We combined modern West Coast hops with a clean base pale ale and some hop-derived terpenes to create a beer that combines underlying dank notes with strong tropical fruit flavors...
Here is our stout. It's just a stout. We aren't trying to do anything fancy with it. It's roasty; it's satiating but not sweet or heavy: it's got enough balance to keep things drinkable...
Barrel Aged version of their popular Winter Seasonal Salted Carmel Stout. This version has been sitting in Heaven Hill Bourbon Barrels for nearly a year.
The final of our three fresh hop beers for 2014; this IPA combines Simcoe and Chinook hops in the kettle with freshly picked Equinox
hops from the Yakima Valley...
Our India Golden Ale aged for six months in Old Tom Gin barrels from Ransom Spirits before being blended with some fresh hoppy beer and dry hopped for renewed intensity in the aroma.
Laulima translates to "many hands working together" in Hawaiian. Belgian-style India Pale Ale brewed with candi sugar. In collaboration with Breakside Brewery...
Back to the Future IPA collab with Fremont,we knew that we wanted to make a big IPA and showcase some fun hop varietals that are futurist, Azacca and Ella
This collaboration is a liquid representation of the Pacific Northwest craft beer community; a cross-border collaboration between Seattle’s Fremont Brewing and Portland’s Breakside Brewing...
Cud Pud, as we affectionately call it, has got loads of thiol-derived richness from Oregon-grown Strata hops that provide big mid-palate pops of blueberry and passionfruit...
Check-in
A few years ago, we set out to create a new kind of coffee beer -- instead of a stout or porter with coffee, we wanted to create a light colored, malt-forward, rich base beer which woul...
Originally crafted with Ninkasi Brewing, this double IPA is the lightest, hoppiest beer you’ll ever try. Loaded with tropical and fruity notes from Mosaic, Eldorado and Chinook.
Their take on a traditional German-Style kolsch is made with German Pilsner abd Vienna Malt, Liberty Hops grown in the Willamette Valley and fermented cool.