We will focus on three core lines of beer:
Fresh and hoppy beers extending beyond traditional pale ales and IPAs to incorporate novel yeasts and modern techniques to enhance flavor and aroma.
Barrel aged specialty beers. Beers that have deep roots in old Europe and beyond, but with a personal twist. Included in this category would be imperial stouts, old ales and barrel aged sours, to name a few.
Exceedingly drinkable and uniquely flavored wild (and sometimes sour) beers of a vaguely “farmhouse” variety.
We will regularly feature 6 beers on tap: A pale ale, an IPA, a double IPA, a farmhouse ale, an imperial stout and a seasonal rotating beer. The hoppy beers are smooth, soft in mouthfeel, with a lower bitterness than is the norm for these beers in the NW, more akin to offerings from Vermont or Massachusetts. The farmhouse ale is fresh and brightly flavored with aromatic hops and a tartness from wild yeast and hop interaction. The stout is rich and chocolatey with plenty of warming potential. We will also produce variants with fruit or spices aged in barrels. For the seasonal rotating beer, we will be taking inspiration from our beautiful city and its seasons to craft something unique for the time. In addition to the 6 regular beers we will have wine and cider on tap, as well as whatever special beers we have ready to share.
Right away for longer term projects will be built into the brewing schedule that will age for months or years while we tend to them. Cellaring and blending specialty beers will be an outlet for growth, helping to enhance the breadth of our beers by offering rare and exotic flavor profiles in limited quantities. This is a pitch to the collectors. We will cellar brett saison, mixed-fermentation plum imperial stout, smoked barleywine, sour IPA, brett IPA, sour Belgian-style quad, dry-hopped pale sour, and many more styles for the sophisticated beer drinker that can also appeal to wine and cider lovers. The goal is drinkability, or digestibility as many Belgian brewers say.