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A very pale, very strong ale brewed with Pilsner malt and a generous portion of sugar to lighten the body and boost the alcohol. The Belgian yeast strain provides a complex, spicy character.

Nice balance, not overly hoppy. Chocolate rye gives some nice hints of roasted grains and coffee with a slight rye bite.

A light wheat beer with a distinct clove aroma.

Rich, malty, and packs a punch.

A rich, lightly spiced Belgian Dark Strong Ale

An award winning IPA recipe.

The name matches the taste.

Riding the line between Imperial and standard American IPA, late hopping delivers an enamel-degrading fistful of citrus and floral goodness.

A dry, crisp and spicy Belgian saison. Distinct peppery aroma and flavor.

A hearty IPA with lots of hops balanced out by a nice accompaniment of malt

An authentic and full-bodied Scottish ale.

Oatmeal stout, smooth and dark. This beer won first place at the ’13 DredHop comp and garnered a BRONZE pro-am with UpSlope Brewing.

A malty, warming beer for cold days.

Full-bodied English stout using toasted oats and Scottish yeast. Be sure to toast the oats 3 days ahead of time to off-gas.

A full bodied Trappist style ale with nutty, malty flavor with a distinct fruity/plum yeast character.

Fall spiced milk stout.

A bold example of the classic Dry Irish Stout, with a few minor twists to keep it interesting. Try it on nitro!

A rich and complex French/Biere de Garde style Christmas ale. – Recipe adapted from “Farmhouse Ales” by Phil Markowski.

A very rich, truffle like porter.

Pale Ale with a Belgian twist.