Beers on tap

awake limbs

hoppy lager

Awake limbs was brewed using German pilsner malt and chit malt. It was hopped throughout the boil with additions of saaz, citra, and comet and fermented cold with one of our favorite Bavarian yeast strains. It was then left to naturally carbonate and condition over the course of 5 weeks where it was then dry-hopped cold with citra and nelson sauvin before packaging.

5.3%
ABV

cities adrift

IPA

Cities Adrift was brewed with Pilsner malt, 2 Row, and Oat Malt. Hopped aggressively with a blend of Amarillo, Sabro, Enigma, Mosaic, and a combination of pelletized and whole leaf Simcoe and then fermented with our favorite British Ale Yeast.

7.4%
ABV

Cone & Cone

Fresh Hop Pale Ale

A fresh hop version of our house pale ale, Kiln & Cone. we were lucky to double dip this year and make cone and cone with some wet, green mt. hood hops from Loza farms in wapato and wet, green simcoe from newhouse farms in sunnyside. the fresh hops were added at all parts of the brewing process with mt. hood in small amounts and simcoe in larger quantities.

5.25%
ABV

Demonteller

Foudre Aged Saison

A mixed culture Saison hopped with Galaxy and Mosaic. Demonteller was fermented and aged in one of our Foudres, creating a delicate oak character that balances out a subtle acidity.

5.1%
ABV

Gethsemane

Brett Pale Ale

Gethsemane was brewed with German Pilsner, British Maris Otter, Flaked oats and malted wheat. It was hopped with mosaic in the kettle. Fermentation occurred in oak puncheons using a special strain of Brettanomyces we've been working with. When finished, it was transferred to stainless and dry hopped with mosaic.

6%
ABV

grapefruit saison

oak fermented saison aged on grapefruit zest

This batch of grapefruit saison was brewed with pilsner malt, flaked barley, wheat, and flaked oats. It was hopped with Chinook, Amarillo, and Citra and Fermented entirely in one of our oak foudres with a house saison yeast. After fermentation, zest and juice from 275lbs of Ruby grapefruits were added to the beer.

5.5%
ABV

King's Head (2019)

Double Oatmeal Brown ale aged in bourbon barrels

King’s head is our double oat brown ale brewed with a large portion of malted and Unmalted oats, maris otter and specialty English chocolate and crystal malts. It was Fermented with an expressive English ale strain and then transferred into freshly emptied Kentucky Bourbon barrels. the 2019 blend incorporates barrel stock from 2017 and 2018, as well as a portion of fresh king's head base.

11%
ABV

SPaceman Bob

spritz-style ale aged in oak barrels

inspired by a crisp and refreshing spritz, spaceman bob was brewed with pilsner malt, malted wheat and brewers crystals. it was hopped with strisselspalt and fermented entirely in oak with one of our mixed cultures. the beer was then transferred into a variety of red and white washington wine barrels along with additions of california grapefruit and highland park neighborhood grown mugwort and left to condition for a number of months.

4%
ABV

The Goat

Foudre Aged Rustic Brett Saison

The Goat is a rustic farmhouse ale brewed with barley, rye, oats, and wheat. Fermented with a mixed culture in an oak foudre, where it continued to age for 3 months. Soft, dry, and funky with a very mild acidity and strong minerality, The Goat is a balanced, classic Saison with notes of rye, vanilla, fruit, and oak. Refermented in the keg with Brettanomyces

4.7%
ABV

The White Lodge

Belgian Style White Ale

A classic rendition of a Belgian Wit, the White Lodge is brewed with a large portion of wheat along with pilsner malt and oats. We use orange peel, tangerine peel and coriander in the kettle, lending a blend of citrus and floral characters, and ferment with a traditional Belgian strain.

4.8%
ABV

Vesper

table beer

Vesper was brewed with pilsner malt, flaked rye and wheat and lightly hopped with Styrian golding and cascade. It was fermented in stainless with one of our favorite Strains of Belgian yeast and then keg-conditioned with brett.

3.8%
ABV

Bottles for here

blood harmony

collaboration with tired hands

Blood Harmony was brewed with Francin Pale malt, flaked and malted triticale, and fresh Comet hops in the mash tun. It was fermented cool in freshly emptied JB Neufeld wine barrels with one of our favorite lager strains. After conditioning for a number of weeks, it was then racked into another set of former wine barrels for a secondary fermentation with a blended mixed-culture strain from Tired Hands. Refermented in the bottle/keg with Brettanomyces.

5.7%
ABV

Palace in the sun

ale aged in orange liqueur barrels

PALACE IN THE SUN IS AN OAK FERMENTED BEER AGED IN ORANGE LIQUEUR BARRELS. IT STARTED AS A BLEND OF WHEAT BASED BEERS FERMENTED IN OAK WITH HOUSE MIXED CULTURES. THE BLEND WAS THEN TRANSFERRED ONTO A GENEROUS AMOUNT OF SEVILLE ORANGES IN BARRELS THAT HAD PREVIOUSLY HELD ORANGE LIQUEUR. BOTTLE CONDITIONED WITH BRETTANOMYCES.

5%
ABV

Planetary Disciples

bourbon barrel peach brandy fermented ale

A BLEND OF OAK MIXED FERMENTATION BEERS THAT WERE AGED IN FORMER AMERICAN PEACH Bourbon BARRELS.

6.4%
ABV

Sacrament

Ale Aged in Oak Barrels with carménère grapes

Sacrament is a new ongoing line of beers aged in oak on wine grapes. this batch started as a wheat based grist and was fermented entirely in oak with two house wild cultures. it was then transferred into oak barrels to age and ferment on carménère grapes and skins froM the walla walla valley.

8.5%
ABV

The Ox

Oak Fermented Saison

The Ox is a Saison brewed with orange zest and hopped with Cascade. It went through primary fermentation in oak and then aged for 4 months in an oak foudre with one of our favorite Brett strains. Refermented in the bottle with Brett.

6%
ABV

Bottles to go

awake limbs

hoppy lager

AWAKE LIMBS WAS BREWED USING GERMAN PILSNER MALT AND CHIT MALT. IT WAS HOPPED THROUGHOUT THE BOIL WITH ADDITIONS OF SAAZ, CITRA, AND COMET AND FERMENTED COLD WITH ONE OF OUR FAVORITE BAVARIAN YEAST STRAINS. IT WAS THEN LEFT TO NATURALLY CARBONATE AND CONDITION OVER THE COURSE OF 5 WEEKS WHERE IT WAS THEN DRY-HOPPED COLD WITH CITRA AND NELSON SAUVIN BEFORE PACKAGING.

5.3%
ABV

moon temple

ale aged in oak barrels

MOON TEMPLE IS A COLLABORATION WITH JING-A FROM BEIJING. IT WAS BREWED WITH PILSNER MALT, WHEAT, RYE, AND SPELT. IT WAS LIGHTLY HOPPED WITH MOUTERE AND FERMENTED IN OAK PUNCHEONS WITH A HOUSE MIXED CULTURE. AFTER PRIMARY FERMENTATION, IT WAS TRANSFERRED INTO OAK BARRELS AND AGED ON MANDARIN ORANGES AND A BLEND OF GREEN AND BLACK TEAS FROM CHINA. BOTTLE CONDITIONED WITH BRETTANOMYCES.

5%
ABV

safe keeping

biere de garde

safe keeping was brewed with vienna, pilsner, and munich malt, along with small amounts of roasted and crystal malts. after going through a cold lager fermentation, it was transferred to cognac and red wine puncheons with a house strain of brett where it continued to ferment and age for over a year. refermented in the bottle with brettanomyces.

7.4%
ABV

vesper

table beer

VESPER WAS BREWED WITH PILSNER MALT, FLAKED RYE AND WHEAT AND LIGHTLY HOPPED WITH STYRIAN GOLDING AND CASCADE. IT WAS FERMENTED IN STAINLESS WITH ONE OF OUR FAVORITE STRAINS OF BELGIAN YEAST AND THEN b0ttle-conditioned WITH BRETT.

3.8%
ABV