Beers on tap

Donnyllama doppelsticke

strong german altbier

Brewed in collaboration with our friends from engine house 9 in Tacoma with pilsner, Munich and dark specialty malts. Hopped with Hallertau and tettnang. This strong German alt-style beer went under an extended cool fermentation with our favorite Kölsch yeast. After a period of lagering, it was transferred into former midnight still Bourbon barrels and left to age for 2 months.

8.5%
ABV

grapefruit saison

oak fermented saison aged on grapefruit zest

this saison was brewed with pilsner malt along with malted and unmalted rye. it was hopped in the kettle with simcoe and hallertau blanc and fermented with a blend of saison strains in an oak foudre. the beer was then transferred into oak puncheons and aged on fresh grapefruit zest and juice and dry hopped with simcoe.

5.1%
ABV

Helmsman

Dark Mild

helmsman is a dark ale brewed with british maris otter along with chocolate and crystal malts. It is rich, refreshing and phenomenally flavorful for its sessionable 3.7% alcohol.

AVAILABLE FOR GROWLER FILL

3.7%
ABV

Kiln & Cone

House Pale Ale

This batch of kiln and cone features Tahoma and caliente, two unique open source hop Varieties supplied by our friends at hollingberry and son hops in Yakima, WA. Developed And released by Washington state university in 2013, Tahoma has subtle flavors and aromas Of lemon, citrus and cedarwood. Caliente was developed by favilla brothers farm in Wapato, WA and has notes of stone fruit, citrus, pine and mandarin.

AVAILABLE FOR GROWLER FILL

5.2%
ABV

processionary

Barrel Fermented Saison

processionary is a saison brewed with Vienna and pilsner malts along with malted and flaked wheat. It was exclusively hopped with a late addition of French strisselspalt. The beer was then fermented with a house mixed culture in a blend of 3rd use gin and bourbon barrels, where it continued to age for 3 months.

5%
ABV

Raise the Dead

Holy Mountain/Freigeist Broyhan

Raise the dead was brewed with 100% malted and unmalted wheat and fermented with our House wild culture in a mix of gin barrels from our friends at captive spirits. Broyhan is one Of many defunct historical german beer styles that freigeist is committed to resurrecting And we are honored to play our part in bringing this beer back from the dead.

5.5%
ABV

Remnant

Hoppy Brett Saision with Milled Bract

Remnant is a 100% Brett Saison, fermented in oak, brewed with a large portion of wheat, and hopped with mosaic Milled Bract from our friends at YCH Hops. Milled Bract is the low alpha fraction that is left over in the cryogenic process of making a new product called lupulin powder (think oily, powdery and aromatic Kief, but for brewing). We’re very excited to continue to explore the relationship between hops, Brett, and oak, and will continue brewing experimental beers like theses as often as possible.

5%
ABV

Servants Table

Oak Fermented Table Beer

A soft, low alcohol table beer fermented in oak, where it continued to age for 5 months. Servants table was brewed with a large portion of wheat along with Strisselspalt and Hallertau Blanc and was then dry-hopped with experimental hop HBC 522.

3.4%
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 keg with Brett.

6%
ABV

Three Fates

Czech-Style Pilsner

A definitive staff favorite, three fates is our unfiltered pilsner brewed with a European heritage varietal barley and Czech saaz hops.

4.8%
ABV

Transfiguration

Saison

A clean Saison brewed with Pilsner malt and Vienna, then hopped in the kettle with Tardif de Bourgogne and Tettnang. Transfiguration was fermented in stainless and then dry-hopped with more Tardif and Tettnang.

AVAILABLE FOR GROWLER FILL

6%
ABV

Bottles for here

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 Seer

Foudre-Aged Saision

The Seer is a hoppy Saision brewed with Pilsner malt and wheat, and hopped aggressively with Galaxy and EKG. This batch was fermented with one of our house Saison cultures and aged in an oak Foudre with Brett. After spending 4 months in oak, the seer was dry-hopped with Galaxy and EKG and conditioned in the bottle with Brett.

6.5%
ABV

Bottles to go

hollow tide

oak fermented mixed culture ale aged on apples

Brewed in collaboration with our good friend dave from whitewood cider in Olympia, WA. Hollow tide was brewed with pilsner malt along with a large portion of malted and Unmalted wheat and oats. It was lightly hopped with a blend of ekg, crystal and citra and Was then transferred into an oak foudre where it fermented with over 400 lbs of wickson Apples from harmony orchards in the Yakima valley. Fermented with one of our favorite House mixed cultures as well as wild yeast from the apple skins. bottle conditioned with brett.

6.1%
ABV

The Ox

Oak Fermented Saison

6%
ABV

true will

oak aged saison

True will was brewed with Pilsner malt, a touch of Belgian caramel malt, and hopped with Styrian Goldings. It was fermented with a famous strain of yeast originating from Antwerp Belgium, and aged in an oak tank for 8 months with a house strain of brettanomyces. referemented in the bottle with Brett.

5.4%
ABV