Made with Blue Corn.
5.6 ABV & 15 IBU's - released April. 2016
Made with smoked Pig Heads & Bones - released Aug. 2017
This is from Cooking with El Guapo - Episode 12
I show the basics of Traditional Tepache and how I make it into a Sour Beer.
Ale made with Roses, Hierba de Vibora, & Amaranth Grain. Released May 2016.
#2 Plato's Delight
#3 Charlemagne's Holy Grail
My 100 percent spontaneous fermentation series.
Saison de Membrillo - Farmhouse Ale - Comming Soon...
Russian Imperial Stout. - released Jan 2017
This beer was made with Syrah Grape must from local Mesa Vista Vineyard & Winery.
5.3 ABV & 25 IBU's - released every October
This beer was made with classic Calientito ingredients. Released in December.
5.3 ABV & 25 IBU's - released every December
5 ABV & 20 IBU's - released Aug 2017
Made with Abuelita Chocolate and Hibiscus. 4.3 ABV - Released Aug 2016.
This beer is made with the delicacy Huitlacoche with local Wildflower honey.
5.5 ABV & 15 IBU's - released Dec. 2015
This beer is made wit Authentic Green Mole sauce.
6.6 ABV & 30 IBU's - released March 2015
This beer is a Pale Ale made with Avocados.
6.3 ABV & 23 IBU's - released March 2015
Knocked out in the 3rd for the National IPA Championships!
6 ABV & 60 IBU's - Feb 2017
This beer is made with different blends of Mexican Chamoy sauces.
5.3 ABV & 23 IBU's - released Feb. 2015
Mole Ale is made with authentic Classic Mexican Mole sauce. This beer has a Abuelita Mexican Chocolate and chili taste.
5.2 ABV & 30 IBU's - released Dec. 2014
Mystic is a blonde citrus IPA
5.6 ABV & 80 IBU's - released November 2014
(The original release)
Tamarindo Ale is made with the Tamarindo Candy.
5.3 ABV & 25 IBU's - released November 2014
Made differently every year with Sweet Tamales.
The first year was made with Tamales Dulces have raisons, coconut, Abuelita Chocolate.
My 3rd Anniversary Edition was a Rum Raisin Tamale Top Ale made with Bacardi Oakheart Spiced Rum, California Golden Raisins, and Membrillo. 7 ABV.
***This was the first Local Beer ever distributed in El Paso, Texas.
This beer is made every September
Made with Ceviche - fish, cilantro, peppers & lime
American two row, crystal malt, chocolate malt, Ahtanum hops, California Ale yeast, Abuelita Mexican Chocolate, cinnamon sticks & star anise.
4.2 ABV & 30 IBU's - released July 2014
6 ABV & 43 IBU's
American two row, crystal malt, Nugget hops, Ahtanum hops and California Ale yeast, Apricots & New Mexican Chili peppers.
Meados de Alien Ale is a fruity beer of Apricots and New Mexican Chili peppers. The chilis slightly warm the apricots. The apricot and chili pepper combination is a classic borderland flavor.
6.0 ABV & 30 IBU's
made with Nopalitos
Footlong with Potato Wedges, Slaw, BBQ Sauce
Nathan's dog with chili, cheese, and slaw
Jumbo Jumbo Dog cut in half grilled with Spinach, Olive Oil, Tomatoes, Cheeses, sauces
Jumbo Jumbo dog cut in half and grilled with refried beans, cheese, onions, sunny side up egg and salsa
Nathan's Hot dog topped with mustard, chilli no beans and diced onions.
I get creative and surprise you. Surprise!!!
Fried onions, diced onions, ketchup, mustard and pickles.
Bratwurst cooked in Beer with onions then thrown on a grill.
Beer Brats stacked on a grilled Burger Bun with melted cheese, mustard and kraut.
Grilled dogs stacked on a Hamburger bun with cheese and sauce.
Pale Ale made with Captain Cook's Fancy Kona Coffee. Released May 2016.
5.5 ABV & 15 IBU's - released March 2017
Released Mar 2017
Released Feb 2017
Made with Chicales and spiked with Corn Syrup.
6.9 ABV & 15 IBU's - released Aug. 2015
Released May 2017
Meados de Alien Ale, Intercourse Ale and Sun IPA was the First Batch of Beer at Sun Brewing for the Grand Opening July 5th, 2014.
Made with Abuelita Chocolate based Atole.
4.5 ABV & 30 IBU's - released Jun 2015
This beer has an element of Spontaneous Fermentation. This beer was made with Abuelita Mexican Chocolate, Oranges, Hibiscus and Achiote Chile. - Released Aug 2017
9 ABV & 100 IBU's
This is from Episode 7 and hopped with US Tettnanger and Nugget.
Released May 2017
Spiked with Blue Agave.
5.6 ABV & 15 IBU's - released Feb. 2016
This beer is made with Flor de Jamaica the Hibiscus Flower and is released every February around Valentine's Day.
6 ABV & 30 IBU's - released April 2015
The first Fozzie was a Lime Stout. This beer will be a revolving recipe intented for different style Stouts. Every release will have a different flavor profile.
6 ABV & 45 IBU's - Dec. 2014
This beer has and element of Spontaneous Fermentation and was soured with Tepache. Released Aug 2017
*** I also make a non-alcoholic drink called Tepache. It's a tropical drink made with Pineapple skin , clavos, piloncillo and cinnamon sticks. This is a fermented drink from a bacterial contamination naturally occurring from the ingredients. --- I've been making this since opening day.
6 ABV & 60 IBU's - released Oct. 2015
Mole Ale is made with generational Mole sauce and Smoked Cock Bones - released Jan. 2017
This beer was made with Pinot Grigio Grape must from local Mesa Vista Vineyard & Winery. The pinot grigio was soaked in Mezcal.
5.3 ABV & 25 IBU's - released every November
5ABV & 30 IBU's - released May 2017
5.6ABV 40 IBU Released 2017
This IPA is continuously Hopped
6 ABV & 60 IBU's - April 2015
Ale made with a little Grapefruit and single Hopped with Ahtanum. Ahtanum hops have grapefruit notes. Released April 2016.
Released Mar 2017
A Hoppy beer that is made with For de Jamaica (Hibiscus Flower) & Guava. 5.0 ABV & 50 IBU's - released Feb. 2016
Tamarindo Ale is a sweet beer with tartness and slight hints of chili made with the actual Taraminds where the original Tamarindo Ale was made with the Mexican Candy
5.3 ABV & 25 IBU's - released August 2015
International Gold Medal Award winning Beer - Released April 2017.
Continuously Single Hopped Beer of Tettnang and this beer is a spin off the Famous Cock Ale however I only boil the chicken bones for savory flavor along with spices...like cloves. 6.3 ABV , Released June 2016.
This is the First beer from my "Lunatic Hopped Theatre Series" of Beer based off my Poem "The Green Yakima Chief".
Made with Hierba de Vibora for an herbal undertone and Lemons for a preservative and slight bitterness and local honey. 6.3 ABV - Released Aug 2016.
Made the traditional way that Tepache is made except substitute the water for Wort. This beer was soured in the Wort for 3 days with spontaneous fermentation then Boiled then Open fermented. This beer has Pineapple skins, cloves, piloncillo and cinnamon sticks. 3.3 ABV - Released July 2016
Released Jun. 2017
Released Jun. 2017
A continuously Hopped IPA
6 ABV & 60 IBU's - released May 2015
Mystic Black has Abuelita Chocolate and Vanilla beans
5.6 ABV & 80 IBU's - November 2014
Made with Cinderella Pumpkins, spices, and Cabernet Grape Must from local Vineyard Mesa Vista.
note: If you want an item from an old Menu, like the Tripita Dog, then please shoot me a message on facebook in advance and I'll get the ingredients to make it for you.
This beer has an element of Spontaneous Fermentation. - Released Dec 2017
This beer has and element of Spontaneous Fermentation and was soured with Apricots. Released Aug 2017
This is from Cooking with El Guapo - Episode 2
I give my recipe for Tamarindo Ale and Brew it paired with my Tamarindo Chicken.
This beer is basically the same as Meados de Alien except that this beer has extra Christmas time spices.
6.6 ABV & 30 IBU's - released Dec. 26th, 2015 (released the day after Christmas every year)
Released May 2017
This beer was made with Cinderella Pumpkins with classic pumpkin pie spices.
5.3 ABV & 25 IBU's - released every mid October
5.5 ABV & 30 IBU's - released June 2015
5.3 ABV & 30 IBU's - released Feb. 2016