Beers on Tap

Tasting ROOM Menu For The Week - may 20th, 2019

Registered Trademark | DIPA, 8.3% ABV

Brewed in collaboration with Drastic Measures, Registered Trademark is a double IPA that was brewed with 2-row, malted oats and flaked wheat and HEAVILY hopped in the whirlpool and dry-hop stages with Amarillo®, Citra®, Ekuanot®, El Dorado®, Mosaic®, and Simcoe®. Like, really heavily hopped with Amarillo®, Citra®, Ekuanot®, El Dorado®, Mosaic®, and Simcoe®.

Dirty Chai | Imperial Stout, 10% ABV

An imperial stout that was brewed with wheat, oats, lactose, and other specialty grains and spiced in the boil with ginger, cardamom, and star anise, and then spiced again in secondary with allspice, peppercorns, nutmeg, cloves, and cinnamon.Conditioned with vanilla beans and coarsely ground Colombian Planadas coffee beans from UP Coffee Roasters, this 10% ABV sipper has a well-rounded spice character with noticeable coffee notes and a smooth, rich finish.

wardenclyffe | foeder sour ipa, 6.0% ABV

Our new Sour IPA is a tart blend of our Citra/Idaho 7 IPA, Treasure Valley, and our Foedre beer. We let that rest on over 200 pounds of citrus in the form of Blood Oranges and Grapefruit. This fresh, juicy citrus provides a snap of tartness that is complimented by the acidity from the foedre with the hops coming through at the end to round out the floral presence and aroma.


For this Cellar Beer, foeders and barrels of golden sour were carefully selected to create a lighter blend that was then conditioned on rubbed elderflower buds. The resulting blended sour has smooth acidity with a hint of stone fruit and finishes with a soft note of elderflower.

Mariage du Rouge | Beer/Wine Hybrid, 8.8% ABV

Spontaneously fermented wild ale conditioned on whole Tempranillo grapes.

weekday warrior | experimental, 5.5% ABV

Brewed on Monday. On tap Friday. Weekday Warrior is an experimental beer that was fermented using Voss Kveik yeast, which is known for quick fermentation and a citrus flavor profile. The beer was dry-hopped with Amarillo, Cascade, and Centennial just 24 hours after the yeast was pitched to bring out more of the yeast's citrus notes.

menacing vibrations | fruited ipa, 5.6% ABV

Menacing Vibrations was brewed with 2-row and malted and flaked oats and hopped in the whirlpool and dry-hopped with Amarillo, Centennial, and Rakau. Guava was added and the beer underwent a secondary fermentation before conditioning on orange peel. This fruited IPA has a tropical-forward nose sprinkled with citrus peel to accompany a creamy body with notes of grapefruit, guava, and sweet orange.

Be The Machine | Imperial Stout, 11.2% ABV

This Imperial stout packs in all the flavors of a chocolate-covered strawberry dipped in walnuts. Walnuts were added to the mash, boil, and secondary, and strawberry was added near the end of primary fermentation. Be the Machine was conditioned on vanilla beans and cocoa nibs to complete the lush, rich stout that coats the palate with layers of chocolate character and bright strawberry notes.

Lunch money | Hazy dipa, 8.4% aBv

Hopped to oblivion with Mosaic and Simcoe, this double NEIPA was brewed with 2-row, malted oats, malted wheat, and flaked wheat to provide a thick, pillowy mouthfeel. Delightfully dank with heavy tropical and citrus fruit aromas, Lunch Money is sure to catch the eyes of grade school bullies everywhere with lush fruit notes to accompany some seriously dank hop flavor.

Château Estate Reserve | hoppy table beer, 2.8% ABV

Created in collaboration with Fair State Brewing Co-Op, Chateau Estate Reserve 2018 was brewed with more than 100 pounds of fresh, Minnesota-grown Centennial hops from Mighty Axe Hops and was open-fermented with a mixed-culture of yeast and bacteria. The resulting table beer is a lightly tart and dry crusher with notes of pineapple and grapefruit.