Available Beers

 

On Tap Now (11/21)

Columbia, MD – 5.2% ABV: A new hefeweizen with bold banana aromatics, complimented by lemongrass from dry hopping with Cashmere. Along with a hint of vanilla from our house English strain the effect is almost bananas foster. A wheat beer for winter weather?

Cherry-Blackberry Popper – 5.5% ABV: We wanted to brew a quick-sour that really popped so we dialed up the acidity and fruit flavor, and dialed back almost everything else. This has a bit more caramel malt sweetness than Plutonium Peach to help accentuate the bold mixed-berry flavor and balance the sharp acidity.

Prophecy of the Clock – 5.6% ABV: Tmavé Pivo (Czech-style dark lager) is to Schwarzbier as Czech Pilsner is to German Pilsner. Both are dark lagers, but Tmavé Pivo is smoother, rounder, and maltier. We brewed ours with Czech-grown Pilsner and dark malts. It lagered for three months before tapping to marry the malt and hops into a cola, cocoa, bready, herbal harmony. 

House Saison #4: Rice – 6.1% ABV: The fourth entry in our series of saisons showing off different grains comes around to rice. Often maligned as an ingredient in Macro lagers, we used puffed jasmine rice to lean the body of this saison giving it a clean crisp finish that highlights the character of our house wild culture.

Hop Gem – 6.7% ABV: We strive for balance in most of our IPAs. Sweetness counteracting bitterness, juicy aromatics played against dank or herbaceous. Not on this one. Hop Gem is the successor to Hop Swirl with more body and less bitterness than our typical formula. This one is hopped with Idaho Gem, Sultana, and Lemondrop for a hop aroma that has notes of lemon, pineapple, and red fruit.

Passionfort** – 7.5% ABV: We had 400 lbs of passion fruit puree going into a sour beer… so we stole 15 lbs for this keg of Pillowfort. The added fruit flavor and sweetness is balanced by a slight refreshing tartness from the fruit. 

Pillowfort – 8.5% ABV: Batch #3 of one of our favorite DIPAs! Pillowfort is a fluffy cloud of tropical hops. Dry hopped twice with Citra and Azacca for aromatics that remind of us of grapefruit, cantaloupe, and stonefruit. Our house English yeast provides just a hint of vanilla to create a rich treat.

Vanillafort – 8.5% ABV: Talk about rich, we took 200 gallons of Pillowfort and added 40 Madagascar vanilla beans. The combination of citrus and melon from the hops and creamy vanilla makes for a decedent dessert DIPA!

Intertwine – 8.8% ABV: With Big Lambrusco we added red wine grape juice to a DIPA, it was weird and unique. Intertwine sticks closer to like with like, Sauvignon Blanc wine grape juice enhances the tropical character from the Galaxy hops. The addition makes for a less bitter, less sweet balance.

Lord Rupert Barrelton – 10.5% ABV: This barrel has had an interesting life. Its first resident was French cognac, and then Sagamore Spirits’ (Baltimore, MD) Cognac Finish rye whiskey. Most recently it housed our Lord Rupert Everton. The resulting Imperial Stout has notes of roasty chocolate, vanilla, toasted bread, coffee ice cream, and toffee.

** Variants are only available for growler fills to Sap or Founders club members in their Magic Growler. All other beers are available in growlers.

On Deck:

FIndle Bindle 5.9% ABV – We love Mosaic hops for their blend of berry-fruity and herbal-dank flavors. A few months ago we brewed a DIPA called Fundle Bundle with a blend of Mosaic pellets and concentrated Cryo; think of Findle Bindle as its Pale Ale little brother. Nearly as much Mosaic (5.5 lbs/bbl total) crammed into a smaller more-drinkable package!

To Go

First Blush – 8.2% ABV: We love working with other breweries, but sometimes it feels like we all have similar ideas. When our friends at Old Westminster Winery & Vineyard (Westminster, MD) had pomace left over from pressing Chardonnay grapes we added it to a pale beer and fermented with a combination of our two house wild cultures. A few months later we transferred the beer into Chardonnay barrels with Spanish cedar. Finally giving it a flavor and color boost with whole Cabernet Franc grapes. The result is akin to a Blush or Rosé, with moderate tartness, a light fruitiness of red and white grapes, and zesty grapefruit aromatics from the Spanish cedar. 500 mL bottles $16/each limit 2/person. ~70 bottles remain.

Next Bottle Release 11/29: Elliptical Orbit

In House Bottles/Cans

Coriolis Force – 5.0% ABV (16 oz cans): We are sold out of “to-go” cans of our Southern Hemisphere Pilsner (brewed in collaboration with Elder Pine and Cushwa), but we held onto a few cases for a little variety in the tasting room lineup, considering we don’t have any other lagers available. 

First Blush – 8.2% ABV (500 mL bottles): We love working with other breweries, but sometimes it feels like we all have similar ideas. When our friends at Old Westminster Winery & Vineyard (Westminster, MD) had pomace left over from pressing Chardonnay grapes we added it to a pale beer and fermented with a combination of our two house wild cultures. A few months later we transferred the beer into Chardonnay barrels with Spanish cedar. Finally giving it a flavor and color boost with whole Cabernet Franc grapes. The result is akin to a Blush or Rosé, with moderate tartness, a light fruitiness of red and white grapes, and zesty grapefruit aromatics from the Spanish cedar.

Opulence – 7.8% ABV (500 mL bottles): With each step of the brewing process our goal was to saturate Opulence with rich dark fruit flavors. We began with a base of toasted and caramelized European malts to deliver fig and plum. Fermentation with a red wine strain enhanced the jamminess of the early dose of dried sour cherries. Aging in Bourbon and Pinot Noir barrels creates oaky depth. A final infusion of fresh local sour cherries from Baugher’s Orchard (Westminster, MD) instills a bright cherry pie aroma. In the glass, vanilla and coconut aromatics derived from the charred American oak are a unique accompaniment to the cherry and almond from the fruit. Firm acidity and fresh leather aromatics from the prolonged mixed-fermentation provide balance. 

 

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