Clown Shoes

Brewed with a monstrous amount of malt and combined with aggressive American hops, this beer is powerful and complex and designed to age. Smokiness is subtle but present and blends nicely with the rich, dark flavors.

Brown Angel was designed to have three distinct levels: a dark brown backbone with notes of chocolate and coffee resulting from the use of 1500 pounds of Maris Otter malt, aggressive American hops (Amarillo and Columbus) provide bitterness and some citrus, while a more delicate floral finish is achieved from the use of the classic English hop, East Kent Goldings. This is NOT your old school brown, but rather a sexy American interpretation. At 40IBUs and 7% Alcohol it goes down sneaky fast.

Designed as an easy drinking IPA with a balance of bitterness and tropical and citrus fruit flavors.

Roasted dark malts plus extra chocolate malts plus ancho chile plus cinnamon plus vanilla extract plus a chocolate loving, beer drinking, Clown Shoes wearing, multi-limbed, gorgeous and glorious Mexican wrestler on the label. That’s the recipe for a Chocolate Sombrero!

Clementine is Clown Shoes Beer’s Belgian style White Ale. Light-bodied and crisp, this is a terrific White Ale with plenty of zest! Hazy in appearance and healthily carbonated, it utilizes Chambly yeast to energetically shape its wheat malt base. Incorporated in the brewing process is Clementine, sweet orange peel, a hint of Coriander, and Summit hops. At a sly, easy-drinking 5.9%, Clementine is dynamic and flavorful enough to satisfy discerning craft beer palates, yet light enough to count among “sessionable” beers.

Milkshake IPA

Eagle Claw Fist utilizes the same Chico yeast that shaped Hoppy Feet and Brown Angel. Canadian Two Row, English Crystal, and a little English Black Patent malt provide a sweet, balanced backbone. Simcoe, Centennial, and Citra work together to create a unique hop assault, with an intense bitterness that manages to leave your palate in one piece and is harmonized by the flavors of tropical fruits and flowers. The finish is dry. To quote Suzanne Schalow, of Cambridge Common, “This is your best beer.” Kate Baker, her coworker, said, “I think I might be in love.”

Once upon a time a man walked into a bar where a friend of our’s was tending the taps. He tried to order an Eagle Claw Fist, but got it wrong and asked for an Evil Crawfish. When we heard the story, after much laughter, we knew one day we’d make the beer. Finally, here it is, built off of ECF, but cleaner, meaner, less bitter, and dry hopped with Citra, El Dorado, and Mosaic.

Undead Party Crasher, aged 100% in bourbon barrels

Four Knob Creek Bourbon barrels were recently filled with Blaecorn Unidragon. Two of these were blended with Pimp, one part Bourbon Blaecorn to two parts Pimp. This will make about 150 cases of our first limited release beer: The Flight of The Pimp. The label was created by Richard Bailey.

Galactica, a hop staff wielding heroine, patrols in karate kick mode through the heavens. Her mission: cosmic combat to promote good beer. Dry hopped with Galaxy hops, a clean malt backbone enhances the dank and luscious IPA flavors.

Pecans suck. That’s what I thought as a kid. Now I love them. So much so that I decided tgo create a beer in homage to the pecan as it finds the perfect home: a pie. Our Pecan Pie Porter balances sweet and nutty porter flavors with the subtle addition of all natural and organic pecan concentrate and butter pecan extract. The result is mouthwatering goodness.

An American imperial stout aged in forty year old Jamaican rum barrels, incorporates holy water, signature dark malts, and malt smoked with vampire killing stakes. Dear Undead, "Die, Monsters, die!" Sincerely, Clown Shoes.

Hoppy Feet has been lovingly crafted by combining Premium malt with lots of Amarillo and Columbus Hops. Grapefruit and Pine are balanced on the nose and on the palate by a nutty, dark chocolate, roasted backbone.

One year of brutal work and abundant shenanigans is in the books. So, we up sized Hoppy Feet and dry hopped it twice. Th huge, complex flavors and powerful hop and malt aromas make a worthy tribute. Thank you, each one of you, for helping make our dreams real.

We kept this one simple, used water malt hops and made it the kind of beer that will help you when your (real or imaginary) people are tired, thirsty, hungry or enslaved to step forward and state with authority: Let My People Go! alcohol 6% by volume.

Lube? Hey, get your mind out of the gutter. Social lubrication, people coming together to unwind, is what we are talking about. This American Black Ale has a dark body, medium bitterness, balanced with West Coast hops and sweet orange peel.

Our third anniversary beer up sizes Chocolate Sombrero, using extra ancho chile and adding chipotle pepper. We aged the brew 100% in bourbon barrels. May it leap onto your palate majestically, like a luchador who flies into the ring from atop the highest rope.

Our boy Miracle Mike represents what we hope to do with our Minor Miracle Fund. A percentage of the profits from this juicy sessionable IPA will be used to help real people (and maybe a puppy or two).

Hoppy Belgian-Style Tripel – ABV 10% Muffin Top combines the attributes of a Belgian Tripel with a huge burst of American hops. Intense flavors from the Belgian yeast, reminiscent of candied fruits, mix with the hop bitterness and sweet orange peel to create a unique take on a Belgian-Style ale.

Brash Brewing Company, the brain child of Petrol Station’s Ben Fullelove, collaborated with us to make Pimp. Ben made a recipe for a double batch of a rich Belgian brown and we made a double batch of a 10% version of Brown Angel. The two beers were blended to make Pimp, a double, double brown ale.

Rexx is here! This Imperial Red Ale is aged in Heaven Hill and Four Roses bourbon barrels clocks in at 12% ABV

Descended from a notorious clan of Scottish lore, head brewer Dan Lipke channeled the Tartan tapestry encoded in his DNA to create a formidable Wee Heavy. The beer has been aged 100% in fresh bourbon barrels. Ask yourself, “Who needs to ride the lion?”

Double IPA utilizing citrusy mosaic hops and an immaculate west coast style malt backbone.

Short pourts? Drinking Geuze through straws? Dusty bottles growing old in liquor stores? Bwahahahahaha! Meet Boston’s own Supa Hero, Captain M., The Protecta of The Bee-ah!! This India Pale Ale will be made with the freshest, dankest, most wicked ahhhh-some hops availabe at brew time.

A Clown Shoes legend, Brown Angel, put away her dancing shoes to focus on extracting espresso, brewing coffee and pouring latte art with Zen-like focus. The Barista Breakfast Brown is crafted with Maris Otter malt, flaked oatmeal, cold brewed espresso, milk sugars and the spirit of angel wings.

Like a stamp on a tramp, this beer is about not so subtle seduction. Soft but complex malts, Chambly yeast, sweet orange peel, Columbus, Amarillo, and Centennial hops have merged to create a bodacious Belgian IPA.

In a world full of uncertainty, hardship, and people trying to hold us back, do we need the undead and trademark attorneys too? Clown Shoes says, "No, die, monsters, die!" Forces of darkness brought about a change in the name of this beer, which was released to celebrate our second anniversary, but it still sports signature dark malts, holy water, and malt smoked locally with hickory and ash.

In a world full of uncertainty, hardship, and people trying to hold us back, do we need Vampires, too? Clown Shoes says, “No! Die, monsters, die!” Our second anniversary ale incorporates signature dark malts, holy water, and malt smoked locally with hickory, ash, and vampire killing stakes.