Beers on Tap
Tasting Menu For The Week - september 17th, 2018
La Reine | American Wild Ale, 6.4% (9/15 release)
Brewed with blackberry and boysenberry puree and more than 500 pounds of rhubarb, this barrel-aged wild ale pours a royal purple and has dark berry notes up front and a smooth, dry funk at the finish. Tart and jammy, La Reine is a refreshing treat that's fit for a queen.
Blueberry Maple Pancake | American Wild Ale, 7.2% ABV
Aged in oak barrels for up to 18 months then refermented on blueberries and Vermont maple syrup. Corked and crowned, bottle conditioned for 3 months.
Forêt De PêchE | American wild ale, 6.8% ABV
An American Mixed-culture sour ale that has been fermented and aged in French oak barrels. The signature farmhouse, tart and fruity flavors were created during the barrel aging process by a combination of lactobacillus, brettanomyces, pediococcus as well as native microflora. After fermentation, this wild ale is conditioned on peach and passionfruit to provide tropical and refreshing fruit flavors. To bring the flavors together, vanilla beans were added to round it out thus bringing all the flavors together into a truly quaffable American Wild Ale
Lunch Money | Double NEIPA, 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.
ideal | pilsner, 4.9% ABV
Brewed with Maltwerks pilsner malt and traditional German Noble hops (Spalt, Tettnanger, and Hallertau Mittelfrüh), our ideal pils was fermented with a Dutch lager yeast at the lower end of the temperature range, which allowed the beer to condition for an extended period of time. High-krausen wort from an upcoming batch of Ideal was added towards the end of conditioning to help the beer naturally ferment before being kegged directly from the tanks. The end result is a clean, crisp, and crushable beer that's everything a pils should be.
Juniper session | nordic farmhouse, 4.7% ABV
Brewed with 2-row pale malt, flaked barley, juniper berries and fermented above 90˚F with Hornindal Kveik yeast, this light crusher is perfectly dry with a low ABV to help savor the last drops of Summer. With refreshing notes of pine and a hint of Pinot Grigio, this perfect quencher has carbonation reminiscent of a white wine spritzer and pairs perfectly with a night on the patio.
Element of progress | NEIPA, 5.8% ABV
Brewed with 2-row, malted white wheat, and flaked wheat, this hazy Northeast-style IPA is heavily hopped with Azacca, Amarillo, Motueka, and Citra for a slightly bitter and enticingly sweet finish. The Element of Progress has a soft, pillowy mouthfeel and is bursting with notes of fresh tropical fruit and citrus zest alongside a hint of fresh herbs.
amaryllis | farmhouse ale, 6.0% abv
A farmhouse ale fermented with our house saison mixed-culture yeast, this ale also contains 15% foeder beer blended into it. Notes of white grape, light stone fruit and a mild spice.
foeder blend #1 | golden sour, 6.1% ABV
A golden sour that aged in three of our Italian foeders (1, 3, and 5), this lightly tart, entirely funky farmhouse ale is crisp, complicated, and refreshing
saint edward | Dark farmhouse, 7.0% ABV
A roasted coffee and chocolate forward dark farmhouse ale that used rye chocolate malts. The addition of Madagascar vanilla beans smooths out this ale with a sweet, creamy finish.
Pomme pourie | graf, 6.0% ABV
This spontaneously fermented barrel-aged cider is tart and dry with notes of oak and white wine.