Experimental Forest #2 (for Mika Vainio) 5.1% ABV. The second in our series of “tree flavored” beers. A “raw” no-boil white beer brewed with locally foraged spicebush branches, leaves and berries. Fermented with a mixed culture of lactobacillus, brettanomyces and four strains of ale yeast.
Tart, lightly funky with a delicate spice character from the spicebush. This is what the Belgian witbiers of the 18th and 19th century tasted like: rustic yet refreshing. Experimental Forest
Russian Imperial Stout circa 1856 (for Robert Smalls) 10.1% ABV. A historical recreation from the old brewer’s logs, back when this beer was actually sent to the Russian Czars (hence the name).
A far cry from the diabetes inducing liquid candy bar stouts that lately have taken over, this is a serious stout for adult palates. Brewed with the finest English malts and an eye-watering 150 IBUs from East Kent Goldings hops, the depth of flavor is immense.
The aging potential for this beer is great, a decade is not out of the question.
The second in our series of beers dedicated to bad ass women who kicked nazi ass. Double Dry Hopped Imperial Saison (for Lyudmila Pavlichenko) 11.4% ABV.
This beer is a monstrously dry hopped barley wine fermented with our house saison yeast blend and aged in oak barrels with wild yeast for a year and a half.
The aroma is stone fruit, funk and oak. The flavor is packed with malt, ripe peach, wine barrel and tropical fruit. Double Dry Hopped Imperial Sa
Mexicana #2 (for Emilio Zapata) 5.3% ABV. The second in our trio of lagers inspired by the cuisine of different regions of Mexico. This is a corn based light lager with the addition of 1# per gallon of tomatillos and Serrano chilies. We scraped the insides of the chilies so there is little to no burn but a fantastic aroma of chilies. The tomatillos flavor is tangy and reminiscent of salsa verde.
After our barrel aged Blueberry Sour (for Fats Domino) was finished aging on 4# of blueberries per gallon we took the used blueberries and added them to a new beer and let the wild yeast ferment it out. The second use fruit still has an amazing amount of color and flavor left in it and it lets the underlying beer and wild yeast to shine. Bright and refreshing, this is a perfect summer thirst quencher.
A blend of one and two year old barrel aged sour beer aged on 4# per gallon of blueberries. An obscene amount of fruit that blends nicely with the oak and subtle funk.
In a past life we owned a homebrew supply shop down in New Orleans, one day Fats Domino walks in and says he wants to learn how to make strawberry wine. For the next several weeks I would get a daily phone call “Mike? this is Fats…what’s going on with this wine?!” In my book he was as important as Elvis in the formation of early rock and roll. This ones for him.
A classic pilsner but aged with a blend of 13 strains of Brettanomyces and heavily dry hopped with Azacca and Equanot. Big aroma of funk and tropical hops but it drinks like a crisp pilsner.
We brewed this in collaboration with a local bottle shop for their 3rd anniversary so it won’t see any distribution, available only at the brewery.
Dedicated to John Dunsworth a.k.a Mr. Lahey of Trailer Park Boys. RIP
The first in a triptych of lagers inspired by the cuisine of Mexico. This dark, bock strength lager is inspired by the black mole sauces of Oaxaca. Charred tortillas in the mash, chili pasilla and subtle spicing in the kettle then cocoa nibs in the lagering tank.
Biere de Mars (for H.G. Wells) 7.8% ABV. Biere de Mars (beer of March) was traditionally brewed to celebrate the end of winter. Think of it as an old school Biere de Garde, back when “de Garde” meant long aging in barrels.
Our version starts as a malty red lager fermented at warm temperatures along with some house wild cultures. It then hibernated in oak wine barrels for a year with our house Brett blend.
A beautiful beer with loads of complex funk and oak in the the aroma, notes of cherries and dark stone fruit. A beer that should age wonderfully for years, with more funk developing with time
A traditional Belgian strong ale, this strong (9.7% ABV) blonde ale is brewed using Belgian pilsner and wheat malts and highlights our house Flemish yeast strain. We then hand peeled 250 tangerines and added them post fermentation.
The delicate citrus notes from the tangerines compliment the fruity yeast character. The flavor is crisp with a hint of malt sweetness. Scarily drinkable considering its strength.