Taproom

Hazy Double IPA (We loaded this cosmic creation with generous DDH Ghost-levels of Galaxy, Citra, & Strata hops, creating layers of juicy passionfruit, ripe pineapple, & electric citrus wrapped in a smooth, resinous haze. The Galaxy hops bring stone fruit & citrus, Citra adds that signature mango punch, & Strata rounds it out with dank, fruity complexity.)

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. You can expect pillowy yet pungent waves of grapefruit aromas & flavors, tropical fruit, & a less harsh bitterness than most IIPAs.)

Hazy Double IPA (For the first time ever, we are unveiling a variant of DDH Ghost in the Machine hopped & dry hopped to saturation with Cryo Fresh Hops. YCH-301 is a new form of cryo-pelletized fresh hop pioneered by our friends at Yakima Chief Hops. Un-kilned, whole cones are flash-frozen in a state-of-the-art facility to retain freshness before being pelletized in YCH’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.)

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.)

Hazy IPA (Time & again, we’ve pushed the boundaries of Ghost in the Machine; DDH’d it, quantum-infinitized it, Holy Ghost’d it, Primed it. Enter Baby Ghost, a bold venture in the opposite direction. More than just a microIPA, this beer delivers the big hop profile of Ghost, but in a compact format, with double dry-hopped quantities of Citra hops without the heavy impact of a high ABV.)

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 (Pineapple Mochi is here! Our tropical twist on the fan-favorite Mochi series captures the sunny sweetness of fresh pineapple in a smooth and creamy Berliner. Brewed with rice flakes and lactose for that signature mochi-inspired body, then finished with fresh pineapple purée and Madagascar vanilla for a luscious balance of tart, sweet, and creamy. Each sip is like biting into pineapple mochi ice cream on a perfect summer day—light, crushable, and undeniably tropical.)

Berliner Weisse (Brewed with rice flakes & lactose to give it the delightful body of a traditional Japanese Mochi ball stuffed with vanilla ice cream. Madagascar vanilla & fresh blueberry purée harmonize in a blue ambrosia, creating a nectar-like ale.)

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.)

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.)

Imperial Stout (To celebrate bringing good beer to good people since 2010, we brewed something our cellar has never produced before. 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, velvety stout. This drinks like fifteen years of learning, refining, & perfecting our craft.)

Imperial Pastry Stout (We age our Imperial Stout base in rum & Old Elk bourbon barrels to develop those signature deep vanillin, caramel, & molasses notes that define the Gentilly Cake series. Once removed from barrels, this decadent stout received generous additions of banana & brown sugar, then was finished with Madagascar vanilla & cinnamon. The result is a velvety experience like a spoonful of rich bananas foster a la mode.)

Barleywine (We took our finely tuned barleywine base & let it rest in peach brandy barrels for two years, developing velvety, warm, & fruity layers of complexity. After its slumber, we woke it up with macadamia nuts, graham crackers, Korintje cinnamon, & Madagascar vanilla to create something truly special. The results? Hints of peach cobbler crust, toffee, & fall spices in every sip.)

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