Our Sour Saison with Olallieberries. Aged 12 months in a Pinot barrel with our house culture of souring agents, then transferred into a stainless tank where we added 160 lbs of Olallieberries and let it go for another 2 months … Continue reading
Late last year we brewed an imperial brown ale and put it into a bourbon barrel. This will debut on our anniversary party March 18th.
We brewed this originally to fill a bourbon barrel. This is what didn’t fit into that barrel. We took this rich, chocolate beer and put it on nitro to smooth out the edges. You do not know that this is … Continue reading
Strong malt aroma, often with moderate amounts of rich melanoidins and/or toasty overtones. Complex maltiness is dominated by the rich flavors of Munich and Vienna malts, which contribute melanoidins and toasty flavors. Hop bitterness is generally only high enough to … Continue reading
What do you call an almost black, sweet ale? How about after a grunge band? Yes, we did.. Mudhoney Oatmeal Stout. A malty, complex english style ale. Coffe, Chocolate, hints of caramel and toast.
A classic Saison. Our house yeast strain contributes a slight pepper, spicy and fruity aroma. Mosiac hops give the finish a bit of fruit.
Our take on the classic West Coast Pale ale. Malty with a peppery, grapefruit hoppy bitterness.
A more hop forward Amber Ale than what is usually found. Citrus upfront with a slight grassy, pepper hop finish. A balanced beer with the crystal malts which give it a slight caramel finish.
It’s a pretty cool, sour, lemony beer