May 6, 2014

This dark golden ale utilizes the whole grains of wild rice to create a nutty, yet fruity characteristic.

May 6, 2014

This light amber Saison gives you touches of malt sweetness with a light maple syrup aromatic. These flavors play nicely with the fruity and spicy yeast flavors created during fermentation.

May 6, 2014

A Flemish Style Sour Brown Ale, this medium-bodied brown ale was soured in the kettle with a mixture of wild yeast and bacteria to give it a unique sour/funky/earthy flavor and aromatic.

May 6, 2014

A spin off of the traditional German style of dunkelweizen, this dark wheat ale has the addition of house apple wood smoked malt.

May 6, 2014

A big, malty, amber ale brewed in the tradition of the Scottish highlands with a pinch of smoked malt. Full-bodied and smooth.

May 6, 2014

This Saison will undoubtedly perk up your taste buds for the spring.

May 6, 2014

A Saison for the winter months, this beer incorporates rye and oats, making it a bigger and stronger Saison than it already was.

May 6, 2014

We tweaked our winter Saison recipe by lightening the color and body.  The  beer earns its autumn flair thanks to the addition of 90lbs of shredded butternut squash to the mash.

May 6, 2014

This is a beer made for the migrant workers, or Saisonairres, during the farming and harvest of produce in France.

May 6, 2014

This beer gets its medium body from the use of rye malt.  The slightly spicy notes from the Rye malt are complemented with the addition of rosemary and lemongrass.