SweetWater Brewery Anniversary Ales

15th Anniversary Ale

For the first ever SweetWater anniversary beer (yeah it took us 15 years), we went back to our roots, dusted off our original ESB recipe, and gave it a big ol’ bump. The recipe consists of 7 malts, one of which Kevin toasted personally in his toaster oven, just like the old days, and 5 different styles of hops. In true SweetWater style, there is no style, but it’s big, bold, and meant to grow old, meaning this beer will be fantastic out of the gate, or you can lay her down in the cellar for many years to come.

Grains: 2 Row, Munich, Crystal 13/17L, Crystal 40L, Crystal 70/80L, and Black

Hops: Centennial, US Golding, Willamette, Chinook and Cascade

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16 So Fine Red Wheat Wine

16 so fineFor our super heady 16 year anni beer we stepped on the gas and headed down the road less traveled! Our b-day present to ourselves is a Racy Red Wheat Wine. The SSAB (not SAAB) rips down the road at 11% ABV fueld by a 45% wheat bomb with an after burner hop shot of Amarillo, Willamette, Nelson Sauvignon, and US Goldings that pushes this baby to the limit of sensory overload. Get in. Sit down. Hold on. Shut up.

Grains: Wheat 45%, 2 Row, 40L, 70/80, Chocolate and Carafa III

Hops: Amarillo, Willamette, Nelson Sauvignon & US Golding

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17th Saison


SWB_17th_Glass_1c_mThis year’s anni ale has everything in it but the pitch fork and a bale of hay. With over two months of fermentation and cellaring time, this saison plows the field as it harvests spicy farmhouse overtones from its primary Fraunch saison yeast. That funky monkey delivers a strapping alc 9 % by vol, seeding a perfect foundation for secondary Brettanomyces fermentation, which hoes a cornucopia of tart and effervescent flavors. Distinct citrus notes from the finishing hops cultivate a naturally freaky fresh palate tweaker.

Here’s to the next 17 trips around that burning ball in the sky!

Grains: 63% 2 Row, 12% Rye, 11% Wheat, 6% Munich, 4% 13/17, 3% Melanoidin
Hops: Galena, Saaz, Centennial, Amarillo
Yeast: French Saison, Secondary Fermentation with Brettanomyces Bruxellensis

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18th Anniversary Belgian Tripel


This brilliant Belgian Tripel showcases the best of our brewers as we bring to life 18 years of passion for beer and strive to crate the most interesting beers possible. This tripel leads with complex citrus aromas that are complimented by a strong undertow of spicy hop character. Ardennes yeast brings forward fruity esters as the Belgian candy sugar added in fermentation softens the body while leading to a vigorous ABV in the finished beer.

Grains: 2 Row, Wheat, Pilsner
Dry Hops: Centennial, Amarillo, Sterling
Yeast: Belgian Ardennes

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19th Anniversary Golden Belgian Style Ale

This Golden Belgian Style Ale matured for over a year on brett in Cabernet and Merlot barrels, then was blended with a bright, citrusy hop-forward Belgian Style IPA. Four plus two equals seven here, as the finished product is bigger than the sum of its parts.

The Art of this crafted cuvee is in the hop profile with a Belgian style nose up front, followed by woody undertones and a complex finish.

After 19 years we’re still all about brewing great beer, supporting the communities who drink it and having a kick ass time along the way.

Grains: 2 Row, Wheat, Pilsner, Carapils, Rye
Dry Hops: Centennial, Simcoe, Ahtanum, Cascade, Bravo
Yeast: Belgian Ardennes

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20th Anniversary Imperial Hash IPA on Brett


Extremely hop forward with a residual sweetness; golden in color with a haze.The Brettanomyces used is a SweetWater house blend.  As fermentation finishes, the Brett will start to produce its associated acids and phenols, lending a slightly tart finish. The aroma is fruity, herbal, tropical and citrusy, and the Brett gives a nice touch of funk and earthy phenolics.  Will be released at SweetWater’s 20th Anniversary Celebration: Sunday, February 19 at the brewery, featuring live music with moe.; tickets available here: https://sweetwater.xorbia.com/20th-anniversary-party/)  Available in 750 mL bottles.

Grains: Pilsner, Maris Ottler, Wheat, Flaked Oats, Midnight Wheat
Hops: Bravo, Mosaic, Citra
Dry Hops: Mosaic, Citra
Yeast: Secondary fermentation on Brett

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