Check out this list of what's currently available from our brewery. Got questions? Let us know via Twitter, Facebook, or a call/email. Thanks!
66 IBUs, 7.7% ABV
The S'more Stout is an absolute all-star: Aromas of chocolate, coffee, fig, and smoke invite you in to a gigantic maltiness that is distinct in its smooth and refined character, with flavors of chocolate and hints of smoke mingling with rich caramel, fruit, and warming alcohol. We like to top it with a roasted marshmallow and you have the ultimate S'more experience!
Nomadic Blood Orange Double IPA
70 IBUs, 9.0% ABV
Set out for the frontier of craft brewing innovation with our Nomadic DIPA. This hoppy, hybrid ale is the culmination of a trek that begins in England with its IPA backbone, on to Belgium with a tropical, funky, Brettanomyces fermentation, through the blood orange groves of California for some mellow citrus tang, and ends here in the PNW with an imperial-strength dose of four Oregon-grown hop varietals.
29 IBUs, 7.1% ABV
A journey through Belgian and Pacific Northwest brewing traditions, demanding step-by-step attention and care. This saison’s crisp body melds with the floral, citrusy, pepper spice of Grains of Paradise. A hint of specialty honey malt lends balance, while Willamette Valley-grown dry-hop additions round out this beer’s spectacularly complex aroma. Truly, this is a beer that’s worth our efforts.
9 IBUs, 8.5% ABV
True to its farmhouse heritage, our Saison Ambrée is brewed with toasted barley, rye, and wheat malts, then fermented & conditioned in wine & bourbon barrels with a careful blend of traditional saison yeasts & locally-isolated brettanomyces. Finished with family-farmed Willamette Valley hops.
4 Barrel-Aged Imperial Saison
8 IBUs, 10.5% ABV
A tart and funky strong amber saison, brewed in celebration of our fourth year spent doing what we love. It showcases pilsner malt, wheat malt, and flaked wheat, then fermented with our two favorite saison yeasts. We then add to the complexity of this beer with an extended aging in red wine barrels, where it’s dosed with brettanomyces, lactobacillus, and Willamette Valley-grown Pinot Noir grapes from Goschie Farms.