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!
Cult jam batch #4
Introducing witchy potion number 67, otherwise known as Cult Jam batch 3. For this particular batch, we used a citrus forward yeast from Norway and dry hopped with mounds of current vintage Citra and Amarillo. This batch reminds us of double-fisting Tang and melted tangerine sno cones, walking through cotton candy mazes on humid October evenings, and eating off brand gummies underneath eucalyptus rainbows.
A modest grain bill and equally modest hopping rates that get open fermented with Norwegian kveik yeast. Towards the end of the boil, we added bags and bags of foraged sumac (don’t worry, it’s not the poisonous kind). Conditioned in the keg and can with the same yeast for carbonation dexterity. You walk into a party. In one corner, there is a table full of fruit cakes, on a separate table your crunchy friend, Marley, is pouring grapefruit trash can punch with eco-conscious rhubarb straws. In the center, a priestess is opening berry hearts and tracing lines on millennial palms. Should I Stay or Should I Go blares violently through estate sale speakers.
Somewhere between a Franconian Dunkel and a Mexican Lager sits Snowbird. A dry, corn-fed lager that uses a touch of dark malt at just the right place to extract color without flavor. Hopped assertively with German nobility and lagered for several weeks. This beer reminds us of polyculture gardens where maize and clover share the same rows, looking at palm trees while wearing sweaters, and nearly vacant dive bars on nearly vacant bayous in the middle of the Sunshine State.
Drone witch batch #2
A heavily spelted and oated double IPA conditioned on heaps of strange flora for mystic panoramas. Dry hopped charismatically with current vintage Azacca and Chinook. This beer reminds us of bramble patches next to secret streams, hibernating in split coconuts through winter, and replacing the good candies in a piñata with lavender flakes.
tinder resume batch #2
A grain bill composed of dense, bread-y malts and nutty spelt. Dry hopped discreetly with Mittelfrüh during the middle of fermentation, and conditioned on a red honey processed coffee from our neighbors (Fair Fellow). This beer reminds us of repurposing French presses as flower planters, dark chocolate driven desserts out of a Dutch oven, and soaking in secret Cascadian hot springs during the first snowfall of winter.
A blend of 15 month barrel fermented wild ale, 3 month barrel fermented wild ale, and young stainless saison.This beer reminds us of dipping lemon wedges into lemon curds, drinking Postmodern Chardonnay in a cool climate, and saying the words minerality and salinity repeatedly while swirling custom glassware.
morning devotion batch#3
A milk stout built on a myriad of bready, Munich malts, and self actualized through lactose, Fair Fellow cold brew, and supermarket cinnamon. Spiritual experiences include cola baptisms, Tootsie Roll enlightenment, and cinnamon hallucinogens for long weekends in the desert.
relict batch #2
A French country ale comprised of a singular type of barley grown on a small family estate and boiled for 10 hours. Fermented with a house ale strain on the frigid side and refermented over the course of 3 months with molasses, Oklahoma sorghum, and house-made candi sugar. Conditioned in the keg for eternal dryness and ardent bubble springs. This beer reminds us of putting cotton candy on the broil setting, taking the stairs to a basement cellar in Dunkirk, and looking around quizzically for the tucked away macaroon bakery that all of the locals talk about.
7 Clans batch #2
Brewed with 10 different grains and fermented open in our oak foeder and lagered for weeks in the same vessel. Brewed once a year, in winter. This beer reminds us of walnut lillypads covering the coffee ponds in Yirgacheffe, forgotten plums beginning fermentation in a forgotten leather satchel, and birch beer floats during maple syrup harvest season.
Our witbier, consisting of 50% spelt (Heritage wheat), fermented open with a Belgian yeast at cold temperatures and fermented again with our wild culture and Trappis brett culture for acid development and dryness. This reminds us of drinking apple cider out of plum mugs, dipping saltine crackers into brine lined mineral water cans, and bowls of honeycomb left next to Willamette Valley crushpads.
The finest pilsner malt, the finest noble hops, and our favorite lager yeast all open fermented in neutral American oak. Conditioned in both oak and stainless at freezing temperatures for natural clarity and for a clean and integrated profile. You’ve waited all summer for that storm that brings the thunder. You’ve washed your most exotic sheets with your most indulgent detergent routine. You’ve opened your favorite bay window by your favorite perennial garden. You’ve found that first edition of that book you never took the time to read but love to hold. There is nothing to do now but to wait.