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.
Brewed in collaboration with Great Notion. Fields of Blue was brewed with a blend of British marris otter and pilsner malt as well as a large amount of flaked and malted oats, victory malt and lactose. We added graham crackers and a blueberry puree during fermentation, then conditioned it on dried blueberries to create more layers of flavor, and achieve that strong blueberry taste and color. We dry-hopped with Mosaic and Sabro to further layer and support the blueberries added during fermentation. To help round out the beer, and continue the blueberry pie inspiration, we further conditioned Fields of Blue on Vermont maple syrup, cinnamon and Madagascar vanilla beans
The bigger brother of our pale ale, Sneakbox. Brewed with American two-row, red wheat, caramalt, and malted oats. Generously dry-hopped with Citra and Galaxy.
An IPA breewed with a blend of American two-row and British Halycon base malt and flaked oats. Hopped in the whirlpool with Australian Enigma, Vic Secret and American Sabro then dry-hopped with a larde dose of Galaxy, Enigma, Vic Secret and Waimea.
Brewed with a blend of two-row and golden promise base malt, wheat, oats, and a small amount of light crystal malts. It was hopped with Citra Cryo in the whirlpool, and dry-hopped with large doses of Mosaic and Mosaic Cryo, and a bit of Sabro.
Brewed with Pilsner, wheat, oats, and honey malt–hopped with Citra, Galaxy, Mosaic, and Simcoe
To create this unique beer, we took our European inspired Pilsner and cold-conditioned it in first us Spanish Chestnut barrels. The aging adds extra depth and body while maintaining the crisp and clean character of the base beer.
German-style Bock brewed with Continental Pilsner and Munich base malt, a small amount of caramunich, a hint of local chit malt from our friends Rabbit Hill Malthouse and hopped with Hallertau Mittelfruh. It was fermented with our house lager yeast and cold conditioned in stainless for several months.
Bierhalle, our Märzen-Style Lager, we cold lagered in a Chestnut barrel. We took the current batch of Bierhalle and conditioned part of it in a new Spanish Chestnut barrel, hand coopered in Portugal. Both the Bock and Chestnut Barrel Bierhalle are available for samples, pours and growlers.
Brewed with British base malt, chocolate, various caramel malts, and oats.
Brewed with Pilsner and wheat and hopped with Czech Saaz and Hallertau Mittlefruh
Marzen-Style Lager brewed to celebrate Oktoberfest. Its brewed with Continental Pilsner, Vienna and Dark Munich malts and hopped with Hallertau Mittlefruh and Czech Saaz.
Growlers
Brewed with Pilsner and wheat and hopped with Czech Saaz and Hallertau Mittlefruh
Growlers
Imperial IPA heavily hopped with Amarillo, Galaxy, Mosaic, and Denali. Part of our Reef series of IPAs.
Growlers
Brewed with continental pilsner malt, red wheat, and dextrose. Hopped with Hallertau Mittlefrauh and Huell Melon and bottle conditioned to 3.2 volumes.
A blend of two different rye barrel-aged barleywines and a rye barrel-aged wheatwine that was racked into 600 Liter Pineau des Charentes casks to finish for six months. We then blended the casks together, cold conditioned in stainless for three months and bottled what turned out to be a truly rich and complex beer.
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.
Port Anniversary Redux was created by separately double barrel-aging our rye barrel-aged anniversary blend and one of our imperial stouts in both Ruby and Tawny Port wine barrels. After aging for 10 months, we separately racked the components of each beer into stainless for conditioning. Once ready, we blended the components to taste, then aged the blend on Ghanaian cacao nibs to achieve a flavor profile similar to a dessert wine and chocolate pairing.
To create this unique beer, we took our European inspired Pilsner and cold-conditioned it in first us Spanish Chestnut barrels. The aging adds extra depth and body while maintaining the crisp and clean character of the base beer.
An IPA breewed with a blend of American two-row and British Halycon base malt and flaked oats. Hopped in the whirlpool with Australian Enigma, Vic Secret and American Sabro then dry-hopped with a larde dose of Galaxy, Enigma, Vic Secret and Waimea.
Cans
Brewed with a blend of two-row and golden promise base malt, wheat, oats, and a small amount of light crystal malts. It was hopped with Citra Cryo in the whirlpool, and dry-hopped with large doses of Mosaic and Mosaic Cryo, and a bit of Sabro.
Cans
Brewed in collaboration with Great Notion. Fields of Blue was brewed with a blend of British marris otter and pilsner malt as well as a large amount of flaked and malted oats, victory malt and lactose. We added graham crackers and a blueberry puree during fermentation, then conditioned it on dried blueberries to create more layers of flavor, and achieve that strong blueberry taste and color. We dry-hopped with Mosaic and Sabro to further layer and support the blueberries added during fermentation. To help round out the beer, and continue the blueberry pie inspiration, we further conditioned Fields of Blue on Vermont maple syrup, cinnamon and Madagascar vanilla beans
Bierhalle, our Märzen-Style Lager, we cold lagered in a Chestnut barrel. We took the current batch of Bierhalle and conditioned part of it in a new Spanish Chestnut barrel, hand coopered in Portugal. Both the Bock and Chestnut Barrel Bierhalle are available for samples, pours and growlers.
German-style Bock brewed with Continental Pilsner and Munich base malt, a small amount of caramunich, a hint of local chit malt from our friends Rabbit Hill Malthouse and hopped with Hallertau Mittelfruh. It was fermented with our house lager yeast and cold conditioned in stainless for several months.
Brewed with British base malt, chocolate, various caramel malts, and oats.
Growlers
The bigger brother of our pale ale, Sneakbox. Brewed with American two-row, red wheat, caramalt, and malted oats. Generously dry-hopped with Citra and Galaxy.
Brewed with Pilsner, wheat, oats, and honey malt–hopped with Citra, Galaxy, Mosaic, and Simcoe
Brewed with Pilsner, wheat, oats, and honey malt–hopped with Citra, Galaxy, Mosaic, and Simcoe
