Kowabunga dudes! This hoppy kolsch is perfect for the summer heat. Crisp and refreshing and brewed with Citra and a tidal wave of Motueka hops from New Zealand for big lemon, lime and tropical flavors and aroma.
This beer is made in the pumpkin beer tradition, except instead of pumpkins they used yams, and lots of them! A big Belgian-style brown ale of 10% ABV, this one is bringing pumpkin beers (or yam beers) into new territory.
Tart of Darkness is a traditional stout that we aged in used oak barrels from The Bruery that had previously housed beers such as Cuivre or Black Tuesday. We then brought them over to Bruery Terreux, added our special blend of souring bacterias and wild yeasts and watched nature take its course...
"A stylish and artistic collaborative brewing effort that combines the enormous talents of Dirk Naudts, at Belgium’s De Proef Brewery, and Tomme Arthur of Port Brewing and Lost Abbey in southern California."
First introduced in America in the late 1800’s Ballantine IPA was a beer for connoisseurs. It has been credited as an inspirational influence for the present day craft beer revolution in America...
This amber colored beer utilizes classic American Cascade hops and Mosaic hops in the kettle and dry hopped in the aging tank. A balanced malty bodied beer with a pleasant hop bite and hoppy aroma, this will leave your mouth just dry enough to ask for another, and another
We first made this cider three years ago in 2010. It has become extremely popular since then. We add cinnamon, cloves and allspice to fermented apple juice to produce a 5 per cent cider which tastes like pumpkin pie. It is orange in color with a full rich taste that makes you want more…...