Blending the worlds of German beer styles and grape vaireties, this light bodied and refresing kolsch was brewed with pilsner malt and wheat and fermented with Rielsing wine must.  It has a llightly tart and dry finish with notes of pear and pit fruit.

Some beer styles are just off-centered in their own right.  This beer is our version of a traditional Polish beer style that uses 100% oak-smoked malted wheat and is well-hopped with Czech Saaz.  It's smoky with a soft refreshing palate and a balanced hop profile.

Night in the Woods captures the aromas and flavors of a campfire with treats. Rich chocolate flavors with hints of vanilla, smoke and charred sugar blend with a biscuity malt backbone and a subtle sweetness. It’s the perfect fireside beverage!

In the analog age of music, artists recorded take take after take, experimenting with new sounds until a great record emerged. Our Alternate Takes series offers a peek into our iterative and creative R&D process, where each batch is celebrated as its own off-centered hit. 

Alternate Takes #3 is an Imperial IPA brewed with a massive amount of juicy hops.  It’s burst-hopped in the brewhouse with Warrior, Simcoe, Mosaic and Amarillo.  Then it gets double dry-hopped with Galaxy, Citra, Amarillo, Mosaic and Simcoe.
 

Azacca is a dwarf hop variety with a big tropical fruit aroma and flavor. We feature it single-hop-style in this IPA where it was used both in the brewhouse and as dry hops.

Boatloads of Red Delicious apple cider from local farmers at Fifer Orchards and a dose of mulling spices make this Belgian-style farmhouse ale the perfect complement to fall. A nose of apples and cinnamon is followed by a slightly tart, cider-y, cinnamon-y taste that's both dry and refreshing.

A Belgian-style farmhouse ale brewed with 2-row, flaked oats, malted wheat, red delicious apple cider from Fifer Orchards and spiced with cinnamon, orange peel, star anise and cloves

This version of a historical smoked, sour German style is the creation of homebrewer David Lieberman and was the winner of the Philly Extreme Homebrewing Challenge. It was made from a blend of malts smoked with beechwood, cherrywood and oak, and soured with 2 strains of lactobacillus before being fermented with a Kolsch yeast. The result is a uniquely tart, smokey and refreshing ale.

With a little inspiration from our pals at Pallet magazine and a passage from Romeo and Juliet, we bring you Twenty Cunning Cooks! This saison was brewed with quinces and dates to provide a counterbalance to the doughy Maris Otter malt and flaked oats used in its mash bill. A Belgian ale yeast strain adds spicy notes and Jarrylo and Calypso hops lend fruity hop aromas of apple and pear.