Beer List

Updated: April 17, 2019

Cans of Di⋅ver⋅gent Recipe #14 available in the taproom while supplies last. 30% wheat and some flaked oats. Dry hopped with Citra, Mosaic and El Dorado. 16oz cans for taproom pours ($8 + 7% meals tax) and/or 16oz 4-pack to go ($16 + 20 cent deposit)

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 – 4.7%
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 – 4.1%
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

Strong Muthas – 6.1%
This India Pale Lager (IPL) was designed and brewed by the women of Gentile, Christen (co-owner, full-time other job, mom) and Emily (taproom manager, marathoner, mom). It is hopped exclusively with the Pink Boots Society 2018 hop blend. Expect this beer to start floral and earthy but finish with intense flavors of tropical and stone fruit.

Alan’s Rye Pale Ale – 4.1%
Alan Ivey’s homebrew recipe scaled and modified slightly for production uses a heavy dose of spicy rye malt. Lemony Centennial hops from Four Star Farms are featured against a malt backbone.

Espresso Porter – 4.2%
Our porter aged in a Far From The Tree cider barrel that aged their cider on espresso beans. This is way outside the box for us and is a truly unique unrepeatable beer. We hope you enjoy it because you will never have it again!

Coming Soon!

Thursday, April 25 – DOUBLE RELEASE!
Farmhouse – Light, dry and refreshing. Summer!

Bastion Brown – We brew this brown ale with our friendly board-game-loving neighbors on Rantoul Street, The Castle. For this batch we brewed their Bastion coffee with the final runnings of our mash and created a super strong coffee which we added to the kettle. The result is a malty brown ale with robust flavors of coffee.

Thursday, May 2
Di⋅ver⋅gent #15 – Same malt base as Recipe #14 (30% wheat with some flaked oats) but this time we hopped it exclusively with the Crosby Hop Farm 2017 blend and fermented it with a yeast called Coastal Haze from White Labs. Should give it that HAZE BRO!

At some point…
American Table Beer – Aiming for an ABV of 3.5%. This beer has been on the to-brew list for a while. Fermented with our Abbey yeast strain which shoud deliver some nice fruity esters. For hops we chose Comet (citrus and pine) and Teamaker (black tea and earth). Depending on hop presence in the beer we might dry hop. So excited to try the finished beer!