After drinking this dry hopped lager style from a few Italian breweries at the Pils & Love Fest earlier this year, we knew it was only a matter of time until we made our own version of it. Brewed with Italian Pilsner malt and some of our favorite German hops; Saphir, Hallertau Blanc and Huell Melon, the result is medium-bodied with a soft malt presence and enough bitterness to create that snappiness that you hope for in a Pils. The aromatics and flavor are full of herbal notes, with a sage and honey character that carries into the dry finish.
Sink Or Swim
Hazy IPA w/ Ekuanot & Mosaic
A Hazy IPA chalk full of more hops than we should probably admit! Brewed with 40% unmalted wheat and a flavorful yeast, this tasty buddy is a fun mélange of Ekuanot, Mosaic, and Simcoe hops.
West Coast IPA Is Dead
West Coast IPA w/ Citra & Simcoe
A clear IPA brewed without crystal malt to keep the color light and malt flavor low in order for all the Simcoe and Citra hops to shine through like crazy. Clean. Bitter. Hoppy.
Extra Gold Bird
DDH Hazy DIPA w/ Mosaic, Citra & Simcoe
Robert Frost once said, "Nothing gold can stay..." But you know what? If this gold bird was sittin' in my hand, it probably wouldn't last forever. I mean, it's a golden double IPA made from what might as well be 24 karat hops. And wait, it's double dry hopped with Mosaic, Citra, and Simcoe too? This is the good stuff! How sweet it is!
Have You Met 692?
California DIPA w/HBC692
Another beer in our single hop series - which is all about letting one single hop variety shine so that we can teach ourselves about it and learn what it’s all about - features an experimental hop that we've steadily been growing in admiration for, HBC 692. Squeaky-clean malt presence and yeast profile, light in body and in color, with the all HBC692 dry hop bringing so many expressive flavors and aromas that may otherwise be lost.
The aroma brings a huge juicy mandarin-like character, with watermelon goodness, and a touch of oakyness on the palate. It’s strangely similar to the Sabro Double IPA we used on the last batch of this series, but a bit more inviting and less polarizing.
You Deserve It!
Hazy Triple IPA w/Milk Sugar & Motueka
A Triple Hazy IPA brewed with milk sugar and Motueka hops in celebration of our 2nd, 1st Anniversary. Go ahead, try one... you deserve it!
Cut the Lights
Oatmeal Stout on Nitro
A stout made for summertime and a nod to some of the classic English Stout recipes that Ron Pattison has discovered. We use a house made caramel and then layer in with different roasted barley malts from Simpsons Malting.
Failing Up 2.0
We switched out the coffee on this batch to an Ethiopian coffee, and then made it even more full bodied and chocolatier than the first batch. Pumped!
When we originally brewed this beer, we felt like the bitterness could mellow out a bit, so we aged it in the cold room for the last 7 months to bring the whole thing together. How’s it taste? It’s rich and decandent, with smooth chocolately-like flavors dominating. Layers of Cacao and Columbian coffee throughout this all-malt, no adjunct beer. Just an Imperial Stout that makes us smile. ?
He Said Yes
Rustic Belgian Wit
Brian hates his orange tree. It’s true! It doesn’t help that it sits right at the end of his driveway, and throughout the year it just empties it’s “too sour to eat” oranges all over the place. “Makes a mess everywhere” he says. So when I asked him if we could pick all of the oranges from this hated tree to make some house-made dried orange peel for a Belgian-style Wit, HE SAID YES! This beer is a happy marriage between two beers; a fresh Belgian-style Wit w/ Brian’s Oranges & Indian Coriander, blended with a Foeder Aged Old School Sour Ale. The result allows that orange peel to still pop in the aromatics, with funk from the Foeder beer laying some refreshing acidity that adds some nice complexity, and a soft bitterness to dry it out. The flavor profile is all orange leaves, nectarines and fruit loops. We love it.
Release the Balloons
Spritzy Yuzu Wheat Beer
An airy, tart, and easy drinking summertime crusher featuring one of our favorite citrus fruits, the yuzu.
Time Will Tell
Foeder-Aged Old School Sour Ale
Fermented in our French Oak Foeder with our house mixed culture and then keg conditioned to develop carbonation naturally. Aged hops, pilsner malt, unmalted wheat, and lots of time make for a beer that is both bitter and acidic, with lots of stone fruit funk and a bit of herbacous potpourri-like character.