Bangin' hop aroma & flavor in this beer, with a pillowy-soft mouthfeel and very low bitterness. Simcoe & Citra take the lead along with amplified fruity esters.
Galaxy is a hop that is hard to come by due to its intense fruit characters and limited import quantities from Australia. Full Blown Galaxy is a 100% Galaxy hopped Hazy IPA at a rate of 5...
Imperial Stout w/ Almonds, Coconut and Vanilla
This full blown Pastry Stout is treated with 11.3 lbs per bbl of Toasted Almonds, .64 lbs per bbl of Ugandan Vanilla and 1...
Luscious is our third beer made for our 2019 Moksa Memberhood group. We took a stout and treated it with toasted pecans, Mexican vanilla beans and Vermont maple syrup.
Each brewery brewed the same recipe w/ the same techniques w/ one difference, the yeast. We used London III yeast for notes of tangerine zest & ripe pineapple.
Dry hopped w/ 2/3 El Dorado & 1/3 Citra hops giving it a slightly orange creamsicle flavor from the El Dorado & a bright tangerine flavor from the Citra.
Language is awesome. There are so many synonyms! You can say almost anything! And if you can’t describe it with words you know - you can make something up and chances are you’ll still be understood...
Mexican Mole inspired beer w/ Guatemalan Cacao Nibs, Cinnamon, Ancho Chilies & Mexican Vanilla Beans. Although this beer has chilies, this beer is barely spicy. The Ancho Chilies lend more of a smokiness to the overall complexity of the beer.
This year’s seven-hop blend includes Simcoe, Loral, Ekuanot and HBC586, among a few others. We’ve joined hundreds of breweries around the country, and decided to make our brew a West Coast Pale Ale with a neutral, clean base
This Hazy Double IPA features a 50/50 6.6 lbs per bbl split of Southern Cross hops from Freestyle Hop Farms and hand selected Citra from Yakima Chief Hops. The flavor profile expresses notes of candied pineapple, melon, and mango.
The @MoksaBarrelHouse is finally open, and to celebrate we are releasing bottles of an English Barleywine aged in Old Forester Birthday Bourbon barrels 22 months called Birthday Barleywine
Mexican Imp Stout; Coffee, cinnamon and piloncillo (Mexican brown sugar). We used that drink to inspire us to make an Imperial Stout with Perennial Artisan Ales.