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!
Jaanihanso - Dry Hopped Cider
We think this is the best cider in the world. It’s that simple. This producer uses farm apples from Estonia and utilizes champagne methods and spontaneous fermentation to produce the most compelling cider we know of. This special dry hopped version incorporates Simcoe hops for fruity aromatics and flavorful depth. Whether you drink wine, cider, or beer we recommend trying this fascinating beverage, we take inspiration from it daily.
A handful of specialty malts and a high percentage of raw oats fermented with our house ale yeast at cold temperatures for a neutral expression. We then added a spiritually compromising amount of Oreos for unmistakeable aromatics and childlike sentiment. This beer reminds us of the recent acquisition of IBC Cream Soda by La Croix, hard seltzer big whigs breaking into the pastry stout game, and Hershey’s first batch of cold brew coffee.
An American Pale Ale fermented with our house Kölsch yeast and drenched with Eureka hops during the middle of fermentation. Visual experiences might include a photosynthesis time-lapse on a cannabis farm, peering through the cucumber kaleidoscope, and futures told through the riesling crystal ball.
Robert Eggers is one of our favorite filmmakers. Circle Cinema is our favorite theater. We made this beer with both of them in mind, and it celebrates the newest release from Eggers, The Lighthouse. Brewed with small lot German barley and a dash of Munich malt. Fermented with our house lager yeast. Dry hopped with fresh Simcoe and Perle hops. Mirages induced might include rescue rafts of Rainier cherries, crab pods of sea grapes, and lychee-scaled mermaids.
A beer we brew twice a year that is inspired by the most food-friendly style in the world, Bière de garde. Brewed with only small batch pilsner malt and boiled for over 6 hours for caramelization and malt-driven focus. Dry hopped minimally with low alpha hops for fleeting floral apparitions. Fermented at chilly temps with our lager yeast for minimal expression. You’re at a Michelin Star restaurant. The dessert course is on its way. There’s a Graham Cracker foundation with a honeycomb ring sitting orchestrated above it. There’s a handful of lilac flowers filling the ring. He lights the blowtorch. You know what happens next.
A further evolution of our foeder (465 gallon oak vat) fermented pilsner. Drawing inspiration from the early batches of Pilsner Urquell and the hop focus of Tipopils, this beer is brewed with 100% German heritage barley and fermented with our house lager yeast at frigid temperatures in an oak foeder and dry hopped modestly with fresh tettnang. This beer reminds us of butterfly gardens next to the woodfire bagel bakery after the summer thunderstorm has subsided.
A Mulberry table beer conditioned with Brettanomyces. Flavor mirages include showering in Natural Falls, rubbing the apples at Reasor’s for people who don’t wash their fruit, and the first beer you snuck from Dad’s fridge.
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.
A European inspired saison brewed with mostly rye for our friend, Brad Rose. Fermented with our Kölsch strain and our two favorite saison strains. Conditioned in the keg for texture and tradition. Things you forgot to remember about this beer include drinking the entire Philbrook garden out of the cowboy boots you found at Orpha’s, trying the finest brie on the stalest of crackers, and goosing the Olive Garden shaker till the wheels fall off.
Our open, oak-fermented Baltic Porter. Taking inspiration from the traditional Scandinavian porters, that kept sailors warm in unruly winter seas, this lager-fermented dark beer is muscular and robust, keeping Oklahoma windchill at bay. Brewed with a complicated grain bill and process, and transferred off the yeast twice for clean expressionism. You found the hollow, cedar log. You fill it with almond butter and tootsie rolls. You plant blueberry bushes around it to conceal your treasure. You pour your coffee. It spills on your leather gloves.
A blend of two different barrel aged saisons that were aged for 6 months in Oregon and French oak. Conditioned on a wild culture we grew last winter from the final flowers left in the backyard, and dry hopped in the barrel for 4 months with Sterling hops. This beer reminds us of candied eucalyptus, muddled in dark cherry liqueur and finished with a clementine leather garnish.
Our traditional pilsner hopped exclusively with hops grown for us at Falls Branch Hop Farm near Tahlequah, Oklahoma. All hops were hand harvested and include the following varieties: Glacier, Challenger, Nugget, and Comet. Besides being grown and harvested in Oklahoma, these hops were also put into the brewing process within 24 hours of picking, making this a “wet hopped” beer. This batch reminds us of hay harvest under the summer sun, trespassing on privately stocked spring fed streams, and fall squalls on exposed gravel shoals.