Beer

Draft

2 • Left Hand Brewing Company • Milk Stout Nitro

Stout - Milk / Sweet • Longmont, CO • 6.0% ABV • 25.0 IBUPOUR HARD! Dark & delicious, America’s milk stout will change your perception about what a stout can be. Pouring hard out of the bottle, Milk Stout Nitro cascades beautifully, building a tight, thick head like hard whipped cream. The aroma is of brown sugar and vanilla cream, with hints of roasted coffee. The pillowy head coats your upper lip and its creaminess entices your palate. Initial roasty, mocha flavors rise up, with slight hop & roast bitterness in the finish. The rest is pure bless of milk chocolate fullness. Famous for their Nitro series, Left Hand Brewing was the first craft brewery to release a bottled nitrogenated beer. For the best experience, pour hard at 180 degrees into a 16oz glass. Different gas, different pour. Cheers! #PourHard

3 • Founders Brewing Co. • Breakfast Stout

Stout - Imperial / Double Coffee • Grand Rapids, MI • 8.3% ABV • 60.0 IBUThe coffee lover’s consummate beer. Brewed with an abundance of flaked oats, bitter and imported chocolates, and Sumatra and Kona coffee, this stout has an intense fresh-roasted java nose topped with a frothy, cinnamon-colored head that goes forever.

5 • Lagunitas Brewing Company • Willetized (2024)

BA Stout - Imperial / Double Coffee • Petaluma, CA • 12.4% ABV • 60.0 IBUOur friends over at Kentucky’s own Willett Distillery have one kind of barrel: wood. And they put two things in them: Bourbon and Rye. We were fortunate enough to get some of their Bourbon barrels, and we put a special coffee-fied version of our Imperial Stout in them. 100% Barrel-Aged, 0% Stainless. Brewed using every Highly-roasted malt we could get our hands on and coffee from our buds at Chicago’s-own Metropolis coffee. Aged in Bourbon & Rye barrels from our friends at Willett Distillery. A chocolatey, coffee-y, smoky, Bourbon-y beast of a barrel-aged thing. Word.

6 • Sierra Nevada Brewing Co. • Pale Ale

Pale Ale - American • Chico, CA • 5.6% ABV • 38.0 IBUOur most popular beer, Sierra Nevada Pale Ale is a delightful interpretation of a classic style. It has a deep amber color and an exceptionally full-bodied, complex character. Generous quantities of premium Cascade hops give the Pale Ale its fragrant bouquet and spicy flavor.

7 • Ska Brewing • Mexican Logger

Lager - Mexican • Durango, CO • 5.2% ABV • 20.0 IBUThe perfect Mexican lager. Light and refreshing, it really hits the spot after a long day of brutal chainsaw work. Brewed with the finest malt, Saaz hops, yeast, water, and love.

8 • Marble Brewery • Double White Ale

Wheat Beer - Witbier / Blanche • Albuquerque, NM • 7.0% ABV • 8.0 IBUDelicate and dry, pale and hazy, this Belgian­-inspired wheat ale is accented with traditional spices.

9 • Alaskan Brewing Co. • Amber

Altbier • Juneau, AK • 5.3% ABV • 18.0 IBUAlt. The name of this beer style comes from the German word "meaning old". This refers to the aging that alts undergo since they ferment more slowly and at colder temperatures than most ales. Slow fermentation helps condition the flavors in Alaskan Amber. Richly malty and long on the palate, with just enough hop backing to make this beautiful amber colored “alt” style beer notably well balanced.

10 • RFA • Brigitte

Belgian Lager • Santa Fe, NM • 5.2% ABV • 25.0 IBUBrigitte was a kind woman from Brugge that reminded us that there are still kind people in the world. She wasn't into sours, and really only liked drinking lagers, so we decided to make a Belgian-style lager in her honor. We know this isn't really a thing, but why not? Thanks for the enlightenment, Brigitte!

11 • Odell Brewing Co. • 90 Shilling

Red Ale - American Amber / Red • Fort Collins, CO • 5.3% ABV • 27.0 IBUWe introduced 90 Shilling, our flagship beer, at our opening party in 1989. For a while, we'd been wondering - what would happen if we lightened up the traditional Scottish ale? The result is an irresistibly smooth and delicious medium-bodied amber ale. The name 90 Shilling comes from the Scottish method of taxing beer. Only the highest quality beers were taxed 90 Shillings. A shilling was a British coin used from 1549 to 1982. We think you'll find this original ale brilliantly refreshing, and worth every shilling.

12 • Ex Novo Brewing • Nevermore

BA Barleywine - American • Corrales, NM • 12.1% ABV • 60.0 IBUBlack Barleywine with cocoa beans and smoked figs

13 • RFA • Agent Scully - Season 6, Episode 7

IPA - American • Santa Fe, NM • 7.0% ABV • 50.0 IBUAgent Scully and JJ had a bit of a tiff, as you know how it can be between two women in the same room. That set this batch back a bit while they stewed for awhile. We heard some grousing of course, but eventually, they worked it out over a glass of chardonnay, and now they are besties! They went with the tried and true Citra and Mosaic for this episode, and hopefully y'all dig it as much as they do each other right about now. Cheers!

14 • Austin Eastciders • Blackberry Cider

Cider - Other Fruit • Austin, TX • 5.0% ABV • 0.0 IBUAustin Eastciders Blackberry Cider is a ripe & juicy cider that’s slightly tart yet super drinkable. Additional Notes: This cider uses a blend of bittersweet apples and real blackberry juice from California, Oregon, and Washington fora a sparkling, light, and fruity beverage. It’s a cobbler in a can. Tasting Notes: -Flavor: A burst of ripe blackberries, notes of mixed berry, & undertones of crisp apple with a refreshing tart finish. -Aroma: Sweet blackberry, stone fruits, strawberry -Food Pairings: Grilled Steaks, Goat Cheese, Almond Croissants, and Cheesecake

15 • RFA • Cal-Eee-Belgique

IPA - Belgian • Santa Fe, NM • 7.0% ABV • 50.0 IBUCal-Eee-Belgique is a tribute to a fun beer from our past, Stone Cali-Belgique. We popped a bomber of this from the cellar a few months ago and were stoked with how magically it held up! Our tribute was brewed with Citra and Mosaic hops, and hopefully brings back those good feelings from the good old days before hazy IPA was a thing. Eee bro!

16 • Lagunitas Brewing Company • The Beast of Both Worlds

IPA - Imperial / Double • Petaluma, CA • 8.0% ABV • 40.0 IBUHazy flavors without haze? West Coast hopping without mega bitterness? This double IPA w/ Mosaic, Citra, Strata & Sabro is quite the contrary kaiju.

17 • Brasserie Dupont • Saison Dupont

Saison • Leuze-en-Hainaut, Région Wallonne • 6.5% ABV • 30.0 IBUSaison Dupont is a world classic beer and the yardstick for one of Belgium’s most important beer styles. It is the most admired AND imitated Saison in the world. A strong, vital yeast is key to full attenuation and thus to the style. Saison Dupont is straw colored with a dense creamy head. The nose is alive, like fresh raised bread, estery with citrus and spice notes. Full-bodied and malty, it sparkles on the palate and finishes with a zesty hop and citrus attack. Incredibly compatible with food!

18 • Pink Boots • Mashing Queen

Pale Ale - American • Albuquerque, NM • 4.8% ABV • 15.0 IBU2024 Pink Boots Society Release.

19 • Steel Bender • Lloyd's 3 O'Clock Kolsch

Kölsch • Los Ranchos de Albuquerque, NM • 5.0% ABV • 25.0 IBUA light and dry, easy drinking Kölsch style ale brewed with German Pilsner malt, German hops, and fermented cool resulting in a clean, refreshing brew with a herbal, lemon hop character.

20 • RFA • Grimace

Plum Belgian Dubbel • Santa Fe, NM • 7.0% ABV • 11.0 IBUGrimace is a Belgian-style dubbel, aged on sour plums. It’s Treu’s last beer before she skedaddled, and it’s damn tasty! Cheers!

21 • RFA • Petite Razz

Farmhouse Ale • Santa Fe, NM • 5.1% ABV • 11.0 IBUFor the inaugural Fete de la Funk, we wanted to release a special beer, as we love special releases, and a festival in our own parking lot is cause enough. We came up with Petite Razz, which is our foeder-aged mixed fermentation Petite Blanche base, that was refermented on 175 pounds of raspberries. It's really good! Cheers!

22 • RFA • Fields of Rye

Farmhouse Ale - Saison • Santa Fe, NM • 6.0% ABV • 15.0 IBUFields of Rye is a foeder-fermented neoclassic rye saison, and is a core offering for us here at Rowley Farmhouse Ales. After experimenting with this beer for over 2 years now, we've come up with a recipe that we are in love with, and are now going to be offering on a regular basis. We've had this beer as a rotating beer that changed along with the seasons, but we've decided to hold this beer in its' current configuration, and make other saisons to celebrate the seasonal changes. How great is that? Fields of Rye is brewed with a healthy charge of malted rye and is bittered to 15 IBU's with Magnum, then gently whirlpool hopped with Slovenian Styrian Goldings, which is an aroma hop with a resinous and earthy flavor profile that exhibits soft notes of white pepper. It finishes dry, as we fermented it with the Brasserie Thiriez yeast strain. Pair this lovely beer up with bloomy-rind cheeses, Bouillabaisse, a big bowl of mussels, smoked meats, or a slice of lemon meringue pie. Cheers!

23 • RFA • Thibadeux

Kvass • Santa Fe, NM • 5.0% ABV • 5.0 IBUThibadeux is a sourdough kvass brewed with 100 loaves of sourdough bread, proofed with a 150 year old starter by the amazing Heather at Beer Creek Brewing Company. Our head brewer at the time, Treu, spent the day with Heather, helping out with this large baking project. Along with Sara and Jami from Beer Creek, we mashed in this beer with Weyermann XP pilsner malt, continental white wheat, as well as a hint of CaraWheat and CaraRed from Weyermann, as well as the 100 loaves of sourdough bread. We then hopped this beer lightly with a charge of Styrian Goldings in the whirlpool, and fermented it with the aforementioned 150 year old sourdough starter, as well as our house mixed culture. We are stoked to have gotten to brew a fun collaboration beer with our good friends at Beer Creek, and we can't wait for you to try it! Cheers!

24 • RFA • Germophile - GABF Silver Medal

Sour - Berliner Weisse • Santa Fe, NM • 5.0% ABV • 5.0 IBUGermophile celebrates our love for souring bacteria, specifically Lactobacillus in this case. It is our core Berlin-Style Weissbier, and is brewed with a 50/50 blend of continental pilsner malt and malted white wheat, and is soured with Lactobacillus. We then finish the beer with a neutral ale yeast, resulting in a dry and tart refreshing beer. This beer won silver at the 2018 GABF in the Berliner-Style Weisse category, which we were very proud of. Prosit!

RFA Bottles - Onsite

RFA • Ceremony

American Wild Ale with Tea • Santa Fe, NM • 5.0% ABV • 15.0 IBUWhen tea is consumed in many cultures, there is a distinct ceremonial aspect to the event. We wanted to celebrate this act of ceremony with a mixed fermentation saison brewed with a portion of rice in the grain bill, that was then dry-hopped with a unique tea blend. For this beer, we used Boulder Blues from the Tea Spot in Boulder, Colorado. This handcrafted blend combines tea fine Japanese Sencha and Chinese Dragonwell for a smooth base with wild strawberries and rhubarb flavors for a subtle twist. Luxurious aroma and brisk, vivid flavor. Smooth like the blues. This brew was made in collaboration with the fine folks at Fermly Craft Beer Laboratory, who are a fantastic resource for all your analysis needs. We hope you dig it as much as we did making it. Cheers!

RFA • Grandissant - Flor

Farmhouse Ale - Saison • Santa Fe, NM • 7.5% ABV • 20.0 IBUGrandissant is the "big brother" to our mid-level gravity mixed fermentation saison base, Sanctuario. It starts with a grain bill of Weyermann pilsner malt, raw Sonoran white wheat, a bit of Weyermann Munich malt, and some flaked oats. We ferment it with our house mixed culture, then age it gracefully in French oak Chardonnay barriques for a minimum of 16 months. This specific blend was aged for 40 months, but was dosed with a pitch of flor yeast, which are indigenous yeasts found in the region of Andalucía in southern Spain, and are typically used in Spanish and Portuguese winemaking. We finish the beer by bottling with local wildflower honey and allow to naturally condition. Cheers!

RFA • If You Must - Tablas Creek

Berliner Weisse - Mourvèdre Must • Santa Fe, NM • 5.5% ABV • 5.0 IBUIf You Must is a live lactobacillus Berlin-style weissbier that we brewed with raw Sonoran white wheat, then aged in Tablas Creek Esprit de Tablas Blanc barriques on fresh Mourvèdre must for an extended period of time. The resulting oenobeer is has subtle notes of grape skin tannins, oak-derived vanillan, a refreshing tartness, and a dry crisp finish. Special thanks to Tablas Creek Winery for working with us on this special project! We hope you like this as much as we did making it. Cheers!

RFA • Supernatant

Sour - Grüner Veltliner lees • Santa Fe, NM • 8.0% ABV • 5.0 IBUSupernantant is a heftier version of our Germophile base, that starts out via souring with the same lactobacillus strain we use in Germophile fermentations, but then we finish this beefy beer with a dose of Norwegian Farmhouse yeast, which is a Kveik type strain. We then rack the beer onto a healthy charge of Grüner Veltliner lees from our good friends at Vivac Winery up in Dixon. After an extended aging period on these lees, we then bottled this beer with Alfalfa honey. The result is a crisp and funky sour ale that is best enjoyed with a big chunk of soft rind cheese and good friends. Cheers! Lastly, some details: pH = 3.34, TA = 12.9 g/L

RFA • Tea for Two

Farmhouse Ale - Saison • Santa Fe, NM • 5.5% ABV • 14.0 IBUTea for Two is a house mixed culture fermented saison that we brewed with continental 6-row spring barley, Sonoran white wheat, Belgian Aromatic and flaked oats. We bittered it lightly to 14 IBU's so that it might see a bit of tartness from our house mixed culture over time. Lastly, we dry-hopped it with a healthy dose of Indonesian Earl Grey tea obtained from our good friend, and tea specialist, Marshall Maez. Raise a pinky if you like. Cheers!

RFA • Teosinte

Farmhouse Ale - Oaxacan green dent corn • Santa Fe, NM • 4.5% ABV • 15.0 IBUTeosinte is Mexican grass that is grown as fodder and is considered to be one of the parent plants of modern corn. It is also our unique farmhouse ale, and one where we wanted to showcase Oaxacan green dent corn. In our research of heritage corn varietals, we came across this locally grown corn, grown in nearby San Jon, New Mexico then collected and milled by the awesome folks at Barton Springs Mill. We mashed in a large percentage of this unique corn variety, along with Rahr 6-Row malt for a diastatic boost in the mash as this corn is not malted. We boiled with 15 IBU's worth of Stryian Goldings hops, and fermented the resulting wort with our house mixed culture. We hope you enjoy this unique corn and funk-forward farmhouse ale, as much as we did making it. This beer has a measured pH of 3.57 and a titratable acidity (TA) value of 5.3 g/L. Cheers!

RFA Bottles & Cans - To-Go

RFA • Ceremony

American Wild Ale with Tea • Santa Fe, NM • 5.0% ABV • 15.0 IBUWhen tea is consumed in many cultures, there is a distinct ceremonial aspect to the event. We wanted to celebrate this act of ceremony with a mixed fermentation saison brewed with a portion of rice in the grain bill, that was then dry-hopped with a unique tea blend. For this beer, we used Boulder Blues from the Tea Spot in Boulder, Colorado. This handcrafted blend combines tea fine Japanese Sencha and Chinese Dragonwell for a smooth base with wild strawberries and rhubarb flavors for a subtle twist. Luxurious aroma and brisk, vivid flavor. Smooth like the blues. This brew was made in collaboration with the fine folks at Fermly Craft Beer Laboratory, who are a fantastic resource for all your analysis needs. We hope you dig it as much as we did making it. Cheers!

RFA • Fields of Rye

Farmhouse Ale - Saison • Santa Fe, NM • 6.0% ABV • 15.0 IBUFields of Rye is a foeder-fermented neoclassic rye saison, and is a core offering for us here at Rowley Farmhouse Ales. After experimenting with this beer for over 2 years now, we've come up with a recipe that we are in love with, and are now going to be offering on a regular basis. We've had this beer as a rotating beer that changed along with the seasons, but we've decided to hold this beer in its' current configuration, and make other saisons to celebrate the seasonal changes. How great is that? Fields of Rye is brewed with a healthy charge of malted rye and is bittered to 15 IBU's with Magnum, then gently whirlpool hopped with Slovenian Styrian Goldings, which is an aroma hop with a resinous and earthy flavor profile that exhibits soft notes of white pepper. It finishes dry, as we fermented it with the Brasserie Thiriez yeast strain. Pair this lovely beer up with bloomy-rind cheeses, Bouillabaisse, a big bowl of mussels, smoked meats, or a slice of lemon meringue pie. Cheers!

RFA • Germophile - GABF Silver Medal

Sour - Berliner Weisse • Santa Fe, NM • 5.0% ABV • 5.0 IBUGermophile celebrates our love for souring bacteria, specifically Lactobacillus in this case. It is our core Berlin-Style Weissbier, and is brewed with a 50/50 blend of continental pilsner malt and malted white wheat, and is soured with Lactobacillus. We then finish the beer with a neutral ale yeast, resulting in a dry and tart refreshing beer. This beer won silver at the 2018 GABF in the Berliner-Style Weisse category, which we were very proud of. Prosit!

RFA • If You Must - Tablas Creek

Berliner Weisse - Mourvèdre Must • Santa Fe, NM • 5.5% ABV • 5.0 IBUIf You Must is a live lactobacillus Berlin-style weissbier that we brewed with raw Sonoran white wheat, then aged in Tablas Creek Esprit de Tablas Blanc barriques on fresh Mourvèdre must for an extended period of time. The resulting oenobeer is has subtle notes of grape skin tannins, oak-derived vanillan, a refreshing tartness, and a dry crisp finish. Special thanks to Tablas Creek Winery for working with us on this special project! We hope you like this as much as we did making it. Cheers!

RFA • Supernatant

Sour - Grüner Veltliner lees • Santa Fe, NM • 8.0% ABV • 5.0 IBUSupernantant is a heftier version of our Germophile base, that starts out via souring with the same lactobacillus strain we use in Germophile fermentations, but then we finish this beefy beer with a dose of Norwegian Farmhouse yeast, which is a Kveik type strain. We then rack the beer onto a healthy charge of Grüner Veltliner lees from our good friends at Vivac Winery up in Dixon. After an extended aging period on these lees, we then bottled this beer with Alfalfa honey. The result is a crisp and funky sour ale that is best enjoyed with a big chunk of soft rind cheese and good friends. Cheers! Lastly, some details: pH = 3.34, TA = 12.9 g/L