This Saturday we’ll be releasing three new beers in cans: Grapefruit RIngs (5.9% Pale Ale with Citra Cryo and Fresh Grapefruit Zest), Don’t Be Too Hasty (7.0% Sour IPA with Strata with Passion Fruit), and Flaked (10.5% Imperial Stout with Coconut and Vanilla), plus bottles of MBSV (12.6% Maple-Bourbon-Barrel-Aged Stout with Vanilla Beans)! All four beers will be on tap with indoor seating if you are staying for a pour!

Pre-orders will start on our website around 6 PM Friday night! The beers will be on tap at the tasting room starting Friday if you want a preview!

Don’t Be Too Hasty ($18/4-pack) – 7.0% ABV

Sour IPA with Passionfruit Added

We mostly brew slow sour beers aged in barrels for months or years. Quick “kettle sours” with Lactobacillus bring clean acidity and not much else. Even though it takes a little longer, we’re now souring our canned sours like this one with Lachancea thermotolerans, a lactic-acid-producing culture that also brings just a hint of funk. The result is a quick sour, but not too quick! We added 500 lbs of passion fruit puree to this one, along with dry-hopping with Galaxy hops that bolster that tropical fruit aroma!

Grapefruit Rings ($16/4-pack) – 5.9% ABV

Pale Ale with Grapefruit Zest Added

We took our favorite pale ale (Rings of Light) with its intense Citra®-forward hop aroma of melon and orange and added the fresh zest of more than 100 grapefruits! Usually, the government won’t let us call our pale ales “citrusy,” but they can’t stop us when there is actual citrus in it!

Flaked ($14/2-pack) – 10.5% ABV

Imperial Oatmeal Stout with Coconut and Vanilla Added

A rich dark fudgy beer with mounds of toasted and untoasted flaked coconut and an avalanche of Organic Madagascar vanilla beans to balance the roast. The flavor is enormous thanks to flaked oats and English caramel malt, and the body is syrupy. A dessert treat for the snowy nights ahead!

MBSV ($22/500 mL Bottle) 12.6% ABV

Maple. Bourbon. Stout. Vanilla

MBSV is a 12.6% stout with a dose of bourbon-barrel-aged maple syrup in the kettle followed by aging in bourbon barrels that previously held maple syrup and vanilla extract. After blending the barrels (97% maple-bourbon-barrel, 3% vanilla-bourbon-barrel), we added Madagascar vanilla beans and maple concentrate! It’s a luscious stout with notes of cocoa, sweet maple, brownie batter, and a waft of charred wood.