A layered, malt driven, dry pale ale with prominent fermentation character. Moderate hopping rate controls the souring effect of bacteria during cellaring, and brettanomyces dries out the beer and introduces a rustic, enticing aroma to the beer’s bouquet.
This year’s Mosaic fresh hops came from Loftus Ranches in Granger, WA. They are intensely aromatic and fruity, with loads of papaya, grapefruit and berry flavor on the palate. We steeped Heavens to Murgatroyd in very heavy helping of fresh Mosaics and then dry-hopped the crap out of it, both during and after fermentation. The result is a crusher of a hoppy extra pale. Come ignore fall with us.
Creamy, full and round, with a bready chocolate notes on the mid palate, and a soft, clear finish. Easy drinking, but complex.
Rich, full and dripping with chocolatey fudge character, this stout is rounded by intense, double roasted crystal malt and a healthy dose of flaked oat. Munich, rye and biscuit malts layer complexity beneath a fruity yeast character. The result is nothing but complex waves of silky fudge in beer form.
Pale malt, wheat and crystal malts meet a massive pile of Mosaic hops and lupulin powder for an easy drinking pale ale with no shortage of character. Dry, cloudy and somewhat driven by yeast character, it’s our hoppy session beer of choice right now.
Following the tradition of the MK series, MK Delta is soured in the fermenter before being fed yeast and fruit, in this case gooseberry. Grains of pale malt, flaked barley and wheat bring it up to 7.6% abv. It’s loaded with the distinct flavor of gooseberry, which is difficult to describe, but has notes of white grapes, cranberries and wet rose petals.
Blurring the line between fruit and beer, this little weirdo is hard to categorize. Pale malt, wheat and oats meet guava, blackberry and gooseberry in a fruity fermentation that is finished with a healthy handful of cryogenically isolated hop oils from Mosaic and Simcoe hops. The result is a creamy 7.2% fruit salad of a beer. It’s really cool, weird, and you should come try it.
Who wants a body massage? It’s low alcohol season for dark beers, and this little nitro stout is bone dry and soooo, so creamy. It’s a body massage machine … go! 4.0%
Edith (once our single strain Saison) is our tart, mixed culture Saison. Fermented in oak and aged for three months, it’s full of dry, complex citrus and pepper notes, a real thirst quencher, and 6.2%.
Primary fermented in oak with 100% brettanomyces lambicus, Flavre is a delicious middle ground between new world hops and old world pale ales. Peppery, with a hint of clovey phenol, but fruity, with a dry finish.
Classic, award winning, tropical, fruity, light bodied IPA. Everything we want from a west coast styled IPA.