Amber ale brewed with German malts and spelt, bittered with Zythos and dry hopped with East Kent Goldings and fermented with a French farmhouse yeast...
Brewed with our friend Brian Strumke, this project represents what we both hold sacred in artisanal beer production: quality, creativity, and patience...
Kettle sour IPA, dry hopped with Pacific Gem and Hallertau Blanc. Notes of dried apricot, overripe plum and caramel fruit cake ... an Autumnal delight.
a ’Post Prohibition’ style ale brewed with Pilsner malt, corn, and rice.. hopped at 2lbs per BBL with Cluster, Northern Brewer, and Saaz.. and oh yeah.
Stillwater emerged from the Baltimore rowhouse basement of DJ and electronic music producer Brian Strumke back in 2010. A pioneer of “nomadic brewing,” Strumke envisioned Stillwater as a collaborative project without a fixed address, one whose inventive and style-bending beers could be produced anywhere around the globe. Over the next decade, hundreds of unique Stillwater creations would be brewed across five continents. Now Stillwater has permanently planted roots in the Pacific Northwest, where it operates on native land in partnership with the Confederated Tribes of the Chehalis. Stillwater remains a reflection of Strumke’s journey through this world – the places he’s visited, the culture he’s experienced, the friends he’s made. A brewed delusion, always and forever.