Two of our favorite ingredients come together in the brewhouse; pungent American hops and delicious wheat malt. This Hazy IPA is double dry-hopped (a combination of Mosaic, Citra, Azacca, Amarillo and El Dorado hops) resulting... Read More
The full wheaty taste of Benediktiner Weissbier is complemented by a bright amber colour, uniform opacity and a light foam head with extra-fine bubbles. All the while balancing a gentle tingling and citrusy effervescence, this... Read More
Brewed with Munich and chocolate malts and aged on toasted oak logs harvested from our woods, this big brown ale has lightly tannic notes of fresh wood and vanilla. Light roast and chocolate notes pair wonderfully with a full... Read More
Our good friend, John Gow, was kind enough to bring us some coveted New Zealand hops from his recent visit home. This beer was soured naturally naturally with live lactobacillus from fresh grain and brewed with 50% wheat malt.... Read More
Brewed with Munich and chocolate malts and aged on toasted oak logs harvested from our woods, this big brown ale has lightly tannic notes of fresh wood and vanilla. Light roast and chocolate notes pair wonderfully with a full... Read More
Brewed without hops and bittered with farm-grown english and lemon thyme, this kettle-soured wheat beer is tart, earthy, lemony, and woody. Soured naturally with lactobacillus and aged on toasted hickory logs from our woods for... Read More
The classic Bitburger - a mature and most agreeable beer - is brewed with the best of ingredients in the same traditional way it has been for many, many years. The result is delicately tart and pleasantly bitter - with a strong... Read More