Updated Jan 12, 2018 @ 7:54 pm
Our rendition of an Irish Stout. Dark, rich flavors of roasted barley and British hops.
Imperial Porter aged on 200 lbs. of house toasted coconut. A liquid Mounds bar.
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 IPA using fruity, citrusy Cashmere hops, supported by a soft malt profile.
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.
DIPA using a blend of Northern and Southern Hemisphere hops, dry hopped twice.
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.
Belgian-style Tripel using house made candy sugar and plenty of noble hops. Fruity & medium bodied.
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 “cellar beer”, golden amber lager, decocted and open fermented.
German-style dark Lager made with cold-brewed malt and Noble hops.