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Belgian Tripel brewed with Belgian ingredients and yeast. 25 IBU.
Imperial IPA dry-hopped with Columbus and Summit. 83 IBU.
Golden Cream Ale brewed with oats, rye and Arizona wildflower honey. 16 IBU.
American IPA. 35 IBU.
Hoppy American Red Ale with Amarillo, Chocolate and Crystal malts. 29 IBU.
Pre-Prohibition-style lager brewed with oats, corn and toasted malt. 32 IBU.
Brown Porter with ginger, cinnamon, vanilla, allspice and nutmeg, blended with barrel-aged Devil's Forest Strong Ale. 35 IBU.
English Strong Ale. 45 IBU.
Light Kölsch with a tart grapefruit bite. 21 IBU.
Dark Scottish Ale with a malty finish. 21 IBU.
Märzen-style Festbier with Pilsner, Munich and Vienna malts, German yeast, Hallertau and Tettnanger hops. 27 IBU.
German-style Hefeweizen with banana and clove. 12 IBU.
Light-colored, light-bodied Kölsch. 21 IBU.
New England-style Hazy IPA with Equinot, El Dorado and Mosaic hops and tropical fruit character. 31 IBU.
IPA using Belgian, Canadian, German, Czech and British malts with Australian hops. 32 IBU.
Kölsch with raspberry aroma, color and flavor. 21 IBU.
American Hefeweizen-based shandy with peach, lemon and tart cherry. 12 IBU.
Session IPA showcasing Simcoe with a light body and crisp finish. 60 IBU.
Dark, smooth Oatmeal Stout. 31 IBU.
Kölsch with brown-sugar caramelized apples and cinnamon. 24 IBU.
Light-bodied chocolatey Brown Porter with a smooth, sessionable finish. 28 IBU.
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