To purchases crowlers online of the below beers, click this link. Cheers!
Ready your grill-piece for a juice-bomb of breathtaking proportions. Hopped with exorbitant amounts of Bru-1, Strata, and Galaxy hops, this beer’s murky depths are replete with notes of pineapple, peach, and passion fruit that combine in an absurdly satisfying fashion. It’s a glorious, all-inclusive cruise through tropical waters, and your taste buds have VIP tickets.
Augur is our classic English Porter with a touch of East Coast nuance. Brewed with the finest Maris Otter, a variety of roasted barley and wheat malts as well a varied spectrum of crystal malts. A dry, crisp and satisfying mouthful of proper ale with a dash of toasty biscuit and cacao. Hopped with Willamette, Glacier and Crystal hops for woodsy, fresh presence.
Not even that long ago, specifically 1842, the world was transformed by the first blond lager. In fact, about 9 out of every 10 beers today are derived from this revolutionary brew out of Bohemia, making the Pilsner style by far the most popular beer style in the world. You can now enjoy an example of the original brew at Meanwhile Brewing Co. or the Far Out Lounge, both of which are really not even that far, which is pretty cool.
Raspberry Sour. We used a pure Lactobacillus Delbruekii culture to sour wort in our kettle to a pH of 3.3. We then boiled the wort to kill the bacteria, added Centennial Hops in the whirlpool, and fermented with our Kolsch yeast to 4.0% ABV. Last, we added 250 #POUNDS of oregonfruitproducts Raspberry Purée! Pow!
German Pilsner Dry Hopped with German Ariana hops procured by our friends at BSG Craft Brewing.
This hop was bred at the Hüll Hop Research Center, as a cross between Herkules and a wild male hop. Late addition hopping lends aromatics of fruit, berry, and citrus, coupled with resinous, herbal back tones
When William Magner set out to make Ireland’s greatest cider in 1935, this is what he came up with. We’ve barely changed it since then, but why would we? Made with 17 different varieties of fallen apple, pressed and then kept in the dark to mature for a couple of years, it is the crispest way to celebrate any moment. 4.5% ABV