For us, November is always about taking time to think about the things we\u2019re most thankful for. <\/p>\n
We\u2019re thankful for the opportunity to travel to Outer Range\u2019s new taproom in the French Alps<\/a>, a tiny brewery in Italy<\/a> only known by word of mouth, and one of Manchester\u2019s best breweries<\/a>. <\/p>\n We\u2019re thankful for time-honored seasonals like Sierra Nevada\u2019s Celebration Ale and Goose Island Bourbon County Brand Stout. <\/p>\n And we\u2019re thankful for trying beers from breweries new to us, like Alternate Endings, Origin Beer Project, and Barquentine Brewing. <\/p>\n We urge you to take a moment during the holidays to pause, reflect, and think: What are you most thankful for? <\/p>\n Sallanches, France<\/em><\/p>\n Photography courtesy of Magic Muncie, Social Media Manager, Hop Culture and Untappd<\/p>\n<\/div>\n Hazy IPA<\/strong> \u2013 At Outer Range\u2019s new taproom in the French Alps, on a clear day, you can see the mighty Mont Blanc. While we absolutely love Outer Range\u2019s OG location in Frisco, with its 360-degree views of the Colorado Rockies, when you\u2019re in the presence of Western Europe\u2019s highest peak, you can\u2019t help but be awed. <\/p>\n In the Steep HyberBoost<\/a> is kind of the same. <\/p>\n We love Outer Range\u2019s OG In the Steep; it\u2019s an IPA we can come back to again and again, delighted every time. <\/p>\n But In the Steep HyberBoost is like a glammed-up version of the brewery\u2019s iconic hazy IPA, using one hundred percent Citra HyperBoost. <\/p>\n Somehow the beer drinks a bit brighter, juicier, just everything\u2026elevated<\/em>. <\/p>\n Probably helped that, as we took our first sip, the glorious French Alps peak peeked out from behind some clouds. <\/p>\n \u201cIn the winter, when it\u2019s sunny, it\u2019s the most gorgeous,\u201d said Outer Range French Alps General Manager Elise Mucke. \u201cI could spend hours sitting on a chair and looking at that.\u201d <\/p>\n So could we. <\/p>\n Read More<\/a><\/p>\n Pienza, Italy<\/em><\/p>\n Photography courtesy of Magic Muncie, Social Media Manager, Hop Culture and Untappd<\/p>\n<\/div>\n Barleywine<\/strong> \u2013 Three hours from Rome, in Pienza, there\u2019s a farm brewery unlike any other. Down a slightly sloped dirt road is Italy\u2019s highest-rated brewery, according to Untappd\u2014Brasseria Della Fonte<\/a>.<\/p>\n But this isn\u2019t a flashy place. The farm brewery, which has its own on-site place to stay and restaurant, makes beer that head brewer and founder Samuele Cesaroni loves to drink\u2014English bitters, classic German lagers, hop-forward ales, and barrel-aged barleywines and stouts. <\/p>\n The latter are standouts at Brasseria Della Fonte, with Cesaroni often sleeping overnight in the brewery during long boils to make sure he\u2019s making the most balanced beer. <\/p>\n Inspired by barrel-aging savants like Kane Brewing, Bottle Logic, and Goose Island, among others, Cesaroni uses only real ingredients in all his barrel-aged beers. <\/p>\n \u201cFor me, it\u2019s the best way, and it\u2019s what the drinkers want,\u201d Cesaroni told Hop Culture Social Media Manager Magic Muncie when he visited last month. <\/p>\n One of Muncie\u2019s favorites from his trip, IX Anniversary<\/a> is brewed and blended every year to commemorate the brewery\u2019s anniversary. <\/p>\n For this year\u2019s version, Cesaroni crafted a blend consisting of 85% barleywine aged in 12-year Heaven Hill barrels and 15% imperial stout aged in Weller bourbon barrels. He described the divine beer he stored in these barrels as \u201cthe heaviest beer I have ever brewed,\u201d drawing inspiration from Side Project\u2019s well-known barleywines. <\/p>\n Here\u2019s what Muncie had to say about the beer in his own words, \u201cThe intricate amalgamation, aged for thirty-five months in barrels, is a tribute to flavor, showcasing an elegant profile with hints of brown sugar, caramel, dark fruit, fresh coffee, dark chocolate, and vanilla. Never overpowering and perfectly balanced in sweetness and viscosity, this barrel-aged beer showcased a refined demonstration of patience, technique, and taste.\u201d<\/p>\n Read More<\/a><\/p>\n Chicago, IL<\/em><\/p>\n Photography courtesy of Goose Island Beer Co.<\/p>\n<\/div>\n Imperial Stout<\/strong> \u2013 Speaking of Goose Island, we were lucky enough to attend an early virtual tasting of this year\u2019s Bourbon Country Brand Stout lineup. While all six beers wowed, the Chocolate Praline Stout<\/a> stood out. <\/p>\n Modeled off the Pearson\u2019s Candy Nut Goodie, a caramel nut candy bar often found in shipments of BSG malt<\/a>, BCBC Chocolate Praline Stout includes Ghanaian cacao nibs, 11,500 pounds of three different nuts, including two Goose Island has never worked with before in BCBC\u2014cashews and hazelnuts\u2014and dates. <\/p>\n \u201cIt all comes together really nicely,\u201d said Goose Island Brewmaster Daryl Hoedtke. \u201cYou get sweetness from the dates, nuttiness, and all that chocolate praline character.\u201d <\/p>\n For those who are unfamiliar with this confection, \u201cthe easiest way to describe praline is caramelized sugars with nuts,\u201d explains Goose Island Innovation Manager Paul Cade, who says it\u2019s similar to a Turtle with caramel, nuts, and chocolate. \u201cYou can\u2019t go wrong!\u201d <\/p>\n Goose Island takes a lot of pride in how it adds adjuncts to its imperial stouts, often combining flavors for a purpose\u2014to invoke a childhood memory, for example, while also talking poetically about barrel and time as two critical ingredients. <\/p>\n \u201cWhen everything comes together in the class,\u201d says Goose Island Head of Innovation Michael Siegel, \u201cit speaks for itself; it\u2019s delicious.\u201d <\/p>\n For us, this beer did indeed taste like a liquid candy bar, but without tipping into oversaccharine territory. Oftentimes, pastry stouts can be too sweet in our opinion, relying on ingredients simply for the sake of going over the top. <\/p>\n Here, Goose Island has a deft hand, expertly using the barrel aging to round out those sweet characteristics with a warming blush. <\/p>\n Read More<\/a><\/p>\n Manchester, England<\/em><\/p>\n Photography courtesy of Magic Muncie, Social Media Manager, Hop Culture and Untappd<\/p>\n<\/div>\n Photography courtesy of Magic Muncie, Social Media Manager, Hop Culture and Untappd<\/p>\n<\/div>\n Pale Ale<\/strong> \u2013 A bicycle trip from Virginia to Sonoma in California inspired Track Brewing Founder Sam Dyson to a) start his own brewery back in Manchester\u2014Track Brewing<\/a>\u2014and b) brew a beer reminiscent of some of his West Coast favorites\u2014Pliny the Elder, Lagunitas IPA, and Sierra Nevada Pale Ale\u2014but with a U.K. mentality. <\/p>\n When Dyson thought about what he first wanted to make at Track, he had one beer in mind. \u201cA 3.8% ABV pale ale is like the sweet spot for the northwest region of the U.K.,\u201d Dyson explained to Hop Culture Social Media Manager Magic Muncie when he visited. \u201cThe beer industry has come a long, long way. But really, if you can make a three to four percent pale ale on cask that is good, you\u2019re going to get it into a lot of places.\u201d<\/p>\n He didn\u2019t nail the recipe the first time, but Dyson\u2019s second shot at a pale ale came in at a sessionable 3.8% ABV and absolutely nailed what he had envisioned. <\/p>\n Sonoma put Track on the map with local craft beer lovers. <\/p>\n \u201cThere\u2019s so much emotional connection to that beer, and particularly in cask,\u201d says Track Events & Creative Manager Stefan Melbourne, who came to Track after a career in music. \u201cAnyone who knew us in the early days, that was the thing that drew them to us.\u201d <\/p>\n Even brewers who visited from the States, from well-known breweries like Green Cheek, Bagby, and Other Half, couldn\u2019t stop drinking Sonoma. <\/p>\n Today, the approachable pale ale reigns as Track\u2019s flagship brew\u2014the crowd favorite\u2014and has morphed into a variety of versions. <\/p>\n It was the first beer Muncie tried in the taproom. Overflowing with resinous vibes of fresh, fluffy mandarin and juicy mango, this is the definition of a perfect pale ale.<\/p>\n \u201cIn Manchester, it\u2019s a part of our identity,\u201d says Melbourne. <\/p>\n Read More<\/a><\/p>\n Edgewater, CO<\/em><\/p>\n Photography courtesy of Barquentine<\/p>\n<\/div>\n Saison<\/strong> \u2013 This month, we participated in a virtual tasting with Root Shoot Malting Founder Todd Olander and Barquentine Brewing Company Head Brewer and Founder Kyle Knudson, sampling a few beers with Root Shoot\u2019s craft grains. <\/p>\n Those like Sea Bear<\/a>, a saison featuring Root Shoot\u2019s Genie Pale. <\/p>\n The grain with the highest velocity at Root Shoot, Genie Pale, \u201chas a lot of sweetness from the enzymes in there,\u201d explained Olander. <\/p>\n A little darker than a pilsner malt but still fairly pale, Genie Pale is great for IPAs, but craft brewers like Knudson are using it in other styles, too. <\/p>\n The award-winning malt went into Barquentine\u2019s saison, Sea Bear, where Knudson found it \u201chas more character, a little bit more honey, and that toasted bread,\u201d he says. \u201cIt\u2019s a really light colored malt that gives you a lot of punch.\u201d <\/p>\n In Sea Bear, a house beer since Barquentine opened, that punch rounded out the fruity esters from the brewery\u2019s house yeast, giving this beer a silkier mouthfeel. <\/p>\n \u201cThe trick with a great saison,\u201d said Knudson, \u201cis that you allow the yeast to be expressive.\u201d <\/p>\n The Genie Pale in here, along with a mix of malted rye and white wheat, gave this beer a toasted honey-nut, earthy, spicy complexity that stood up well to the yeast\u2019s bubblegum-like esters. <\/p>\n Sometimes with saisons, we enjoy the first couple of sips, but tire of the sweetness by the back end. With Sea Bear, the balanced, complex layers of ingredients kept us going back for more. <\/p>\n Read More<\/a><\/p>\n Anchorage, AK<\/em><\/p>\n Photography courtesy of Anchorage Brewing Company<\/p>\n<\/div>\n Imperial Stout<\/strong> \u2013 Blessed,<\/a> an aged imperial stout brewed with Madagascar vanilla beans and thousands of pounds of coconut, blends a one-year-aged and three-year-aged beer from a mixture of Willet and Woodford Reserve Double Oak Barrels. Brewed with actual toasted coconut and vanilla, Blessed marked the first time Anchorage Brewing Co. Founder and Brewer Gabe Fletcher<\/a> ever put adjuncts in his beer.<\/p>\n \u201cI\u2019ve been pondering brewing adjunct beers for a while, but just couldn\u2019t figure out a way to get the large amount of ingredients I wanted into the beer,\u201d says Fletcher in a previous article for Hop Culture<\/a>. After plenty of research and advice, Fletcher finally found a solution. He ended up purchasing his own infuser.<\/p>\n \u201cIt\u2019s a 10-barrel tank that has screens on the bottom and all these racking arms in it. You can essentially purge the thing with CO2, fill the [tank] with coconut and X adjunct, and recirculate it. You press it out and keep doing that until you get the flavor you\u2019re looking for,\u201d says Fletcher. <\/p>\n Bingo! Huge flavor.<\/p>\n Fletcher first discovered the idea of the infuser from none other than his good friend Cory King, owner and brewer of the aforementioned Side Project Brewing in St. Louis, MO. <\/p>\n \u201cI can\u2019t say how much toasted coconut [I used], but let\u2019s just say it was hundreds and hundreds of pounds,\u201d says Fletcher.<\/p>\n Additionally, Anchorage spent $36,000 on Madagascar vanilla beans to complement the tropical fruit. \u201cThere are no fake ingredients in this beer. Everything is real,\u201d says Fletcher. <\/p>\n This beer tastes like German chocolate cake\u2014decadent chocolate, oozing caramel, and tons of toasted coconut. <\/p>\n Which is probably why it ranks highly on the list of Untappd\u2019s All-Time Top-Rated Imperial Stouts<\/a>. <\/p>\n Want to know what else is on that list? \ud83d\udc47\ud83d\udc47\ud83d\udc47<\/p>\n Learn More<\/a><\/p>\n Chico, CA<\/em><\/p>\n Sierra Nevada Celebration Fresh Hop IPA | Photography courtesy of Sierra Nevada Brewing Company<\/p>\n<\/div>\n American IPA<\/strong> \u2013 Yes, the holidays are here! And that means Celebration season<\/a>. Unlike other Christmas ales that feature spices or fruit, Celebration Ale<\/a>, at its core, is a beer all about hops. <\/p>\n Which is why we love it so much. <\/p>\n Pouring out a beautiful ruby red color, Celebration Ale almost looks precisely like an ornament you\u2019d hang on the tree or a candle you\u2019d place in the kinara (candleholder) for Kwanzaa (red candles represent one of the colors of the Pan-African flag, along with the struggles of the past).<\/p>\n Not an easy color to hit in beer, red really represents the holidays. \u201cVisually, it\u2019s an absolutely striking beer,\u201d says Sierra Nevada Head Innovation Brewer Isaiah Mangold.<\/p>\n And the hue stands out against the pillowy white head. \u201cTo me, one of the real standouts is the foam,\u201d says Sierra Nevada Product Manager Terence. \u201cIt performs great in a pint glass. The lacing you get from Celebration Ale is so inviting, and it\u2019s such a pretty beer in any type of glass.\u201d<\/p>\n Along with its striking color, Celebration Ale will hit you in the nose with citrus, pine, and that aforementioned rose characteristic. \u201cBut you get a little backbone of caramel and toffee notes too,\u201d says Sullivan, courtesy of the caramel malts Sierra Nevada uses in the recipe.<\/p>\n And here\u2019s where things get interesting.<\/p>\n Sullivan and Mangold consider Celebration \u201cone of the first true West Coast IPAs ever made,\u201d says Sullivan. But some jestingly disagree.<\/p>\n Those like Russian River Brewing Company Co-Founder Vinnie Cilurzo, who playfully argues that West Coast IPAs do not include caramel malt and color. \u201cVinnie always gives us s*** because we use C-60 caramel malt because why would you ever do that [in a West Coast IPA],\u201d laughs Sullivan. \u201cBut he loves Celebration Ale; he just likes to bust our chops.\u201d<\/p>\n And the malt is crucial in Celebration Ale. It softens the edges of what could be an overly bitter beer. \u201cIt reminds me of a lot of really great salsas,\u201d says Sullivan. \u201cThe flavor is not overly aggressive, but there is a nice sharp bitterness \u2026 not over the top, but just the right amount of bitterness that makes you want to come back for another sip and another sip.\u201d<\/p>\n Because on the palate, Celebration Ale truly shines like a highly polished ornament. \u201cCelebration is so perfectly balanced that, even though it\u2019s aggressively hopped, it has that little caramel, raisin note from the specialty malt that plays so well,\u201d says Mangold. \u201cThey\u2019re just in perfect harmony.\u201d<\/p>\n Whether you\u2019re pairing the beer with Thanksgiving dinner or a simple night around the campfire.<\/p>\n \u201cI\u2019ve had people ask me: What would you pair this with?\u201d says Mangold. \u201cI\u2019m like: Life!\u201d The beer just simply goes with any occasion \u2026 any celebration.\u201d<\/p>\n This is even more impressive, considering that Celebration Ale is actually a relatively simple recipe. It\u2019s just two kinds of malt\u2014pale and caramel\u2014and two signature hops: Cascade and Centennial.<\/p>\n That and \u201ca lot of love that makes Celebration Ale finish the way it does,\u201d says Sullivan with a smile.<\/p>\n When year-end looms and days darken, we often turn to dark beers, stouts, and porters. Normally, we slow down on hoppier styles. But Celebration is the rare exception. A winter mainstay brewed to invoke the sensation of evening strolls by tall pine trees, Celebration is one of the best holiday beers worth sipping every year.<\/p>\n Shop This Beer<\/a><\/p>\n Providence, RI<\/em><\/p>\n Photography courtesy of Origin Beer Project<\/p>\n<\/div>\n West Coast Pilsner<\/strong> \u2013 Brewed for Origin Beer Project\u2019s fifth anniversary, this West Coast pilsner came to us courtesy of a package of about fifteen different beers. Out of all the ones we tried, Oh Geez<\/a> stuck with us the most. Pouring a clear gold, the hoppy lager hit us first with a dominant dankness on the nose. On the sip, though the hoppiness from the experimental HBC 522 remained subtle, it built with each sip. The word that stuck out in our minds the most: smooth. Sometimes with West Coast pilsners or hoppy lagers, the presence of our little green friends can override the characteristics we love in lagers\u2014crisp, malty, clean. But in Oh Geez, Origin Beer Project nailed this harmony. <\/p>\n Read More<\/a><\/p>\n Aberdeen, NJ<\/em><\/p>\n Photography courtesy of Jose Manchola | Alternate Ending<\/p>\n<\/div>\n Czech Pilsner<\/strong> \u2013 Another anniversary beer that just crushed it, Out of the Shadows<\/a> from Alternate Ending Beer Co. celebrated the brewery\u2019s fifth trip around the sun. Something about a five-year anniversary in the air this month, are we right? <\/p>\n Brewed following traditional Czech practices, Out of the Shadows was triple-decocted, open-fermented, and brewed with Edelweiss malt from Sugar Creek Malt Company. The latter, which the brewery mentioned, was highly unmodified, making the decoction process crucial for accessing those complex flavors. <\/p>\n Pouring a clear, rich gold, this Czech-style pilsner had an incredible clingy, fluffy foam on top. <\/p>\n With deep, rich aromas of soft water and riverbeds, Out of the Shadows drank with herbaceous notes paired perfectly with a deep, baritone breadiness from the decoction. <\/p>\n The clean finish had us cannonballing back into that cloud-like foam sip after sip. We found this to be a beautiful beer to celebrate a great occasion. <\/p>\n Read More<\/a><\/p>\n Hawley, PA<\/em><\/p>\n Mockup courtesy of Wallenpaupack Brewing Co.<\/p>\n<\/div>\n Scotch Ale<\/strong> \u2013 Wallenpaupack calls Scotch on the ROCs a Rochester-style Scotch ale brewed with Scottish ale yeast. Dark, peaty, smoky, rich, and umami, yet also light on the tongue, Wallenpaupack\u2019s Scotch ale wowed us with those smoked-beer-like vibes without actually being a smoked beer. <\/p>\n We found notes of chocolate ice cream sundae sauce, bacon, and cocoa. This was a great beer to pour into a Scotch tumbler and sip on as we watched the leaves fall outside our window on a cold autumn day. <\/p>\n Read More<\/a><\/p>\n Marina del Rey, CA<\/em><\/p>\n Photography courtesy of Uncle Arnie\u2019s<\/p>\n<\/div>\n Hemp-Derived Beverage<\/strong> \u2013 We\u2019ve all got that one uncle. You know the one\u2014he shows up in a tie-dye tee, cracks the best jokes at the cookout, and somehow makes even your grandma laugh about the \u201cgood ol\u2019 days.\u201d Now imagine that same fun uncle\u2026but in a can. That\u2019s Uncle Arnie\u2019s<\/a>. For instance, the crowd-pleasing Strawberry Lemonade<\/a> that has killed it over the summer and fall. With zero sugar and a low amount of calories, this throwback to a \u201890s summer on the beach is \u201cthe most go-to for a chill evening,\u201d says Uncle Arnie\u2019s VP of Digital and Ecommerce, Mo Hassan, \u201cjust sitting by the pool, the deck, the fireplace with a Strawberry Lemonade in your hand.\u201d <\/p>\n Uncle Arnie\u2019s CCO Jeff Bull adds, \u201cStrawberry Lemonade is crushing it right now.\u201d <\/p>\n Think of this THC-infused bevvie as your \u201cuncle-approved\u201d way to chill\u2014without the next-day regrets. With over a million cans cracked open and counting, Uncle Arnie\u2019s is helping everyone find their inner fun uncle (minus the questionable dance moves).<\/p>\n Read More<\/a><\/p>\n Korea and New York City<\/em><\/p>\n Photography courtesy of SWRL<\/p>\n<\/div>\n Rice Seltzer<\/strong> \u2013 What if the next big thing in beverage alcohol wasn\u2019t born in a brewery, but from centuries of Korean tradition? That\u2019s the spark behind SWRL<\/a>, a modern take on makgeolli\u2014the beloved Korean rice liquor known for its creamy texture, cloudy appearance, and unmistakably comforting flavor. <\/p>\n For founders Inji and Haley Kim, SWRL isn\u2019t just a drink; it\u2019s a cultural invitation. \u201cWe want to make the world more welcoming through culture,\u201d says Inji. And for the beverage innovators, alcohol is that bridge, bringing generations, people, and cultures closer together.<\/p>\n Inspired by the explosive growth of Korean culture worldwide\u2014from K-pop to K-dramas to seaweed snacks\u2014the duo set out to create something equally approachable and authentically Korean. Their idea? Transform makgeolli into a sparkling, zero-sugar, low-calorie hard seltzer that highlights the beverage\u2019s traditional character while appealing to a global audience. <\/p>\n We don\u2019t often find ourselves curious about something new anymore. But that all changed when we learned about the world\u2019s first makgeolli hard seltzer. <\/p>\n To make SWRL, Inji says they developed a unique makgeolli fermentation recipe. Usually, with makgeolli, fifty percent of the fermentable sugars remain, giving you that sweet, creamy rice liquor. With SWRL, Inji and Haley turn one hundred percent of the sugar into alcohol, \u201cwhich makes it super light and much drier,\u201d says Inji. <\/p>\n For flavors, Inji says they want to develop an approachable line with some Asian influences. <\/p>\nHop Culture\u2019s Top 12 Beers We Drank in November 2025<\/h2>\n
In the Steep HyperBoost \u2013 Outer Range Brewing Company French Alps<\/h3>\n
![\"outer](\"http:\/\/www.hopculture.com\/wp-content\/uploads\/2025\/10\/outer-range-brewing-french-alps-collage-outside-sallanches-mountains-credit-magic-muncie-1000x1281-1-798x1024.jpg\")
<\/a><\/p>\nIX Anniversary \u2013 Brasseria Della Fonte<\/h3>\n
![\"brasseria](\"http:\/\/www.hopculture.com\/wp-content\/uploads\/2025\/10\/brasserie-della-fonte-ix-anniversary-credit-magic-muncie-hop-culture-1000x1250-1-819x1024.jpg\")
<\/p>\nBourbon County Brand Chocolate Praline Stout (2025) \u2013 Goose Island Beer Co.<\/h3>\n
![\"goose](\"http:\/\/www.hopculture.com\/wp-content\/uploads\/2025\/11\/goose-island-beer-co-bourbon-county-brand-stout-chocolate-prailine-1080x1350-1-829x1024.jpg\")
<\/a><\/p>\nSonoma \u2013 Track Brewing<\/h3>\n
![\"track](\"http:\/\/www.hopculture.com\/wp-content\/uploads\/2025\/11\/track-brewing-collage4-cask-credit-magic-muncie-hop-culture-1000x667-1.jpg\")
<\/a><\/p>\n![\"track](\"http:\/\/www.hopculture.com\/wp-content\/uploads\/2025\/11\/track-brewing-taplist3-credit-magic-muncie-hop-culture-1000x667-1.jpg\")
<\/a><\/p>\nSea Bear \u2013 Barquentine Brewing Company<\/h3>\n
![\"barquentine](\"http:\/\/www.hopculture.com\/wp-content\/uploads\/2025\/11\/barquentine-brewing-company-sea-bear-credit-barquentine-1000x800-1.jpg\")
<\/a><\/p>\nBlessed \u2013 Anchorage Brewing Company<\/h3>\n
![\"anchorage](\"https:\/\/www.hopculture.com\/wp-content\/uploads\/2020\/06\/anchorage-blessed-LEAD.jpg\")
<\/a><\/p>\nCelebration \u2013 Sierra Nevada Brewing Company<\/h3>\n
![\"sierra](\"http:\/\/www.hopculture.com\/wp-content\/uploads\/2022\/11\/sierra-nevada-celebration-fresh-hop-ipa-LEAD-1024x683.jpg\")
<\/a><\/p>\nOh Geez \u2013 Origin Beer Project<\/h3>\n
![\"origin](\"http:\/\/www.hopculture.com\/wp-content\/uploads\/2025\/11\/origin-beer-project-oh-geez-west-coast-pilsner-credit-origin-beer-project-1000x667-1.jpg\")
<\/a><\/p>\nOut of the Shadows \u2013 Alternate Ending Beer Co.<\/h3>\n
![\"alternate](\"http:\/\/www.hopculture.com\/wp-content\/uploads\/2025\/11\/alternate-ending-out-of-the-shadows-czech-lager-credit-jose-manchola-alternate-endings-LEAD-1024x683.jpg\")
<\/a><\/p>\nScotch on the ROCs \u2013 Wallenpaupack Brewing Company<\/h3>\n
![\"wallenpaupack](\"http:\/\/www.hopculture.com\/wp-content\/uploads\/2025\/11\/wallenpaupack-brewing-co-scotch-on-the-rocs-scotch-ale-credit-wallenpaupack-brewing-co-1000x1000-1.jpg\")
<\/a><\/p>\nStrawberry Lemonade \u2013 Uncle Arnie\u2019s<\/h3>\n
![\"uncle](\"http:\/\/www.hopculture.com\/wp-content\/uploads\/2025\/10\/uncle-arnies-strawberry-lemonade-credit-uncle-arnies-LEAD-1024x683.jpg\")
<\/a><\/p>\n
This isn\u2019t your stoner roommate\u2019s weed story. Uncle Arnie\u2019s is here to flip the script on cannabis culture\u2014no bongs, no paranoia, just good vibes poured over ice. Whether you\u2019re winding down, gearing up, or trying not to lose it during holiday chaos, there\u2019s an Uncle Arnie\u2019s with your name on it.<\/p>\nEarl Grey Makgeolli Hard Seltzer \u2013 SWRL<\/h3>\n
![\"swrl](\"http:\/\/www.hopculture.com\/wp-content\/uploads\/2025\/10\/swrl-makgeolli-seltzer-sip-and-tell-early-grey-credit-swrl-LEAD-1024x683.jpg\")
<\/a><\/p>\n