Beer List

Updated: February 14, 2019

Year-Round Beer

Blonde – 4.2%
Simple light malts paired with Tettnang and Mt. Hood hops to deliver a refreshing beer for any day or season.

IPA – 4.5%
Light caramel malts add a touch of sweetness to the bitterness provided by American and English hops, providing the way for a balanced beer with no palate fatigue.

Porter – 4.3%
A touch of roasted barley adds color to the darker caramel malt. Mt. Hood and Tettnang hops take the place of traditional hops to modernize this English classic.

Stout – 4.2%
Crystal and light caramel malts combined with roasted barley lay the foundation for Mt. Hood and East Kent Golding hops. Not too sweet, this beer finishes dry enough to have you coming back.

Rotational Beer

Kölsch – 5.1%
Simple German pilsner malt and a touch of light specialty malt to help with head retention. Expect a bready maltiness balanced with German Hallertau and that beautiful Kölsch yeast shining through.

Bourbon Barrel-Aged Stout – 4.3%
Our year-round stout aged in a bourbon barrel. This one has notes of whiskey and a touch of sourness.

Barrel Aged Tripel – 9.4%
We brewed a Belgian Tripel back in April and put it in a red wine barrel to finish fermenting. The result is a dry, strong, slightly sour beer with a healthy dose of oak. It is also 9.4% ABV, so be careful.

Coming Soon!

February 28 – March 2 – AKA Third Anniversary Weekend
Double IPA – Our semi-annual 7% hop bomb. Generously hopped with Four Star Farms Cascade and Centennial.
Spicy Dark Lager – Think Negro Modelo but conditioned on spicy cascabel peppers.

March 15 – March 17 – AKA St. Patrick’s Day Weekend
Irish Red – A malty red ale perfect for a sláinte or two with the closest Irish person.
Cask O Stout – Our stout will be available on cask for most of the weekend. Come early and come often.

Before the end of March
Belgian Dubbel – We scaled this down to around 6% this year (instead of 8.8%) and used some traditional dark Belgian Candi Syrup.
Di⋅ver⋅gent – Recipe #14 in cans AGAIN!