Taproom

Double IPA (Showcases its namesake overlaid on a soft & clean DIPA malt base for a clear expression of this precious New Zealand varietal. We used a super-saturated ratio of dry hops to liquid equal to DDH Ghost for the full Motueka experience. Topnotes of zesty green skittles & lime pie just like it was sprinkled with a lupulin pixie stick.)

Double IPA (Welcome to the future. Our collective human consciousness, or Ghost in the Machine, has gained a tolerance for hops beyond what mankind has ever known before. 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.)

Triple IPA (Massively dry-hopped with more than 6 pounds per barrel of Galaxy & Idaho7.)

Double IPA (Drenched in new-school tropical hop flavor. A thick DIPA base is dripping in heavy additions of Citra, Citra Spectrum, Strata CGX, & Citra Terpenes.)

IPA (Highly crushable juice bomb. Dry hopped with a blend of our favorite hops from the Yakima Valley, Dr. Juice’s drinkability is sneaky good. The pour glows a rich cantaloupe hue with a thick, frosted haze & soft mouthfeel. Aroma & taste is full of passionfruit, papaya, & blood orange, making it drink like a glass of freshly squeezed juice.)

Hazy Pale Ale (This delicious pale ale is juicy, hazy, & crushable. Envie is 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. Simcoe, Citra, & Cascade hops.)

Coffee Stout (We took our classic Reve Coffee stout & put a cafe dessert spin on it; Voila! Coffee Cake Reve! This delicious milk stout sports an infusion of Cinnamon, Cake Batter, Brown Sugar, & Madagascar vanilla to evoke those cozy coffee shop vibes!)

Stout (Our Imperial Stout barrel base aged 19 months in select Buffalo Trace bourbon barrels, developing a rich fudge & caramelized sugar foundation. Once removed from barrels, the beer received generous amounts of blueberry, blackberry, raspberry, & strawberry puree. Madagascar vanilla & almond paste were added together to round out the profile & provide a cake batter-reminiscent flavor.)

Imperial Stout (Aged 16 months in both Willet Bourbon & Caribbean Rum barrels before aging an additional 5 months in a blend of Cruzan Rum & Basil Hayden Double Oak bourbon barrels containing piles of luxe Tahitian Vanilla beans. Post aging, toasted coconut & cassia bark were added to enhance the warm chocolatey depth of its already rich base. Flavor highlights of rum-soaked samoas, chocolate covered coconut flakes, & beach blanket daydreams.)

Coffee Stout (Silky smooth coffee stout is created with a carefully selected blend of specialty grade estate beans from Colombia & Java.)

Fruited Berliner Weisse Sour (Berliner style ale with strawberry, vanilla, milk sugar, & toasted rice.)

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

Fruited Berliner Weisse Sour (Lush notes of raspberry-watermelon snowballs & sweet berry wine blend to create this refreshing sour.)

Fruited Berliner Weisse Sour (Loaded with flavors of juicy strawberry popsicles, lavish Cabernet Sauvignon Grapes, & creamy candies. Drinks like a refreshing wine cooler.)

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

Fruited Berliner Weisse Sour (A tart front end with a candy finish. Toasted coconut rounds out the palate & offers tropical depth to the flavor. Zesty lime & sweet kiwi.)

Single Apple Brandy Barrel Aged Imperial Stout (A single Ex-Bourbon Apple Brandy barrel was selected to showcase this year’s Vanilla Shade variant. After being aged for a total of 22 months, rich Ugandan vanilla beans were added to the select barrel. Notes reminiscent of grandma’s apple fritter brookies, bourbon sugar cookie dough, Oreo cream macaroons, snickerdoodle, & vanilla air.)

Single Maple Bourbon Barrel Aged Imperial Stout (Imperial stout aged 21 months in Taconic Maple Bourbon barrels. Post-slumber, it cold-conditioned on Mostra Coffee’s Vietnam Lotus blend offering notes of baking spice, dark chocolate, & butterscotch. Robust Vermont maple syrup was added along with a heaping amount of Madagascar vanilla.)

Single Barrel Aged English Barleywine (We chose the best barrel of Grand Reserve in our cellar & racked it into a second barrel (Penelope Wheat) for further aging. The fruit of our labor is a finely balanced barleywine sporting the rich & full-flavored chocolate, caramel, pecan, & fine sherry notes of a carefully nurtured malty barrel-aged beer entwined with the airy fineness of a premium spirit.)

Barleywine (Patience. Grand Reserve should be saved & shared. Brewed only once per year, our Barley wine Ale is characterized by an intensely complex malt, hop, & fermentation profile. Heavy in body & rich in flavor, Grand Reserve exhibits notes of dark fruit, dark breads, & a lingering sweetness.)

Barleywine