This beer is a flavor bombardment of malt, sweet cherry essence, and a smoky finish. We used smoked malt from Germany, along with Belgian candy sugar and sweet cherry puree. You’ll notice sweet cherry on the nose, a hint of toffee and subtle smoke with some tartness in the finish. Traditional Belgian yeast produces the mulling spice notes that are common in this beer style.

Our house Cream Ale infused with Madagascar vanilla.

Brown Ale with nutty, tobacco, and chocolate notes.

We sourced a specific strain of yeast and six varieties of hops from the Pacific Northwest to create this hazy, sweet, juicy beer with low bitterness and notes of tropical fruit. It’s still hoppy- we used three times the amount of hops than any other beer we’ve brewed. Thanks to our crew who put their hands on the tank and infused their good vibes for hazy perfection.

Experience the flavors of Christmas in this malt-based ale with ruby highlights. Spiced in the style of a Glögg mulled wine, we steeped golden raisins and dried cranberries with cinnamon sticks, cloves, star anise, grapefruit peel, orange peel, and ginger. The aroma of spices is sure to jingle your nose and the first sip will warm up your toes.

A clean, crisp, smooth, west-coast style IPA with a decent amount of bitterness. We used centennial hops, with their piney aroma, to create this classic IPA.

This light, refreshing beer is a tribute to a Czech pilsner and to the simplicity of brewing. It’s stripped down to the bare essentials, made with one single, solitary, noble hop and fermented for 28-30 days.

Furthering our commitment to the quest of clean lagers and pilsners, this hyper smooth black lager has light roast notes with hints of coffee and chocolate. This Schwarzbier (black beer in German) is made with a combination of roast malt and a special dehusked black malt that provides color, body, flavor, and aroma without the roasty bitterness.

The perfect crushable cream ale, after a hard days work. Cheers to the Blandin Papermakers!

Sweet, juicy, pale ale with pineapple and stone fruits. This pale ale was dry hopped with BRU-1 hops. You probably won’t be done after one.

This is a traditional porter that we brewed with pale malt, Munich malt, chocolate malt, black malt, crystal malt – we then added maple syrup from Brubaker’s Acres in the kettle. We upped our brunch game by infusing it with in-house made cold press coffee and Madagascar whole vanilla bean. This is one that will wake you up with its coffee kick, but also keep you floating all day long through a Milkyway of flavors.