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 two row base malt and heavy on wheat and oat. We added El Dorado and Citra in the whirlpool, and then dry-hopped it with a bunch of Galaxy, El Dorado and Citra Cryo.
Brewed with Pilsner, wheat, oats, and honey malt–hopped with Citra, Galaxy, Mosaic, and Simcoe
A 7.0% single hop IPA. Strata is brewed with two row, wheat, oats, a small amount of Strata in the whirlpool and dry hopped with lots of Strata. This beer really highlights notes of passion fruit, strawberry, and grapefruit, as well as a strong dank characteristic.
Whitehall was brewed with a mix of pilsner and crisp best ale base malt and a small amount of oat malt and flaked wheat and whirlpool hopped with Citra. We then dry-hopped it with a generous amount of both Mosaic and Citra and Citra Cryo to create a balanced beer bursting with citrus and tropical fruit.
Our flagship Imperial IPA with an extra round of dry-hopping, featuring Mosaic.
IPA brewed with two-row base malt and a large percentage of malted and flaked oats. It was then fermented with our house ale yeast and 294 lbs of tangerine and 126 lbs of blood orange. After fermentation, it was sweetened with vanilla and lactose. Finally, it was hopped with Mandarina Bavaria in the whirlpool and then dry-hopped with Citra, Chinook and Mandarina Bavaria
Coming in at 11%, Third Reef was brewed with our Pilsner base malt, flaked oats, malted wheat, and a touch of German crystal malt. It was hopped with Simcoe and Citra in the kettle, and dry-hopped with Galaxy, Amarillo and Mosaic.
Czech-style Dark Lager brewed with Weyermann floor-malted Bohemian Pilsner malt, Dark Munich base malts, Chit malt from our friends at Rabbit Hill malthouse, and a blend of Weyermann caramel and dark malts. We used a decoction mashing method and hopped exclusively with Czech Saaz throughout the boil and whirlpool.
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 Pilsner and wheat and hopped with Czech Saaz and Hallertau Mittlefruh
Imperial Milk Porter aged in Old Forester Bourbon Barrels
Small batch barrel-aged imperial stout conditioned on pecans, coconut, vanilla beans, and cacao. Available for bottle-service, only in our tasting room
Brewed with Pilsner and wheat and hopped with Czech Saaz and Hallertau Mittlefruh
Growlers
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 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.
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
Ghost Rainbow was brewed with two-row base malt, flaked oats and a touch of German crystal malts. It was then hopped with Citra in the whirlpool and dry-hopped with Centennial, Simcoe and Citra.
Brewed with two row base malt and heavy on wheat and oat. We added El Dorado and Citra in the whirlpool, and then dry-hopped it with a bunch of Galaxy, El Dorado and Citra Cryo.
Czech-style Dark Lager brewed with Weyermann floor-malted Bohemian Pilsner malt, Dark Munich base malts, Chit malt from our friends at Rabbit Hill malthouse, and a blend of Weyermann caramel and dark malts. We used a decoction mashing method and hopped exclusively with Czech Saaz throughout the boil and whirlpool.
Brewed with Pilsner, wheat, oats, and honey malt–hopped with Citra, Galaxy, Mosaic, and Simcoe
A 7.0% single hop IPA. Strata is brewed with two row, wheat, oats, a small amount of Strata in the whirlpool and dry hopped with lots of Strata. This beer really highlights notes of passion fruit, strawberry, and grapefruit, as well as a strong dank characteristic.
Whitehall was brewed with a mix of pilsner and crisp best ale base malt and a small amount of oat malt and flaked wheat and whirlpool hopped with Citra. We then dry-hopped it with a generous amount of both Mosaic and Citra and Citra Cryo to create a balanced beer bursting with citrus and tropical fruit.
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.
Coming in at 11%, Third Reef was brewed with our Pilsner base malt, flaked oats, malted wheat, and a touch of German crystal malt. It was hopped with Simcoe and Citra in the kettle, and dry-hopped with Galaxy, Amarillo and Mosaic.
IPA brewed with two-row base malt and a large percentage of malted and flaked oats. It was then fermented with our house ale yeast and 294 lbs of tangerine and 126 lbs of blood orange. After fermentation, it was sweetened with vanilla and lactose. Finally, it was hopped with Mandarina Bavaria in the whirlpool and then dry-hopped with Citra, Chinook and Mandarina Bavaria
Brewed with Pilsner, wheat, oats, and honey malt–hopped with Citra, Galaxy, Mosaic, and Simcoe
