- Our Clubs
"Paying tribute to Bay Area’s own, the late and great Mac Dre. This Imperial Cascadian Dark Ale has a deep malt flavor that finishes dry with an insane tropical/coconut hop flavor and aroma. “The Boss of Beers”
8.5%abv - 4pk
Animal is an intensely aromatic IPA whose vibrant tropical hop character is grounded by a dry, well-structured malt backbone. The primary flavors of pineapple, citrus and mango -- the result of blending Australian Vic Secret, Citra and Simcoe hops -- work harmoniously to create an IPA in the Fort Point tradition: an exceptionally bold, well-balanced beer.
IPA No. 5 is brewed with roasted chestnuts, roasted lentils, and Belgian-style candi sugar. Crystal and Santiam hops are used during the boil and for dry-hopping. Crystal hops bring the classic Northwest IPA pine and citrus notes while Santiam adds hints of tropical and stone fruits.
Hill 88 is our double IPA and all double IPAs are not created equal. Ours has an all malt backbone that lends a touch of sweetness to an assertive hop profile. And we use a unique hopping technique called Omakase-style hopping. Hill 88 is named after one of the highest spots in the Headlands where the Nike missile launch pads still sit. We might have had one or two beers up there back in the early days. Maybe.
Hazy New England-style IPA. This is all about bringing the juice back to American beer. It isn’t about big football commercials and fancy packaging. It is about the liquid in the can. We spent our money (which is your money if you think about it) on an insane amount of the best hops available, so the can ain’t fancy, but the beer certainly is. Hazy, luscious, and full of juicy hops. This beer is brewed with no bittering hop addition, just whirlpool and insane amounts of dry hopping. That results in a gentle bittering and a huge, juicy hop profile. Vote Juicy!
This wine is produced exclusively from grapes grown on the Lantieri farm, therefore the production is extremely small, from 5000 to 8000 bottles, which are numbered one by one. The agricultural and productive difficulties related to being on an island of just 21 square km, make this incredibly small farm a legitimate example of “heroic” agriculture.
One of Magnolia's most-loved and asked-for beers, an over-the-top IPA we've been brewing since 1999. It's a hybrid, built around English Maris Otter malt and fermented with our English ale yeast but then packed with a powerful hop charge like an American IPA, including big dry hop character. The hops dominate but Maris Otter comes through with a malty counterpoint in a way not often found in this style of beer.
Lunch is a special whale that has been spotted off the Maine coast since 1982. She has what looks like a bite taken out of her fin, which adds to her unique character. We dedicate this beer to her determination and persistence. Keep on swimming!
Tropical fruit, citrus fruit, pine, subtle malt sweetness
Hops: amarillo, centennial, simcoe
Malt: american 2-row, carapils, caramel 40L, munich 10L, red wheat
– 9% Abv
Relax [it’s just a hazy IPA] embraces the new way to enjoy IPA - unfiltered, fresh and full of hop flavor and aromatics... without the bitterness to stand in the way of kicking back with a juicy beer. It features a combination of Citra, Centennial, Simcoe and Amarillo hops, imparting fruity, tropical and citrusy notes to complement the round, soft mouthfeel of a hazy IPA.
and El Dorado. Laced with delicate and aromatic tropical notes along with a bright berry medley and a crisp mouthfeel, it’s like diving into the Pacific on a 90 degree day. Seriously, nothin’ beats the heat, like Retreat.
Morandina Valpolicella Ripasso Superiore produced by Graziano Prà winery is an excellent red wine from Veneto, obtained from Corvina, Corvinone, Rondinella and Oseleta grapes grown the vineyards owned by the winery in Mezzane - Valpolicella. The harvest of the grapes takes place in the middle of October. The winemaking process is carried out with rifermentation of Valpolicella wine through Amarone dried grape skins. Maceration for 5 days. 12 months aging in tonneaux of Allier.