Updated
Updated Apr 24, 2018 @ 1:47 pm
Hoppy session ale using British malts, local organic oats, and dank hops from US and NZ.
Mexican-style light lager. Brewed with two types of barley and flaked maize, fermented with authentic Mexican lager yeast, Conditioned below freezing, served ice cold.
Collaboration with Bunker Brewing. Big American hops meet dark malt and Czech Pils yeast. A black IPL?
Czech-style Pils. Simple, soft, balanced and highly drinkable.
German-style lager lightly dry hopped with Tettnang and Hersbrucker.
Clean, hoppy pils using German malts & Saaz and Tettnang hops. Lagered 6 weeks for a bright, crisp right flavor.
In the fashion of French farmhouse ales, using barley, spelt, wheat and European hops. Clean and crisp with softs notes of malts and a whisp of smoke.
Collaboration with Tod Mot of up and coming Tributary Brewing. Co. a classic rendition of the mellow, balanced altbiers of Germany. Nutty, slightly sweet, clean.
Our Kellerbier (German-style “cellar” beer, brewed using classic German technique including a decoction mash) fermented and lagered ENTIRELY in oak barrels.
Strong, dark Belgian-style ale. rich and complex, notes of dark fruit and cocoa. Belgian malts, house made dark candi sugar, local maple syrup.
UK-style winter warmer. Malty, nutty, notes of toffee and caramel. Rich and complex.
Brewed to honor the champion of the ladies arm wrestling event Over The Hops. Bold, piney, aged on wood.
German style lager using 80% beechwood smoked malt. Notes of campfire, BBQ, bacon.
Big American-style Imperial Stout with a complex grain bill including oats, malted and unmalted barley, and shit tons of dark malts.
Bold American IPA brewed with Pilsner malt and intensely hopped with highly aromatic and flavorful American hops. Originally brewed as a collaborative ale with Oxbow Brewing Company.
American Red Ale brewed with a plethora of specialty malts, good ol’ Centennial hops, and a heavy dose of rye malt.
UK-style oatmeal stout brewed with all British ingredients. Smooth, velvety texture with notes of chocolate and oats.
A balanced, easy-drinking American-style IPA using a blend of punchy American hops including Centennial, Chinook and Amarillo.
Single hop American IPA using Belgian malts and the new hop variety Azacca. Notes of melons, citrus, tropical fruits.
Belgian-style table beer. Blonde, noble hops, trappist yeast.
Belgian-style Quad aged 7 months in oak barrels. Rich, malty, complex.
A session Baltic Porter, fermented with lager yeast. Notes of roasted malt and chocolate, clean and easy to drink.
Strong Porter aged in Breckenridge bourbon barrels. Notes of whiskey, toasted oak, chocolate, coffee, and vanilla.
A dry and slightly hoppy rendition of a Belgian Blonde. Made exclusively with Belgian malts, Perle and Styrian Goldings hops, Belgian yeast.
Brown, lightly hopped, nutty with a dry finish. Belgian yeast, German malts, noble hops.
Pale, blonde, fruity, dry Belgian-style tripel using Belgian malts, golden candi sugar, and German hops.
West coast inspired Double IPA with a stiff regimen of New Zealand hops. Clean, light bodied with 5 varieties of assertive hops from down under! Dry hopped twice for twice the fun.
Double decoction czech-style pilsner brewed with all New Zealand hops, fermented wicked cold!
The Dark Warror. Belgian-style light stout brewed in collaboration with Warren Cathro of Toronto. Light body and dark as night with roasted notes of coffee and hints of noble hops.
Strong Belgian-style Quad brewed with Trappist yeast and dark candy sugar, and barrel matured in Oak barrels for 6+ months.
A sour brown ale utilizing Lactobacillus in the kettle. Originally brewed with Urbain Couteau of De Struisse in Belgium.
In collaboration with Urbain Couteau of De Struisse in Belgium. A Belgian-style Quad using simply pilsner malt and dark candy sugar.
In collaboration with Urbain Couteau of De Struisse in Belgium. Aggressive, heavily hopped IPA clocking in at 15% abv!
In collaboration with Carlos Rodriguez of Ales Agullons in Spain. Maris Otter malt, experimental hops, American Ale yeast.
Sahti inspired ale brewed with locally sourced malted barley, smoked malt, oats, rye, wheat, hops, and juniper boughs. Originally a collaboration with Kjetil Jikiun of Nogne-o in Norway.
Collaboration with Yvan De Baets of De La Senne, Belgium. A Belgian witbier using spicy Belgian yeast, Sorachi Ace hops, Lactobacillus, and no spices.
Inspired by the virtuosic style of jazz saxophonist Cannonball Adderley. Punchy hops, Halcyon malt, American Ale yeast.
Collaboration with Black Hog of Connecticut, an classic ESB aged on fancy tea.
Based on the clean, quaffable Kolschbiers of Germany, But using loud Australian hops. Highly crushable for the warm summer days! Brewed with Shahin Alireza Khojastehzad of Novare Res Bier Cafe.
Oktoberfest-style Marzen brewed with Tom Bull of the late Bull Jagger brewing fame. Clean, malty and smooth, lagered for several weeks.
This “India Pale Lager” uses flavorful German malts and Perle and Galaxy hops to create a clean, crisp lager with bold hop notes.
Strong blond lager using German malts and a healthy dose of noble hops.
A honey saison brewed with our friends at Maine Meadworks. Orange blossom honey, pilsner malt, classic saison yeast.
Our holiday ale using Lactobacillus and 200 lbs fresh, local cranberries for a tart finish and a blood red hue.
Authentic German-style “cellar” beer, brewed using classic German technique including a decoction mash. Open fermented with German lager yeast.
19th century Britain inspired IPA using all British ingredients. Crisp, earthy, grassy, bitter.
Easy drinking British-style pale ale inspired by the hoppy ales brewed in Burton on trent in the 19th century. Nutty, and smooth with fruity notes from the yeast and the hops.
An ode to Caledonian Brewing Co. in Scotland, this session UK-style IPA should be consumed in quantities while conversing with friends.
This APA uses a clean malt base as a backdrop for Columbus, Centennial and Calypso hops. Hops were added every 10 minutes during an 80 minute boil and a dry-hop addition was made in secondary giving floral and citrusy notes with a distinctive and bitter finish.
We doubled down on Headstash IPA; more malt, more hops, more abv and double dry-hopped to boot. Only 6 bbls produced!
Traditional German-style wheat beer that has been fined and briefly lagered for a clear, crisp flavor. All German ingredients including new hop varietal Mandarina Bavaria.
Blond IPA using Cashmere, Azacca, and Citra hops and British pale malt. Bright, fruity, and clean with restrained bitterness.
Imperial stout brewed with a lot of oats, served on Nitro.
American Black Ale using dark, roasted malts. Deep brown to black with subtle chocolate and roast. Galaxy and Citra hops give citrus and fruit notes.
A spin on our small Baltic Porter we affectionately call “Small Balls”, this is the same recipe using a British yeast instead. Traditional British Porter, dark and roasty with notes of coffee and coco.
Pre-prohibition style American Pilsner brewed with domestic lager yeast and rice, producing a crisp, light, yellow fizzy beer.
Milk Stout brewed with lactose sugar, cocoa nibs, and freshly roasted Costa Rican La Cabana coffee from Matt’s Wood Roasted Organic Coffee.
Hoppy amber beer brewed with caramel and roasted malts and Simcoe and Chinook hops for the local cocktail bar The Jewel Box.
German-style Berliner Weisse brewed for bartender Terry’s wedding. Optionally served with house made raspberry syrup.
Hoppy, dark amber beer brewed with 21% rye malt and finished with a plethora of fresh hops from The Hop Yard.
Double dry-hopped IPA featuring Citra, Simcoe, and Rakau hops and Gleneagle Maris Otter malt.
Crushable IPA with fruity, tropical hop aromatics. Featuring Ella, Cashmere, Centennial, and Apollo hops.
Featuring Golden Promise malt and Citra, Columbus, and Motueka hops.
A blonde IPA brewed with 20% wheat, featuring experimental hop NJ-007.
Featuring British base malt and Equinox hops.
from our series of experimental IPA’s, this batch is bursting with fruit notes, particularly kiwi, strawberry, mango, and peach. Featuring Galaxy and Idaho 7 hops.
A sour brown ale aged on Maine grown raspberries. Sour tartness blends with chocolate and dark fruit.
Our large Imperial Stout aged in Heaven Hill Bourbon barrels. Rich and roasty with touches of bourbon and oak.
A classic Belgian style Triple ale; pale blonde with slight fruit and hop notes. Dry with hints of vanilla, bourbon and oak from it’s stay in Heaven Hill Bourbon barrels.
Double IPA using Citra, Mosaic, Equinox, Southern Cross, Galaxy.
Golden blond, hoppy belgian-style beer. Dry hopped with European varieties for a spicy, floral flavor and aroma.
Belgian yeast and specialty grains give subtle complexity. Smooth and drinkable.
a dry hopped black lager brewed for the winner of Over The Hop 2, Black Mamba! made with German malts, pilsner yeast, Citra and Centennial hops.
Russian Imperial Stout, plain and simple. Lots of chocolate and dark fruit notes with a big, full bodied finish that hides the alcohol very well.
Classic German Helles brewed with Chavez from Allagash. Blond in color with light, bready maltiness and subtle hopping; perfect for quaffing!
Our version of an Irish Stout, dark and bold with dominant flavors of roasted barley and British hops. Served on Nitro for enhanced creaminess!
Dark, Belgian-style strong ale brewed with candy sugar and Canadian yeast. Notes of burnt caramel, cocoa, and fruity yeastiness.
Featuring the Wakatu hop from New Zealand. Slight spicy and herbal notes dominated by fruity esters and flavors. Orange marmalade in particular.
Collaboration with Oxbow Brewing Co. Bright, highly aromatic session beer brewed with the mentality of Head Stash IPA but with half the alcohol.
Moderately strong German-style bock, but using 80% smoked malt providing strong notes of campfire and smoke, backed by rounded maltiness and a hint of sweet.
Robust Porter put to 75lbs of toasted and shredded coconut for two week. Lots of roasted flavor with a healthy coconut background. Mounds bar in a glass!
Balanced, medium bodied IPA using NZ and US hops producing lively fruit flavors including lime zest, papaya, and grapefruit peel, mixed with hints of a bag of weed.
A lager brewed for full flavor, yet very lightly hopped and very low in alcohol.
Amber lager featuring new German hop Hallertauer Blanc. Lightly hoppy, fruity, smooth in the finish.
Our version of a white stout made with Oats and lactose sugar and infused with vanilla and Cocoa.
French farmhouse blonde brewed with pilsner malt and saaz hops. Crisp, hoppy, flavorful.
Wheat Triple aged in mead barrels for 10 months with brettanomyces. Funky, fruity, notes of oak.
Slightly sour blonde beer aged 6 months in stainless steel with brettanomyces.
American Pale Ale brewed with Belgian malts and American hops. Crisp and hoppy with pleasant maltiness.
Dry stout brewed with Belgian yeast and dark candy sugar. Fruity with notes of coffee and dark fruit.
Slightly sour blonde beer aged 6 months in stainless steel with Brettanomyces. Tart, fruity, and funky.
Featuring British base malt and Equinox hops.
from our series of experimental IPA’s, this batch is bursting with fruit notes, particularly kiwi, strawberry, mango, and peaches.
Dry Stout made from the second runnings of our imperial stout Straight to Black.
2014 Rumschpringefest aged in oak with multiple Brett strains for 12 months.
our 200th batch of beer, a Triple IPA dry hopped four times. It’s wicked hoppy.
Quad aged 18 months in a barrel with Brettanomyces and Maine raspberries. Rich, and complex with notes of chocolate and raspberry jam.
A sour brown ale aged on Maine grown raspberries. Sour tartness blends with chocolate and dark fruit.
Unfiltered German-style lager, dry hopped with Tettnang and Hersbrucker.
German-style Maibock, a strong and hoppy lager brewed for Springtime consumption.
Saison brewed with honey, aged 6 months in stainless with Brettanomyces, and with wild Maine blueberries for the last 4 months.
The first in our house beer series for Novare Res Bier Cafe. A big triple brewed with 150 lbs of house made candy sugar, hopped with Galaxy.
Tart blonde ale dry hopped with Cashmere hops.
from our series of experimental IPA’s, this batch is featuring Maine grown and malted barley from Blue Ox Malthouse and Azacca, Chinook, and Centennial hops.
from our series of experimental IPA’s, this batch has a touch of oats, and features Mosaic, and Idaho 7 hops, and was dry hopped with nice dose of Mosaic Hop Hash
Lightly soured witbier brewed without spices, gently dry hopped with Sorachi Ace hops.
Sour lager brewed in collaboration with Smuttlabs in NH.
Double IPA made with British base malt and Idaho 7, Mosaic, Citra, and Chinook hops. So juicy!
Brewed with our friends at the Bearded Lady Jewel Box, a sour wheat beer aged on rose pedals and citrus zest.
Summer IPA using Vic Secret hops and British yeast. Get them guns out!
High gravity Quad using two types of Candy sugar and pilsner malt. Rich yet surprisingly smooth.
British-inspired Porter. Smooth notes of chocolate, coffee, and dried fruit.
Kolsch brewed with Tettnang and a plethora of NZ hops.
Hop forward weissbier using NZ hops.
Strawberry cream ale using Sake yeast and freshly picked local fruit.