Off Color

Farmhouse Ale.

A long time ago in Finland, a bunch of Finnish dudes built a sauna. It was nicer in there than it was outside, so they stayed in there until they ran out of beer. When they ran out of beer they still didn’t want to go outside so they decided it would be better if they just started brewing their beer in the sauna. And so began the tradition of brewing this traditional Finnish beer in saunas. Chock full of rye and juniper and spicy yeast esters, our sahti might inspire you to build your own sauna to ride out this winter.

Inspired by our brewery puppy, Hops, Biere de Guard Dog seems sweet enough will a strong malt presence lead by Munich and Vienna malts. But at 7.3% ABV, it packs a bite. Just ask our delivery guy!

Imperial stout brewed with Graham flour, marshmallows, molasses and vanilla beans with cocoa nibs added.

John likes gin, but John makes beer. To reconcile these two things, John made a Bee's Knees cocktail inspired honey saison made with gin spices and lemon juice.

Troublesome’s meaner cousin will flail your tongue as hard as he can, but being such a little guy, you’ll probably just pucker a bit. Spawned through an overnight kettle souring with our house lactobacillus culture, the wort emerges furious at what we did to it. Then, just because, we pitch a saison yeast and allow it to free rise to it’s further distain. It comes out angrier than… uh, angrier than… well, something really angry. But at 3.8% ABV there’s no reason for you to be too afraid.

Honey beer with molasses and oats Don’t let the color scare you. This surprisingly dry beer retains all the aroma and nuance of honey (from bees) and molasses (not from bees) creating the perception of sweetness through cool, controlled fermentation. Because we’re sweet enough dammit. Grain Bill: Pils, Dark Munich, Chocolate Malt, Wheat Malt, Flaked Oats Hops: Northern Brewer, Hallertau Hersbrucker, Strisselspalt Adjunct: Honey, Molasses 13.5 Plato

Most brewers spend a lot of time and effort keeping lactobacillus out of their breweries; it was the first thing we brought in (it still has to stay in the corner though). We blend together two different beers to make Troublesome. The first is a somewhat uninteresting wheat beer and the second is an overly acidic & funky beer fermented solely with lactobacillus. We blend the two beers together with coriander and salt at the tail end of fermentation to create a mild, lemony tartness and a fuller sensation of mouthfeel. And yes, it’s hard to make.

Yuzu Berliner Weisse