ROTATING SPECIALTY BEERS

Bosque West | Brewery and Taproom

We strive to keep our tap lists as up-to-date as possible. However, some specialty beers may sell out faster than we anticipate to update this page or beer boards. For the most accurate and current tap list, we recommend contacting your local location directly or asking your server.

Scotia Light

Scottish Export

5.6% ABV | 20 IBU

This is a Scottish export ale that we’ve been making for 10 years. It was originally called Old Man Jameson. Trademark concerns led us to naming it Scotia Light. Pale and Munich malt make up the base of this malt forward beer while crystal and roasted malts contribute flavor and color.

Springfest

Oktoberfest

5.5% ABV | 22 IBU

Oktoberfest in Spring! Equal amounts of Muinch, Vienna, and pilsner malt. Hopped graciously with saaz and hallertau mittelfruh. Fermented with German lager yeast.

Sunbrero

Helles

5.3% ABV | 18 IBU

This summertime classic is back! Perfect for the these sunny days! 100% Best Malz pilsner malt. Hopped in the kettle with a little bit of Hallertau and Saaz. Fermented with 34/70 lager yeast.

Big Whity Style

Imperial Witbier

7.5% ABV | 20 IBU

During a recent charity auction for Pope Joy, Willie placed the highest bid and won the incredible opportunity to design and produce his very own beer with us. We're thrilled to introduce his creation, a delicious imperial witbier that showcases his vision. Thank you, Willie, for an amazing collaboration! We had a blast brewing this beer with you.

Resto

Hazy strong pale

7.4% ABV | 40 IBU

This is a hazy strong pale that we make in collaboration with our sister company, Restoration Pizza. A foundation of 2-row base malt, complemented by a generous amount of malted and rolled oats, along with malted wheat. Hopped with Idaho 7, Motueka, and Citra for a burst of flavor.

Bacon My Way Downtown

Bacon Bourbon Barrel Aged Imperial Brown

9.5% ABV | 30 IBU

This beer's foundation started with many different kilned, smoked, and roasted malts for complexity. We did a long boil to encourage caramelization and then added bacon and ham to the kettle. After fermentation and a short maturation process, we added it to Oak & Eden bourbon barrels, where it remained for 16 months.