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

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

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

pilgrimage

bavarian-style Hefeweizen

Our take on a Bavarian-style hefe, pilgrimage is brewed with 60% German malted wheat And 40% german pilsner malt. It was lightly hopped with german tettnang and fermented Cool with a traditional yeast.

AVAILABLE FOR GROWLER FILL

5.4%
ABV

souls alight

Oak Fermented Saison

Souls Alight was brewed with Pilsner malt, malted spelt, and malted wheat. It was hopped with French Strisselspalt, Australian Summer, and Ella, and fermented in oak puncheons with a special strain of French Saison yeast. After primary fermentation, it was transferred to a stainless tank and dry-hopped with Ella and Australian Summer.

5.4%
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.

AVAILABLE FOR GROWLER FILL

4.8%
ABV

total depravity

oat spelt milk stout

total depravity was brewed thomas fawcett maris otter, malted spelt, flaked oats, and a variety of specialty caramel and roasted malts. lactose sugar was added to the kettle after being hopped with east kent golding. fermented cool with one of our favorite english yeast strains resulting in a full bodied, drinkable stout.

AVAILABLE FOR GROWLER FILL

5.8%
ABV

trampled ground

Oak Fermented Saison

trampled ground is a new oak fermented saison brewed with pilsner malt, flaked wheat, malted rye, and malted wheat. it was hopped with a blend of strisselspalt, saphir, hull Melon, and australian summer. we then pitched a classic yeast into an oak foudre that also contained a house mixed culture, where the beer when through primary fermentation. it was then transferred to stainless and hopped generously with crystal and loral.

6%
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

visual field

pale ale

Visual field is a juicy and aromatic pale ale brewed with a large percentage of malted Oats and generously hopped and dry-hopped with mosaic and comet.

5.5%
ABV

Bottles for here

offertory

ale aged in oak barrels on cabernet and carmenere

OFFERTORY IS A BLEND OF TWO SEPARATE MIXED FERMENTATION SAISONS THAT WERE FERMENTED AND AGED IN OAK BARRELS. THE BLEND WAS TRANSFERRED INTO ANOTHER SET OF OAK BARRELS WHICH HAD PREVIOUSLY HELD OUR 2018 SACRAMENT BEERS AND CONTAINED CABERNET AND CARMENERE GRAPE POMACE. AFTER A 24-HOUR CONTACT TIME WITH THE GRAPE SKINS AND LEES, THE BEER WAS THEN RACKED OFF THE POMACE FOR BOTTLING. BOTTLE CONDITIONED WITH AN EXPRESSIVE WINE YEAST.

6.4%
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. REFERMENTED IN THE BOTTLE WITH BRETTANOMYCES FROM BOTH HOLY MOUNTAIN AND HIGHLAND PARK.

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 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

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

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

The Goat

Foudre Aged Rustic Brett Saison

4.7%
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

visual field

pale ale

VISUAL FIELD IS A JUICY AND AROMATIC PALE ALE BREWED WITH A LARGE PERCENTAGE OF MALTED OATS AND GENEROUSLY HOPPED AND DRY-HOPPED WITH MOSAIC AND COMET.

5.5%
ABV