May 6, 2014

This medium-bodied, golden ale is an American interpretation on the British IPA.  The use of traditional British yeast gives some biscuit flavors.

May 6, 2014

This classic IPA is an explosion of hop flavors and aromas.

May 6, 2014

With a traditional use of sweet and bitter orange peel as well as coriander; this is a new take on the Belgian Wit style.  The twist is the use of dark and chocolate malts for color and flavor.

May 6, 2014

This IPA has the deep black color of a Stout, but the color leads your mind to expect a roasty acrid flavor to come through.

May 6, 2014

A smooth, medium to full-bodied American Stout on nitro, brewed with a host of roasted and caramel malts that boasts aromas and flavors of bakers chocolate and roasted coffee that finishes dry.

May 6, 2014

This Belgian Saison gets its flavor through the addition of honey to the brewing process.

May 6, 2014

Light ruby in color, tart, and refreshing. This kettle-soured wheat ale is fermented on tart cherries.

May 6, 2014

This typical French “farmhouse” ale is big in fruity flavors – apples and cherries – and is balanced by a subtle kiss of hops.

May 6, 2014

Originating in abbey breweries, tripels are brewed with nearly three times the malt as ‘normal’ beer.

May 6, 2014

Keeping with the Belgian tradition this Dubbel is a full-bodied brown ale that is brewed to supply the daily ration of bread for the Monks.