Our Drinks

Inspired by the crisp lagers of Okinawa, our Japanese Lager is a bright, malt feature. Brewed with two kinds of rice, Pilsner malt, and a Czech yeast strain, this beer is clean and refreshing.

Fresh Pils of LA is the refined expression of our brewing skills. Lagered for six weeks, this selection of water, minerals, malt, and hops produce a brilliantly clear and crisp beer. A hint of sweetness from Pilsner malt is the perfect balance to the noble hops.

Psychic Advisor is a tripped out, all seeing, West Coast Double IPA. This DIPA was brewed with a blend of 2-row and Pilsner base malts, to keep the body light, + a touch of wheat for maximum Pillowtops. It was hopped in the kettle, at psychic levels, with El Dorado, Amarillo, and Mosaic. Post fermentation, we read our palm, and it told us to do a big fucking dry hop. We obliged, and dumped in bags of more Mosaic, Strata, Amarillo, & our old dank pal CTZ. The resulting beer has big notes of candied mandarins, lime leaf, pine resin, and clairvoyant thoughts.

A classic pale ale brewed with Centennial and Columbus hops and dry hopped with Azacca.

ALL BOTTLES & CANS AVAILABLE TO GO

A medium bodied, easy drinking amber lager that hits you with mild biscuit notes up front while finishing with light toasted caramel.

A tart, green apple, bone dry cider. Carefully crafted with West Coast apples, dry hopped, and barrel fermented for a bright and refreshing finish.

Marlin Spike, our semi sweet, juicy, tropical Summer cider! Reminds you of that feeling when the sun sets on a perfect Summer day and the ocean breeze cools your sunkissed skin!

Life is a wondrous journey, so let your palate explore the cosmic flavors and big bang of aromas in this West Coast IPA! Featuring Beachwood-select Strata & Mosaic hops.

Piney, tropical passion fruit, orange, and gooseberry. . . . . Tropical, Dank, Citrus.

Collaboration Brew with Artifex Brewing Company. 8 years of friends, family, beers, and saving pups and we're grateful for every second. Enjoy this crisp, cool IPA in these Dawg Daze of Summer, made with our favorite hop blend of Citra, Mosaic, and Strata in Collaboration with our friends Artifex Brewing Company!

West Coast IPA Double Dry Hopped Mosaic, Cryo Mosaic, Idaho 7, & Citra.

The bunny is back, and this time he's bringing a shark to a chainsaw fight! "Beach Bunny With a Chainsaw!" our latest hazy IPA in the Bunny series, is brewed with sweetened pineapple and tropical hops that create a perfect summer crusher for the beach, by the pool, or while feeding your pet shark.

Hello, We’re Here is a hazy IPA built with over 35% oats. This volume of oats in the grist leads to an extremely soft mouthfeel, great foam, and a beautiful opalescent haze. A heavy dose of Citra in the whirlpool laid down a citrusy base for a double-dry-hop (DDH bro…) with boxes and boxes of even more Citra, Mosaic, Idaho 7, and Simcoe. This hop combo leads to flavors & aromas of sweet papaya, pink starburst, peach gummies, and kumquat zest.

The Philadelphia Experiment is named for an audacious attempt at warping spacetime in the ‘40s. The flavor ride your tongue is about to take will be no less aspirational. We started with California-grown barley from Admiral Maltings. Then we brought Sabro and Simcoe hops from the northwest United States and Vic Secret hops from southeast Australia, localizing them into one wonderful, juicy, orange-o-licious moment on your tongue.

Hazy Double IPA brewed with Centennial and Citra hops. At first approach you’ll find bright aromas of citrus and melon exploding from the glass. The use of oats and wheat help to balance the beer with a gentle sweetness and luscious texture that soften the hops as they land on the palate.

Head Full of Dynomite (HFOD) is an ongoing series of hazy IPAs, each one different from the one before. “Friends bring happiness into your life, best friends bring beer.” – VWP

Astrocampers is an out of this world Hazy IPA dry hopped with Citra, Citra, and more Citra. First we hit this with Citra Incognito, then some Citra Spectrum, and finally Citra Lupomax and good ol Citra T-90s! ALL THE CITRA, ALL THE GOOD TIMES...

Citra, Simcoe, and Centennial hops Citrus, Pine, Peach

Heady Topper is an American double IPA. This beer is not intended to be the biggest or most bitter. It is meant to give you wave after wave of hoppy goodness on your palate. Tremendous amounts of American hops will creep up on you, and leave you with a dense hoppy finish in you mouth. So drinkable, it's scary

Rustic Farmhouse Ale with Asian Pears, Vanilla Beans, Rose Hips and Jasmine Flowers & Naturally Conditioned with Honey. La Belle Hélène puts asian pears at the center of its flavor with bright, juicy acidity and a distinct pear note. We’ve rounded it out with the additions of vanilla beans to ground the flavor in comforting territory and with jasmine and rose to bring some floral intrigue to the party.

Apricot is a blend of sour blond ales aged in oak wine barrels for up to 14 months, then naturally fermented with Northwest-grown apricots and aged on the fruit of the first and longest-running blends in our portfolio, Apricot has become a quintessential part of Cascade Brewing’s identity as a producer of Northwest sour ales.

Pale in Color but meant to smell and taste like a stout. Made with TCHO Cacao nibs, Cafe Santana coffee, star anise, and lactose sugar.

World Beer Cup Medal Winner! Our award-winning brown ale balances toasted dark malts and American hops. Hard maple wood adds a woodsy dryness and slight maple sweetness.

YETI IMPERIAL STOUT is an onslaught of the senses. It starts with big, roasty malt flavor that gives way to rich caramel and toffee notes. YETI gets its bold hop character from an enormous quantity of American hops.

This step-mashed witbier is brewed with unmalted wheat, Pilsner malt, Santa Barbara oranges, a touch of spice, and time. Unfiltered, unfined.

Real grapefruit juice gives this deliciously refreshing Radler its amber natural cloudiness and pleasant tangy taste. The refreshingly fruity taste makes Stiegl-Radler Grapefruit a wonderful thirst quencher. Fruity, Grainy, Grapefruit, Spritzy, Light-bodied.

Flagship offering is golden to pale in color, with low bitterness, medium body, and a white head. Our Cream Ale has redefined the category and made a classic style cool again. We use a bit of Madagascar Vanilla Bean to give it that “Cream Soda” kick. This beer finishes dry despite a subtle perceived sweetness from the Vanilla. Great any time of year.

Bold and flavorful: Our dark twist on the classic painkiller tiki cocktail with pineapple, coconut, orange, activated charcoal and nutmeg. It pours a dark purple twilight color.

Colorado- Specialty Beer- 0.0% ABV. Your favorite new craft brew isn't a beer. Hoplark 0.0 Citra is the first ever zero calorie, zero alcohol flavor bomb made from dry hopped sparkling water. Hoplark 0.0 is not NA Beer, it's Beyond Beer.

Non Alcoholic Kolsch. The complement to the Hazy had to be easy-drinking, approachable, and low calorie, yet full of flavor and authenticity. We used a combination of Cologne and Pilsner malts and Hallertau Traditional hops to create a refreshingly complex Kolsch-style ale. Its sturdy caramel malt flavor is perfectly balanced by the citrusy hops, leaving a bright and crisp finish. The quintessential embodiment of "ALL DAY. EVERY DAY."

Medium to full bodied. A hard-hitting red blend that balances intensity with finesse. Fruit forward and highly drinkable.

Natural Wine. Light to Medium bodied, 24% Zinfandel, 15% Syrah, 12% Alicante Bouschet, 10% Cabernet Sauvignon, 9% Sangiovese, 7% Carignan, 7% Touriga Nacional, 6% Charbono, 6% Corvina, 4% Barbera. Pours the color of darkest night. Heady aromas of bleuberry pie, luxurious suede couches, ham paninis, unlit menthol cigarettes and roquefort tarts. Firm tannins anchor flavors of grilled meats, cherry cola, sweet carob and black licorice chews, all cased up together conveniently in a cigar humidifier. Drink now. You know you're going to, anyway.

This, our flagship zinfandel, is made from vineyard blocks up to 120 years old. Delta Breezes and the associated fog allow us to retain above average acidity for the region, providing notes of dark cherry and spices. Barrel fermentation brings additional structure to thin skin varietal. The extremely low yields of century old vineyards bring notes of raspberry and cranberry, with a hint of black pepper. The result is a balanced and complex Zinfandel.

The 2018 Red Wine checks in as 60% Cabernet Sauvignon, 20% Cabernet Franc, 18% Merlot, and the rest Petit Verdot. It’s a medium to full-bodied, ripe, rounded, nicely concentrated blend with lots of ripe currant and blackberry fruits as well as an herbal kick in its tobacco, earth, and ripe herb aromas and flavors.

Blend 64 pays homage to the Nielson Vineyard, the first Pinot Noir planted in Santa Barbara County in...you guessed it, 1964! This stunning Pinot Noir is a blend of several blocks and is bursting with vivid aromas and flavors of red fruit, violets, mocha and a complex earthy note indicative of the Santa Maria Valley's proximity to the Pacific Ocean.

The 2020 Board Track Racer Cabernet Sauvignon offers tempting aromas of black currant and dark plum along with vanilla and tobacco. Well-rounded tannins accompany plump dark fruits paired with savory spice and black pepper, ending with a lengthy finish. Blend: 81% Cabernet Sauvignon, 17% Merlot, 2% Petit Verdot

Fresh, dry and delicious, making the case for bigger is better (at least in terms of volume). Bright aromatics of red cherries and raspberries give way to copious amounts of strawberry and hints of cedar on the palate.

Orange Wine....We use a mix of white grapes from different vineyards that we destem and ferment on skins, resulting in a beautiful showcase of all the delicate flavors of white wine, but with more substance and texture. A crisp orange wine perfect to pair with spicy foods. Tasting Notes: Apricot, Haitian Orange, Marzipan.

Our Treana Chardonnay is a beautiful medium bodied wine that display our signature notes of creamy caramel. On the pallet the weighted mouth feel is brightened with fresh honey, summer melon and a bright splash of Meyer lemon. The wine finishes with lingering notes of minerality and fresh acidity to balance.

BRIGHT & CRUSHABLE. Vibrant notes of grapefruit, lime, melon and lemongrass spring from the glass. Bright and juicy flavors of tangerine, gooseberry and kiwi, all twine together and dance across the palate. A touch grassy with great minerality. The natural crisp and clean acidity acts as the backbone and give the wine a cheerful liveliness.

A beautiful, bright, direct-to-press Rosé of Pinot Noir from Riverbench vineyard in Santa Maria Valley. This 100% Pinot Noir Rose is from the Riverbench Vineyard in the Santa Maria Valley where the vines were planted back in the 70s and the soils are made up of alluvial sand. The grapes are gently whole cluster pressed and ferment for 18 days in neutral French oak puncheons. The wine then ages sur lie for 7 months before bottling.

187ml , BTL

This Special Edition of 360 bottles made from giant semi-wild, maguey Arroqueño is dedicated to Thor Heyerdahl, Biologist, Explorer and Great Human Being. The magueys were roasted in a conical pit over hot rocks, buried with earth for three days, fermented with nothing but airborne microbes for thirty days, then twice -distilled very slowly in an ancient clay still with bamboo tubing the original, centuries-old Oaxacan, hand-crafted way. Arroqueño has notes of luscious melon on the palate, like cantaloupe and a bit of baking chocolate in the background. It is very vegetal, reminiscent of fresh green beans, with savory medium to long finish

Hand-crafted in the village of San Baltazar Chichicapa, cradled by low hills in a broad, arid valley. Agave: Espadín. Naturally fermented and twice distilled in wood-fired copper stills. Nose of sweet roasted agave & toasted corn, palate of dried fruit & sweet almond, finish of chocolate & mint.

This unique pechuga expression has a spicy floral nose of carnation, tropical aromatics of gardenia and jasmine, ripe pear, dark fig, notes of wet green hay and forest floor. The long finish tastes of roasted root vegetables and umami, and a slate-like minerality and a touch of salinity lingers on the palate. The idea of introducing Ibérico ham in-lieu of the traditional chicken or turkey in a pechuga mezcal was suggested to Del Maguey founder Ron Cooper by Chef Ruben García during a visit to Santa Catarina Minas, Oaxaca. Chef Ruben was leading a research and development team at ThinkFoodGroup, a company founded by Chef José Andrés. A few months after Ron Cooper and Chef Ruben met in Oaxaca, Chef Ruben months later Ruben shipped a leg of Ibérico ham to Oaxaca to begin the testing of the new blend of mezcal. Ibérico de Bellota ham is a legendary ham made of free-range, acorn-fed, black-footed Ibérico pigs from Spain.

Hand-crafted in the village of Las Milpas overlooking rolling pastures and nestled among cornfields. Agave: Espadín. Naturally fermented and twice distilled in wood-fired copper stills. Nose of slate and tropical fruit, palate of citrus, lavender and pea shoots, with a long dry finish.

Hand-crafted alongside the tropical riverbed in the village of San Luis Del Rio where the Red Ant River flows. Agave: Wild Madrecuixe. Naturally fermented and twice distilled in wood-fired copper stills. Nose of green papaya, tarragon and banana leaf. Palate of tropical fruits like mango and pineapple. Long, clean, dry finish.

Hand-crafted in the village of Santa Catarina Minas from a palenque with a long view of the flat, open, treelined valley. Agave: Espadín. Naturally fermented and distilled three times in ancestral clay stills with bamboo tubing. A celebratory mezcal in which wild mountain apples, plums, red plantains, pineapples, almonds and a chicken breast are used in the third distillation.

Del Maguey San Luis del Rio Azul is made with maguey Azul, which is traditionally used in Tequila. During the agave scarcity in 2000-2004, Jalisco truckers came down to Oaxaca to purchase Espadin from producers like Paciano Cruz Nolasco in order to sustain their tequila production. They brought with them baby maguey Azul to plant in case there was ever another shortage. Seven years later this maguey Azul was mature and ready to be harvested. Azul has a distinctively creamy mouth feel with bright citrus notes of dried tropical fruit. A sweet green herbaceous, wet stone quality appears with a touch of white peppercorn and a medium long finish.

Hand-crafted by the tropical riverbed in the village of San Luis Del Rio where the Red Ant River flows. Agave: Espadín. Naturally fermented and twice distilled in wood-fired copper stills. Nose of roasted pineapple & bright citrus, palate of mango, cocoa, dried chiles & a touch of salinity, finish of cigar smoke & lots of fruit.

This mezcal has a bright sweet nose of papaya and ripe peaches, which gives way to a lightly sweet and floral palate.

Our only expression from Puebla, MX. Hand-crafted in the temperate hills of the village of San Pablo Ameyaltepec with a vista of the two ancient volcanos. Agave: Wild Papalote and Pizorra. Naturally fermented and distilled once using a continuous reflux still. Nose of spice and lilacs, palate of sweet tropical fruit, crisp citrus and pear skin, with a creamy, complex mineral finish.

Hand-crafted on a tropical hillside surrounded by fruit trees and rose bushes in the village of Santa Maria Albarradas. Agave: Wild Tobalá. Naturally fermented and twice distilled in wood-fired copper stills. Nose of fruit & florals, palate of mango, cinnamon & bright salinity with a long, creamy finish.

Hand-crafted by the tropical riverbed in the village of San Luis Del Rio where the Red Ant River flows. Agave: Espadín. Naturally fermented and twice distilled in wood-fired copper stills. Vida de Muertos is a special 45 ABV edition of Vida inspired by the batches of Mezcal that are distilled in autumn by the family of Paciano Cruz Nolasco and shared for the celebration of Dia de los Muertos. Nose of tropical fruit and hints of warming spice, a creamy texture with floral notes, green herbs and poblano peppers, with a long, complex finish.

Hand-crafted alongside the tropical riverbed in the village of San Luis Del Rio where the Red Ant River flows. Agave: Espadín. Naturally fermented and twice distilled in wood-fired copper stills. Nose of tropical fruit, honey, & roast agave; palate offers ginger, cinnamon, & tangerine, with a soft finish.

Hand-crafted on a tropical hillside surrounded by fruit trees and rose bushes in the village of Santa Maria Albarradas. Agave: Wild Tepextate. Naturally fermented and twice distilled in wood-fired copper stills. Nose of banana taffy and spun sugar. Palate of passionfruit, marzipan and dark green herbs. Finishes with hints of cinnamon and honeysuckle.

‘The smoked one’ uses cooked mesquite wood, smoked agave along side fresh Weber Blue Agave - smoked to perfection. Aromatic and earthy with a clean citrus body. White pepper spice with subtle herbal root and chili pepper hints among the bright fruitiness of Blanco Tequila. Smoky with a long, bright richness and lingering pepper spice.

The 2018 Red Wine checks in as 60% Cabernet Sauvignon, 20% Cabernet Franc, 18% Merlot, and the rest Petit Verdot. It’s a medium to full-bodied, ripe, rounded, nicely concentrated blend with lots of ripe currant and blackberry fruits as well as an herbal kick in its tobacco, earth, and ripe herb aromas and flavors.

Medium to full bodied. A hard-hitting red blend that balances intensity with finesse. Fruit forward and highly drinkable.

Natural Wine. Light to Medium bodied w/ 24% Zinfandel, 15% Syrah, 12% Alicante Bouschet, 10% Cabernet Sauvignon, 9% Sangiovese, 7% Carignan, 7% Touriga Nacional, 6% Charbono, 6% Corvina, 4% Barbera. Pours the color of darkest night. Heady aromas of bleuberry pie, luxurious suede couches, ham paninis, unlit menthol cigarettes and roquefort tarts. Firm tannins anchor flavors of grilled meats, cherry cola, sweet carob and black licorice chews, all cased up together conveniently in a cigar humidifier. Drink now. You know you're going to, anyway.

This, our flagship zinfandel, is made from vineyard blocks up to 120 years old. Delta Breezes and the associated fog allow us to retain above average acidity for the region, providing notes of dark cherry and spices. Barrel fermentation brings additional structure to thin skin varietal. The extremely low yields of century old vineyards bring notes of raspberry and cranberry, with a hint of black pepper. The result is a balanced and complex Zinfandel.

The 2020 Board Track Racer Cabernet Sauvignon offers tempting aromas of black currant and dark plum along with vanilla and tobacco. Well-rounded tannins accompany plump dark fruits paired with savory spice and black pepper, ending with a lengthy finish. Blend: 81% Cabernet Sauvignon, 17% Merlot, 2% Petit Verdot

This wine comes from three major Pinot Noir growing regions within Santa Barbara County, each of which is influenced by unique soil types and proximity to the Pacific Ocean. Brambly red fruit and cherry, mingling with hints of rose petals. 100% Pinot Noir.

Fresh, dry and delicious, making the case for bigger is better (at least in terms of volume). Bright aromatics of red cherries and raspberries give way to copious amounts of strawberry and hints of cedar on the palate.

Orange Wine....We use a mix of white grapes from different vineyards that we destem and ferment on skins, resulting in a beautiful showcase of all the delicate flavors of white wine, but with more substance and texture. A crisp orange wine perfect to pair with spicy foods. Tasting Notes: Apricot, Haitian Orange, Marzipan.

Our Treana Chardonnay is a beautiful medium bodied wine that display our signature notes of creamy caramel. On the pallet the weighted mouth feel is brightened with fresh honey, summer melon and a bright splash of Meyer lemon. The wine finishes with lingering notes of minerality and fresh acidity to balance.

BRIGHT & CRUSHABLE. Vibrant notes of grapefruit, lime, melon and lemongrass spring from the glass. Bright and juicy flavors of tangerine, gooseberry and kiwi, all twine together and dance across the palate. A touch grassy with great minerality. The natural crisp and clean acidity acts as the backbone and give the wine a cheerful liveliness.

A beautiful, bright, direct-to-press Rosé of Pinot Noir from Riverbench vineyard in Santa Maria Valley. This 100% Pinot Noir Rose is from the Riverbench Vineyard in the Santa Maria Valley where the vines were planted back in the 70s and the soils are made up of alluvial sand. The grapes are gently whole cluster pressed and ferment for 18 days in neutral French oak puncheons. The wine then ages sur lie for 7 months before bottling.