Brewed in collaboration with our friend Kat Lieu, the best-selling cookbook author and founder of IG’s @subtleasian.baking. Our cream stout is inspired by Kat’s Gochujang Chocolate Mochi Cake recipe found in her newly-released book, Modern Asian Kitchen. Brewed with Korean Gochujang paste, cacao nibs, and mochi flour, this cream stout promises a journey of flavors sure to ignite your culinary ...

We had so much fun with our first collaborations (Bob’s a Lucky Ladd for Latona Pub’s 35th anniversary), we decided to do it again! With the Year of the Water Rabbit upon us, we decided to brew with actual White Rabbit vanilla candies, an internationally-beloved candy that conjures up all sorts of warm and nostalgic fuzzies for those that grew up in the Chinese community (us, included!).

The milk candies and lactose lend a creamy smoothness while the dark malts create a delicious chocolatey profile. Like a warm hug from a loved one, this stout is percent for the cold winter months. Here’s to long-lasting friendships and a very Happy New Year!

We were inspired by one of the earth’s most perfectly decadent pies to create a beer with the taste of southern hospitality. Our Pecan Pie Cream Stout is brewed with freshly roasted pecans, vanilla beans, and brown sugar.

Real hazelnuts and vanilla boost the lightly roasty, cocoa, and coffee-like flavors of our cream stout. Lactose and flaked oats add a smooth creaminess to balance out bold dark malts creating a slightly sweet, toasted hazelnut latte character.

We partnered with Seattle's Mr. B’s Meadery to create a rich, roasty Cream Stout brewed with sweet Saigon cinnamon and over 10lbs per barrel of floral, softly spicy raspberry honey locally sourced from Lakewood, WA's Robbins Honey Farm. This beer has notes reminiscent of honeyed toast on the nose with tangy honey and creamy roast flavors accented by gently warm cinnamon.

We drink nearly as much coffee as beer around here, so brewing up a collaboration with our friends at Fidalgo Coffee was a no-brainer. Many hours were spent at our Sunnyland brewery and at Fidalgo’s Burlington roastery discussing how to craft the perfect blend. If you choose to forego your morning coffee for this beer, we won’t judge.

Real hazelnuts and vanilla boost the lightly roasty, cocoa, and coffee-like flavors of our cream stout. Lactose and flaked oats add a smooth creaminess to balance out bold dark malts creating a slightly sweet, toasted hazelnut latte character.