depth of flavor - before finally transferring the juice to neutral oak barrels along with our base Golden Sour. The beer then goes through a secondary fermentation while resting on the grapes, and after a few weeks is ready to bottle. Fruited at about half of what we do for Mach-Limit, the stone-fruit character from the base beer is backed by bright fruit and soft tannins, yet the beer still shines through
Consecration Russian River Santa Rosa, California$24.00
Sour Dark Ale Aged in Cabernet Barrels with Currants
Dark Ale aged in Cabernet Sauvignon barrels from local wineries. It is aged for 4 to 8 months with black currants, brettanomyces, lactobacillus, and pediococcus added to each barrel. Rich flavors of chocolate truffle, spice, tobacco, currants, and a bit of Cabernet. Very full-bodied, sip slowly!
Supplication Russian River Santa Rosa, California$24.00
Sour Brown Ale Aged in Pinot Noir Barrels with Sour Cherries
Brown Ale aged in used Pinot Noir barrels from local Sonoma County wineries. It is aged for about 12 months with sour cherries, brettanomyces, lactobacillus, and pediococcus added to each barrel. Flavors from the cherries, Pinot Noir and oak balance each other nicely with a little funk from the brett.
Sanctification Russian River Santa Rosa, California$24.00
100% Brett Fermented Blonde Ale
Technically, this is neither an ale nor a lager. The base recipe is for a Golden Ale, but we do the primary fermentation with 100% Brettanomyces. The brett gives it some sour notes but not as much as if it had been aged with lacto and pedio. It’s rather refreshing on a warm day!
Oude Geuze Drie Fonteinen Beersell, Belgium$24.00
Blended Lambic Ale Aged in Oak Barrels
Oude Kriek Drie Fonteinen, Beersell, Belgium$35.00
Oak Barrels Aged Blended Lambic Ale Brewed with Sour Cherries
Hommage Drie Fonteinen Beersell, Belgium$35.00
Blended Lambic Ale Aged in Oak Barrels with Fresh Raspberries and Sour Cherries
Cuvee Armand & Gaston Drie Fonteinen Beersell, Belgium$25.00