Cerebral Brewing



1477 Monroe St Denver, CO 80206-2708
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.
Dry-Hopped Oat Saison
Brewed with 3 types of oats encompassing 65% of the grist and hopped with a new German varietal, Hallertau Callista.
DDH India Pale Ale
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
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
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
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
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
100% Brettanomyces fermented Saison conditioned in stainless for 3 months then conditioned on pineapple puree
American Pale Ale
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
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
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
Brewed with flaked oats and hopped with the hyper-focused combination of Galaxy and Huell Melon. *Available in 16oz 4-packs
Hoppy Saison
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
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
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
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
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
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
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
Brewed with wheat, oats and pink Himalayan sea salt. Dry hopped with NZ Wakatu. The perfect thirst quencher
American Wild Ale
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
Brewed with oats and boiled for 6 hours before being conditioned on 60 pounds of Middle State coffee
Double India Pale Ale
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
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
A blend of stainless and Chardonnay barrel-fermented Brettanomyces Saison with kabosu juice added
Imperial Breakfast Porter
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
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
Aged in oak with Brettanomyces Bruxellensis for 12 months then naturally conditioned for another 4 months
Dry Hopped Brettanomyces Saison
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
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
Soured with Lactobacillus and fermented with a clean American strain, then conditioned on blackberry and black currant.
DDH Double India Pale Ale
Fermented with an expressive yeast blend and hopped with Citra, Waimea, Mandarina Bavaria and Mosaic.
New Zealand Pale Ale
Brewed with spelt and hopped with three New Zealand varietals – Wakatu, Motueka and Rakau at 4 pounds per barrel.
Extra Pale Ale
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
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
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
Brewed with wheat and hopped intensely with Cleopatra and Columbus. Expect waves of grapefruit, tangerine, pineapple and exotic earthiness.
Coffee Oatmeal Milk Stout
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
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
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
Brewed with CO wildflower honey and mandarin puree then fermented with a mixed culture in Sauvignon Blanc barrels for 6 months.
Dry-Hopped Grisette
Conditioned for five months in stainless on our house mixed-culture of Saccharomyces and Brettanomyces then dry-hopped with Motueka.
Farmhouse Pale Ale
100% Brettanomyces fermented Saison conditioned in stainless for 3 months. Dry hopped with Galaxy and XJA2/436.
House India Pale Ale
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
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
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
Brewed with both malted and flaked oats and hopped with immense amounts of Galaxy and a sprinkling of Amarillo
Sentient India Pale Ale
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
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
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
Conditioned on Belizean cacao nibs from our friends at Cultura Craft Chocolate, along with cassia bark and coconut.