SAISON/6.8% ABV - Our flagship Saison Born from a series of test batches begun in Gordon Schuck’s backyard. 2012 Great American Beer Festival gold medal-winning Saison. Passion fruit, tangerine, lemon verbena, ginger and black pepper. Pairs well with high-fives.
TROPIC KING/8.0% ABV - Originally designed to be a hoppier version of our flagship Saison, the accidental (but fortuitous) addition of two extra bags of Munich malt balanced the hop leaving us this very unique Imperial Saison. Notes of passion fruit, mango, peach, ginger and pepper. Pairs well with hula hooping.
RASPBERRY PROVINCIAL/4.2% ABV - Sour Ale Brewed with Raspberries. This delicious creation was truly a product of creativity, ingenuity, and luck. In the summer of 2013 we took a test batch of our sessionable sour summer ale, Provincial, that didn’t quite hit gravity and decided to have some fun with it by adding a heavy dose of raspberries. The end result was so delicious, we ended up brewing it year-round. This delightfully tart fruit beer is refreshing, with a citrusy berry aroma which transitions to a subtly sweet and tart finish. Notes of lemon zest and tart raspberries. Pairs well with day drinking.
PINEAPPLE PROVINCIAL /4.2% ABV - Sour Ale Brewed with Pineapple. Pineapple Provincial is good for more than just alliteration; it’s a tart, light-bodied, tropical beer that gives Apricot and Raspberry Provincial a run for their money. Our line of sessionable Belgian-style sour ales are brewed utilizing a unique 24-hour warm souring technique using lactobacillus in the wort. We ferment with a Belgian yeast strain famous for fruity flavors and a dry finish, making it the perfect complement to fruit. Notes of lemon zest and pineapple. Pairs well with tiny paper umbrellas.
HELLES YA!/6.0% ABV - German-Style Helles Lager. Co-owner Brad’s favorite style of beer, this Helles is bright golden in color with light malty sweetness and a mild citrus hoppiness stemming from Saphir hops. A cheers and a “Helles Ya!” is called for when imbibing this beer. Notes of fresh bread and hints of citrus. Pairs well with the best of the wurst.
WHITE/4.8% ABV - Belgian-Style Wheat Ale with Spices. This Belgian-Style Wit is refreshing and quite witty. The opaque pale color and creamy white head results from ample amounts of wheat used in the recipe. The addition of raw oats gives a smooth mouthfeel yet finishes dry. Notes of orange zest and hints of coriander and chamomile. Pairs well with drinking White after Labor Day.
SAISON D'HOUBLON/5.9% ABV - Hoppy Saison Ale. This hoppy Saison is full of bright citrus flavors that stem from abundant dry hop additions while allowing our house Saison yeast’s natural spice characteristics and fruity esters to shine through. This easy-drinking beer will satiate your hop cravings without overwhelming your palate with bitterness. Notes of lemon, tangerine, and a hint of crisp melon. Pairs well with backing away slowly.
HIVE MENTALITY/8.9% ABV - Brewed with our friends at First Draft in Denver, we created a bright and complex beer that is deceptively palatable. Don’t let its sweet and smooth drinkability fool you, this is one bold beer! An addition of 6 gallons of meadow foam honey amplifies this beer’s sweet characteristics while its bright carbonation and dry finish leave you wanting more. The Oregon-sourced honey is known for its vanilla and marshmallow-like flavors. Notes of citrus, honey, and slight spice. Pairs well with teamwerk.
MIHO/5.5% ABV - This beer is named after a kitten found outside the brewery back in 2012. She was immediately adopted by our Co-founder, Brad, and has been a part of our funky family ever since. Miho (the beer) was brewed with Belgian-style yeast and has characteristics similar to American-style pale ales with abundant hop aromas and flavors. Miho is well balanced with hops, malt, and a little cattitude. Notes of bright citrus and tropical fruit. Pairs well with surprise cat attacks.
MILK MONEY/4.4% ABV - This dark, malt-forward, Belgian beer accentuates all the roasty characteristics you crave from a stout. The addition of lactose imparts a creamy mouthfeel and the use of Belgian yeast makes for a dry and slightly fruity finish. Notes of roasty chocolate. Pairs poorly with bullies.
BARREL ROOM RESERVE
SAISON AGED IN ACACIA BARRELS/7.5% ABV - A very small batch of our classic Saison was aged for one year in two virgin Acacia barrels from Europe. Unlike oak barrel-aged beers, this beer has bright tropical fruit notes and crisp white wine characteristics. Notes of tropical fruit and white wine. Pairs well with leg wrestling.
GUAVALOSO/6.7% ABV - Guavaloso is based on Luminoso, a sour blonde ale aged in a variety of barrels and blended with a light and refreshing kettle sour. The range of barrels and the use of brettanomyces yeast contribute wild characteristics, while the beer’s bright tartness works well with the introduction of exotic guava puree. Notes of sour lemon and wild brettanomyces complexity. Pairs well with second dates.
LUMINOSO/5.6% ABV - Barrel-Aged Wild Ale. This sour blonde ale was aged in a variety of barrels collectively for two years and was then blended with a lighter, refreshing kettle sour. The range of barrels and the addition of brettanomyces yeast contribute wild characteristics, while a bright tartness keeps you coming back, sip after sip. Notes of sour lemon and wild brettanomyces complexity. Pairs well with bright ideas.
KRIEK/7.5% ABV - Barrel-Aged Belgian-Style Sour Ale. This Flemish-style sour was produced from a blend of beers aged in a variety of oak barrels with the addition of Montmorency tart cherries. The cherries contribute a deep red hue while slow fermentation of Brettanomyces, Lactobacillus, and other sour cultures contribute to the traditional fruity and tart flavors of this beer. Notes of tart cherries, dried fruit, and a hint of chocolate. Pairs poorly with sneaking around the house.
OUD BRUIN/7.5% ABV - Barrel-Aged Belgian-Style Sour Ale. This traditional Flemish-style sour was produced from a blend of beers aged for a range of up to two years in a variety of oak barrels. Long and slow fermentation with a blend of Brettanomyces, Lactobacillus, and other sour cultures contribute the characteristically tart flavor. Notes of black cherry, raisin, and a hint of dark chocolate. Pairs well with bear hugs.