Thursday & Friday
Self-guided tours
Saturday & Sunday
guided tours occur at the top of the hour starting at 1pm
All large groups, including those arriving in limos, party & tour busses, etc. -- must make a reservation by emailing groups@kanebrewing at least 7 days prior to your visit. Groups without a reservation will be denied entry.
Galaxy hopped IPA brewed with American two-row malt, oats and a small amount of low crystal. Galaxy in the whirlpool then dry-hopped at over 4lbs per barrel with more Galaxy
Brewed with Pilsner, wheat, oats, and honey malt–hopped with Citra, Galaxy, Mosaic, and Simcoe
Our flagship Imperial IPA with an extra round of dry-hopping, featuring Mosaic.
Brewed with two-row base malt, malted wheat, and flaked oats. Whirlpool hopped with Vic Secret and dry-hopped with Vic Secret & Citra.
Coastal Paradox was brewed with British marris otter base malt, flaked wheat and a touch of German crystal. It was then hopped with Eureka in the boil and whirlpool, and dry-hopped with a bunch of Denali and Eureka. The Denali hops provide prominent pineapple and citrus flavors, which are balanced by the pine and dank characteristics of the Eureka hops.
Brewed with two-row base malt, a high percentage of malted oats and flaked wheat, and then rounded out with a touch of German light crystal malt. It was hopped exclusively with Enigma in the whirlpool and dry-hopped with even more Enigma.
Indicators was brewed with a blend of pilsner and golden promise base malt along with oats and a small amount of crystal malt. This batch was hopped with Galaxy and Citra in the whirlpool which was followed by a generous dry hop of Waimea, Galaxy and Citra Cryo.
Extremely crushable, its hopped with a tiny amount of Chinook, Citra and Simcoe in the kettle and dry hopped with Chinook, Simcoe, Mandarina Bavaria, Amarillo and Waimea.
Brewed with Continental Pilsner malt, Hallertau Mittelfruh and Saaz hops and fermented with a traditional German lager strain. It’s lagered for six weeks in stainless and canned.
Brewed with barrel-aged maple syrup and marshmallow, and conditioned on graham cracker, cacao, and vanilla bean.
Brewed with British base malt and a high percentage of malted and flaked oats. The malt bill was rounded out with roasted barley and chocolate malts for roast character and some mid-level crystal malts for added sweetness. It was then hopped with a unique blend of several English hops in the kettle.
Small batch barrel-aged imperial stout conditioned on pecans, coconut, vanilla beans, and cacao. Available for bottle-service, only in our tasting room
Object Permanence began as a rich English-influenced Barleywine brewed with floor malted Pearl barley from the United Kingdom. To this base malt we added dark Munich, Honey and three levels of crystal malts to add rich caramel, toast and dark fruit flavors. This chewy base beer was then racked into freshly emptied bourbon barrels were it sat for over a year developing flavors of molasses, vanilla, bourbon and caramel. The added layer of oak leaves a perception of dryness to balance this big, malty finish.
Brewed with Pilsner and wheat and hopped with Czech Saaz and Hallertau Mittlefruh
Growlers
Brighten the Corners was brewed with British and two-row base malt and a high percentage of oat malt and flaked oats. We also added oat milk to the mash and then hopped it with Amarillo in the kettle and Amarillo and Citra in the whirlpool. Finally, it was dry-hopped with El Dorado, Citra and Vic Secret.
Brewed with a simple malt bill of almost entirely British Golden Promise then boiled it down for three hours to reduce and concentrate the wort. After fermentation with our house ale yeast we aged this beer for over a year in bourbon barrels to develop its dark color and maltiness with notes of caramel, vanilla and dark fruit.
Object Permanence began as a rich English-influenced barleywine brewed with floor malted pearl barley from the United Kingdom. This base malt is supported by dark Munich, honey and three levels of crystal malts for rich caramel, burnt sugar and dark fruit flavors. This barleywine was then aged in Cognac barrels.
Blend 2 of Stacking Casks is an intricate blend of various Barleywines we had in our stock, that we aged for an average of 10 months in bourbon and malt whiskey barrels. To add even more layers of flavor, this blend finished in Madeira wine barrels from Portugal for 5 months. Finally, this blend was then cold-conditioned in stainless for three months and bottled.
Blend of Barrel-Aged Imperial Stouts conditioned on maple, cacao nibs and toasted pecan. We used the sweet and nutty flavors of the southern dessert staple, pecan pie, as inspiration for this beer. To complement those flavors, we hand-selected spirit barrels from our stock of over 200 barrels. We chose to blend a mixture of Imperial Stouts that were aged in Scotch, Oloroso Sherry and Woodford Reserve Malt Whiskey barrels. We then cold-conditioned the blend for a month to let the flavors from the barrels develop. Finally, the blend was conditioned on maple syrup, Haitian and Dominican cacao nibs, and toasted pecans. Northern Hospitality is a real treat with a delicate sweetness, prominent nutty and toffee character, and oak tones throughout from the extended barrel-aging.
Brewed with a simple malt bill of just British Chevalier base malt. A slow boil (over 8 hours) helped develop this beer’s unique flavor and dark ruby color. It was then hopped with Cascade and Chinook, and dry-hopped with Simcoe, Citra, El Dorado and Waimea. Vengeful Heart is a classic American Barleywine that balances strong hop flavor with notes of dark fruit, figs and toffee.
Rich and dark, a sweet porter conditioned on locally roasted coffee from Rook Coffee Roasters.
Galaxy hopped IPA brewed with American two-row malt, oats and a small amount of low crystal. Galaxy in the whirlpool then dry-hopped at over 4lbs per barrel with more Galaxy
Growlers
Brewed with Pilsner, wheat, oats, and honey malt–hopped with Citra, Galaxy, Mosaic, and Simcoe
Our flagship Imperial IPA with an extra round of dry-hopping, featuring Mosaic.
Brewed with Continental Pilsner malt, Hallertau Mittelfruh and Saaz hops and fermented with a traditional German lager strain. It’s lagered for six weeks in stainless and canned.
Brewed with two-row base malt, malted wheat, and flaked oats. Whirlpool hopped with Vic Secret and dry-hopped with Vic Secret & Citra.
Coastal Paradox was brewed with British marris otter base malt, flaked wheat and a touch of German crystal. It was then hopped with Eureka in the boil and whirlpool, and dry-hopped with a bunch of Denali and Eureka. The Denali hops provide prominent pineapple and citrus flavors, which are balanced by the pine and dank characteristics of the Eureka hops.
Brewed with two-row base malt, a high percentage of malted oats and flaked wheat, and then rounded out with a touch of German light crystal malt. It was hopped exclusively with Enigma in the whirlpool and dry-hopped with even more Enigma.
Extremely crushable, its hopped with a tiny amount of Chinook, Citra and Simcoe in the kettle and dry hopped with Chinook, Simcoe, Mandarina Bavaria, Amarillo and Waimea.
Cans
