Cerebral Brewing was founded in 2013 by Sean Buchan, Chris Washenberger, and Dan McGuire. Like most great ideas, Cerebral Brewing was conceived in a dimly lit bar over several good beers. Despite varied backgrounds, Sean, Chris, and Dan have united over a shared interest in good beer.
Menu
Dry-Hopped Oat Saison
6.5%
Brewed with 3 types of oats encompassing 65% of the grist and hopped with a new German varietal, Hallertau Callista.
DDH India Pale Ale
7.4%
Brewed with a generous amount of both malted and flaked wheat and hopped with heaps of Mosaic, Columbus and Simcoe and again with Mosaic Lupulin Powder. A/S/L?
Bourbon Barrel Aged Breakfast Porter
9.9%
We took Work From Home and aged it for 12 months in Heaven Hill Bourbon Barrels then conditioned it on a rare cold-processed Colombian coffee from Middle State as well as MadagascarBourbon vanilla beans and cassia bark.*No Crowlers
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Sour IPA
6.3%
Brewed in collaboration with Courtyard Brewing. Hopped with Citra Lupulin pellets in the WP and a blend of Rakau, Citra, Idaho 7 and Hallertau Blanc.
Experimental India Pale Ale
6.5%
Brewed with oats, wheat and spelt. Hopped with an experimental hop from South Africa, XJA2/436, as well as Amarillo, Columbus and Centennial.
Multi-Grain Saison
5.0%
Brewed with pilsner, wheat, oats and rye then delicately hopped with Sterling, Cascade and Hallertau Blanc. Notes of hay, earthy spice and soft grape skin.
Brettanomyces Saison
6.7%
100% Brettanomyces fermented Saison conditioned in stainless for 3 months then conditioned on pineapple puree
American Pale Ale
5.2%
A generous helping of oats make this Third Wave Pale Ale dangerously drinkable. Bursting with notes of grapefruit rind, orange marmalade and papaya.
Gose-Style Ale
4.0%
Conditioned on cypress for 4 weeks then dry hopped with NZ Wakatu. Notes of lime zest and fresh fruit cup with a balanced acidity
India Pale Ale with Lactose
6.2%
Brewed with oats and a touch of lactose. Exclusively hopped in the whirlpool with Mosaic and dry-hopped with Mosaic, Wakatu and Galaxy.*Available in 16oz 4-packs
India Pale Ale
6.4%
Brewed with flaked oats and hopped with the hyper-focused combination of Galaxy and Huell Melon. *Available in 16oz 4-packs
Hoppy Saison
6.1%
Brewed with oats and rye, hopped with Cashmere, Mosaic and XJA2/436. Fermented with a rustic blend of saison strains.*Available in 16oz 4-packs
All Colorado Saison
5.8%
Brewed as part of the Sown Project, using malted pilsner, wheat and raw wheat from Troubadour Maltings. Hopped with Crystal and Columbus from High Wire Hops.
Table Saison
3.3%
Crushable hoppy saison fermented with a house blend of 3 of our favorite farmhouse strains originating from France and Belgium and hopped exclusively with Sterling.
Oatmeal Milk Stout
5.2%
Dark grains contribute rich notes of chocolate, coffee and molasses to this stout that gets its creamy mouthfeel from a generous hand of oats and lactose.
Mixed-Fermentation Saison
6.8%
Brewed with wheat, vienna and oats and fermented with our house Saison yeast and Brettanomyces blend in stainless for 4 months. Naturally conditioned
Blueberry India Pale Ale
8.0%
Heavily hopped with Mosaic and Huell Melon. Brewed with flaked oats and lactose then conditioned on over 400 pounds of blueberry puree.
Robust American Porter
8.6%
We took Nightglow, our beloved Robust Porter, and boosted the ABV then conditioned it on cinnamon and a blend of dark sweet and tart cherries.
Dry-Hopped Gose
4.7%
Brewed with wheat, oats and pink Himalayan sea salt. Dry hopped with NZ Wakatu. The perfect thirst quencher
American Wild Ale
7.6%
Wild Ale aged on fresh, hand processed California nectarines in neutral oak barrels for 4 months then naturally conditioned in the keg
Imperial Coffee Stout
9.9%
Brewed with oats and boiled for 6 hours before being conditioned on 60 pounds of Middle State coffee
Double India Pale Ale
7.9%
Brewed with wheat and oats. Heavily hopped with some of our favorite intensely fruity hops – Galaxy, El Dorado, Mosaic and N1/69
Blackberry Cobbler Sour
5.5%
Soured with a house culture of Lactobacillus then conditioned on over 330 pounds of blackberry as well as Ceylon cinnamon and Madagascar vanilla beans.
Brett Saison
5.4%
A blend of stainless and Chardonnay barrel-fermented Brettanomyces Saison with kabosu juice added
Imperial Breakfast Porter
9.7%
We added VT maple syrup and cold-brewed Colombian coffee from Middle State to our Robust Porter. Teeming with lush baker's chocolate, coffee, and a slightly sweet maple finish.*NoCrowlers
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Dry-Hopped Table Saison
4.5%
We use a very simple malt bill of pilsner, spelt and oats to showcase the interplay of Brettanomyces and a dry-hopping of Amarillo and Motueka
Belgian Pale Ale with Brett
8.5%
Aged in oak with Brettanomyces Bruxellensis for 12 months then naturally conditioned for another 4 months
Dry Hopped Brettanomyces Saison
6.9%
Brewed in symbiosis with OMF. 100% Brettanomyces Saison fermented in stainless for 2 months on our house Brett blend then dry-hopped with Citra, Centennial and Sterling.
Tart Saison
4.8%
Brewed in collaboration with Speciation Artisan Ales. Fermented with a mix of both of our house cultures and dry-hopped with Galaxy and East Kent Goldings.
Smoothie-Style Sour
5.2%
Soured with Lactobacillus and fermented with a clean American strain, then conditioned on blackberry and black currant.
DDH Double India Pale Ale
7.8%
Fermented with an expressive yeast blend and hopped with Citra, Waimea, Mandarina Bavaria and Mosaic.
New Zealand Pale Ale
5.6%
Brewed with spelt and hopped with three New Zealand varietals – Wakatu, Motueka and Rakau at 4 pounds per barrel.
Extra Pale Ale
6.9%
A showcase of two of our favorite new hops out of Germany. Juicy, fresh clementines, overripe melon and a hint of pine with a soft, restrained bitterness.
Imperial Chocolate Stout
9.0%
Brewed with a plethora of chocolate malts, as well as cacao husks and Haitian cacao nibs from our friends at Cultura Craft Chocolate. Thick and decadent.
Triple India Pale Ale
9.9%
Brewed in collaboration with our friends at Outer Range, this is the biggest IPA we've done to date. Hopped with Galaxy, Enigma, Mosaic and N1/69 then fermented with a blend ofexpressive yeasts.
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Session India Pale Ale
5.9%
Brewed with wheat and hopped intensely with Cleopatra and Columbus. Expect waves of grapefruit, tangerine, pineapple and exotic earthiness.
Coffee Oatmeal Milk Stout
5.0%
Our beloved Oatmeal Milk Stout infused with over 2# per barrel of a blend of Middle State Coffee's Dulce Meloso (Honduras) and Santa Teresa (Panama).
Bourbon Barrel Aged Imperial Stout
9.9%
Brewed with Maris Otter and copious amounts of English Chocolate and Crystal malt. Aged 16 months in Breckenridge bourbon barrels then conditioned on Madagascar Bourbon vanillabeans
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Maple Syrup Bourbon Barrel Aged Breakfast Porter
9.9%
We took Work From Home and aged it for 12 months in Maple Syrup Bourbon Barrels then conditioned it on a Peruvian coffee from Middle State.*No Crowlers
Oak Aged Saison with Mandarin
7.2%
Brewed with CO wildflower honey and mandarin puree then fermented with a mixed culture in Sauvignon Blanc barrels for 6 months.
Dry-Hopped Grisette
4.1%
Conditioned for five months in stainless on our house mixed-culture of Saccharomyces and Brettanomyces then dry-hopped with Motueka.
Farmhouse Pale Ale
6.7%
100% Brettanomyces fermented Saison conditioned in stainless for 3 months. Dry hopped with Galaxy and XJA2/436.
House India Pale Ale
6.4%
A showcase of the finest flavor & aroma hops we could get our hands on, featuring powerful notes of tangerine, mango, and candied peach with restrained bitterness.
Imperial Oatmeal Milk Stout
9.5%
We took the grain bill for Dark Galaxie and nearly doubled it, then conditioned the resulting beer on Ghanan cacao nibs and Ugandan vanilla beans.
Pale Ale with Rooibos
5.4%
Hopped with Fuggle, Mosaic and Azacca. Woodsy, candied orange on the nose. Sweet and mellow English malt is followed by a spicy, herbal finish.
Galaxy India Pale Ale
6.8%
Brewed with both malted and flaked oats and hopped with immense amounts of Galaxy and a sprinkling of Amarillo
Sentient India Pale Ale
6.5%
Brewed with wheat and oats, then hopped aggressively with a blend of Vic Secret, Idaho 7 and Cashmere in both the WP and DH at over 5#/bbl.
English Brown Ale
5.2%
Sometimes the simplest answer is the right one. Dry, toasty flavors from traditional brown malt supported by a sweet fullness from oats and traditional Scottish malt.
Mandarin Saison
6.0%
Mixed-fermentation Saison fermented with our house Saison strain and Brett C. Conditioned on 120 pounds of Mandarin puree and dry-hopped with Citra and Mandarina
Imperial Pastry Stout
9.9%
Conditioned on Belizean cacao nibs from our friends at Cultura Craft Chocolate, along with cassia bark and coconut.