Beers on Tap
Tasting ROOM Menu For The Week - August 19th, 2019
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.
third round: tipa | ddh tipa, 12.0% ABV
Triple IPA brewed with malted, unmalted, and flaked wheat, hopped with Citra, El Dorado, and Simcoe, and fermented using Voss Kveik yeast. The result is dank, bold, and boozy with a touch of fruit on the finish.
kuanos | fruited foeder sour ipa, 6.2% ABV
Sour IPA hopped with Mosaic, Amarillo, and Centennial, refermented on blackberry and blueberry puree, and then blended with mature foeder beer that was selected for its moderate funk and clean acidity. Kuanos hits the palate a melange of fruit character from tart berry to citrus before finishing with a tannic dryness.
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.
skinny bean | vanilla oatmeal stout, 5.4% ABV
Brewed with Maris Otter, crystal malt, chocolate malt, and malted and flaked oats this stout was conditioned with Madagascar vanilla beans and is meant to be drank. Easy drinking and light, Skinny bean has a subdued sweetness and won't result in a trip to the dentist.
First Cut | Bière de Coupage, 6.1% ABV
First Cut is our initial release using an old European process of blending fresh, young beer with aged, more mature beer. The tradition of blending in this manner can be traced back to numerous brewing regions in Europe including England, Ireland, France, Belgium and even Bavaria. As such, any "Bière de Coupage" could be of a variety of styles of beer and flavor profiles, and the name indicates more about the process of making the beer than the flavor of the blended beer.
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.
dante | american wild ale, 6.8% ABV
“They yearn for what they fear for.”
Dante melds together sweet, sour, and spicy in a barrel-aged dark sour blend with raspberry, cocoa nibs, and ancho chiles added post-fermentation. The roasty sour base balances the sweet and tart flavors of the cocoa and raspberries with subtle smoke and heat from the ancho chilies to build complexity.
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.
wegian paradise | hazy ipa, 6.9% ABV
This beer is brewed exactly like our IPA, "Windom Paradise", with one difference, it is fermented with Norwegian Voss Kveik yeast. The rest is exactly the same, 2-row barley, malted and flaked wheat, Citra, Mosaic and Ekuanot hops. The yeast leaves us with a drier final product, a more pronounced citrus character and a softer tropical note than in Windom Paradise.
Descriptor thing | brett ipa, 7.2% ABV
IPA brewed with 2-row and malted and flaked oats, hopped with Rakau, Motueka, and Mosaic, and fermented with brettanomyces. Descriptor Thing is bursting with fruity aromas along with tropical brett character and has a smooth body with a bright hop finish.
tinged | saison, 7.3% ABV
Open-fermented rye saison that was blended with a small amount of foeder beer and then conditioned on marigold flowers. The yeast and rye malt bring a spice character which combines with the citrus and floral notes of the marigolds to create a complex saison with a lasting citrus finish.
SLeepy jane | Fruited saison, 6.8% ABV
Our taproom staff came together to make this saison that underwent a primary fermentation in an open, square tank in our wood cellar before being conditioned on 400 pounds of apricots. Dry, smooth, and bursting with apricot flavor, Sleepy Jane has subtle spice notes from our house saison yeast to accompany an array of tart and sweet fruit flavors.
verger: Black currant | barrel-aged cider ale, 6.0% aBv
Our base cider ale was conditioned on black currants at a rate of more than 1 pound per barrel to add fruit notes to the dry and funky base.