Arizona Wilderness Brewing

Inspired by our love of Arizona, we craft artisanal ales, lagers, & locally focused food while practicing low-impact, sustainable principles.

[Arizona Wilderness Brewing @AZWildernessCo]

HUGE NEWS: Jitterbug Perfume was just named one of the 20 best beers of the year by @CraftBeerBrew! Read the story at https://t.co/Gs3Eyd1peD.

[Arizona Wilderness Brewing @AZWildernessCo]

Tickets to Terroir Fest are 75% sold out! Head to https://t.co/vZdvhXkMD4 to save your spot at AZ’s best beer+wine tasting party while you can.

[Arizona Wilderness Brewing @AZWildernessCo]

The final list of breweries, wineries, and cideries pouring at the Terroir Festival on Saturday, Nov. 4 is here. Got your tickets yet?

https://t.co/vZdvhXkMD4

[Arizona Wilderness Brewing @AZWildernessCo]

The best beer/wine festival Arizona has ever seen is coming up fast! Tastings from more than 20 renowned brewers and winemakers, delicious food trucks, a sexy commemorative glass, and more. Head to https://t.co/vZdvhXkMD4 for tickets and more info.

[Arizona Wilderness Brewing @AZWildernessCo]

🎃The Simply Gourdgeous Burger🎃

Our October burger of the month features wagyu beef, pepper jack, roasted red peppers, avocados, spicy pepitas, and pumpkin chipotle on a breadworks brioche bun. Get it all month long at both taprooms.

[Arizona Wilderness Brewing @AZWildernessCo]

We’ve teamed up with the country’s best baker for something pretty special. Graciela is made from a mash consisting of Barrio Bread sourdough loaves and was fermented with the same yeast used in the creation of that tasty, tasty bread. Get it Saturday at the Woodnotes Cellar.

[Arizona Wilderness Brewing @AZWildernessCo]

Exciting news: The Terroir Festival is coming to Arizona! Join us and 20+ of the country’s best brewers and wineries for an intimate tasting experience at Agritopia Farm on Saturday, Nov. 4. https://t.co/xmZgrPFu8q

[Arizona Wilderness Brewing @AZWildernessCo]

Just like Belgian candi sugar, piloncillo helps bump up a beer’s ABV without adding body. It also lends an earthy caramel flavor with notes of molasses, vanilla, and honey—all of which you’ll find in Aravaipa Abbey Dubbel, dropping later this month.

[Arizona Wilderness Brewing @AZWildernessCo]

Belgian dark ales are often made with Belgian candi sugar, a special type of sugar that boosts a beer’s alcohol content while adding complex flavors. For our Belgian dubbel, Aravaipa, we take a slightly different approach.

[Arizona Wilderness Brewing @AZWildernessCo]

Piloncillo is made by boiling down cane juice into a thick syrup, then pouring it into molds to harden. Usually these molds are conical, which is where piloncillo gets its name: The word is Spanish for “pylon.”

[Arizona Wilderness Brewing @AZWildernessCo]

Sober October? Great time to visit Arizo[na].

Our NA IPA is made with a special type of yeast that ferments sugar but doesn’t produce alcohol, resulting in non-alcoholic beer that actually tastes like ... beer. It’s on draft at both locations now, and fresh cans drop Wednesday.

[Arizona Wilderness Brewing @AZWildernessCo]

Hawaii has the chocolate-covered macadamia nut. Maine has the whoopie pie. And Arizona? Arizona has the scorpion sucker.

Inspired by the iconic candy of the Southwest, Scorpion Sucker is a hazy IPA with lollipop-like fruit flavors. In cans + on draft at both taprooms now.

[Arizona Wilderness Brewing @AZWildernessCo]

PISTACHIO SHAKE UPDATE

Our canning line decided to go a little nuts (🥁), so we were only able to package a very small amount of Pistachio Shake, our DIPA w/ vanilla, marshmallow fluff, and pistachios. It’ll still be available on draft and can be taken home via crowler.

[Arizona Wilderness Brewing @AZWildernessCo]

When you want your dessert beer to taste right, you go to the people who make the best dessert ingredients. Every year, Toasted Mallow provides astoundingly delicious marshmallow fluff for our nut-infused milkshake IPA, Pistachio Shake. Taste for yourself when it drops Thursday.

[Arizona Wilderness Brewing @AZWildernessCo]

A fresh batch of Watermelon Gose hits the taprooms this week. Cans and draft, real melons, no seeds. 🍉

[Arizona Wilderness Brewing @AZWildernessCo]

Hello from hop harvest! Our brewery crew is visiting farms in the Yakima Valley to select the hops that’ll be used in next year’s beers. Any requests?

[Arizona Wilderness Brewing @AZWildernessCo]

Minus the Middle—so named because we cut out the middlemen between us and the hop farm—is made with 300 pounds of just-picked Strata and Centennial hops from @CrosbyHops in Oregon. Cans and pints of can be found at our taprooms in Gilbert and DTPHX now. 🌱

[Arizona Wilderness Brewing @AZWildernessCo]

Before they reach our brewery, most of the hops we use are dried, pressed into small pellets, and refrigerated. But not in September. September is hop harvest season, and it’s the one time of the year we’re able to get fresh, unprocessed hops shipped directly from the farm.

[Arizona Wilderness Brewing @AZWildernessCo]

Our version of Kokua is a session IPA brewed with Waimea, Mosaic, and Wai-iti hops. A portion of proceeds will be donated to the Maui Brewing Co. Fire Fund. Find it on draft at Wilderness Gilbert and Wilderness DTPHX Thursday.

[Arizona Wilderness Brewing @AZWildernessCo]

Tapping Thursday: Kokua.

In August, a series of wildfires raged across the Hawaiian island of Maui, destroying 2,500+ acres of land and taking the lives of more than 100 people. In response, @mauibrewingco organized the Kokua Project.

[Arizona Wilderness Brewing @AZWildernessCo]

Embracing the ethos of "Kokua"--a Hawaiian word meaning “extending help to others” and “we’re all in this together”--brewers across the nation will create the same beer and donate proceeds to groups working to rebuild Maui.