We collaborated with Country Malt Group and Yakima Chief Hops for this re-brew of the first beer ever tapped at WBC! This juicy DIPA boasts flavors of pineapple, mango, and herbal tea while presenting a pleasant bitterness up front.
This hazy DIPA was hopped almost entirely with Cryo Hops – a product made by cryogenically freezing hops to isolate resins and aromatic oils. Sweet, overripe tropical fruit dominates the palate while wheat and oats create a silky-smooth base.
We designed this lager to resemble those brewed in the US leading up to Prohibition. The combination of 6-Row barley malt & flaked corn provides a light body. Chevallier Heritage Malt, made from one of the most widely used barley varieties of the late 19th and early 20th centuries, adds color & an intense malty-sweet flavor. Cluster hops balance out that sweetness with just the right amount of bitterness & floral hop character.
We used traditional German brewing techniques to create this homage to the style originated in Cologne, Germany. Decoction mashing adds malt character, improves clarity, and helps us achieve a dry finish. First wort hopping imparts a smooth bitterness, making this light ale exceptionally drinkable.
This historic beer style may be sparse in today’s market, but it was widely available throughout
Central Germany in the mid to late 1800s. This tart ale is brewed with Oak Smoked Wheat Malt &
Cherry Wood Smoked Barley Malt.
Light and Dark Munich malts create the base for this malty German-style lager. We took that traditional base and turned it up to eleven – employing a single decoction mash to intensify its rich malt character. Bock On!
We had our friends at Black and Brass Coffee Co. roast up some wonderful Yirgacheffe coffee beans and then we added them to a delicious IPA. The end result is a wonderfully balanced beer in which the coffee and hops meld into one.
Munich malts provide smooth notes of toasted bread with a slight hint of honey. A decoction mash keeps the beer dry and drinkable while simultaneously boosting malt flavor. And a process called spunding captures the natural CO2 from fermentation, providing proper carbonation that is smoother on the tongue.
We utilized Belma, Citra, and Huell Melon hops to impart refreshing flavors of grapefruit, orange zest, and honeydew into this extra pale IPA. Blonde roasted oats and wheat malt provide a silky-smooth body.
This oat smoked beer was named in honor of our friend – beer journalist, author, and Rauchbier proponent, John Holl.
Brewed with over 50% oat malt. A Bavarian yeast strain produces familiar notes of banana and clove while oak & cherry wood smoked malts from our friends at Deer Creek Malthouse (Glen Mills, PA) add a clean smoky flavor.
We brewed a classic American Porter with roasty chocolate malts. Then Hoppy the Elf came along and dumped a bunch of candy canes in the kettle! The result is a rich, dark beer that tastes like a box of thin mint cookies!
Brewed with two pounds per barrel of roasted pecans, caramel and honey malts, and a touch of milk sugar. We aged this behemoth in Templeton Rye Whiskey barrels for nine months with maple syrup. Nutty, roasty, and pleasantly boozy with light maple on the finish. CONTAINS; NUTS & LACTOSE
Our Spring seasonal IPA utilizes Citra and Amarillo hops, as well as sweet orange peel, to provide bright flavors of orange and tangerine flavor. Wheat and oat malts create an ultra-soft mouthfeel.
After our redesign of No Frills last year, there were still a few changes we wanted to make this year. Notably, we adjusted the hop schedule to dial back the bitterness. We also employed a decoction mash to dry out the beer while also slightly amplifying the malt character. Both of these changes make this pilsner even more drinkable.