Aurora Arts

Venturing outside the ether to places no monsters have been before, this mysterious leviathan has emerged after a long slumber. Buffalo Trace Distillery has been experimenting with recipes and barrel treatments for more than two decades. Every batch has unique characteristics and alterations in the mash bill, types of wood, barrel toasts, and more. Periodically, one of these experimental barrels is emptied, bottled, and sold very limitedly. We were lucky enough to get our hands on a few rare barrels without indicating what experiment they had previously held. We knew that our Here Be Monsters base stout would be the perfect backdrop to let the barrel character shine through and bring its past mysteries to light. The end product is unlike any Monster we’ve released, with rich notes of Amaro, Chocolate-covered Espresso Beans, and 80% Dark Chocolate.

Aged 28 months in 8-10 Year Stagg Jr. Bourbon Barrels. Tasting Notes: Mexican Hot Chocolate, Tiramisu, Fig Jam.

Wild Ale conditioned on CO spruce tips. Tasting Notes: Sierra Mist, Crushed Pine Needles, Orange Blossom

Aged 33 months in 11 Year Old Fitzgerald Bourbon barrels.

Aged 32-35 months in a blend of 11 Year Old Fitzgerald and 9 Year Stagg Jr. Bourbon barrels. Tasting Notes: Toasted Marshmallow, Cinnamon Crumb Cake, Cherry Preserves

Black Lager hopped with Sterling, and Saaz. Notes of Baking Chocolate, French Roast Coffee, and Sarsparilla, Tobacco.

Adjuncts = Strawberry, Rhubarb

Hops: Peacharine, Waimea, Nectaron, Motueka Tasting Notes: Fresh Kiwi, Peach Skin, Starfruit

Hops: Citra, Mosaic, El Dorado, Riwaka Tasting Notes: Pez, Apricot Sherbet, Frozen Key Lime Bar

Hops: Idaho 7, Motueka, Strata Tasting Notes: Dried Papaya, Raspberry Bellini, Orange Zest

Hops: Galaxy. Mosaic, El Do Tasting Notes: Candied Orange, Passion Fruit Syrup, Yellow Starburst

Aged 32-35 months in a blend of 11 Year Old Fitzgerald and 9 Year Stagg Jr. Bourbon barrels. Conditioned on pistachio, Ghanaian cacao & Mexican vanilla beans.

Hops: Chinook, Citra, and Strata. Tasting Notes: Dutch Cocoa Powder, Ponderosa Pine, and Orange Flambé

A ghostly take on hard seltzer

Fruited Sour conditioned on Passionfruit, Orange, and Guava

Adjuncts: Cherry, Cranberry, Tangerine, Pomegranate, Cinnamon, Ginger, Star Anise

Fresh Hop IPA Hops: Fresh Citra (Jackson Hop Farm, Idaho), HBC 586, Colorado Cascade, Citra Tasting Notes: Grapefruit Soda, Evergreen Forest, Sumo Mandarin

Hops: Citra, Motueka, Idaho 7, NZ Cascade, Peacharine Tasting Notes: Peach Bellini, Candied Apricot, Fresh Kiwi

Hops: Nectaron, Simcoe, Amarillo, Citra Tasting Notes: Overripe Guava, Grapefruit And Lime LaCroix Cuvee

Brewed in collaboration with Fidens, Xül, and Casey Hops: Citra, Citra Cryo, Motueka, Nectaron, Nectaron Cryo, Motueka SubZero Hop Kief Tasting Notes: Grilled Pineapple, Peach Smoothie, Fresh-Squeezed Mimosa

Our house IPA with Peach Gummy Rings *Contains stone fruit and gelatin

Hops: Motueka, Krush, Columbus Tasting Notes: Cantaloupe Jelly Belly, Hubba Bubba Bubblegum, POG Sherbert

BA Stout aged in 1792 Full Proof and 14 year old Fitzgerald Bourbon Barrels. Conditioned on Peruvian and Congolese Vanilla Beans. Tasting Notes: Hot Chocolate with Marshmallows, Nilla Wafers, and Chocolate-Covered Orange.

Beyond the map’s edge, this liquid leviathan awaits in depths dark and untold. This serpent varietal slumbered 25 months in 15-year Pappy Van Winkle Bourbon Barrels before being conditioned on a blend of Mayan, Peruvian & Vera Cruz Vanilla Beans. As a result, the behemoth before you boasts notes of whiskey, buttercream, chocolate ganache, and Cadbury Eggs as it fades beneath the waves. Be warned. Be wary.

Hops: Citra, Mosaic, Strata Tasting Notes: Mixed Fruit Salad, Tangerine Puree, Strawberry Coulis.

Brewed By our Study Club Members 2024 Hops: Nectaron, Citra, Motueka Tasting Notes: Canteloupe Agua Fresca, Gummy Mango Rings, Mandarin Jarritos.

Hops: Citra, HBC 1019 Tasting Notes: Peach Rings, Frozen Daiquiri, Flintstones Push Pops

German Pilsner hopped with Tettnang, Sterling, and Hallertau Mittelfrüh. Notes of Honeycomb Cereal, Lemon Zest, and Dried Chamomile.

Hops: Citra, Mosaic, El Dorado, HBC 586, HBC 586 Cryo Tasting Notes: Passion Fruit Smoothie, Tangerine Zest, Ruby Red Grapefruit

Hop Water with Citra, Mosaic, El Dorado, Nelson, and Peach

West Coast IPA Hops: Simcoe, Ekuanot Cryo, Idaho 7, Centennial Tasting Notes: Blue Spruce, Limoncello LaCroix, Passionfruit Gummy

Adjuncts = Passion Fruit, Orange, Guava

Hops: HBC 1019, Waimea, Mosaic, Simcoe, Simcoe Cryo, Tasting Notes: Mango Juice, Starburst Jellybeans, Pineapple Gummies

Hops: Chinook, Nelson, Strata Tasting Notes: Orange Starburst, Hi-C, Lime Zest

Hops: Citra, Columbus Tasting Notes: Passionfruit Puree, Juicy Nectarine, Herbal Tea

In the fall of 2019, we were fortunate to host our friends at J Wakefield Brewing for an Imperial Stout brew. Most of that batch was blended with a small amount of another base stout aged in Mezcal Reposado barrels. We packaged it as Humo y Espejos & Humo y Espejos with Fuego. Fuego went on to win a gold medal in the chili beer category at the Great American Beer Festival in 2021. Luckily, we had two oak barrels of this batch reserved for further aging. We have something extraordinary after an additional 12 months in oak (32 months total). These were the last Woodford Reserve Chocolate Malted Rye barrels in our collection, and we wanted to do something unique with them as a follow-up to Humo y Espejos with Fuego. We settled on a blend of guajillo and two different types of chipotle peppers, some beautiful Filipino cacao nibs, and a unique hybrid varietal of Mayan vanilla beans. The chilis were wood-fired in-house over a flame of bourbon barrel staves. These flavors combine seamlessly as raspberry chipotle jam, Mexican drinking chocolate, and ganache.

Brewed with Maris Otter and copious amounts of English Chocolate and Crystal malt. Aged 17 months in freshly dumped Four Roses bourbon barrels.

Hazy IPA with Guava. Hopped with Strata, Citra, Idaho 7. Notes of Guava Sorbet, Ruby Red Grapefruit, Queer Joy.

Hops: Citra, HRC003 Tasting notes: Palisade Peaches, Mango Granita, Passionfruit Syrup