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 with two-row and Golden Promise and added a large dose of torrified wheat and malted oats. It was hopped in the whirlpool with Idaho 7 and dry-hopped with large amounts of Citra Cryo, Mosaic Cryo, 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, British pearl malt, flaked oats and German low crystal malts. It was then hopped with Motueka in the whirlpool and dry-hopped with Motueka and Amarillo.
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 and wheat and hopped with Czech Saaz and Hallertau Mittlefruh
Brewed with Continental Pilsner and Munich base malt, a small amount of caramunich, local chit malt from our friends Rabbit Hill and hopped with Hallertau Mittelfruh. It was lagered in a stainless tank for over a month than racked into a combination of first use bourbon and freshly emptied second use bourbon barrels. We moved those barrels into cold-storage where they lagered for another six weeks.
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.
Rye Whiskey Barrel Aged Wheatwine with Vermont Maple Syrup.
Solera blend of rye-whiskey barrel-aged ales, conditioned on raspberries.
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 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.
Brewed with two-row and Golden Promise and added a large dose of torrified wheat and malted oats. It was hopped in the whirlpool with Idaho 7 and dry-hopped with large amounts of Citra Cryo, Mosaic Cryo, and Galaxy,
Brewed with a blend of two-row, British pearl malt, flaked oats and German low crystal malts. It was then hopped with Motueka in the whirlpool and dry-hopped with Motueka and Amarillo.
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 Continental Pilsner and Munich base malt, a small amount of caramunich, local chit malt from our friends Rabbit Hill and hopped with Hallertau Mittelfruh. It was lagered in a stainless tank for over a month than racked into a combination of first use bourbon and freshly emptied second use bourbon barrels. We moved those barrels into cold-storage where they lagered for another six weeks.
