Paupack Cream Ale

Our exceptionally drinkable flagship beer. A straw-colored ale that is crisp, smooth, and refreshing.

Hawley Hefeweizen

This German-style wheat beer gets its character from a lot of wheat, a few hops and a Bavarian yeast strain.  Light, with notes of banana and clove.

Largemouth IPA

Our Flagship IPA brewed with Chinook, Simcoe, and Citra hops. Waves of dank citrus and pine bitterness followed by a crisp dry finish.

 

PRIMOGENITOR

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.

Lake Haze #26: Leaf Peepers

Brewed with whole leaf Citra & Mosaic, this hazy DIPA has the aroma of overripe pineapple. Amarillo hops in the dry hop brighten the palate with pungent citrus flavor.

HALLERTAU BLANC KÖLSCH

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.

BOCK ON!

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!

PACK & BRASS

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.

Oktoberfest

A perfect balance of German malt & hops, our Oktoberfest lager pours a beautiful burnt orange and is an excellent way to celebrate the season.

FOR THE LOVE OF LAGER: MUNICH-STYLE DUNKEL

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.