A Pale Golden Beer – Full-flavored yet very drinkable. Perfectly refreshing for the 8-month Texas Summer. German Pilsner malt, Tettnanger Hops, and clean Kolsch yeast come together in graceful harmony to make the perfect everyday beer. Come hang with Carl!
Kolsch takes the best parts of the ale and lager worlds and puts them into one amazing sip. White wine ester and a sharp lager-esque bite combine to make your mouth happy as fuck.
Owen pulled out all the stops and designed another amazing IPA, carefully combining Bravo, Galaxy, Citra, Mosaic plus a couple of organic New Zealand hops to form a citrus juice and fruit explosion like nothing we’ve ever done! Organic 2-row and a touch of crystal malt provide a light, but sturdy, backdrop for the flavors and aromas of orange, tangerine, vanilla, clean crushed citrus, stone fruit and passionfruit. It’s still clearly an IPA with a smooth and pleasant hop bitterness that cuts the malt and hop sweetness just enough to keep you wanting more. JUICY is hazy from hops with a round mouthfeel but crisp finish.
Revolution No. 009 is a showcase for five “public domain” hops from the United States and Germany, offering a fresh twist on some not-so-familiar favorites.
The lead hops include two varieties from the Pacific Northwest – one that provides exotic tropical notes, & another that offers a balance of earthy pine and citrus qualities. The German hops round out the blend with a dimension of bright fruitiness.
This Belgian-style Golden Ale is Will’s favorite style to make. It’s also Will’s last name. William Golden Ale. True fact. It’s fermented with an old school Belgian yeast strain that produces a crazy amount of esters so it smells like sunshine. The color shines like gold. The finish is very dry like a champagne. It’s strong and delicate at the same time. While you are admiring the strong aromatics and classy finish it’s quietly punching you in the back of the head.
“Stingo” is the name given to the strong stuff hidden behind the bar in northern English pubs. Aged and matured in oak barrels, these special ales are saved only for those patrons lucky enough to know about them and ask. (512) Stingo is an English Strong Ale aged 24 months in new American oak barrels with Brett yeast added for an additional depth of flavor. The medium toast oak lends a wonderful vanilla aroma, a very slight sweet smokey flavor and added great depth of character and smoothness to the malt of this old strong ale.
Inspired by the strong dark lagers of Germany, Live Oak Liberator Doppelbock is brewed for the last days of winter. Liberator pours deep brown, almost black with layer upon layer of rich malt flavor. The hops are present to gently support and balance the expressive malt character. While the beer sleeps the winter away in a conditioning tank, our lager yeast continues to work to assure a very clean and dry finish.
Barrel Aged Mosaic IPA!? Not quite. Aging a hop-focused beer in barrels will greatly diminish the hop aromas that we’ve toiled to create. Fortunately for us, we have the ability to add oak spirals- carefully milled helixes of toasted American oak to our aging tanks (and now Hop Gun!). This process infuses our beloved Mosaic IPA with delicious notes of oak, honey, vanilla, and coconut while preserving the beautiful hop profile.
Dark and cloudy, Primus Weizenbock marries the rich, malty flavors of bock beer with the fruity and spicy flavors of weizenbier. Brewed with equal parts wheat and specialty barley malt, Primus features a subtle warming alcohol character. Dark roasted malts impart notes of chocolate, caramel, and toffee in concert with flavors and aromas of clove, banana, and vanilla contributed by the Bavarian yeast strain. Primus is a rich, complex beer perfect to enjoy throughout the Texas winter.
This delicious creation was truly a product of creativity, ingenuity, and luck. In the summer of 2013 we took a test batch of our sessional sour summer ale, Provincial, that didn’t quite hit gravity and decided to have some fun with it by adding a heavy dose of raspberries. The end result was so delicious, we ended up brewing it year-round. This delightfully tart fruit beer is refreshing, with a citrusy berry aroma which transitions to a subtlety sweet and tart finish.
Big Bad Baptista is inspired by traditional Mexican coffee, Café de Olla, which is served with cinnamon and piloncillo, an unrefined sugar. The Cinnamon adds another layer of complexity and accentuates the earthy character of Mexican Coffee, but more importantly, it captures the essence of a place and its culture.
Richly decadent, this voluptuous dessert will seduce and ravage your taste buds, then cuddle with them in the afterglow. Looking to score brownie points with the Missus? No need for diamonds and bedazzle. With a few bottles of Red Velvet and some dimmed lights, you’re in for a lot of “oo-la-la” and a happy ending.
The new ingredient is lactose, a.k.a. milk sugar. When Velvet Merlin is brewed with milk sugar to create Nitro Merlin Milk Stout, the effect is similar to adding cream to your dark roasted coffee. The result is a stout that is still dark and roasty, but now with a mellow sweetness and added roundness of body.