Here is our house Saison, fermented with the peerless yeast of Hainaut, Belgium. Expect shifting impressions of cloves, peppercorn, lemon custard, baguette, warm hay and bubble gum, among others. There is no better style to pair with food. We hope you enjoy it!

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.

Sweet notes of lemon, fields stubbled with blue and yellow flowers in the hay, and sprays of tropical fruit on the ocean breeze may come to mind, if you are fortunate. This is a dry and beguiling beer best suited for moonrise and reflection.

 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. 

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.

 This throwback APA is our entirely crushable take on a classic that will never go out of style. Copious hopping on top of a rich, crystal-malt-enhanced body will conjure memories of back in the day.

 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.

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!

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!

Batch #2 of this series continues our exploration of modern IPA, featuring aspects from both coasts. Here we highlight bright German Pilsner malt, pair it with a touch of wheat and oat malts, and add plenty of hops to the kettle, whirlpool, and fermentor. Enjoy!

Featuring lactobacillus and kveik, our modern interpretation of an ancient style shimmers with quenching acidity and a subtle salinity. The tropical fruits, while fully fermented, add layers of complementary zing. It pairs perfectly with the bright summer sun!

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