Beers on Tap

Tasting ROOM Menu For The Week


Skateboard guitar | foeder sour ipa, 6.3% ABV

Blend of aged foeder beer and a fresh IPA that was hopped with Amarillo, Calypso, and Idaho 7. The blended beer was then refermented with pineapple to create a fruited sour IPA has an abundance of fruit flavor ranging from bright citrus to lush pineapple, all on top of a tart, refreshing base.

Fall | black ipa, 6.4% ABV

Brewed with American 2-row, malted oats, chocolate malt, chocolate wheat, and a hint of roasted barley, this black IPA was fermented with Voss Kveik and hopped with Citra, Centennial, and Simcoe hops. Fall blends bright citrus notes with hints of pine on a smooth chocolate base to create the perfect beer for an autumn night.

solen’ya | brett table beer, 3.9% ABV

Let's get weird. This Brettanomyces-fermented table beer was designed to taste like a pickle. That's right. A pickle. Solen'ya was brewed with pilsner malt and flaked oats with fresh cucumber puree, lime zest, and pink Himalayan salt added after primary fermentation. The beer was then blended with foeder beer to add that classic pickle acidity.

Rider | hazy ipa, 6.0% ABV

Rider was brewed with Vic Secret, Equinox, and Simcoe to create an IPA bursting with bright citrus notes with a dank, bitter finish.

secret prism | hazy ipa, 6.3% ABV

Dank, delicate, and delightful, Secret Prism was brewed with 2-row, malted oats, and flaked oats and hopped with Mosaic and Vic Secret. This hazy IPA has heavy tropical notes of passionfruit and mango with a soft palate and a pungent nose.

forbidden amrood | american wild ale, 5.2% ABV

Blend of foeder and barrel aged golden sour that underwent secondary fermentation with guava and grapefruit before being conditioned on mint leaves just before packaging. Forbidden Amrood has a nose of guava and soft mint with a strong grapefruit and tart citrus finish to blend to meld the melange of tropical flavors.

hemispheric fissure | hazy ipa, 5.4% ABV

This pale ale was brewed with 2-row, malted oats, and flaked oats and hopped with Citra and Pacifica. Hemispheric Fissure hits immediately hits the nose with overripe melon and orange juice and follows it up with notes of papaya and orange peel. Drier, lighter, and packed with flavor, this pale ale is meant for easier drinking without sacrificing any flavor.

démodé | hazy ipa, 6.4% ABV

Démodé was brewed with 2-row, dextrin malt, malted wheat, and flaked oats and hopped with Cascade and Centennial hops, resulting in an silky smooth IPA with resinous and mandarin orange notes and a nose of orange peel and pine.

Lil’ Wakatu | biere du coupage, 4.9% ABV

This saison is a blend of foeder-aged and open-fermented beer that was then dry-hopped with Wakatu hops to create an absurdly quaffale and refreshing saison. The hops bring notes of citrus and spice to complement our house saison yeast while the foeder-aged beer provides stone fruit character and a touch of funk and acidity to the base.

spontané (2018) | american wild ale, 6.2% aBv

A blend of one and two year old spontaneously-fermented wild ales that were brewed using our custom-built coolship, where the beers picked up loads of flora and bacteria to create a funky base. After aging in barrels and foeders, beers were chosen from several different batches to create a complementary blend of funk, acid, and tartness. The blended sour was then refermented in the bottle to help round-out this complex, truly spontaneous ale

allergen | imperial stout, 9.7% aBv

Imperial stout brewed with a heavy malt bill (Maris Otter, malted oats, and chocolate malt) and boiled with peanuts at a rate of 5 pounds per barrel. Allergen was conditioned on cacao nibs and dehydrated peanut butter, resulting in a sticky stout with a heavy aroma and flavor of chocolate and peanut butter.

*Contains Peanuts

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 is 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.

honey season | saison, 7.5% aBv

Open-fermented saison brewed with pilsner malt and flaked wheat with honey added to the boil and at the end of fermentation. The honey is assertive and forward, bringing a softness to the palate along with floral characteristics and spice notes. Our house saison yeast rounds out the beer with dry, peppery notes, resulting in a complex, surprisingly drinkable 7.5% beer.