Slow Down Brown
Dark nut brown ale features velvety chocolate malt up front; a nutty center palate with restrained additions of cumin, coriander, fennel, fenugreek and cardamon; and a slightly sweet lingering finish highlighted by cinnamon, cloves and cayenne.
I Squared | 9.6% | 122 IBUs
This big IPA rests its 122 IBUs on a foundation of six malts, ranging from Vienna to Chocolate. We used hops from all over the world to impart nuanced bitterness, flavor and aroma. Featured in the kettle are American varieties Zeus, Mt. Hood, Sterling and Willamette, as well as Saaz from the Czech Republic. These are followed up with Challenger from UK, more Czech Saaz and German Tettnanger as the dryhoop selections. Take your time to savor the square root of all the nooks and crannies of this bold ale.
American Style wheat beer brewed with bushels of Oregon grown raspberries.
Premium American Lager (PAL)
All-malt American style lager brewed for maximum summer enjoyment.
Rich bitter that rides the line between malt and hops, featuring flavors of honey, dark cherries, and citrus.
Brewed in the English brown porter style, Matt Porter seamlessly melds a seductively subtle hint of coconut with the rich, dry flavors of English dark malts.
A lite summer quencher, this one’s brewed with organic blue agave nectar for a smooth and easy introduction to the wonderful world of craft beer.
In celebration of Earth’s annual tilt back toward the sun, we bring you Hibernale. A Belgian style tripel centered smack dab between the peppery spring of a spicy blend of Belgian yeasts and the nocturnal kiss of dark crystal, munich and honey malts, Hibernale helps fight the midwinter urge to stay curled up in bed. For a taste of hope, optimism and promise this solstice season, get up and grab a glass. After all, you’re halfway there already.
Our first lager is brewed to be malty, smooth and refreshing. Bursting with Munich and caramel malts, noble Saaz and Northern Brewer hops take a back seat. To accentuate smoothness and drinkability, the Uncle was cold conditioned, or lagered, for a full two months. Prost!
Old Mad Dog Barley Wine
Named in honor of our late friend Mike “Mad Dog” Kelley, our English style barleywine was brewed eleven long months ago, using a blend of Belgian malted barleys and English noble hops. Following fermentation, Old Mad Dog was aged for five months in bourbon barrels. Finally, this big beer was kegged, carbonated and tapped for your enjoyment.
This Dortmunder Export Lager is a well-aged version of our flagship; featuring the same tasty hops and malt that are making its counterpart famous across Alaska, except this Mother is fermented with German lager yeast.
Blonde ale fermented in oak and dry hopped with loads of Centennial hops. Flavors of tart apple, lemon, grapefruit. The perfect summer sipper.
Abaddon is the counterpart to our winter seasonal, the Hibernale. Each batch of this Belgian style beer was brewed with 666 pounds of pilsner malt, which is in keeping with the Belgian tradition of naming this devious style beer after Beelzebub himself. We balanced the fiendish malt bill with an ample dose of continental hops for a true Belgian experience.
German black lager traces its roots back to the Middle Ages. Using traditional Pilsner and Munich malts and light noble hops, this lager has a subtle chocolate and coffee flavors with a crisp, clean lager finish. Pouring up with a light tan head, this sessionable lager will bridge the gap from winter to the green explosion of spring.
Traditional Belgian farmhouse ale brewed with rye, caraway and trace of onion. Four months of barrel aging imparted wild yeasts, adding complexities to the solid dry finish. We cellared this beauty for seven months, allowing it to naturally carbonate.
Steam style beer is brewed with lager yeast that ferments at ale temperatures. Our version is made with the second runnings of our Old Mad Dog Barleywine mash and is assertively hopped with Northern Brewer and Cascade hops.
Flavors of the old world come alive with a subtly assertive backbone of toasty Vienna malt balanced by the gently spiciness of Hersbrucker and Tettnager hops. Neither too light nor too dark, to sweet nor too bitter, this clean and refreshing crossroads beer is perfect for sipping in the sun as spring rolls into summer.
Tinderfoot von Scotch Ale
Named in honor of our kilt-wearing, beer-loving, whiskey-making friend John Wilcox (aka Tinderfoot von Wilcox), this scotch ale was fermented cool to highlight Golden Promise and peat smoked malts.
Bomb Barrel Ale
Wood Aged. Seven select grains, blackberry, honey and ample additions of Amarillo. Dried fruit, caramel, mint, and brown malt.
Flag Stop 1
Belgian Style Golden Ale. Brewed with pilsner malt, sazz and golding hops and a lively blend of Belgian yeasts.
Belgian Quadruple. This big Belgian style beer began by mashing French munich and aromatic malts along with chocolate malt and flaked wheat. Hopping was subtle, with Chinook and Saaz at the center. But what really sets this quad apart is its nod to the yeast strain known as Brettanomyces. Following a primary fermentation with Belgian ale yeast, keg conditioning with Brett took place. This technique naturally carbonated the beer as well as imparted the “wild” flavors and aromas associated with this exciting addition to the brewer’s palette.