This is a classic dry stout made form chocolate malt and roasted barley with a few oats for creaminess. The result is a “coffee-like” flavor and aroma.
Fermenting for 9-10 moths allows the complex flavors to blend to produce a unique brew that is available for a limited time each year, after Thanksgiving.
This traditional Hefeweizen uses what for over half of the malt to combine with Babarian-style yeast in a slightly warmer fermentation process. Vanguard hops are used.
The roasted malt flavor results in smoothness and easy drinkability. the result is a full-bodied, malty brew that was first created at the start of the Industrial Revolution.
Our lightest ale is made with pilzen malt, flaked oats, and malter wheat. It’s delicately hopped with Goldings and fermented using lager yeast at ale temperature.