
on tap
rotating and limited selection
tank pour
beer poured directly off of our horizontal lagering tanks
Lomax ☚
Bavarian-Inspired Schankbier - ABV 3.1%
A delightful springtime refreshment - Brewed with 100% Weyermann Barke Pilsner malt, a multi-step and single decoction mash regimen, and three small additions of Tettnanger in the kettle. Open fermented at 10°C and conditioned at 1°C for four weeks.
Tasting notes - lemon/lime club soda, nectarine, mineral water
Way Bright ☚
American Pale Ale - ABV 5.3%
A highly anticipated return - Brewed with Pilsner malt, malted wheat, and a little caramel malt. We used a straightforward step mash regimen and incorporated several additions of Simcoe, Amarillo, and Comet hops throughout the boil. Open fermented with WLP001 at 20°C and cold-conditioned on whole leaf Simcoe, Amarillo, and Comet pellets.
Tasting notes - pink grapefruit, mango yogurt, peach spritz
Lunar Handshake
Czech-Inspired Dark Lager - ABV 4.5%
Nearly forgotten about in a horizontal for five months - Brewed primarily with Moravian Munich, Vienna, and Pilsner malt, three decoctions, and with three small additions of ZPC in the kettle. Open fermented at 9°C and cold-conditioned at 0°C for 20 weeks.
Tasting notes - microtones of medium roast coffee, brown bread, and dried plum
draft pour
beer kegged and poured from our draft lines
(cleaned every Wednesday)
The Invocation of Thought Forms ☚
Double IPA - ABV 8.1
Conjured with Burial Beer Co. - Brewed entirely with Pilsner malt and a small amount of corn sugar. Hopped with a heavy hand in the cauldron with Citra and Cascade. Open fermented at 20°C for several days with WLP001. Transferred into a CCV filled with Vista and Strata. After fermentation was complete, it was transferred into a horizontal filled with Citra, Vista, and Strata at 1°C. Cold-conditioned at 1°C on hops for 2 weeks.
Tasting notes - an aromatic and flavor manifestation of hops, and the notion that those sensory inputs exist as objects
The 12 -
A Reworking
Czech-Inspired Pale Lager - ABV 4.5%
Brewed with Moravian Pilsner malt and a small portion of Caramel malt. We used a three decoction mash regimen and three additions of ZPC pellets in the kettle. Open fermented at 9°C and cold-conditioned at 0°C for eight weeks.
Tasting notes - Bready malt character, citrus essence, Domažlice on my mind
☚ = growlers available