Year Round

Check back for additions to our Year round Line Up

    • COMB & CROCUS - Honey Saffron Wheat Ale - 6.2% ABV – 22 IBU - 4 SRM
    • Malt: Pilsen, White Wheat, 10L
    •  Hops: Magnum, Wilamette
    • Yeast: WLP 001 California Ale
    •  Adjunts: Clover Honey, Saffron
    • Comb & Crocus is floral wheat ale brewed with just under 50% White Wheat malt, giving it its huge fresh cracked wheat character that this style of beer is known and loved for. We added just a touch of caramel 10L malt to round out the malt flavor. The kettle is dosed with 10lbs./bbl of floral clover honey. Magnum hops are used in the boil to contribute a clean crisp light bitterness while floral wilamette hops are added to the whirlpool. The beer is then conditioned on just the right amount of saffron threads, giving the whole beer a delicious complimentary floral note.



  • BURL BROWN - Cinnamon Molasses Brown Ale - 5.9% ABV – 29 IBU -  14 SRM
    • Malt: Maris Otter, Flaked oats, 40L, Carafa Special II, Chocolate malt
    • Hops: Magnum, Wilamette
    • Yeast: WLP 001 California Ale
    • Adjunts: Ceylon Cinnamon, Molasses
  • Burl Brown starts with a robust base of 60% toasty British Maris Otter malt. We then added a hefty dose of flaked oats to add a silky smooth mouthfeel to this brown ale. The addition of 40L caramel malt contributes to the toffee notes while the Carafa Special II and Chocolate malt give the beer its deep mahogany color. Molasses and whole cinnamon sticks are added during whirlpool, adding an extra layer of spice, toffee, and woody complexity.


  • 842 PALE - Dry Hopped American Pale Ale - 6.5% ABV - 35 IBU - 6 SRM
    • Malt: Pilsen, 40L, 10L
    • Hops: Magnum, Chinook, Centennial, Cascade
    • Yeast: WLP 001 California Ale
  • 842 is a modern take on the classic American pale ale. We start with a very small bitter hop addition of Magnum during the beginning of the boil. During the final whirlpool stage of the the boil however, we throw in a ton of northwestern "C" hops to get as much fruity, crisp citrus flavor and aroma as we can. We then dry hop the bejeezus out of it with more citrus forward hops. A touch of caramel malt gives the grainy back bone just enough assertiveness to balance the huge hop character in this beer. We ferment this one bone dry to keep it clean and easy drinking while  letting those big citrus aromas shine. Hop lovers rejoice!