Event Calendar

8.5

Delicate notes of honey and apple blossom quickly overwhelmed by powerful, dank hop aromas of candied orange and grapefruit pith. Spicy, resonating hop character with great attach and lasting bitterness.

7%

Light caramel, spicy pepper and a clean, continental hop finish. 

Bursting with flavors of spring awakening.

6.8%

So Anyway… is a NE style IPA with Denali, Eureka and Comet hops.

Tastes like tropical starburst got in a fight with fruity pebbles. Wicked hazy and hoppy.

7.5%

Just Sayin’ is a west coast style IPA with Simcoe, Chinook, Centennial and Calypso hops.

5.5%

Intensely aromatic, with notes of bubblegum & clove from Belgian yeast, supported by melon, orange and floral notes from the German hops

Effervescent with crackling carbonation, Belgian farmhouse yeast character and bold hop aroma and flavor. Bitterness is medium, body is light and refreshing. Finishes dry.

5%

Light in body & haze, yet bursting with hop driven flavors of blueberry, papaya, gooseberry and lime. Finishes dry with clean, crisp bitterness.

7.3%

Brightly juicy, with notes of ripe peach, papaya, red grapefruit, melon and hints of green tea.

Amarillo, Lemon Drop, Idaho 7

Hoppy, hazy, juicy, ya dig?

Hopped with Noble-type hops.

6.85%

A bright, deceptively strong golden ale with warming alcohol and fruity/spicy flavors from warm fermentation.

Banana, honey, clove, and peppery-spice.

Spicy, fruity, rambunctious fermentation character that coalesces towards a clean, elegant finish. Light, fruity alcohol notes. Notes of honey and pale malt support, with a gentle, floral hop presence.

Howayah!? IPA dry-hopped with Citra and Galaxy

6.5%

Hazy, hoppy and bursting at the seams with bright citrusy hop flavor. Bright citrus, orange rind and mango dominate.

Overripe citrus, mango, candied lemon, light pine sap

Peach, grapefruit pith, flowers, white bread with a lingering, pleasant bitterness.

7.8%

Opaque, tan head, ruby highlights

baking chocolate, licorice, brown sugar, dates

Layers of dark malt and fruit. Light coffee/chocolate bitterness that is supported by rich, complex molasses-like sweetness. Soft, restrained bitterness.

7.8%

Opaque, tan head, ruby highlights

baking chocolate, licorice, brown sugar, dates

Layers of dark malt and fruit. Light coffee/chocolate bitterness that is supported by rich, complex molasses-like sweetness. Soft, restrained bitterness.

3.9%

A tart and refreshing wheat beer with pleasant funk.

Yogurt-like, fresh grain, barnyard funk and citrus peel.

Refreshingly sour, funky, rustic grain character accompanied by lemon-lime notes.

Inspired by the tart, refreshing wheat beers of Berlin, our take on the style uses a mixture of Lactobacillus and Brettanomyces for fermentation and acidification. Bright sourness is complemented by funky, barnyard aromatics contributed by the Brettanomyces.

Golden ale inspired by Wallonian farmhouse ales, fermented fully with a horde of Brettanomyces. This funky, sessionable beer is a refreshing reward for a hard day’s work.

4%

A light, refreshing beer with ample funk from a full Brettanomyces fermentation.

Funky, with tropical fruit character and light ester profile.

Pineapple, estery, spicy, spicy, refreshing, dry, light, effervescent.

Pre-dry-hopped, 11/.28- .5lb styrian, .5lb palisades

Our take on the saison style is drier than most, with the focus squarely on the expressive yeast strain used.

Golden ale fermented warm, with spicy Belgian yeast character.
Subtly hopped with Continental varieties.

6%

Sparkling, effervescent and full of yeasty life.

Yeasty, stone fruits, whitebread, citrus, wine-like, subtle peppercorn spiciness.

Bright esters, bubblegum, light fruity alcohol, dry with medium, floral bitterness.

Rich, amber ale brewed with sugar in the monastic tradition.

7.7%

A rich, warming ale. Complex sweetness plays against bright, yeasty spice.

Bubblegum, caramel, cloves, light fruity alcohol.

Rich caramel, toffee, brown sugar supporting bright flavors of cloves, bubblegum and pink peppercorn. Light fruity alcohol.

Liquid reward for your labors. A working human’s dry, sessionable porter.

4.8%

Dry and sessionable with a roasty, snappy character. Deceptively light and refreshing.

Roasty, bakers chocolate, cocoa powder, dark fruit.

Hints at pudding, milk chocolate and treacle without much sweetness. Dry, roasty and refreshing.

Batch 3: Mandarina and Saaz

Inspired by Belgian brown & red beers from the region of Flanders, Cuvee d’Or Rouge is driven by acidity, but not at the expense of balance. Our Barrel Master selects barrels of sour brown and golden lagers to create a final blend that dances delicately between tart and fully sour, while allowing for a soft expression of wood character. A perfect beer to pair with a soft, funky cheese.

5.3%

Our Barrel Master’s select blend of golden and red sour lagers.

Cider-like, woody, deeply funky, with hints of tobacco.

Dried apricot, fruit leather, torched grapefruit. Lingering, pleasant sourness that never overwhelms. Hints of wood spice & barrel char in support.

A legendary fruit from the breadbasket of civilization, the cherry has long been a companion of brewers. Kriek Mythology honors the sour cherry beers of the Flanders region of Belgium. We use whole cherries and puree, and age in barrels for up to a year.

6.5%

Brightly acidic with prominent cherry and fermentation character.

Cherry Pit, Vanilla, Leather, Wood

Medium sourness, bright cherry flesh flavors with some spicy, woody, pit-like notes. Soft vanilla character. Finishes funky and dry with gentle lingering acidity

Batch 1 – Primary fermentation with lager yeast, secondary with Brettanomyces Bruxellensis. 10 months in bourbon barrels. Fermented on 2.5lbs cherries per gallon.

Brown lager aged on plums in a foeder and finished with Brettanomyces.

As the freeze sets and shadows elongate we seek liquid solace.

5.2%

Sweet plum, cherry, and wood spice with light, biscuity malt support. Bright, airy and effervescent. Funk is light but present throughout.

Delicate spice, cherry pie, graham crust, fruit leather

Primary fermentation with lager yeast in stainless, secondary fermentation on plums with Brettanomyces Lambicus in a foeder for 9 months.