A Double IPA double dry hopped with Southern Star and Southern Passion. Both hops are native to South Africa and promote unique tropical flavors. Oats are used in the mash to promote a soft mouthfeel.
An Oat Pale Ale dry hopped with Enigma and Rakau hops. Rakau
is a New Zealand hop that promotes a pleasant stone fruit flavor. Oats were heavily added to help promote a soft mouthfeel.
This unfiltered Pilsner uses flavorful floor malts and is hopped generously with all Cascade hops. Cascade has a pleasant citrus, grapefruit, and spicy flavor that pairs well with the flavorful floor malted Pilsner. We choose to keep this unfiltered by allowing the yet to drop out over time.
Hazy IPA heavily dry hopped with Vic Secret and Citra. Vic Secret is an Australian hop that gives off intense pineapple aromas and flavors. We used a high percentage of oats and wheat to help promote a soft body.
A double IPA that is exclusively hopped with Citra. The heavy dry hop helps create a tropical, citrus, and peach flavor. Oats and wheat were added to the mash to help create a smooth body.
A Double IPA that is exclusively hopped with Mosaic. The heavy dry hop helps create a mango, citrus, and blueberry flavor. Oats and Wheat were added to the mash to help create a smooth body.
A Double IPA that is exclusively hopped with Galaxy. The heavy dry hop helps create a distinct citrus and passion fruit flavor. Oats were added to the mash to help create a smooth body.
A Hazy IPA that we dry hopped with Galaxy and Citra. We used malted oats and wheat to add body. Galaxy is the dominant hop in this IPA.
A Hazy IPA heavily dry hopped with Citra, Mosaic, and Vic Secret. Expect aromas and flavors that include intense citrus, tropical fruits, and mango. Oats are added into the mash to help create a smooth body.
Our first Imperial IPA that is double dry-hopped with Citra, Southern Star, and Topaz. Southern Star is a South African hop that has tangerine, tropical fruit, pineapple, and watermelon flavors. We paired it with two of our favorite hops, Citra and Topaz. Oats were added at a higher percentage to help balance the double dry-hop.
This award-winning unfiltered Pilsner uses flavorful floor malts and is hopped generously with a floral noble hop. It has a balanced malt and hop flavor that is easy drinking, yet flavorful. We choose to keep this unfiltered by allowing the yeast to naturally drop out over time.
A double Milk Stout brewed with a specific malt that gives off a toasty flavor. We added our favorite cold brew coffee directly to the tank after fermentation, which helps create a smooth and enjoyable flavor and aroma.
An India pale ale double dry hopped with Citra, Vic Secret, and Topaz. Enigma is used in the whirlpool for additional tropical aromas. Oats and wheat are used in the mash to help create a body that balances the huge dry hop.
A Hazy IPA brewed with Citra and 3 experimental hops. We get a major tangerine aroma along with a really unique pina colada flavor that comes from one of the experimental hops. We personally love how the tangerine, tropical, and coconut flavors meld together
A Milk Stout aged on vanilla beans, cinnamon, and cold brew coffee. We used a large amount of flaked oats and lactose to help create a bigger body.
A Hazy IPA that highlights Citra and 586. 586 is an experimental hop that features intense notes of tropical fruit, mango, and guava! Oats are added to the mash to help balance the hop flavor.
Hazy Double IPA heavily dry hopped with Mosaic and Citra. We used a high percentage of flaked oats to balance the double dry hop.
A Hazy IPA double dry hopped with Bru-1 and Idaho 7 . We whirlpooled with Australian Topaz to help create a juicy and resinous flavor. Pineapple and stone fruit are dominate in the aroma and flavor!
A Double IPA double dry hopped with Vic Secret, Citra, and Amarillo. Oats and wheat are added to the mash to add body and mouthfeel. This is one of our favorite hop combos so far!
NEIPA double dry hopped with Citra, Cryo Ekuanot, and Simcoe. Too many Tom’s was created to showcase how Citra and Ekuanot pair with each other. Simcoe was added lightly to the whirlpool and dryhop to help balance to hop flavor.
The mash consists of nearly 50% flaked oat and wheat to produce a body to match the intense hoppiness. Expect flavors and aromas of tropical fruit, tangerine, mango, and bright citrus!
Double Milk Stout aged on chai spices and chocolate! Lactose(milk sugar) is added at the end of boil to help create sweetness and body. We primarily use malts that promote a chocolatey and smooth flavor.
We love Oktoberfest so much that we decided to have a batch ready for November! Our favorite German malts were selected and used in the mash to create a crisp and refreshing lagerbier. We enjoy an Oktoberfest that has more toasty and bready malt flavors and this beer represents that!
We took Texas Oil Tycoon and infused it with our favorite cold brew coffee. Cold brew coffee is used because it creates a smoother and creamier flavor compared to using beans or other methods. The lactose and extended boil pair perfectly with the cold brew coffee!
Texas Oil Tycoon is loaded with milk chocolate flavors! We boil this beer for over 3 hours and add lactose (milk sugar) to create a thick and rich mouthfeel. At 8.2%, it packs a punch but is surprisingly drinkable. The malts are carefully selected in order to ensure there aren’t many roasty flavors, all chocolate!
This is a project we have been working on for some time. We took our award winning Pilsner recipe and hopped it heavily with Citra and Mosaic. The ABV has been bumped up a little to help balance the hop flavor and aroma. This beer went through our normal lager fermentation so it will taste very crisp and refreshing. Expect a juicy and crisp beer with a touch of haze
A NEIPA aged on real mango chunks! We dry hopped with Azacca to help bring out more tropical flavors and aromas. Oats and wheat added to the mash
A Belgian Tripel brewed with all Belgian ingredients. We use Belgian pilsner, Belgian candy sugar, and Belgian yeast. This beer has been aged for many months and does not contain harsh flavors you would typically find in higher ABV beers. This is a company favorite!
We aged close to 300 pounds of real raspberries on our farmhouse ale yeast! The raspberries will sit on the beer for a total of 3-4 days to get as much out of the fruit as we can. Bright red and highly carbonated!
A crisp and refreshing Czech style Pilsner dry hopped with Saaz. The dominant flavors are the Saaz hops and the clean Pilsner malt we use.
An unfiltered Helles that uses traditional German malts in the mash to help create a malt-forward beer. This is lightly hopped to help balance the maltiness. Crisp and refreshing. This beer IS unfiltered, so there will be haze. Lagered for an extended period of time
A double milk stout that uses a variety of chocolate, toasted, and base Malts. Lactose was added into the boil for sweetness. Expect a thick body with chocolate and light roasted flavors. Contains Milk Sugar