What’s on tap
An American style Red Ale. This red has lots of hop character from late addition Centennial, Mosaic, and Simcoe hops. Solidly malty with a hop fruitiness and dankness.
For the Winter, we brewed a Brown Ale to reflect the season. Special B and Black maltsgive this beer its color. Dark Belgian Candi sugar also adds color and flavor to complement the maltiness. Traditional Belgian yeast is used and imparts fruitiness in this beer to create a complex brew for these dark Winter months.
This traditional unfiltered Bavarian Style Hefeweizen was brewed with 50% wheat. The German yeast strain used produces flavors of banana and cloves, notes of apple, and a moderate level of alcohol. This hefeweizen has a thick creamy collar of foam and is deliciously refreshing.
Showcasing Mosaic hops that give a bold grapefruit twist, this IPA is triple dry hopped with a blend of Mosaic, Amarillo, Centennial, and Citra hops. The well-balanced malt bill takes a back seat to the bright citrus-forward hop notes.
The pinnacle of Abbey beers, this Belgian Style Quadruple is dominated by dates, raisins, molasses, and lush malt notes. Despite its dry finish, it has a sweetness that comes through from the alcohol and fruitiness imparted by the yeast. This is a big, bold beer that is delicious today, but will cellar exceptionally well.
A sour ale fermented with peaches and apricots. Refreshingly bright and fruity reminiscent of a mimosa.
This Double IPA is eruption with tropical fruit and pine hop aromas and flavors from Simcoe, Amarillo, Mosaic & Centennial hops. The bitterness of this beer is balanced by its malty backbone and high alcohol.
A medium dark ale with a malt profile providing currants, raisins, and plum flavors. The frutiness from the yeast comple-ments the malt to create a complex and delicious beer.
Yep, we have food!
... and it’s delicious. See the menu here.
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