Beer List: April 13-17.

  • Spring PCS:  It’s the Pecan Chicory Stout with a lighter body and increased sessionability for warm weather! 4.5% ABV.
  • Dry Brown: We mashed this brown ale low so the dry, roasty notes would stand in the forefront.  Late additions of belma and cascade hops adds bright citrus to a clean, American hop bitterness. 5.8% ABV
  • Cardamom Pepper Tea Blonde: DUDES IT’S BACK! Bright, spiced (but not spicy), slightly tannic.  Come drink some before the brewers consume all of it.  4.6% ABV
  • Dark IPA: This IPA balances strawberry, orange-cream and soft-fruit aromas with a complex malt body that emphasizes caramel and toast notes.  Darklightful.  Dedarkful.  Whatever.  5.5% ABV.
  • Kavass: Our take on kvass, a classic Ukrainian/Russian fermented beverage.  Smells like toasted rye bread and golden raisins.  Bright in color, effervescent in body, slightly sour.  Stuart wanted to name it Cave Ass but Jeff said no. 5
  • Full-Body IPA: We used hella nice barley in this IPA and mashed it high to give it a full, glorious, luscious head of hair.  Or body of hair.  Or just body.  It’s like one of those shampoo commercials, except it’s beer and its happening inside your mouth. 6% ABV.
  • Belgian Dark: This is a dark Belgian beer, as opposed to a hoppy Belgian beer, which would be a Belgian Dank.  6.5% ABV.
  • Chicory Lavender Gruit:  Hopless brown ale with earthy, coffee-like chicory flavors and a beautiful lavender aroma.  4.7% ABV.

On deck:  Chicken and Waffles Blonde, FLAVOR BLASTED IPA, some other stuff maybe? IDK.