-To craft this confection, we dove into our favorite chocolate chip cookie recipes for inspiration, and then whipped hefty doses of chocolate, brown sugar and vanilla into a dough-hued blonde ale base. The result is a full-bodied beer that seduces with a perfect balance of vanilla and chocolate, and finishes with just the right amount of sweetness. Put down the spoon, pick up a pint. ABV: 6% IBU:12
This robust Chocolate Stout is brewed with roasted, crushed cocoa beans called cocoa nibs, and pale, caramel, chocolate and roasted malts. After fermentation and first aging, the cocoa nibs are added and the brew is aged again in oak bourbon barrels. Aged for months in oak to bring out the sweet roasted flavors from the malt, the rich chocolate flavors of the cocoa nibs, and the vanilla and bourbon flavors from the small batch bourbon barrel ABV-10%
One Big Bad Imperial Stout with Cocoa nibs and Coffee beans. This year’s release is with Blue Copper Coffee. ABV-12.30
Forbidden fruit is within reach in this grapefruit and tangerine infused take on our mouthwatering Limbo IPA. Dry-hopped with Galaxy and Mosaic hops for an added citrus punch. ABV 7.6
Brilliant amber color with good unfiltered clarity. Sweet aroma followed by a smooth taste, full bodied from beginning to end ABV 6.1%
By dry hopping our blonde sour ale Basis, we developed HopSynth, a well-melded sour ale with full hop aromas and flavors. Using the freshest experimental hops available, we tailored HopSynth to have a range of hop aromas, including pine, tropical fruits, and citrus notes. ABV 6%
Darken is a take on an “old ale” or Flanders Brown Ale. We added spices to the mix to create a pleasurable and more heavily nuanced flavor profile. Aged for long time periods, always in oak, creates a harmonious brown sour ale.