Shaka Berry Pastry Stout starts off with a high gravity imperial stout recipe, brewed with a complex malt bill of roasted malts, chocolate malts, and three kinds of caramel malt. “This beer is so big, that in order to hit our ABV goals, we did a double mash for each batch,” says Theisen. “We were basically using double the grist and doing a really long boil to hit our 10.5% ABV.” In addition to the imperial stout base, the brewers added cocoa powder, vanilla beans, lactose, and a blend of blackberries and boysenberries. “This was a challenging beer because we wanted the chocolate and fruit to be in harmony and not compete with each other,” says Theisen. “I get a lot of cocoa up front, then the berries hit you with a slight tartness that cuts through the sweetness of the rich stout base."

After aging an imperial red for ten months in Bourbon barrels, I had the hot idea to infuse it with cocoa, spices, and roughly 6 lbs. of Guajillo peppers. Aromas of cinnamon, baking spices, and coconut with decadent dark chocolate flavor and a subtle pepper burn on the finish.

This mix fermented brew uses wild and cultured yeast strains and age on wood to deliver subtle funk notes while abundant amounts of fruit create a provocative and refreshingly tart beer. Synopsis Blueberry & Acai features lush tropical notes of berry.

This mix fermented brew uses wild and cultured yeast strains and age on wood to deliver subtle funk notes while abundant amounts of fruit create a provocative and refreshingly tart beer. Red Fruits deliver a tart, enjoyable pucker thanks to red currant, raspberry and cranberry.

Three Harvest is an off-season fresh hop double IPA that features hydroponically grown cascade hops from a hop farm in Auburn, Alabama that were harvested days before this ale was brewed.

Tropical Darkroom is a kettle sour IPA brewed and dry-hopped with fruit-forward Sabro and Mosaic hops, for a bright, tropical hop profile. The brewers then added fresh kiwi puree to counterbalance the clean sour notes of the beer, for a refreshingly tart and bitter brew, with lingering kiwi sweetness. “We used a boatload of kiwi in the beer—almost 13 pounds per barrel,” says Mark Theisen, Head Brewer, Coronado Brewing Company. “The Mosaic and Sabro dry-hop combo gives the beer a really nice tropical, piña colada-like quality that goes really well with the kiwi. The beer finishes tart, but not super sour. We really wanted to find the perfect balance between a kettle sour and an IPA, and I think we achieved that with this beer.”

Beautiful aromas of cherry blossom, black current, and citrus rind, with a minty wood and preserved lemon flavor. Very cool beer mixes nice tannic mouthfeel from the wood with a pleasant tartness from barrel microflora.