Lactose, mango, pink guava, Madagascar vanilla beans, and fruity hops work their magic to remind us of soft summer sunsets from long ago.

800 pounds of barley malt, oats and wheat went into this new school IPA. We also used over 40 pounds of Citra, El Dorado, Ekuanot, and Azacca between the whirlpool and three separate dry hop additions. It’s massively fruity, rich, and unusually smooth.

Our first collaboration beer, brewed with our friends at Scorched Earth in Algonquin. Next time we brew with these guys, we’ll be using more canoe paddles and less efficient mash tuns!

Malty in the no-coast style, but soft and fruity like out east. This DIPA is boozy, sweet, and reminiscent of tangerines, clementines, and orange juice. Sip responsibly!

We put our Foeder beer into neutral whiskey barrels with 5 pounds of Citra, Mosaic, Amarillo, and Ekuanot dry hops. The resulting intense acidity and bright, lemony fruit is not for the faint of heart.

This Belgian style is known for its creamy body and hints of spice, citrus, and floral perfume.

The everyday, knockabout beer that Europeans enjoy. Lager yeast and fruity hops make it our own, but having a few still applies!

This farmhouse-style ale is bright with flavors of lemons, oranges, hay, and water crackers.

Featuring a light malt body with hints of ripe tropical fruit.

We used four ingredients to make this style, which was all the rage with whalezbros in 1842.

English yeast conjures velvety cocoa and creamy coffee notes from the UK crystal and chocolate malts in this old-school porter. There’s nothing new or trendy about this beer—it just tastes good!

A tart and jammy fruit bomb soured with organic Greek yogurt & aged on 250 pounds of raspberry, blackberry, and boysenberry purée.