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  Ale Smith

  AleSmith Brewing Company è un birrificio artigianale americano fondato nel 1995 da Skip Virgilio e Ted Newcomb a San Diego, in California. 
  Nel 2002 la fabbrica di birra è stata acquistata dal mastro birraio della compagnia, Peter Zien. Zien è un BJCP "livello Grand Master 1" , l'unico nella contea di San Diego. 
  
  AleSmith produce una grande varietà di birre, molte delle quali, hanno un alto tenore alcolico e sono fortemente luppolate. Le birre hanno una reputazione molto positiva tra gli appassionati di microbirrificio e luppolo

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  Anchorage Brewing Company

  Founded by brewer Gabe Fletcher, Anchorage Brewing Company is one of the newest breweries to open in Alaska. Specializing in barrel fermentation with brettanomyces and souring cultures. Blurring the lines between new and old styles of beer and brewing procedures, we take extreme steps to produce some of the most unique beers ever made.

  "WHERE BREWING IS AN ART & BRETTANOMYCES IS KING!"

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  Beachwood Blendery

  Beachwood blendery nasce nel 2014 dalle stesse persone che portano avanti Beachwood Brewery con il dichiarato intento di produrre birre in stile Lambic

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  Cascade Brewing

  Cascade Brewing viene fondata nel 1998 a Portland, Oregon. Da sempre si caratterizza per l'eccellenza nelle birre sour.

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  Hoppin Frog Brewery

  Hoppin’ Frog Brewery is a small, hands-on brewery in Akron, making very flavorful beers in the most flavorful styles. We brew the highest quality beer with an uncompromising focus on detail, from the ingredient selection to the brewing process.  Our highly rated Tasting Room is on-site, offering fun, adventurous dishes that change with the seasons, and a vast array of the highest quality beers.

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  Jester King Brewery

  Jester King, birrificio artigianale specializzato nella fermentazione spontanea. Nasce in un'azienda agricola e tutte le materie prime sono locali per rendere queste birre uniche.

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  Jolly Pumpkin Artisan...

  Ron Jeffries is one of our favorite people in the world, and he’s also probably the most imaginative, innovative brewer in the United States. Ron’s small brewery just outside of Ann Arbor, Michigan, is unlike any other in this country, and perhaps anywhere in the world. Lots of brewers use oak barrels to age their beers these days, but Jolly Pumpkin actually ferments in the wood, and the result is beer of extraordinary complexity and earthiness. Despite the risks of fermenting in oak, however, Ron’s beers are nicely balanced and drinkable, and don’t seem to suffer from the oxidation and off-flavors so common in aged beer. Jolly Pumpkin ales lean toward a subtle but pleasant lactic sourness that fits perfectly with the wild yeast flavors derived from the wood.

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  Kern River Brewing...

  Kern River Brewing Company è un birrificio che sorge a Kernville, in California, ai confini del Sequoia National Forest.

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  LIC - Beer Project

  LIC Beer Project is a collaborative journey of insight, experience, travel, education, and the goal to achieve a beer we have yet to discover

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  Logsdon Farmhouse Ales

  Logsdon Farmhouse Ales viene fondata nel 2009 in Oregon, da David Logsdon e Charles Porter, da sempre appassionati degli stili tipici del Belgio.

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  Lost Abbey

  They were told not to eat the fruit from the apple tree. It was off limits and the fruit was forbidden. They were tempted by the serpent and made a choice to eat from the tree. Their actions were not preordained but rather the actions of beings with free will. We have all been given free will and it is this notion of free will that affords each of us the opportunity to make choices in our lives. At every fork in the road, there are signs marking the struggle of Good vs. Evil. The Lost Abbey was imagined as part of a crusade in this ongoing story of Good vs. Evil beer. Everywhere we turn these days, there is a battle being waged between those who make good beer and those who make evil beer (bad beers). But, how did we get here? Why us? Why these beers? Do you want to join our crusade?

  A few years and beers ago, Vince Marsaglia (one of our co-founders and half of the family duo that owns Pizza Port) was inspired by the numerous Abbey Style beers that he tasted and dreamed up a brewery project that produced a range of beers produced with a nod to the monastic brewing traditions of Belgium. As Vince imagined it, this brewery had no actual Abbey property involved, making it “lost” from the very beginning.

  For years the idea of this mysterious “lost” abbey-style brewery remained a concept only because, as intriguing as it was, the vision lacked one thing that could make it real: someone who could make the beers.

  That all changed in 1997 when Tomme Arthur was hired to brew at Pizza Port in Solana Beach, California. In November of that year he released Dubbel Overhead Abbey Ale, the first Belgian-style beer ever brewed at Pizza Port.

  A series of Overhead Ales was developed, and many other Belgian inspired beers soon followed. Tomme gained a reputation in the brewing industry and with consumers for his interpretation of classic Belgian-style beers as well as a cult like following for some of the most imaginative free-spirited beers brewed in America. The emergence of the burgeoning San Diego Breweries along with an American Craft Brewing scene spearheaded by breweries like Dogfish Head, Russian River, Southampton Public House, Avery, Allagash and Pizza Port helped foster a movement towards small scale, single batch unique beers.

  After many years of small scale brewing at Pizza Port, Tomme and Vince began formulating a plan to bring these beers to a wider audience. Building on Vince’s original Belgian brewery vision, this new brewery would dedicate itself to a flavor-first brewing philosophy where thinking outside the box — and equally as important — brewing outside the box were the hallmarks. Uniquely crafted beers such as Cuvee de Tomme, Le Woody, Late Harvest, SPF 8 and SPF 45 Saison — and many others to come — would finally be made available on a scale that allowed more people to taste the vision in each bottle.

  Charged with a vision and a brewer who could realize it, one of the largest remaining obstacles — a brewhouse — was overcame in 2005 when Stone Brewing Co. announced that it was moving from its old facility in San Marcos, California to a much larger one a short distance away. Knowing a sign when they saw it, Vince, his sister Gina Marsaglia (the other half of the Pizza Port duo), and Tomme took over Stone’s old brewing facility. In early 2006, after nearly 10 years as Pizza Port’s brewmaster, Tomme passed the brewing reins to the capable hands of (former) Carlsbad’s Pizza Port Head Brewer, Jeff Bagby, and left the company to direct operations at Port Brewing.

  With a 3-vessel, 30-barrel brewery originally capable of making over 5,000 bbls (now upwards of 15,000 bbls) of beer each year, the new brewing company set about shaking up the craft brewing world with two distinct beer lines: the aggressive San Diego/West Coast-styles under the Port Brewing label, and a Belgian-inspired series carrying Vince’s long-imagined “Lost Abbey” name.

  The doors opened in May 2006 and in 2007 Port Brewing was named Great American Beer Festival Small Brewery of the Year, and Tomme Small Brewer of the Year. Scarcely six months later, the pair were again honored — this time as Champion Small Brewery and Small Brewer at the 2008 World Beer Cup competition, one of the youngest breweries ever to win the back-to-back honors.

  Today Port Brewing continues at the vanguard of craft brewing, ranked as one of the top 10 new breweries in the nation by both industry experts and enthusiasts alike — driven in large part by its extraordinary Lost Abbey beers and a library of 1000+ plus oak bourbon, brandy, sherry, and wine barrels that comprise one of the most remarkable barrel-aging programs for a craft brewery of any size. Distribution has also expanded to major cities and metropolitan areas throughout the country, allowing beer lovers to enjoy fresh brewed Port products from coast to coast. (If your region doesn’t yet have our brews, don’t worry, we may be there soon).

  We ask you to join us on our crusade to make locally brewed beers in the most imaginative and flavorful ways possible. While we are in the business of making beer, we also believe that we are foremost in the business of imagining all things possible and our goal as brewers and imaginers is to cultivate and develop the fruits of our fertile imaginations.

  We believe there are no boundaries to what we have set out to achieve and we know that those who seek out The Lost Abbey will be rewarded in the end.

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  Perennial Artisan Ales

  Our philosophy is to brew beer with the adventurous craft beer drinker in mind—focusing on hand-crafted, small batches of beer, using local, seasonal and organic ingredients as much as possible. Our beers are influenced mostly by Belgian and American craft styles, but the addition of premium ingredients such as fruits, spices or wild yeast strains sometimes causes the beers to defy traditional categories. Our barrel aging program features a wide variety of beers aged in wine and spirits barrels, ranging from a Rye barrel-aged Mexican Chocolate Stout to a wild yeast-fermented Saison aged on Missouri wine grapes in French oak wine barrels. We strive to always achieve balance with each of our recipes, making our beers exceptional with food.

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  Port Brewing Company

  In 1997, when Tomme Arthur was hired by Vince and Gina Vince Marsaglia to brew at Pizza Port in Solana Beach, California, he released Dubbel Overhead Abbey Ale, the first Belgian-style beer ever brewed at Pizza Port.

  A series of Overhead Ales was developed, and many other Belgian inspired beers soon followed. Tomme gained a reputation in the brewing industry and with consumers for his interpretation of classic Belgian Style beers as well as a cult like following for some of the most imaginative free spirited beers brewed in America. The emergence of the burgeoning San Diego Breweries along with an American Craft Brewing scene spearheaded by breweries like Dogfish Head, Russian River, Southampton Public House, Avery, Allagash and Pizza Port helped foster a movement towards small scale single batch unique beers.

  After many years of small scale Pizza Port brewing Tomme and Vince began formulating a plan to bring these beers to a wider audience. Building on Vince’s original Belgian brewery vision, this new brewery would dedicate itself to a flavor-first brewing philosophy where thinking outside the box — and equally as important — brewing outside the box were the hallmarks. Uniquely crafted beers such as Cuvee de Tomme, Le Woody, Late Harvest, SPF 8 and SPF 45 Saison — and many others to come — would finally be made available on a scale that allowed more people to taste the vision in each bottle.

  Charged with a vision and a brewer who could realize it, one of the largest remaining obstacles — a brewhouse — fell in 2005 when Stone Brewing Co. announced that it was moving from its old facility in San Marcos, California to a much larger one a short distance away. Knowing a sign when they saw it, Vince, his sister Gina Marsaglia (the other half of the Pizza Port duo), and Tomme Port Brewing Company and took over Stone’s old brewing facility. In early 2006, after nearly 10 years as Pizza Port brewmaster, Tomme passed the brewing reins to the capable hands of (former) Carlsbad’s Pizza Port Head Brewer, Jeff Bagby, and left the company to direct operations at the newly formed Port Brewing Co.

  With a 3 vessel 30 bbl brewery originally capable of making over 5,000 bbls (now upwards of 15,000 bbls) of beer each year, the new brewing company set about shaking up the craft brewing world with two distinct beer lines: the aggressive San Diego / West Coast styles under the Port Brewing label, and a Belgian-inspired series carrying the “Lost Abbey” name.

  The doors opened in May, 2006 and in 2007 Port Brewing was named Great American Beer Festival Small Brewery of the Year, and Tomme Small Brewer of the Year. Scarcely six months later, the pair were again honored — this time as Champion Small Brewery and Small Brewer at the 2008 World Beer Cup competition, one of the youngest breweries ever to win the back-to-back honors.

  Today Port Brewing continues at the vanguard of craft brewing, ranked as one of the top 10 new breweries in the nation by both industry experts and enthusiasts alike, driven in large part by its extraordinary Lost Abbey beers and a library of 1000+ plus oak bourbon, brandy, sherry, and wine barrels that comprise one of the most remarkable barrel-aging programs for a craft brewery of any size. Distribution has also expanded to major cities and metropolitan areas throughout the country, allowing beer lovers to now enjoy fresh brewed Port products from coast to coast. (If your region doesn’t yet have our brews, don’t worry, we may be there soon)

  We ask you to join us on our mission to make locally brewed beers in the most imaginative and flavorful ways possible. While we are in the business of making beer, we also believe that we are foremost in the business of imagining all things possible and our goal as brewers and imaginers is to cultivate and develop the fruits of our fertile imaginations.

  We believe there are no boundaries to what we have set out to achieve and we know that those who seek out Port Brewing and The Lost Abbey will be rewarded in the end.

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  Still Water

  Stillwater Artisanal, la beer firm che corrisponde al nome di Brian Strumke, birraio nomade, originario di Baltimora, che produce le sue birre nei birrifici di tutto il mondo. Dal momento del debutto, avvenuto nel 2010, il birrificio ha prodotto oltre 100 birre, in svariati paesi,e ancora, ogni giorno, riesce a sorprenderci con nuove creazioni.

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  The Bruery

  The Bruery is a boutique craft brewery located in Orange County, CA specializing in barrel aged and experimental ales. Founded as a small, friend & family run business in 2008, The Bruery takes it’s unique moniker from founder Patrick Rue’s family surname.

  Patrick picked up homebrewing as a hobby, later to become an obsession, as a distraction to the banality of law school. Soon he was winning numerous awards for his beers and driving his wife, Rachel, mad with the messes that he would leave on the kitchen stove. Upon finishing school, he took it upon himself to draw up a business plan rather than study for the California Bar exam – a risky endeavor that shows through still today in the creative, genre-tilting beers that The Bruery prides itself on.

  The Bruery is founded on the excitement that Patrick felt in those first years of homebrewing and we continue to strive for that same passion in every aspect of our business today. We never stop challenging ourselves to develop distinctive & imaginative beers, constantly pursuing improvement in all that we do. We brew dozens of original beers each year with our list of ingredients and inspirations growing perpetually. Our collection of oak barrels has also become a primary element of our brewery. Nearly half of our beer is aged in wine or spirit barrels bringing forth flavors reminiscent of the Belgian countryside or classic American distillers.

  We greatly value our customers as well as our employees at The Bruery and want to give them all an impassioned way to spend their time while sharing a beer worth talking about.

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  Toppling Goliath...

  Toppling Goliath Brewing Company started in May of 2009 with Clark and Barb Lewey after months of dangerous experimental home brewing projects that claimed the Lewey’s garage. As the recipes gained favor with family and friends, they decided to build a small nano-brewery “on the hill” in Decorah, Iowa. Brewing 3 times a day, for almost 2 years on a ½-barrel nano-system, led to a demand that could not be kept up with. When a 10-barrel system lost its home in Washington State, it relocated to NE Iowa and became the workhorse of our brewery. Soon, it too was incapable of keeping up with local demand. 
  
  Today, brewing on a new high-quality, 4-vessel, 30-barrel system; and packaging on a new state of the art filling line, the demand still outpaces supply, but not our eagerness! Our brews are distributed throughout NE and central Iowa, and SW Wisconsin. A pleasantly quenching California Common lager, refreshingly clean hop forward ales, bold double IPA’s, barrel and wood aged beers and attention-getting imperial stouts have become the foundation of our quest to make big beers In small batches.

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  VonSeitz Theoreticales

  Birrificio del Tennessee specializzato nella produzione di wild, sour e herbal e nell'affinamento in botte delle proprie limitate e originali produzioni.