Ours is a classic, a pious ode to the summer style, replete with hints of banana, clove and pear. It’s all in all refreshing, and no fruit was added-nor needed. Instead the complex character of the beer is produced through mastery, detail and authentic Bavarian yeasts.
Watermelon Dorado Double IPA is not one to back down from big flavors. Mash, kettle , and dry hopping blend to create a huge hop profile that is balanced with a blast of watermelon. The result is a refreshing brew that is all summer and no seeds.
100% fresh-pressed, with no apple juice concentrates, we make all our hard cider from the freshest apples in the United States. This gluten free, 100% natural hard cider is infused with the juice of American-grown and sustainably farmed Blackberries and Blueberries.
Dark Ale aged in Cabernet Sauvignon barrels from local wineries, black currants, brettanomyces, lactobacillus, and pediococcus.. Rich flavors of chocolate truffle, spice, tobacco, currants, and a bit of Cabernet.
Brown Ale aged in used Pinot Noir barrels w/ sour cherries, brettanomyces, lactobacillus, and pediococcus. Flavors from the cherries, Pinot Noir and oak balance each other nicely with a little funk from the brett.
Gypsy Tart is a Flanders-style brown ale with a California touch. A beer that can trace it's origins to Great Britain, but more famously perfected in western Belgium, has been updated through our own modern techniques, delivering the sweet body and mildly tart finish that has won over numerous generations of beer drinkers in Europe. Our rendition of this wonderful beer style is perfect for both sour beer amateurs and advocates alike.
Jacob Spears, 6th Great Grand Uncle, is credited as the first distiller to label his whiskey “Bourbon.” He built his distillery in Bourbon County Kentucky in 1790 — 203 years before we began brewing. In his honor, they present this robust, silky smooth, full-bodied and altogether extremely American rendition of an Imperial Stout aged for 6 months in the very finest Bourbon barrels.
Inspired by the success of our "X" series of special Imperial Stout releases, we've embarked on a journey to the outer reaches of our popular Rye-on-Rye. For this inaugural release, a rich, tawny rye ale is aged in first-use rye whiskey barrels then transferred to yet another set of first-use rye whiskey barrels for a second aging, effectively resulting in "Rye-on-Rye-on-Rye."
The deep crimson hue is courtesy of a fairly new special German malt variety by BESTMALZ called Red X. Dry-hopped with Mosaic, Cascade and Amarillo hops, this beer is incredibly citrus-forward, rounded out with biscuit and toffee notes.