Syklist – Pale Ale – 5.0%
A hoppy, juicy, citrusy Pale Ale brewed with a new Norwegian Farmhouse yeast strain that pushes big orange flavors to the front. Mosaic & Galaxy hops burst through the aroma, a small amount of oatmeal in the mash leaves a nice full body, pale malt and caramel rye give a nutty finish that balances with a restrained bitterness and big hops flavor.
Cult Following – New England IPA – 6.7%
Full bodied, juicy, tropical IPA brewed with a plethora of wheat and oats, a British ale yeast which increases body and fruity aromas and an intense amount of whirlpool and dry hops: Mosaic, Galaxy, Denali, Citra, Chinook.
Oryzae – Koji Pale Ale – 5.5%
A fruit forward pale ale with part of the mash replaced with Koji rice. Koji is a japanese mold used in the sake making process that breaks down rice, getting it ready for fermentation with fruity, sweet and floral flavors. Fermented with Sacch. Trois yeast, dry-hopped heavily (Equinox, Galaxy, Mosaic, Citra) with aditional amazake, liquidified koji rice, added in secondary.
Rising Star – Nitro Coffee Stout – 6.5%
Rich, velvety stout brewed with locally roasted Apocalypto and Yirgacheffe coffee plus a hint of oatmeal and lactose sugar.
Spring Gruit – Farmhouse Gruit w/ Herbs & Spruce – 5.5%
This amber saison was brewed in collaboration with Spice Acres and features ingredients foraged from their farm. Flavored and bittered with mugwort, yarrow, bayberry, spruce and pine tips, this uniquely refreshing brew has an aroma full of fruit, spruce and herbs with gentle contributions from a blend of three yeast strains.
Community – Pilsener – 5.0%
Our first Lager, crisp, bready malts and a refreshing hop bite provided by American Sterling and Galena. Giving back to the community that has embraced and supported us, 10% of each pint is donated to a local charity or non-profit.
Mission – Oud Bruin w/ Figs – 9.7%
Aged 1.5 years in a Merlot barrel, this dark sour ale has a bracing acidity, funky, fruity boquet and hint of caramel and dark fruit sweetness.
Ardennes – Blonde Wheat – 4.3%
This hazy, golden wheat beer has a very subtle hint of fruity esters and a touch of noble hops underneath it’s crisp, light finish. Perfect for summer, and named after the sprawling historic Ardennes Forest that stretches through France, Belgium and Germany.
MEADS & CIDERS*
The Reaper – Oak Aged Braggot – 14.0%
Honey, malt, caramel, vanilla, tannin, oak and a faint hint of hops. This braggot lays an immense amount of wildflower honey on a slightly sweet base of pale and caramel malts, aging on French oak staves adds balance and spice. Dont Fear.
Ritual – Syrah Grape Mead – 14.0%
This pyment is made from 50% California Syrah grapes and local wildflower honey, fermented and aged 9 months in oak barrels that previously held red wine. Fruity, semi sweet with berry and honey notes intermingling and a hint of tannin and acid to balance.
Rhapsody – Oaked Blueberry Cider – 6.9%
This cider features NY grown apples, fermented with French oak staves and sweetened with 6% blueberry juice for an easy drinking, semi-sweet treat.
The Guardian: Batch Zero – Bourbon Barrel Strong Mead – 16.7%
The prototype batch of our rotating varietal series, fermented and aged one year in a 10 gallon maple bourbon barrel. Increased suface contact with the small barrel gives this mead heady booze notes on top of floral honey, an off dry finish with a hint of sherry.
The Guardian: Batch One – Bourbon Barrel Sweet Mead – 13%
Our first true dessert mead, luscious, floral honey balanced by whiskey oak. A testament to the honey, fermented in barrels for a simple, elegant result.
Ohio Gold Cinnamon Maple Reserve – Heirloom Apple Maple Mead aged in Maple Bourbon Barrels w/ Cinnamon – 13%
A special one-off of our 2015 Reserve cyser, this one aged in Bourbon barrels that held maple syrup and with local maple syrup and whole cinnamon added. Semi-sweet with long, dripping legs, excellent bouquet of spice, fruit, sugars and barrel. Only 10 gallons produced so don’t sleep on this one!
Opus – Oaked Cider – 6.6%
A dry, drinkable cider with a crisp apple aroma, mild acidity and just a hint of oak character from fermenting with French oak staves.
Check out our BOTTLES page as well, if its not on tap feel free to pop and bottle to share with friends!
We source the majority of our honey from a local farm. We do not boil our honey so that we maintain maximum flavor and aroma. We do not use sulphites, sorbates, fining agents or artificial sweeteners in our meads. They are unfilitered and given the months and years it takes to make quality mead. We make mostly dry meads because they are pleasing to our palates. We hope you enjoy them as well.
For a list of past beers check out our Beer Advocate page.