Updated Dec 7, 2017 @ 4:04 pm
Our rendition of an Irish Stout. Dark, rich flavors of roasted barley and British hops.
Imperial Oatmeal Stout made with Maine maple syrup and Guatemalan coffee from Speckled Axe Roasters. Brunch beer! On Nitro!
Imperial Stout aged 12 months in a single Madeira barrel.
A mild Blonde Ale using all British yeast and base malt, EKG, Styrian Celeia, and a pinch of Citra hops.
Blonde Ale brewed with Belgian yeast and oats, hopped with Saaz, Citrus, and Amarillo. Lightly dry hopped.
A mash-up of dank American and fruity/juicy New Zealand hops, lots of them.
New age DIPA exclusively using Citra and Mosaic Lupulin powder.
Double dry hopped DIPA featuring Mosaic, Idaho-7, and Citra hops and British base malt.
DIPA using a blend of Northern and Southern Hemisphere hops, dry hopped twice.
Belgian-style table beer. Blonde with Noble hops and Trappist yeast.
Belgian-style Tripel using house made candy sugar and plenty of noble hops. Fruity & medium bodied.
Our Thanksgiving Ale. Sour, tart, fruity, and dry using Lactobacillus and 200 lbs. fresh Maine cranberries for a natural blood red hue.
Sour Brown Ale using Lactobacillus in the kettle.
Sour Blonde Ale aged 6 months in stainless steel with Brettanomyces. Tart, fruity, and funky.
Classic German helles, this is what beer tastes like. Pale gold, subtly hopped, perfectly balanced.
German-style dark Lager made with cold-brewed malt and Noble hops.