on tap
rotating and limited selection
tank pour
beer poured directly off of our horizontal lagering tanks
Loops
Bavarian-Inspired Dunkel Lager - ABV 5%
Inspired by our favorite Dunkel made in the Franconian countryside. Brewed with a blend of Munich malts and a small amount of roast malt. We used a three decoction mash regimen and incorporated several additions of Hallertau Mittelfruh hops in the kettle. Fermented with WLP830 at 9°C and cold-conditioned at 0°C for seven weeks.
Tasting notes - Bran flake, subtle roast, caramel wafer
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
draft pour
beer kegged and poured from our draft lines
(cleaned every Wednesday)
Older Bones ☚
Oatmeal Stout - ABV 5.2%
This Stout was made for those of us that enjoy subtlety, glorious foam lacing, and several pints of the same beer - Brewed with Maris Otter, Pale Chocolate, Rolled Oats, and Roasted Malt. Hopped with a small amount of Liberty in the kettle and fermented with California Ale yeast. Cold conditioned for four weeks at 0°C.
Tasting notes - Cacao nib, 72% dark chocolate, soft and textured
PHB ☚
Pale, Hoppy Beer - ABV 5.5%
A now timeless dry hop combo - Brewed with Pilsner malt and rolled oats. Hopped in the kettle with Amarillo and Chinook and open fermented with harvested WLP838. Transferred to CCV on to Citra and Mosaic at 20°C. Once fermentation was complete, transferred to horizontal on to more Citra and Mosaic at 0°C. Cold-conditioned at 0°C for nearly two weeks.
Tasting notes - fresh grapefruit. a clean and bright hoppy taste.
Four Meters - bottle only*
Bavarian-Inspired Helles Lager - ABV 4.6%
A house favorite - Brewed with 100% IREKS Pilsner, and a multi-step and single decoction mash regimen. Lightly hopped in the kettle with Tettnanger. Open fermented at 10°C and cold conditioned at 0°C for six weeks.
*bottles available while supplies last.*
Tasting notes - King’s Hawaiian roll, dried apricot, faintly herbal
☚ = growlers available