Beer List

Citra and Amarillo hops are at the forefront of flavor and aroma. Orange and tropical notes like passion fruit and mango permeate the palette. However, at 7% ABV, the malt backbone is enough to help balance the 50 IBUs of bitterness.

The traditional pumpkin spices of nutmeg, cinnamon, and clove along with actual pumpkin give this beer the taste and feel of an autumn day. The toasty and chocolatey malt flavors marry well with those of the pumpkin and spices. The finish is semi-crisp due to more neutral hops that allow the spices and pumpkin to shine.

An “easy drinker”. Caramel malt flavors balance a subtle dry roastiness creating a nearly crisp finish with a hint of roast that lingers pleasantly on the palette.

Roasted and caramel malts with the smooth silkiness of oats create a coffee and cream flavor. Usually the roasted malts create a somewhat acrid finish. However, in this version, the finish is much smoother than one would expect.

A Cream Ale with a kicked up corn adjunct, Salsa Verde, and Hatch Green Chiles

This recently revived classic wheat based style from the 14th century features orange zest and coriander as the main flavor components. A traditional witbier yeast completes this classic style.

This is the highly refreshing and effervescent wheat beer like those found in Germany. Sometimes known as a “hefeweizen” in the U.S. We use a traditional yeast to produce banana esters and clove phenols that dominate the delicate grainy and doughy wheat flavors. The wheat imparts a creaminess that offsets the spritzy finish.

We take our Cream Ale and add copious amounts of Beets.

Considered a “session” type of style, this is a very balanced beer with a mild yeast character despite its Belgian origins. It has a strong malt character that is biscuity and lightly toasty. However, the hop profile is quite bitter which leads to a nicely balanced beer. The finish is crisp to slightly dry.

Lightly chocolatey malt with mild toast-like melanoidins help balance a nutty caramel flavor. The hazelnut not only enhances the “nuttiness”, but provides a great complement to the brown ale base.