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!
A pale ale built on Old World wheat and New World oats, fermented with several old and new yeast species, dry hopped with current Amarillo and El Dorado, and conditioned in the keg for SodaStream carbonation. This beer reminds us of laying fresh sod on newly tilled cantaloupe, playing America’s favorite pastime with Cotton Candy Grapes and Pixie Stix bats, and having a Whole Foods produce specialist explain the ratios of mandarin and orange in Sumo Citrus.
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.
A double mashed, extended boil behemoth of a brown ale conditioned on a whole warehouse of Oreo cookies. This beer reminds us of getting to stay at the cool kid’s house with the most lenient parents while we were in middle school, making vanilla bean choker necklaces during Montessori art class, and cacao slip-n-slide parties.
A Kölsch for cooler months; this beer is more sweater than swimsuit. It reminds us of attic ouija sessions by yellow apple candle light, basement stored copies of Pumpkinhead on VHS, and your favorite hazel blanket on grandmas divan.
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.
An open fermented Oklahoma table beer brewed with Oklahoma barley and Oklahoma wheat, bittered with Oklahoma hops from our friends at Falls Hops Branch in Tahlequah and fermented atop of several pounds of wild hops harvested from an undisclosed location in North Tulsa. Sleep states might include mandarin wedge hammocks, oyster mushroom mattresses, and dried almond sleep masks.
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.