Updated Mar 10, 2018 @ 12:31 pm
Our rendition of an Irish Stout. Dark with rich flavors of roasted barley and British hops. On Nitro!!
Imperial Oatmeal Stout with Maine maple syrup, and Guatemalen coffee from Speckled Axe Roasters. Brunch beer! On Nitro!!
Imperial Porter aged on 200 lbs. of house toasted coconut.
Imperial Stout aged in bourbon barrels that previously held maple syrup, refermented with maple sugar.
UK-stlye winter warmer. Rich, deep, and complex with notes of toffee and caramel.
Double Red Ale brewed with our Executive Chef and Chef de Cuisine. Plentiful crystal malts with a fruity, herbal hop bouquet from Mosaic and Sorachi Ace hops.
Bold, intensely hopped IPA with a dry, crisp finish using simply the dankest hop varieties.
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.
Definitely not safe for work, this is quadruple dry hopped using Belma, Cashmere, Mosaic, Simcoe, and Citra.
Old World Belgian-style ale, open fermented and naturally carbonated. Fruity, spicy, and dry.
Belgian-style Tripel using house made candy sugar and plenty of noble hops. Fruity & medium bodied.
Collaboration with Borg Brugghus of Iceland. Mixed fermentation Brett Saison with Icelandic Heather and sea salt, lightly dry hopped with NZ hops.
German-style “cellar beer”, golden amber lager, decocted and open fermented.
Unfiltered German-stylePilsner using Spalt, Saaz, and Tettnang hops, special yeast from northern Germany.
German-style dark Lager made with cold-brewed malt and Noble hops.