Breakfast and Brunettes, two of Ron Swansons favorite things; well, ours too! This Belgian Dubbel has been cold steeped with Ethiopian Yirgacheffe roasted by our close friends at Kudu coffee...
An intentionally hazy IPA. The haze comes from massive whirlpool and dry hop additions and provides a very “juicy” expression, often associated with tropical fruit...
With this collab our objective was simple: create a brunch-worthy stout without utilizing darker stout malts with an ABV low enough to take you from breakfast well into the late afternoon...
A blonde ale brewed with Grapefruit Elderflower soda in the boil, then fermented with grapefruits using a mix of Brettanomyces bruxellensis and Saccharomyces.
Loads of candy and orange marmalade on the nose, followed by a smooth, yet warming malt flavor. A firm American hop bitterness lasts through the finish and supports the malt and alcohol intensity.
Fermented at ale temperatures and then layered for a short time gives this beer a crisp, clean flavor reminiscent of a German pilsner, but with a touch more fruitiness.