Beers on Tap
come grab 32 ounce cans to take home
Beer options for cans change weekly. Come in to check out what we have available for this week!
Splinter Sleep was one of the first beers we brewed at Heirloom. We took two of our best barrels, which previously held a powerful Willamette Valley chardonnay, and filled them with 95 degree wort and pitched our favorite kveik strain (lida). We then left them in the corner of our cellar for 16 months before dry hopping in the barrel with current vintage Huell melon. The resulting offering is a dry and expressive beer, and our most limited batch to date. This beer has us reminiscing about fruit leather trampolines, Grüner hippity hops, and lemon Nerf guns.
A simple barley base fermented with house saison and ale yeast. Conditioned on heaps of pink guava purée and dry hopped at just the right time with gobs of Eureka and Simcoe hops. This ales conjures memories of guava fruit fights in ancestral beer halls, lazy limeade chugging on fjord bound float trips, Valhalla sunbathing with orange slice sunglasses; and blowing your own clouds among lost gods.
Barley and smoked malt in a perfect marriage, lightly hopped, and fermented ice cold with our house lager yeast. Lagered for 7 weeks off of the yeast. This beer reminds us of old growth debris giving way beneath your feet on forgotten PNW paths, campfires put out by spring rains, and the hand-me-down Filson jacket from your park ranger grandpa.
A very special young lager fermented in oak with our house culture and dry hopped with fresh German Callista hops. Landbier is more of a philosophical lager than a tangible style. It represents a pin of ideals rather than a clear-cut category. Expressive house yeast fermented to dryness, small batch barley, low-alpha hops, cold-conditioned (lagered) for a brief instant for profile mediation. The mirrors are memories sleeping to become dreams. Time is an empire. Senates, caesars, and priests. And we were a river cutting through mountains looking for the stream.
An English Mild brewed with malted rye, chocolate malt, and ginger purée. Just as refreshing as it is dark in hue. Sense epiphanies may produce ginger snap hexes, nitro brew love charms, and sleep paralysis visits from Arnold Palmer.
old, old story
A Flemish inspired (think Rodenbach) wild ale fermented in Vermouth, Pinot Noir, and Four Roses barrels. Aged for 14 months before blending and bottle conditioned at low carbonation levels for consideration and examination. This beer reminds us of pecans taking long soaks in brandy stills, old fashioned with triple the cherries, and huge gulps of port in botanical gardens.
DEf surrounds you
A cascara brut pale ale fermented with Lithuanian yeast. Taste visions include galangal root boomboxes, breakdancing floral bouquets, and beatboxing through mouthfuls of black pepper Bubble Yum.
An imperial version of our crowd favorite - Morning Devotion. Packed full of specialty malts and fermented hot with our house ale yeast for maximum articulation. Conditioned on supermarket cinnamon and gallons of Burundi cold brew from our neighbors at Fair Fellow Coffee.
Caves batch #2
Made with the best barley in Germany and hopped with fresh Hallertau region Mittelfrüh. Fermented cold with our house lager yeast and conditioned in the bottle and keg with a favorite dry yeast. This beer is meant to explore the relationship between saison and lager. It also incorporates the slow pour method, which allows the beer to maintain its extremely high carbonation and aesthetic distinction even on draft. Please allow 3 to 5 minutes per pour. No samples or small pours.
We took our French base ale and added foraged dandelion flowers and birch leaf to the end of the boil and conditioned the finished beer on sassafras root and birch bark for a refreshing rite of spring beer. This beer brings us visions of root beer pallor, Paracelsian tinctures, and herb stuffed beaks offering life saving sips.
Barley from a small farm in Germany. Hops from the Alsace region of France. Fermented at frigid temperatures with our house lager yeast. Dry hopped in the middle of fermentation with more fresh strisselspalt. This kellerbier is not lagered, so unlike most lagers it is hazy from yeast still in suspension and slightly fruity from fresh fermentation. Watch and taste this beer change over the coming weeks with us. You walk through the rose hip maze. You take the brook to the hidden spring. The baker leaves the window open. The apricots lose their shape in the sun.
The Figure and the vow
This beer is inspired by bottles of white burgundy. Creamy texture from extended contact with the lees, new oak barrels provided from biodynamic wineries from the Willamette Valley impart muscular tannins and coconut and vanilla sensory, heavy use of spelt creates nutty nuance, and our favorite wild culture develops balancing acidity and those notes that make us say things like minerals and flint. Carbonated on the lower end of the spectrum for a more focused exploration.
Brewed with an enclave of Belgian specialty malts and open fermented with yeast from Achouffe, Chimay, and Westvleteren. Naturally carbonated in the keg for 5 months. Religious experiences might include invert sugar sanctification, Concord grape sacraments, and maple tree confessionals.
A smattering of specialty rye, chocolate, and Munich malts fermented at August temperatures with our house Kveik yeast. There were praline puddles with chocolate kiss gravel beds. Rye berries were the only barriers. Pepperidge Farm Pirouettes were our snorkels.
This IPA takes inspiration from both coasts to mediate a middle of the road hoppy beer. Dry, bright, and aromatically pleasing without the sweetness of the east or the overdone maltiness of the west. This beer reminds us of finding strawberry bunches while sniffing rose bushes and mailing cans of F5 to friends in both Portlands.