Updated Feb 16, 2018 @ 11:00 am
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.
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.
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.
Sour Blonde Ale aged 6 months in stainless steel with Brettanomyces. Tart, fruity, and funky.
Sour Brown Ale using Lactobacillus in the kettle. Originally brewed with Urbain of De Struise.
German-style “cellar beer”, golden amber lager, decocted and open fermented.
German-style dark Lager made with cold-brewed malt and Noble hops.