BEER

A blend of Raging Bitch Belgian IPA and St. EADman Abbey Ale. How do we update the styles on this thing to include and Abbey IPA?

One of the earliest examples of the Russian Imperial Stout in the United States, Expedition Stout offers immensely complex flavors crafted specifically with vintage aging in mind, as its profile will continue to mature and develop over the years. A huge malt body is matched to a heady blend of chocolate, dark fruits, and other aromas. Intensely bitter in its early months, the flavors will slowly meld and grow in depth as the beer ages.

Happy birthday to us! 23rd Anniversary Ale is an Imperial Golden Stout brewed with cascara, coffee beans, cocoa nibs and lightly hopped with Mosaic. While golden in color, this beer has the roasty, chocolately qualities that a stout would have along with hints of dark fruit and tobacco.

Hazy IPA brewed with Wheat and oats and hopped with mosaic and simcoe.

Our eminently crushable house pale ale hopped thoughtfully to evoke sticky mango, candied pineapple, tangerine zest, and pine needles. Equal parts crisp and round on the mouthfeel, finishing fairly dry. Low bitterness, soft and juicy. Light golden and hazy.

Hopped with Calypso, Bravo, Azacca & Mosaic hops.

Inspired by the tradition of aggressively hopped craft pilsners that originated in Italy, Daisy Pils follows suite with a clean crisp pilsner base and a punch of noble hops. We use premium floor malted pilsner malt to craft a light golden base, and then hopped it liberally with German Noble hops varieties. Several dry hops of Bavarian Polaris lends a crisp mint and pine aroma, and heavy hands of Mittelfruh in the kettle provide the bitterness to stand up to a crisp malty sweetness

Fruited Sour with Milk Sugar, Blackberry, Pomegranate, and Madagascar Vanilla Beans.

Sour ale with lactose conditioned on watermelon and coconut.

New name for the Archibald's Amber

Over a year ago we filled freshly emptied Wigle apple brandy casks with our dry cider as an experiment. We patiently waited for the cider to take on robust tannic notes and mature fully. Today we are extracting cryo-concentrated ice cider to blend into the apple brandy barrel finished cider. The process to create ice cider is complicated, we froze a container of juice and allowed it to slowly thaw so that we left behind the water content and collected the concentrated sweet cider. We think that the combination of big barrel character and lucious ice cider is truly tantalizing.

Flanders Red is a sour ale offering an initial impression of tart cherry candy, dissipating into a complex palate of bright acidity with a backbone of caramel and biscuit malt and minimal hop character. The dry, wine-like finish accentuates the complex malt profile and bright fruit notes showcased in this brilliant, red-colored interpretation of a Belgian-style Flanders. Cheers!