Updated Nov 20, 2017 @ 6:46 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!
Blonde Ale brewed with Belgian yeast and oats, hopped with Saaz, Citrus, and Amarillo. Lightly dry hopped.
American Pale Ale with punchy hop notes and a smooth backbone, featuring Motueka hops.
Blonde IPA using fruity, citrusy Cashmere hops, supported by a soft malt profile.
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.
Rustic French-style farmhouse ale using local spelt, Strisselspalt hops & Lager yeast.
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.