on tap

rotating and limited selection

tank pour

beer poured directly off of our horizontal lagering tanks

Pils ☚

German-Inspired Pilsner - ABV 5.1%

A simple beer with a classic taste - Brewed entirely with Pilsner malt, a multi-step mash regimen, and hopped in the kettle with Tettnang and Perle. Open fermented at 10°C with WLP801 and cold-conditioned at 0C for nine weeks..

Tasting notes - dry and lean, with quenching hop character

Cowboy Grass ☚

American Pale Ale - ABV 5.1%

The futuristic flavors of Cit Ra - Brewed with Pilsner malt and rolled oats, a three step mash regimen, and three late additions of Citra in the kettle. Open fermented at 20°C with WLP007, and dry-hopped within the horizontal with more Citra pellets. Cold conditioned on hops for one week.

Tasting notes - delicate tones of mango taffy, peach popsicle, and fresh honeydew

draft pour

beer kegged and poured from our draft lines
(cleaned every Wednesday)

The Invocation of Thought Forms ☚

Double IPA - ABV 8.1

Conjured with Burial Beer Co. - Brewed entirely with Pilsner malt and a small amount of corn sugar. Hopped with a heavy hand in the cauldron with Citra and Cascade. Open fermented at 20°C for several days with WLP001. Transferred into a CCV filled with Vista and Strata. After fermentation was complete, it was transferred into a horizontal filled with Citra, Vista, and Strata at 1°C. Cold-conditioned at 1°C on hops for 2 weeks.

Tasting notes - an aromatic and flavor manifestation of hops, and the notion that those sensory inputs exist as objects

Summer Cloud ☚

Bavarian-Inspired Weissbier - ABV 4.8%

Brewed with Franconian wheat and Pilsner malt, a multi-step mash regimen, and a little Tettnang in the kettle. Open fermented at 20°C and conditioned at 0°C for two weeks.

Tasting notes - pink bubble tape, fridge temp Anjou pear, banana chip

Lunar Handshake

Czech-Inspired Dark Lager - ABV 4.5%

Nearly forgotten about in a horizontal for five months - Brewed primarily with Moravian Munich, Vienna, and Pilsner malt, three decoctions, and with three small additions of ZPC in the kettle. Open fermented at 9°C and cold-conditioned at 0°C for 20 weeks.

Tasting notes - microtones of medium roast coffee, brown bread, and dried plum

☚ = growlers available