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 grain bill that consists of 50% spelt and a touch of smoked malt, hopped with earthy Merkur hops, and lagered for weeks. Keg conditioned in the brut style. This batch takes you to the old wood, to a sweet shop run by a merlin. He slowly fills a burlap sack with cedar aged licorice, chanterelle infused lemon leathers, and the last of his blue spruce lollies. Because of high carbonation levels, please allow servers two minutes per pour.
relict batch 2
A French country ale made entirely with European pilsner malt and French hops. Boiled all afternoon for augmented depth and caramelized perspectives, fermented on the cold side for barley and hop bias and conditioned to champagne carbonation levels, abiding dryness and high hopes for meringue pours. This beer reminds us of spring fed creeks intersecting rosariums on a high pollen count day.
A heavily rated Double IPA, fermented with a finicky yeast that produced fruit baskets when stressed, and dry hopped with current vintage simcoe and amarillo. This reminds us of the first time we met the rainy day woman, got a little anxious and ended up in a citrus straight jacket and papaya handcuffs after getting mango sprayed.
A simple malt bill consisting of German pilsner malt and light Munich malts, battered throughout the boil with German noble hops, and fermented cold with our house lager yeast. Lagered for several weeks in stainless for bright orange glows and profile integration. This beer reminds us of millennial bread binging before keto diets, scoping Bumble dates from the bulk nuts section at Whole Foods, and investing in recycled cola ventures in the Bay Area.
A barley backbone of three different base malts and hopped in the kettle with fresh centennial, fermented to complete dryness with a favorite yeast strain, and conditioned on 100 pounds of sour cherry puree. Dry hopped charismatically during the middle of secondary fermentation with current vintage loral hops. This reminds us of preparing for seasonal changes with cherry pie earmuffs, Buddha’s hand mittens, and cinnamon stick scarves.
A 50% spelt base beer that is hopped with fixation with French Strisselspalt and is open fermented with our favorite lager yeast. After fermentation has stopped, we then open ferment again with our house wild culture. After several weeks in stainless we then keg condition for 4 months with a different yeast from Hornindal. Screen memories might include spending whole paychecks on white Burgundy, forgetting to set the oven timer on pineapple halves, and digging into past-its-prime melon.
morning devotion batch2
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.
sky islands batch3
Our modern American Saison brewed with a simple grain bill, dry hopped with a judicious amount of Amarillo, fermented with our house saison yeast and conditioned in the keg/bottle with 2 strains of Brettanomyces from a beloved Belgian brewery. This batch reminds us of when we shoplifted kiwi hearts wearing leather jackets, when the last mangos on the window sill got tossed into the microwave on the potato setting, and throwing only the honeydew from a melon salad down the nearest central air vent when mom wasn’t looking.
Our robust winter warmer. We’re releasing this beer with enthusiastic anticipation of seasonal changes, wardrobe shifts, and beer style mood swings. Brewed with 3 types of rye, 4 types of bread-y Munich malts, and a warehouse of oats. Fermented frigid with our house ale yeast. We’re protecting this beer from becoming a base beer and releasing it without adjuncts. This is a small batch, because we sent most of this beer for an extended sleep in freshly emptied Heaven Hill whiskey barrels. This beer reminds us of backcountry dutch oven bread baking classes, tours through the Hershey factory on payday production day, and deep introspection during the hickory portion of dendrology class.
Brewed with floor-malted bohemian pilsner malt. Acidity adjusted with lime juice for optimal hop expression. Fermented with an historic wine yeast from the Loire Valley and dry hopped charismatically with mistral hops from the Alsace region of France.
Fermented with our pals from the Sunshine state, Hourglass Brewing. This beer sweeps together aspects of kölsch, American pale ale, and saison. Brewed with the best pilsner malt in the world, followed by a simple hop schedule with two Noble varieties, then fermented cold with our preferred kölsch yeast to complete dryness, and dry hopped with the same two Noble varieties. Sleep states include rose water hypnosis, cedar bough shelters, and incubating in the liner of your best friend’s grandma’s purse.