This is a lager beer for those who enjoy beer. We made it with German malts, hops, and yeast at our small and impractical brewery in Lake Zurich, Illinois. It pairs well with good friends, sunshine, and afternoon mischief.

This tart and mysterious collaboration was brewed with our friend @tyson_the_brewer of FireHop BrewWorks. It was brewed in spirit of a sea-change, by two breweries intrigued by what the future might bring. Cheers!!!

Brewed with Soursop, Toasted Coconut, Lemongrass, Lactose, Vanilla, and heavily hopped with Sabro and Jarrylo.

This proper English real ale features notes of dark fruits, pumpernickel, and baking chocolate. We brewed it with our friends at 1840 Brewing in Milwaukee. Put that haze down and take a ride on this 19th century hype train!

Witbier Another endless summer beer. This Belgian style is known for its creamy body and hints of spice, citrus, and floral perfume. One of our all-time favorites!

Cold Beer!

Imperial Stout brewed with Coconut, Vanilla & Lactose.

Sunburnt Mirth tiptoes into pastry stout territory – this 11.5% ABV beer brewed with milk sugar was conditioned on toasted coconut and Tahitian Vanilla beans. It’s rich and thick, sweet but surprisingly drinkable, and features notes of macaroon, chocolate fudge, and vanilla cream pie. We hope you enjoy this midwinter treat!

Flaked rye and Proximity pils malt with Saaz and Hallertau Mittelfruh. Pairs wonderfully with a picnic on the the banks of a cool running stream in the Spanish countryside, circa 1924.

Light and airy with pils and wheat malts, flaked barley, and oats, here’s our modern take on a classic beer. Michigan Chinook and Sultana hops add notes of citrus and tropical fruits to a decidedly gulpable pour!

Your heroes in New England IPAs are probably our heroes in New England IPAs. We like to think we’re getting close. We get the big citrus/tropical fruit salad nose on a smooth, soft body that’s well known among the hazebros and hazebroettes who spend their dayz in hazeland.

A tart and lively expression of our mixed fermentation program, this blend offers layers of candied citrus, cellar funk and bright acidity.

Dry-hopped using Hallertau Blanc, Galaxy & Vic Secret, this tart, refreshing beer balances quenching acidity, milk sugar sweetness, and citrus flavors from fruits and hops.

German malts, hops, and yeast make this dark lager smooth, malty, and pleasant to drink if you enjoy drinking beer.

A 16-month old sour blonde ale refermented on warm-climate varietals in a Chardonnay barrel for one year. This structured hybrid offers a tart and austerely fruity pour that combines the pleasures of wild ales and natural wines.

Fermented in stainless with a Belgian yeast strain, transferred to neutral wine barrels with Brettanomyces, and then bottle conditioned for the past three months, this beer is perfect for late summer drinking. It’s lively and bright with notes of lemons, hay, and barrel funk!