Braggots are historically a blend of mead and beer and have been popular since the 12th century, if not before. The combination of three unique honeys and the complexity of the hops and chamomile in this braggot-style beer create a brew that is floral with a tart-sweetness and a honey finish.
Sure... the scientists have published essays, the philosophers poems, the naysayers flyers.. but here at the center of the Maui Brewing micro-verse, we are publishing the ultimate in doomsday aloha – this year’s last canned seasonal, Aloha B’ak’tun! The word aloha conveys both greeting and goodbye in the Hawaiian language and B’ak’tun refers to the 3000+year cycle of the Mayan Calendar which is ending. This apocalyptic Belgian-style stout is brewed with Hawaiian chocolate, locally-grown chipotle chilies and cinnamon spice.
Stop and smell the petals Pistil is a summer beer unlike any other, brewed with a combination of dandelion petals, Pale and Acidulated malts, flaked oats, and Apollo and Northern Brewer hops that results in a one-of-a-kind beer with a slightly sour acidity and a smooth malt body. Perfect for taking down deep thirst.
Using pumpkins grown just a half mile from the brewery, Gourdgeous also features traditional pumpkin pie spices and molasses. Rich with notes of dark chocolate, pumpkin pie, and sweet caramel, it's the perfect pour for when the days get shorter.
Roasted turkey with stuffing, pumpkin pie, sugar cookies
Old Ale Style Beer Brewed with Crushed Mourvedre Grapes
The first beer in their Local Fields Series, Vinaceous was created to combine the best characteristics of wine and beer. Brewed in the style of an English Old Ale, this beer deviates from tradition with an ample addition of freshly crushed Mourvedre grapes from Temecula. For Vinaceous, they obtained some Mourvedre grapes from their friends at Wilson Creek Winery in Temecula. Wilson Creek has been producing outstanding wines in Southern California since 1996.
This pale ale has the addition of copious amounts of cardamom during the brewing process. The resulting brew pours a lovely rich amber and has the spicy aroma and tast of cardamom from start to finish.
This orange-amber brew is made with 1 lb. of heather tips per barrel. The brew’s malts used are pale, Munich, and Patagonia Especial and the hops are Magnum and Northwest Glacier. The brew has an herbal nose and a flavor that hints of herb tea, malts and American hops.