OUR BEERS

With Chocolate, Maple, and Bacon. Chocolate aroma up front that gives way to faint hint of smokiness. Rich milk chocolate notes with lingering maple on the back palate with a touch of smoke.

We took our Oak Aged Initiation’s Over and fermented it in wine barrels for five days. Then we transferred it into stainless and blended in a portion of straight foeder beer. Named for his daughter Harper’s middle name, it’s apropos that this batch of Adelia was one of the last beers that Dave helped blend.

It then sat in stainless for a few months and then matured even more while naturally carbonating in bottles for 3 months. A true mixed fermentation farmhouse ale. Aromas of unripe peaches and citrus Sweetarts, with light floral notes similar to a wild flower honey. The nose also brings light amounts of Brett funk and low level earthiness. It drinks light and crisp with a delicate but lingering acidity. It has a small amount of Brett funk but the main driving flavors are reminiscent of citrus Sweetarts and white peach.

Blended foeder beer with pineapple sage

With comet and centennial hops. Notes of watermelon rind and classic grapefruit.

Belgian-Style Farmhouse Ale with Lemon Peel. This saison has the color of a golden spring dawn just as the sun rises to evaporate that dewy dream state. Citrusy and floral with a slightly spicy kick carries notes of clove, unripe peaches, and the sweet tang of lemon verbena. Close your eyes and let your dream transport to a bright, sunny afternoon walk through a field of hay on your way to a beautiful lemon grove. Sit back, take a sip, and relax.

Notes of chocolate, hazelnut, licorice, and roasted fig

Batch #1 (500mL Bottle): Fermented with our house mixed culture in oak with Zinfandel grapes. 8.4% abv (released July 13, 2018)

Batch #2 (12oz Can): with Syrah grapes. 9.3% abv (released May 7, 2019)

Batch #3 (12oz Can): with Malbec grapes. 8.8% abv (released July 16, 2019)

Batch #4 (12oz Can): with Cabernet Franc grapes. 9.0% abv (released November 14, 2019)

We took a portion of our Belgian Quad, Moon Presence, and conditioned it on red wine grape must for about a month resulting in a deep garnet liquid, with aromas of red fruit and banana. Medium-bodied and semi-sweet, with notes of caramel, fig and red fruit with a subtle, rounded acidity. Surprisingly mellow despite its 11.5% abv, this beer should age beautifully.

We packaged Blood Moon Presence in classic Belgian 750ml bottles to remind us of a time when people didn’t exclusively drink hazy IPAs.

With Comet, Galaxy, and Simcoe hops, plus lactose. Notes of overripe honeydew melon, grapefruit, lemon pith, anise, and caramel cream candy.

With toasted coconut, cacao, vanilla, and lactose

This label design is a collage created by Dave and Lori's 7-year old daughter, Harper.

Our brand new IPA with Sabro and Azacca hops, coming at you hard with an aromatica-wafty-mouthgulp of Dubble Bubble, freshly cut mango, peach-rings, served in a bed of shredded coconut, and light lemongrass. Supremely drinkable and complex, this is ready for action... oh and the best part? You can get lost in this label for hours as you drink a few and maybe feel like you got a free spacecation. Win/win.

A unique and beautiful balance of sweet and zesty with flavors of overripe mango and apricot jam and notes of peppercorn, holy basil, and raspberry leaves.

Imperial Stout aged for 16 months in Breckenridge Whiskey Barrels and conditioned with New Harvest coffee and toasted almonds. Nutty and smooth with notes of coffee, almond, dark chocolate, coconut, and vanilla. Silky mouthfeel, subtle sweetness, with a bittersweet finish. It's basically a liquid Almond Joy!

with pineapple, vanilla & lactose

Imperial Stout with Chocolate, Marshmallows, Caramel, Vanilla & Lactose.

Inspiration: Take a pint of Phish Food®, let it melt, pour it into a glass…

Massive amounts of chocolate, marshmallows, and caramel were melted down to make this liquid dessert. Creamy, smooth, and deliciously satisfying, this Imperial Pastry Stout comes in at 10.4% abv.

Our base Ethereous IPA fermented with oak staves. Aromas of white peach with a hit of melon. Soft notes of cantaloupe and honey dew with lingering vanilla and oak notes on the back palate. Very creamy mouthfeel nicely accents vanilla flavors.

Blend of 8 month and 1 year old oak foeder beer and refermented with pink guava. Super light, tropical, lively, and refreshing. Guava character is present without being a fruit bomb.

This version of EZ Mode is the same Oak-Aged Ale based with Pink Guava, but then also conditioned on Pineapple. Light and subtly tart with notes of overripe guava, candied pineapple, peach rings, fresh squeezed blood orange, white nectarine, and a soft oak presence.

This is definitely NOT Nomenclature.

Notes of papaya, candied mango, weed, chewy. Batch 1- February 2019: Caticorn, Groucho, Monocle, Sad Clown. Batch 2- August 2019: Pirate, Masquerade, Bunny, Cowboy.

Forgotten Empires is a series out of Oakville that focuses on forgotten beer styles.

Our first batch is a Wit Beer . Open fermented in our modified original foeder and then conditioned with Coriander, Chamomile & Grapefruit Peel. Subtle flora and citrus aromas make way for notes of grapefruit, white bread, and wildflower honey that drink nice and light on the palate and finish with a light, but lingering, citrus acidity.

Notes of peach and melon along with a slight floral aroma and that crushability of a lager.

Brewed with flaked, malted, and golden naked oats and hit with a heavy amount of Vic Secret, Azacca, and Mosaic hops. Notes of pineapple, papaya, grassy, and gummy candy.

Triple IPA with Strata, Galaxy, Citra, Azacca, and Vic Secret hops. Juicy sweetness and bright crisp effervescence. Notes of grilled peaches, overripe papaya, perfectly ripe cantaloupe, and some nice dank.

CULT OF OAK RELEASE August 2023. Open fermented. Mixed fermentation Ale with Rosemary, Rose Hips, and Hawthorn Berries. Light acidity reminiscent of lemonade with healthy amounts of brett funk you normally find in lambic-style beers that gives way to subtle herbaceous, borderline savory flavors from the light, artful touch of rosemary.

Oatmeal Milk Stout with Chocolate, Cinnamon, Ancho and Guajillo Chiles.

Chocolately sweet with a robust, earthy cinnamon kicker. It's like you ate a delicious, freshly made chocolate stuffed churro right after you housed some spicy, fried quesadillas. The churro isn't spicy, but the heat is still lingering on your tongue and on your breath with each exhale. If you like it spicier, let it sit out for a bit and raise the temperature a few degrees.

Label designed by Bryan Molloy @popcorn_ink

Double Dry-Hopped Double IPA with Sabro, El Dorado, and Centennial Cryo hops. Aromas of citrus zest and overripe melons. Notes of cantaloupe, coconut, honeydew, and lime.

For anyone who is forced to sit in the Washington Bridge traffic every day, you need this beer! IPA with Meridian, Talus, and Citra hops. Berry forward aromatics with flavors of fruit punch, tangerine, and tropical fruit, finishing with resiny notes on the back end.

Double Dry-hopped with Strata, Mosaic, and Azacca Cryo. Notes of pineapple, orange peel, grass, and lemon popsicle

Sour Ale with Strawberry, Banana, and Lactose.

With a look of golden straw, aromas of banana runts, pink peppercorn, and grapefruit rind, and flavors of fresh banana and zesty grapefruit Prosecco notes, backed by cracked black pepper.

100% Brett fermentation in oak barrels with a single strain of Brettanomyces (Brett C) and dry-hopped prior to packaging

Aged in Woodford Reserve bourbon barrels for 10 months and refermented on Merlot grapes for 3 months. Jet black in color with a fluffy rose gold foam. The nose is strong of bakers chocolate and whiskey char, along with an earthy rich sweetness that is intoxicating just to smell. The chocolate remains in the taste but in a completely new dimension. Its chocolate ganache flambayed in limoncello, mixed with your glass of Merlot. Subtle grape tannins linger pleasantly and perfectly tie it all together.

A 4.20% abv Session IPA with CTZ, Vic Secret, and Azacca hops.

Hazy AF with floral, dankness, and spice on the nose. Smooth, pillowy, and very easy to throw back, this beer has herbal notes along with flavors of grass, pine, passionfruit, and citrus, and finishes with a little bit of bite.

Bier de Garde Aged in Whiskey Barrels w/ Orange Peels.

Open fermented in third use whiskey barrels with orange peels from our friends at Fully Rooted, Lunar Bodies pours a bright orange color and bursts with aromas of orange peel and light notes of vanilla. Flavors of orange pith meld with light notes of oak and char from the barrel. Mild tart and mild funk.

Mimosa-Inspired Ale with Riesling Grape, Orange, Peach, Pink Guava, and Lactose. Brunch vibes all day long with this mimosa in a can that brings delicious notes of grape, orange, floral, and honey.

Brewed with cacao nibs, Barrington coffee & lactose

Belgian-Style Dark Strong Ale (Belgian Quad).

Aromas of banana runts and caramel on the nose. Medium bodied with notes of caramel, marzipan, honey, figs and dates. Super smooth from the start to its dry, semi-sweet finish, this 10.8% abv liquid is not boozy and will age gracefully.

Citra, Centennial Cryo, and Talus hops. Beckons you with robust aromatics of rose petal, tropical fruits, and sage. It has a lingering mouthfeel as your taste buds explode with notes of juicy cantaloupe, lemon, citrus, and pink grapefruit, with a perfect bitter zing finale from the Centennial Cryo.

Aromas of Dubble Bubble, cantaloupe, and sweet orange peel. Velvety, smooth mouthfeel with flavors of clementines, cantaloupe, and candied lemon.

Label design by Popcorn Ink.

This Pale Ale was made with Summer Stone Yeast from @berkeley_yeast and new, experimental hops, HBC 1019, which both help to give it a distinctive peach ring flavor without using actual candy. Tangy, pillowy mouthfeel, strong fruity, peach ring candy aromas and notes of peaches upfront with a sweet & pithy finish.

No Rest. Ripe banana hits you on the nose followed by flavor notes of banana, raisin, and fig. Malty, smooth sweetness and a sneaky 7.7% abv. Heerlijk!

Gose with Lime Zest and Juniper Berries. Aged for 9 months in stainless. Lightly tart with Mojito vibes and notes of frozen limeade, blueberry lemon pastry, and Chewy Sweetarts.

With plums, blackberries, and lactose

Oak Aged Foeder Beer & Pear Cider blend. The perfect balance of bright citrus acidity, sweetness, dry cider notes, smokiness, and funk.

Our first triple dry-hopped Triple IPA combines of our first 3 Derivatives; Galaxy, Citra, and Mosaic. It slams your tastebuds with notes of mango, cantaloupe, and papaya. The depth of fruit flavor belies an assertive, balanced, and pleasantly bitter backbone that herbaceously beckons you to take another sip.

Imperial Stout with Chocolate, Peanut Butter, and Lactose. But the question is... how do YOU say the name of those tasty little chocolate and peanut butter candies?

Bone dry with lively carbonation, but berry sweet from its refermentation on tart cherries and black currants. Dubbed our “Fruit Brut”, it’s our take on the Brut style.

Blonde ale fermented in oak with blood oranges

RETIRED- 2016. Fermented and matured in red wine and whiskey barrels with our house mixed culture. This name is now used for a Berliner Weisse.

Fermented and matured in oak with multiple strains of Brettanomyces, Lactobacillus and other local, wild yeast.

with graham crackers, marshmallow, chocolate, vanilla & lactose

Dry-hopped with Vic Secret, Mosaic, and Comet. Notes of orange pith, kiwi, grass, and mango

This medium bodied stout has bright flavors of candied orange peel and pine. A mild hop bitterness, from the added Centennial and Sabro hops, gives way to flavors of roast malt and coconut. Make sure to remember Sarah Stout, And always take the garbage out!

Classic, no frills Belgian Tripel. Straw yellow, medium bodied, Abbey-inspired ale.

Laced with flavors of Belgian spices, Italian cherry soda, banana runts, and lilac wine.

with Chardonnay Grapes.

Brewed with oak staves in the kettle and conditioned on cacao nibs and vanilla. Contains lactose.

Pours a deep, dark amber with notes of biscuity ginger snaps, subtle dark fruit, and earthiness from the Fuggle hops used.

The label features Koby St Gelais and his signature “Pitcher Pour” to de-gas the beer before taking a gravity reading. Pouring beer back and forth between pitchers before taking a gravity reading is done to remove dissolved CO2 from the beer, which can artificially raise the hydrometer reading and give an inaccurate gravity measurement. Gravity readings are taken throughout the fermentation process. The difference between the Original Gravity and Final Gravity determines the beer’s alcohol content.

Brewed with cacao nibs and dark candy sugar

With lemongrass, lime zest, and sea salt

With Grapefruit and Rosemary

The 1st variation in our Alpaca Magi series: with raspberries.

Batch 1 (500mL Bottle)

Batch 2 (12oz Can): Released 4/30/19

Fermented and matured in oak for 1 year, refermented with apricots and white peaches, and dry-hopped with Galaxy hops shortly before packaging

The Alpaca Magi wandered through the deepest, darkest depths of nothingness to find this magical liquid. This blended dark sour was fermented and aged in Woodford Reserve bourbon barrels for 9 months, then conditioned on tart cherries, plums, black currants, and raspberries for one year.

Velvety warming layers of toffee, sugar plum, fig, and caramel with undertones of grapefruit and citrus.

The 2nd variation in our Alpaca Magi series. Blonde ale fermented in oak with raspberries, blackberries, blueberries, and cherries

A blend of ales fermented in both oak Foeders and Woodford Reserve bourbon barrels. It was conditioned on locally sourced blackberries and raspberries for a year and then refermented on Merlot grapes to finish. It has aromas of a freshly baked jelly donut, macerated grapes, and berries galore with lime zest sprinkled over. A smorgasbord of tropical and stone fruits and berries abound in this tart punch with grape tannins coating the tongue leaving you wanting more!

The 5th variation in our Alpaca Magi series. Ale fermented in oak foeders with tangerines, passionfruit, mangoes, and blackberries.

The 3rd variation in our Alpaca Magi series: with cherries, black currants, and plums.

Batch 1 (500mL Bottle)

Batch 2 (12oz Can): Released 4/30/19

With Mosaic, Vic Secret, and Galaxy hops. Notes of orange rind, pineapple, and grapefruit.

A lower ABV version of our Black Hexes stout

Pours a pale golden yellow and bursts with sweet floral aromas with a side car of earthy hops. It drinks light and crisp with floral and herbal notes up front, finishing off with a smooth, rice sweetness. With Saaz and Sorachi ace hops.

Oak Aged Ale with Second Use Red White Grapes

Second release: Feb 2022- 500mL bottle Original release- 12oz can

While no one can truly replace Chip Mendelson, our new Plinko host, Vinny Goldman, is up for the job. This Triple IPA has all the dank cannabis, citrus and cantaloupe aromas. Drinks big and flavorful with notes of citrus pith, orange marmalade, cantaloupe & grapefruit

Batch #1 (12oz Can): with Chardonnay and Gewürztraminer grapes. 9.6% abv (released May 7, 2019)

Batch #2 (Draft Only): with Sauvignon Blanc grapes. 9.2% abv (released July 2019)

Batch #3: with Viognier grapes. 9.2% abv (draft released November 2019, cans released December 14, 2019)

With Cabernet and Zinfandel Grapes. The sophistication of a wine, but the crispness and crushability of a lager.

Aged in our oak foeders for close to a year, this Brett forward mixed-ferment IPA is dry and effervescent, mildly tart, and billows forth with aromas and flavors of zested lime, muscat grape, pineapple, and lemon Italian ice.

With volcanic black sea salt, Dutch cocoa, vanilla beans & lactose

Our first batch of our newest R&D IPA, meant for experimenting and trying new processes, hopping techniques, hop combinations, and so much more! This batch was an experiment using some hop varietals we haven’t used much, in copious amounts in the whirlpool, utilizing some newly researched hop theories. We then dry hopped it heavily with some known variables (Nelson and Vic Secret, similar to “I Actually Exist”) to see what sort of push that whirlpool technique gave the beer. XP1 gives us a bit more depth of hop character, with a little bit of bitterness and notes of candied lime, white grape, citrus, lemon zest, and a little grassiness. Released 10/16/20

Aged in Woodford Reserve bourbon barrels and conditioned with vanilla beans, coffee, and cacao nibs