Fremont - Seattle, WA
Dark Star, 14% - Blend Of Imperial Oatmeal Stout Aged 18, 12, & 8 Months In 12 Year Kentucky Bourbon Bbls
Dark Star w/Coffee, 14% - Blend Of Imperial Oatmeal Stout Aged 18, 12, & 8 Months In 12 Year Kentucky Bourbon Bbls w/Coffee

Concrete Jungle – Los Angeles, CA
Concrete Jungle Will Be Blending Two Beers Specifically For This Festival. More Details On Each Beer To Come.
Beer #1 – A Blend Of Barrel Aged Sours
Beer #2 – A Blend Of Barrel Aged Imperial Stouts

Boomtown – Los Angeles, CA
Crude Magic, 12.8% - Imperial Stout Aged 5 Months In Woodford Reserve Bbls
2nd Beer – TBD

Fifty Fifty – Truckee, CA
Annularity, 12.5% - Blonde Barleywine Aged In Rittenhouse Rye Bbls
Eclipse Woodford Reserve 11.9% - Imperial Stout Aged In Woodford Reserve Bbls

Epic – Salt Lake City, UT
Falling Monk, 11% - Belgian Style Quad Aged In Bourbon Bbls w/Almonds & Sweet & Tart Cherries
Sour Brainless On Pineapple, 8.7% - Belgian Style Golden Ale Soured In Oak Bbls w/Pineapple

OEC (Ordinem Ecntrici Coctores) – Oxford, CT
Antioch Blend #1, 8% - Blend Of 1/3 Red Ale Double Matured In Large Sangiovese Casks & 2/3 Various Ales Matured 6 Months to 3 Years In Red Wine Bbls
Artista Zynergia: Artamas, 6.3% - Blended Bbl Aged Saison. An International Blending Project Between B. United, OEC, & BFM From Switzerland

Saint Archer – San Diego, CA
Tusk & Grain Wee Heavy, 11.32% - Scotch Ale Aged In Bourbon Bbls w/Hazelnuts & Cacao Nibs
Tusk & Grain No. 2, 12.94% - Blend Of Barleywine & Imperial Stout Aged 2 Years In Woodford Reserve Bourbon Bbls, & An Export Stout Aged 1 Year In Bourbon Bbls

Almanac – San Francisco, CA
Cherry Picker, 6.8% - Belgian Style Farmhouse Ale Aged In Almanac’s Best Brett Beer Bbls w/Balaton & Montmorency Cherries
Bourbon Bbl Peche, 7.1% - Blonde Ale Soured In Bourbon Bbls w/Peaches

Dry River – Los Angeles, CA
Morena Moca, 6.5% - Dark Sour Ale Aged 6 Months In French Oak Pinot Noir Bbls w/Café Mocha, Black Tea, & Cranberries & Keg Conditioned
Maracuja, 7% - “Passion Fruit.” Belgian Style Saison Aged 1 Year In Wine Bbls & Refermented w/Passion Fruit & Keg Conditioned

Craftsman – Pasadena, CA
2013 Cabernale, 8.8% - Sour Beer/Wine Hybrid Ale Brewed w/Cabernet Sauvignon Grapes & Aged In Stainless Steel
2008 Burly Barleywine, 11% - English Style Barleywine From Craftsman’s Cellar

Upland – Bloomington, IN
Teddy Bear Kisses w/Coffee, 10% - Russian Imperial Stout Brewed w/Fair Trade Cacao Nibs & Aged 6 Months In Kentucky Bourbon Bbls w/Locally Roasted Coffee From Heritage Trail Coffee
Balaton, 6% - Belgian Style Blonde Sour Aged 9 To 12 Months In American & French Oak Foeders. After Blending, The Beer Was Aged An Additional 3 Months In Wine Bbls w/Whole Balaton Cherries & Orange Zest

Avery – Boulder, CO
Nuttiest Professor, 15.2% - Imperial Stout Aged In Bourbon Bbls w/Peanuts Added
Tequilacerbus, 7.3% - Sour Ale Aged Several Months In Suerte’s Anejo & Reposado Tequila Bbls

High Water – Chico, CA
Central Valley Breakfast Sour, 6.2% - Sour Ale Aged 1 Year In Wine Bbls w/Grapefruit, Pear, & Lychee
Le Petite Diablotin, 6% - “The Little Devil.” Sour Ale Aged 3 Years In Wine Bbls w/Local Sour Cherry & Pomegranate Juice

Allagash – Portland, ME
2017 Cuvee d’Industrial, 8.6% - Blend Of 24 Select Bbls From Allagash’s Wild Beer Cellar. Barrel Types Used In This Blend Include: Chestnut, Port, Rum, Aquavit, American Oak, Sauternes, & Red Wine
Josephine, 10.4% - Dark Ale Aged 4 Months In Stainless Steel w/Brettanomyces & Then An Additional 1 Year In Cognac Bbls

Third Window – Santa Barbara, CA
Port Barrel Aged Quad, 11.3% - Belgian Style Quad Aged 263 Days In Port Bbls
2nd Beer TBD

Global Beer Network
Brasserie De Silly – Wallonia, Belgium
Burgundy Scotch Silly, 9.5% - Scotch Ale Fermented w/Belgian Yeast & Aged In French Burgundy Bbls. Last Keg In Existence
De Brabandere – Bavikhove, Belgium
Petrus Sour Passion Fruit, 7.3% - 100% Foeder Beer Aged 24 Months In Foeders w/Passion Fruit

Anderson Valley – Boonville, CA
Horse Tongue Thribble Peach. 10.5% - Belgian Style Tripel Fermented & Soured In Wine Bbls w/Horse Tongue Culture & No Brewer’s Yeast w/Peaches Added
Framboise Rose Gose, 4.2% - German Style Gose w/Rose Hips Added To The Boil & Fresh Raspberry Puree Added To The Fermentation