Our take on a Raddler / Shandy hybrid - The Randy! - couples the citrus-hyrbid Calamansi with the Southeast Asian vibes of kaffir lime, crystallized ginger and lemongrass. It bright & citrusy with hints of ginger beer & lemon-lime that finishes with a satisfying tartness.

The second installment of our rotating Beer & Benevolence DIPA series benefiting a different local non-profit each month. We brewed this version with pilsner malt and malted spelt then dry-hopped with liberally with a blend of the stalwart hop varieties from the Northern and Southern Hemispheres: Citra, Mosaic, Galaxy and Nelson Sauvin.

A special tribute to our amazing co-worker Rand.

We worked with our pals at Cabot Creamery to design a beer to pair perfectly with sharp cheddar cheese. The malt bill incorporates spicy wheat malt and the dry hop leans into tropical varieties that also throw some citrus. To add a little body and sweetness we added some of Cabot’s whey permeate (raw lactose). The fruitiness of the hops complement the saltiness of the a cheddar and the bitterness cuts the fat, making it the idea companion for many dishes.

We based this hazy IPA on the indigenous Latin American beverage made from fermented pineapple skins sweetened with raw Mexican brown sugar. A blend of wheat & oat malts was fermented with pineapple puree & juice plus a touch of piloncillo sugar. In the midst of fermentation a healthy dryhop of pineapple-centric hop varieties was added for all the pineapple goodness.

Fermentation Engastration draws inspiration from a collection of complex fermented beverages – a rose-scented sake, a Mid-Atlantic honey and date mead, a bittersweet hard cider, a fruity Muscat wine and a rustic farmhouse ale. The result? One eccentric, incomparable beverage that can only be described as the “Turducken” of the beer world. On the nose, this brewing innovation is bursting with classic spicy phenols, while the tasting experience packs an explosion of fruit character balanced by a slight sweetness.

Brewed in collaboration with our friends at Gastro Obscura.

Cantarito Gold brings together the worlds of beer and cocktails in one refreshing, genre-bending package. Brewed with pilsner malt, malted wheat, blue agave, Rio Red grapefruit juice, grapefruit, orange & lime peels, sea salt and a special tequila yeast, it drinks like the souped-up Paloma cocktail that inspired it.

A delicious play on a delicious play on the Brazilian Açaí Bowl, this unique beer combines three types of brewer’s oats with exotic seeds and tropical fruits in a delightful blend that is sure to brighten your day.

Oatmeal Reimagined. Reimagined. is a collaboration with our friends at alternative Oats, a terrific new oatmeal company making breakfast for people with great taste who care about where their food comes from. Inspired by their “Acai Bowl” oatmeal flavor pack. Get your day started right at alternativeoats.com.

We've got a 2023 take on Bendy Parts!

Kombucha tea is good. Sour beer is good. Together they are sublime. Funky, tart and refreshing, Bendy Parts creates a complex yoga tangle of all of the good bits combined with organic black tea, natural fruit purees, ginger and chilis.

Original Recipe: Kombucha SCOBY kettle sour brewed with black tea, fresh ginger juice, lemongrass, passionfruit and lemon juice.

Inspired by the classic Mai Tai cocktail, Hula Lesson delivers a tropical blend of bright citrus, nutty malt and good vibes. Guaranteed to start your hips a-swishin’!

This Mexican-style lager was brewed with toasted Peruvian cancha corn (aka Peruvian corn nuts) for a light body and subtly-toasty taste. Accented by lime zest and Andean pink salt, it's got a crisp finish that makes it the perfect summer quencher and taco companion!