A lower-alcohol alternative to our hazy IPA lineup. Still full of juicy, tropical fruit flavors from a generous helping of New Zealand hops, but in a crushable, summer beer.
We wanted to explore the difference between chocolate nibs (roasted cacao separated from its husk) and the husks we use in Working Man's Lunch. This chocolate ale is smooth and rich, but not cloying.
Our first-ever Grätzer is a modern interpretation of a historic Polish oak-smoked wheat ale.
We smoked half of the grain at Fullsteam, using old oak staves from spent bourbon barrels...
A sour mash “Kentucky Common” brewed with 100% North Carolina grain (six-row barley, rye, and corn) and fresh-pressed Newtown Pippin apples from Foggy Ridge Cider. Quick-aged in Maker’s Mark barrels.
appearance: very brite chestnut brown, slight off white head
aroma: toast, woody, vanilla, earthy
taste: brown sugar, breakfast cereal (cheerios), nutty, toast
It's not cloying nor one-dimensional.not at all. In typical Fullsteam fashion, the maple syrup adds a subtle layer of flavor on top of a tropical blend of hops.
Black Pine combines Riverbend and Epiphany specialty roasted malts with rugged hops like Simcoe, Cascade, and Amarillo to create a roasty, bracingly bitter 7.7% ABV dark and hoppy delight...
Paw Paw (Asminia triloba) is the largest edible fruit native to the United States. Since 2011, we've sourced paw paws from Wynn Dinnsen and his paw paw orchard, Full of Life Farms...