THANKSGIVING WEEK HOURS
Wednesday, 11/21: 12pm-7pm
Thursday, 11/22: CLOSED
Friday, 11/23: 12pm-8pm
Saturday, 11/24: 12pm-7pm
Sunday, 11/25: 12pm-5pm
Thurs & Fri Self Guided Tours
Sat & Sun Guided Tours Hourly Starting 1pm
No reservations required
No tour buses permitted
Year-round IPA brewed with Pilsner, low caramel malts and wheat. Hopped with a blend of Citra, Cascade, Chinook, and Centennial and fermented with our house ale yeast.
Year-round Imperial IPA brewed with Pilsner, low caramel malts and wheat. Hopped with Simcoe, Amarillo, and Mosaic and fermented with our house ale yeast.
Year-round Pale ale brewed with Pilsner, low caramel malts, oats and wheat. Hopped with heavy doses of Citra in both whirlpool and dry-hop.
Brewed with Marris Otter malt with some oats and lactose and added apple cider, turbinado, and jaggery sugars to the boil. We hopped it with Huell Melon in the whirlpool and dry hopped it with a new hop variety called Sabro.
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 a mix of Pilsner and two row malt, a small amount of low British caramel malt and oats. We added locally sourced blueberry blossom honey to the whirlpool and dry hoped with a mix of Nelson Sauvin, Motueka and Ekuanot hops.
Brewed with Delicious Orchards apple cider, fall spices, and orange zest.
Brewed with Pilsner and wheat and hopped with Czech Saaz and Hallertau Mittlefruh
To create this beer we first brewed a big imperial stout intended for barrels. Afterwards we re-sparged those same grains to capture the remaining sugars, leftover after the first mash. We then boiled this ‘second wort’ for 120 minutes and added a bit of EKG and Fuggle hops and fermented the wort with the same yeast in our horizontal tank. This process creates a lighter, thinner, more seasonable beer perfect for those autumn evenings along the shore.
Our imperial stout, aged in whiskey barrels and conditioned on subtle amounts of Coconut
Big, full-bodied imperial stout with deep chocolate and roast flavors that takes on hints of dark fruit as it warms
Rich & Dark, Imperial Porter brewed with Lactose.
Rich and dark, a sweet porter conditioned on locally roasted coffee from Rook Coffee Roasters then conditioned on Vanilla Bean to add another element of flavor.
Imperial Milk Porter w/ coffee, maple syrup, cinnamon
Brewed Fallen Saints over a year ago using charcoal roasted Sweet Potatoes, Sugar Pumpkins and Butternut Squash. We aged that in bourbon barrels for over a year. After coming out of the barrels we conditioned it on vanilla beans, cinnamon and traditional fall spices.
Year-round IPA brewed with Pilsner, low caramel malts and wheat. Hopped with a blend of Citra, Cascade, Chinook, and Centennial and fermented with our house ale yeast.
Cans, Growlers, and Kegs
Year-round Imperial IPA brewed with Pilsner, low caramel malts and wheat. Hopped with Simcoe, Amarillo, and Mosaic and fermented with our house ale yeast.
Cans, and Growlers
Year-round Pale ale brewed with Pilsner, low caramel malts, oats and wheat. Hopped with heavy doses of Citra in both whirlpool and dry-hop.
Cans, Growlers, and Kegs
Brewed with Marris Otter malt with some oats and lactose and added apple cider, turbinado, and jaggery sugars to the boil. We hopped it with Huell Melon in the whirlpool and dry hopped it with a new hop variety called Sabro.
Growlers
Brewed with a mix of Pilsner and two row malt, a small amount of low British caramel malt and oats. We added locally sourced blueberry blossom honey to the whirlpool and dry hoped with a mix of Nelson Sauvin, Motueka and Ekuanot hops.
Growlers
Brewed with Delicious Orchards apple cider, fall spices, and orange zest.
Bottles
Brewed with Pilsner and wheat and hopped with Czech Saaz and Hallertau Mittlefruh
Growlers
Big, full-bodied imperial stout with deep chocolate and roast flavors that takes on hints of dark fruit as it warms
Cans
Rich & Dark, Imperial Porter brewed with Lactose.
Growlers
To create this beer we first brewed a big imperial stout intended for barrels. Afterwards we re-sparged those same grains to capture the remaining sugars, leftover after the first mash. We then boiled this ‘second wort’ for 120 minutes and added a bit of EKG and Fuggle hops and fermented the wort with the same yeast in our horizontal tank. This process creates a lighter, thinner, more seasonable beer perfect for those autumn evenings along the shore.
Growlers
Brewed with British Heritage Chevalier malt for the base and added wheat, oats, and lactose to a blend of chocolate and coffee malts. We added 200lbs of toasted graham cracker to the mash and over 600lbs of clover honey to the whirlpool. Post fermentation we conditioned it on Madagascan vanilla beans and a small amount of cinnamon.
Bottles
