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.)

West Coast DIPA (We’ve teamed up with North Park Beer Co. to brew a rad West Coast DIPA using some of the processes & procedures they do in San Diego! North Park’s Hop-Fu! is their quintessential West Coast IPA that we’ve used as a starting point for Ghost-Fu! Dosed heavily with Simcoe Dynaboost & dry-hopped with Citra, Mosaic, & Amarillo, it packs the familiar juicy punch of Ghost in the Machine but isn’t hazy & drinks smooth for a Double IPA. Hii-yah!)

Hazy Double IPA (Inspired by one of our most requested IPAs, Nova Vert. Hopped heavily with Simcoe, Cascade, & Amarillo adding notes of passionfruit & peach, it builds on its predecessor by being more saturated & with a higher ABV.)

Hazy Triple IPA (Witness the powerful notes of intense fresh tropical fruit, grapefruit, black currant & powerful dankness. Brewed thick with oodles of oats & raw wheat & completely dry hopped to saturation with equal amounts Nelson Sauvin, Galaxy, & Citra Cryo.)

Hazy Double IPA (In order to achieve the best flavor & aroma from our beloved Citra hops in a massive DIPA, one must maximize hop cone flavor & aroma retention from farm-to-brewhouse. This variant of DDH Ghost in the Machine is hopped & dry hopped to saturation with Cryo Fresh Hops called YCH-301. Un-kilned, whole cones are flash-frozen in a state-of-the-art facility to retain freshness before being pelletized in Yakima Chief Hop’s patented cryogenic process. This ultra-modern hop processing simultaneously isolates, protects, & concentrates the resins & oils that give hazy IPAs the heady lupulin complexity we know & love, making this the brightest & freshest Ghost from our facility to date.)

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

Hazy Double IPA (With our friends at Equilibrium Brewing we've dosed this concoction early in fermentation with liquid Citra & Mosaic full spectrum products then charged again later with Citra Cryo, Citra T-90 & a splash of Motueka. This vibrant & oil laden beverage with prominent aromas flirts with big terpenacious energy & elevates Ghost in the Machine to powers incalculable. Glowing with infinite energy potential, MC ^ GHOST is drenched in liquid state mango/pear candy & electromagnetic waves of overripe passion fruit.)

IPA (Highly crushable juice bomb. Dry hopped with a blend of our favorite hand selected hops from the Yakima Valley. The pour glows a rich cantaloupe hue with a thick, frosted 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 (Bursting with glorious hop aromas of mango, lychee, orange, & other tropical fruits. This beer pulls of the incredible feat of having the best juicy qualities of hops but none of the harsh, bitter finish you may be used to.)

Berliner Weisse (Overflowing with Oregon blackberries & Malbec grapes grown in Patagonia. Ripe with jammy intensity. Drenched in juicy wine notes & rich blackberry sweetness.)

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

Berliner Weisse (This tasty tribute to confectionary delights is fruited with lime & cherries. Imagine white cherry Icees, red Jolly Ranchers, & a sprinkle of Sonic happy hour.)

Berliner Weisse (Brewed with rice flakes & lactose, creating a smooth & creamy mango nectar. Madagascar vanilla & loads of mango purée combine to produce a crushable sour reminiscent of Japanese mochi ice cream.)

Wheat Ale (Simply our original Canebrake with loads of strawberries added. Gently tangy from the real strawberry puree, not overly sweet, & medium in body.)

Double Stout (Aged for 3 years in Rabbit Hole Bourbon barrels, becoming slowly infused with woodland essences like vanilla & caramel. Dosed with milk chocolate & toasted marshmallow, The Hare celebrates everything sweet the Easter bunny may leave in your basket. The kids get candy, we get good beer.)

Double Pastry Stout (A Mardi Gras King Cake stout. Aged for two years in bourbon barrels: Elijah Craig, Wild Turkey, & Jim Beam Double Oak. After those two years, Throws was dosed with Korintje Cinnamon & Ugandan Vanilla. The decadent profiles of various bourbons meet these pastry hints like the rich center of a cinnamon roll.)

Stout (This silky smooth coffee stout is created with a carefully selected blend of specialty grade estate beans from Colombia & Java. Our friends at Rêve have finished them to a city/full city roast to highlight the true character of the beans & their origin prior to addition to our export strength milk stout.)