Our take on the traditional Oktoberfest/Marzen style, rich and malty, fermented on the cold side with a clean Cal Ale yeast strain, then lagered for weeks.
The first in a series, a single malt-and-single hop (SMASH) beer made with pale ale malt and Mosaic hops. Bready malt balances tropical fruit and citrus notes.
Traditional Belgian farmhouse ale made with a classic yeast strain that contributes authentic flavors. Lightly dry-hopped for a burst of tropical fruit.
Pale ale malt and a dose of specialty grains, blasted with huge hop flavor. A blend of several different hops capped with massive dry-hopping contribute to this complex brew with a crisp dry finish...
Chock full of all the C-Hops that we could fit – Cascade, Centennial, Chinook and Citra. Everything a west coast IPA should be – grapefruit, balsam fir, and resiny hop cones aboard a firm malt backbone! At 6.6% and 52 IBU, this will remind you of what IPA
New England-style IPA made with tons of raw oats, raw and malted wheat, Pilsner and two row malted barley. Hopped generously with Mosaic and Citra then dosed with hundreds of pounds of mango!
To us, good beer is elementary. We take a scientific approach to the brewing process, respecting heritage and classic styles, while pushing the boundaries by embracing a healthy appetite for experimentation. Above all, we believe in fresh, local and flavorful beer of the very best quality. We are looking forward to brewing up the future in our new neighborhood of Black Rock.