Taproom

Hazy Double IPA (Welcome to the future. Brewed with obscene quantities of Citra hops from our favorite farm in Yakima Valley, WA. Expect pungent grapefruit aromas & flavors, tropical fruit, & less harsh bitterness than most IPAs.)

Hazy Double IPA (We doubled the massive amount of hand-selected Citra hops used in our OG Ghost in the Machine recipe resulting in a mind-altering Citra hop experience. With a dry hopping rate of over 8 pounds of Citra per barrel, expect pillowy yet pungent waves of grapefruit aromas & flavors, tropical fruit, & a less harsh bitterness than most IIPAs.)

Hazy Triple IPA (Hopped with Strata & Strata CGX Nuvo, un-kilned whole cones flash-frozen at harvest to capture fresh hops at their most vibrant. This process locks in pure passion fruit intensity & juicy hop character. From earth to glass, this is fresh hops fully realized, bursting with the kind of fruity notes that only happen when you capture nature at its prime.)

Hazy IPA (A juicy, soft, hazy IPA absolutely loaded with Citra & Nugget hops. Often described as "bright & floral," Bloom lacks the resinous, piney flavors of many IPAs, instead exhibiting a depth of citrus undertones with an intense juicy overlay.)

Hazy Double IPA (Our first collaboration with Burial brewed at Parish, inspired by their renowned IPAs that are dripping in Mosaic hops. A DIPA built on a wheat-heavy grist for a full, commanding body & loaded with all of the best variations of Mosaic hops: Mosaic T90, Mosaic Incognito, & Mosaic Lupomax. Together, they became the most pure, hop-forward, & saturated Mosaic DIPA we've ever crafted.)

Hazy Double IPA (A double-wheat malt profile imparts a featherlike, downy mouthfeel with the familiar edge of an intense dry-hop combo. Featuring Strata & Cashmere, this medium-bodied double IPA wafts aromas of sweet berry cobbler on the nose while Citra Incognito offers a clean tropical finish of bright mango & guava.)

IPA (The beer that bridges both sides of the Mississippi. Where traditional West Coast IPAs meet the modern hop juice from the Northeast. We’ve applied the juice-inducing techniques from our big ole hazy IPAs to a super crisp & clear package you’re just gonna love.)

Double IPA (We’ve taken everything that makes Ghost in the Machine great & reimagined it as a traditional West Coast DIPA. This version boasts a tropical citrus punch from the Citra hops we’ve always used in Ghost &, thanks to a longer boil & greater hot-side hopping rates, features crisp, grapefruit pith notes that balance a malty backbone. It’s an easy-drinking beer with a dry, clean finish.)

IPA (Dry hopped with a blend of hand selected hops from the Yakima Valley. The pour glows a rich cantaloupe hue with a thick haze & soft mouthfeel. Aroma & taste is full of passion fruit, papaya, & blood orange, making it drink like a glass of freshly squeezed juice.)

American Pale Ale (This delicious pale ale is juicy, hazy, & crushable. Bursting with hop aromas of mango, lychee, orange, & other tropical fruits. This beer pulls off the incredible feat of having the best juicy qualities of hops but none of the harsh, bitter finish.)

Berliner Weisse (Featuring four different fruits, this Berliner-style ale boasts one of the most decadent tropical puree adjunctions of our entire SIPS line. The sweetness of mango delicately offsets the tart, floral character of blood orange, while notes of guava & peach round out the profile with bright splashes of flavor.)

Berliner Weisse (Overflowing with rich dark Pinot Noir wine grapes, bright fruit tones overlap with complex succulent black currant & blackberry atop a sweet-sour base that brightens both grapes synchronously.)

Berliner Weisse (Pouring a luscious indigo, SIPS Two Fingers Blue is sweet & tangy, slightly sour, like a fresh blueberry lemonade. Still refreshing & sessionable, the light malty body of our SIPS base welcomes the gorgeous fruitiness of blueberry puree & delivers the nostalgic aroma of homemade blueberry pie.)

Imperial Stout (A triple-barrel aged Imperial Stout forged across five years & three vessels. Our Imperial Stout base began in Willet Rye barrels for 16 months, where it absorbed warming rye spice & oak. From there, 40 months in Basil Hayden Double Oak barrels, deepening into rich layers of caramel, toasted oak, & subtle sweetness. Finally, the evolution completed with 4 months in Madeira barrels, bestowing a velvety complexity & delicate hints of dried fruit & fortified wine. NOT AVAILABLE ON DRAFT.)

Imperial Stout (We blended three-to-five-year aged imperial stouts & let them rest in a carefully selected lineup of oak barrels: Blanton's bourbon, maple bourbon, Buffalo Trace, & rye whiskey finished in ex-tequila barrels. The result is layers of rich bourbon barrel character, dark roasted malt, vanilla oak, & the slightest bite of tequila on the finish all wrapped up in a heavy stout. This drinks like fifteen years of learning, refining, & perfecting our craft.)