Expect notes of rich, toasted bread crust with hints of toffee and chocolate in this malt forward beer. Best served in an iterative fashion.
Hopped with Magnum and Hallertauer.

 We’re excited to serve this classic in the traditional Stange glass (pronounced ‘shh-tang-uh’) just like they do in Düsseldorf! Alt is a dry, firmly bitter, and malt-forward ale with hints of toasted bread crust and noble hop spice. Prost! 

A blend of Cabernet Sauvignon, Merlot, and Petit Verdot grapes fermented and blended with our house foederbeer and aged one year in French oak. The sip is tart, lightly tannic, and surprisingly supple.

A blend of Zinfandel, Petite Sirah, and Carignan grapes fermented with our house foederbeer and aged one year in French oak. The sip is sweet, tart, and juicy. 

Double Dry-Hopped with Galaxy, Citra and Michigan Chinook this beer is hazy juicy juicy hazy fluffy puffy hazy juicy fruity juicy hazy fruity juicy juicy hazy pillowy willowy juicy hazy fruity fluffy juicy haze.

We brewed this farmhouse ale with barley and rye and fermented it in stainless steel before transferring it into neutral-oak wine barrels. It spent a year mingling with our house mixed cultures before being bottled by hand. Enjoy it in a rustic frame of mind!

 This beer is hard for us to sell, being sorely tempted to drink it all ourselves. The synthesis of German malt, hops, and yeast is awesome and delicious! 

Pilsner, wheat, oat, and a kiss of Munich malt make this rustic lager glow. Contessa in the dry hop shines with bright notes of hayfields, melon, and tea. Drink it fresh – it was never meant to last! 

We brewed this classic Czech Pils with our new Lukr faucet in mind. It features traditional Moravian malted barley and Saaz hops. Pilsener changed the world in 1842 – it’s the OG hypebeast! Ask for a ‘Milk Pour’ and Drink. The. Foam!

This real ale is served exclusively on cask as God intended. Toasty, biscuity notes along with hints of toffee, caramel, and floral English hops combine in a flavorful, yet sessionable pint. It is neither overly bitter, warm, or still; on the contrary, this is a beer drinker’s beer that’s wont to make you smile.

 Another dry and brightly bitter beer that blends facets old and new. This one features Enigma, Lotus, Styrian Wolf, and Sultana. It conjures hints of strawberries, melon, noble hop spice, and floral tones.

 This is a dark and roasty ale that drinks dry like we like a drink to drink at RT. If you like to enjoy your portion under the sun, this stout’s for you.

We took our roasty oat stout and conditioned it on toasted coconut and vanilla.

Beer!

This gargantuan slumbered 14 months in Heaven Hill casks. We then conditioned it on Vietnamese cinnamon sticks, ancho and guajillo chiles, Ugandan cacao nibs, and Madagascar vanilla. It offers waves of fudge, pepper spice, and warm cinnamon.

A subtle and refreshing beer that’s impervious to the fleeting passions of tomorrow’s yesterdays. You need not think twice about it, but if you do, nuanced layers of grain, stone-

fruit esters, and noble hops will reward the effort. Prost!

We built this hazy IPA by hand with a ridiculous amount of hops at our absurdly impractical taproom brewery in Lake Zurich, Illinois. We hope you keep this beer cold, drink it fresh, and mightily enjoy our take on a style we have come to love. Cheers!

This beer was brewed with techniques we’ve learned making both new- and old-school IPAs. Featuring rich English malts and copious dry hopping, it’s a modern take on a classic style. Cheers!

This is a raw, unboiled ale fermented with Kviek yeast and active lactobacillus planetarium. It’s tart, fruity, and delightfully weird. Cheers!