Barrel-Aged Fun Barrel-aged sours take a huge amount of planning and time behind the scenes. Especially now that we are up to 50 barrels filled, we have beers at each stage of development. 365.24 (a blend of gin-barrel-aged rice saison and wine-barrel-aged sour...
2020 should be lots of fun for us (and you hopefully). We recently had a new concrete pad poured, once we have it sealed it’ll be the home to three more 20 bbl tanks effectively doubling our brewing capacity! We need someplace for all of that beer to go, and the...
This Sunday (6/2) at noon we’ll release Snip Snap, our 8.5% Citra-Galaxy DIPA, in 16 oz cans! We’ll be following the same approach as the Cloud Palace release. At the door we’ll check IDs and hand you one or two tickets (each ticket guarantees you a 4-pack). You are...
Feel free to skip down for details on our first can release next Sunday (4/28), but there is so much more going on! We recently tapped two unique new IPAs. The idea was to push “hazy” IPA in two different directions: Western Shore is our reimagining of a...
The last few weeks the tasting room has been pretty slammed. We did our best to keep up with demand by filling our 20 bbl fermentor with a double batch of Pillowfort (which allowed a mega-sized variant Vanillafort). Both barely survived the weekend. Which is fine,...
January was a fun month! We released our first barrel-aged beer, Rum Apple Apple (apple tripel aged in a Jamaican rum barrel). Survived our first double-batch brew day for Pillowfort batch #2. Finally got an upgrade to our gas line/meter (now we can brew beer and have...
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