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A traditional beer, perfect for Oktoberfest celebrations.

A new take on an old classic. Brewed in the tradition of the classic Dusseldorf Alt, rich malty and chewy, but with American noble hops.

Lots of rye for some grainy-spicy, and a touch of honey to lighten the body.

An American amber ale with light malt and biscuit flavors, balanced by a crisp hop presence.

Westcoast-style amber full of caramel and citrus hop, with a touch of roast in the finish.

Dark brown lager full of toasty malt with a touch of caramel and roast.

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.