What Do We Have?
When the tasting room is finally open, you’ll find our full draft list here. We’ll produce a wide range of beers, but almost all of them will fall into two categories.
Sap: Fresh Hoppy Beers
Despite what you may have heard about IPAs being created by British brewers to survive the long voyage to India, they are best within a month or two of brewing. Hoppy beers are everywhere, but you won’t drink them any fresher than in our tasting room.
Wood: Aged Tart Ales
Our barrel-aged mixed-fermentation beers requiring months and often years to go from brewing to drinking. Expect structured tastings, a deep vintage bottle list, and flavors to slow you down. While they are sour, they are so much more than just sour.