(BELGIAN STYLE TABLE BEER)
A sessionable Belgian style beer fermented with 2 different types of yeast and gently spiced with coriander, orange peel, and lemon peel. This beer won a gold medal at the 2015 Great American Beer Fest.
(TABLE BEER WITH STRAWBERRY, VANILLA AND HIBISCUS)
This one should remind you of an orange creamsicle. Refreshing and playful.
VERY STABLE GENIUS
(GERMAN STYLE HELLES)
4.9% ABV, 15IBUs, 3.5 SRM
Brewed with German Pilsner malt, German Hallertau Mittelfruh hops and German Lager yeast, this beer is simple but also incredibly flavorful and refreshing.
(PETITE SAISON WITH BRETTANOMYCES) 4.5% ABV
Just a little bit of funky, this saison has a nice spice nose with a pleasant finish.
(BARREL AGED SOUR)
A blend of three different beers aged in both red and white wine barrels. This beer is tart and complex.
(100% BRETTANOMYCES FERMENTED KETTLE SOUR)
This beer was “dry hopped” with freshly harvested Colorado Chinook hops from High Wire Hops in Paonia, CO. We then aged the beer on well over 1lb/gallon of local organic peaches from Ela Family Farms in Hotchkiss, CO. Sour and funky, with a big peach nose from both the hops and peaches. This beer exemplifies everything we love about Colorado.
6.5% ABV, 50 IBUs, 15 SRM
Huge hop aroma with a moderate bitterness level. Aromas of tangerine and passion fruit prevail, with a dry, citrusy finish.
Featuring Galaxy, Simcoe, Amarillo and Cascade hops, this New England IPA is tropical with a nice soft mouthfeel.
This beer is made with 40% flaked wheat in the malt bill along with Eldorado, Galaxy and Mosaic hops.
(BELGIAN STYLE TRIPEL)
Brewed with rye, spelt, flaked maize, 2 row barley and spiced with coriander and orange peel. All of this combined with a blend of two different yeast strains provide a complex and full flavor, body and mouthfeel.
9.75% ABV, 47 IBUs, 40 SRM
Named in honor of our pal Bruce Walker, this rich, malty stout may remind you of a eating dark chocolate cake. You can also pick up subtle tones of berry in the aroma.