CURRENT BEER LINEUP

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HOPPY SERIES

Lager - 5.6% ABV - Moderate hop bitterness balanced by the medium malt body from the addition of Munich and Vienna malts.  The perfect refreshment on a Spring day.

Srsly Tho Hazy IPA - 6.8% ABV - Hopped with Azacca, Centennial, Motueka, and Chinook.

Srsly Skittlebrau! - 6.8% ABV - Srsly Tho, with a double shot of Skittlebrau

Diploid Hazy Imperial IPA - 8% - Imperial version of our popular hazy session IPA, the Haploid IPA. Double dry-hopped with Simcoe, Motueka, Mosaic.

Double Skittlebrau! - Diploid, with a double shot of Skittlebrau

Candiru Brett Quad - 12.8% - Brewed with two different types of Belgian yeast and Brettanomyces. This beer imarts notes of fig and dates.

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SOUR SERIES

Key Lime Gose - 4.5% Brewed with Brett, Lacto, and ton of limes!

Oddball Bourbon Barrel-Aged Sour Saison - 6% ABV - No boil saison, brewed with wild yeast, and aged in bourbon barrels with blackberries from 2017's BBA Blonde Sour with Blackberries.

Oak-Aged Blonde Sour Ale - This 6.9% ABV lactobacillus kettle sour is fermented with100% Brettanomyces lambicus, then conditioned in an oak foeder. The beer possesses a bright crisp sourness with a fruity funkiness and hints of vanilla and grapefruit.

Sour Skittlebrau! -Oak-Aged Blonde Sour, plus Skittlebrau

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BEERS ON DECK

Indecent IPA - 6.8% ABV - Hazy IPA brewed with oats, wheat, and lactose for a creamy mouthfeel. 

New hops this time around!

Tapping August 22nd.

Bourbon Barrel-Aged Blackberry Sour

Destihl Collaborations:

Cross Your Tea, Dot Your IPA

Dark Chocolate Gose

Wiseman Collaborations:

Oak-Aged Buckwheat Sour

Pineapple-Passion Fruit Gose

Collaboration with Hungry Harvest:

Bumpin' Uglies: Dry-Hopped Berliner Weisse with Hallertau Blanc - half of the batch gets fruit; half of the batch gets dry-hopped!

 

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 ** All beers to go are sold in 500ml bottles unless otherwise listed **

** All beers to go are sold in 500ml bottles unless otherwise listed **

Lager - {Sold in a 6-pack of 12oz cans} 5.6% ABV - Moderate hop bitterness balanced by the medium malt body from the addition of Munich and Vienna malts.  The perfect refreshment on a cool fall day.

Srsly Tho Hazy IPA - {Sold in a 4-pack of 16 oz cans} 6.8% ABV - Hopped with Azacca, Centennial, Motueka, and Chinook. 

Oak-Aged Blonde Sour Ale - This 6.9% ABV lactobacillus kettle sour is fermented with100% Brettanomyces lambicus, then conditioned in an oak foeder. The beer possesses a bright crisp sourness with a fruity funkiness and hints of vanilla and grapefruit.

 

32 & 64 oz. Growlers now available in the taproom!

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Past Beers - Gone but not forgotten -  Past beers from the rotating beer series

Dry-Hopped Brett Table Beer (Lemondrop)-  This beer is a blend of three different strains of yeast creating a distinct citrus flavor and a dry effervescent mouthfeel.   Aromas of grass and lemon with the classic mustiness of Brettanomyces dominate the nose.

Dry-Hopped Brett Table Beer (Polaris)-  A bit different than our last version, this beer is a blend of two different strains of yeast (Brettanomyces bruxellensis, and Vermont Ale Yeast) creating a distinct citrus flavor and a dry effervescent mouthfeel.   Aromas of citrus fruit with the classic mustiness of Brettanomyces dominate the nose.  5.6% ABV.

Van Gogh Breakfast Stout - 7% ABV - Made with local coffee from Joe Van Gogh.

Rhubarb Berliner Weisse - Mildly sour and fruity aroma with a clean lactic tartness from both the kettle souring and the addition of rhubarb. Very light body with a refreshing sour tartness and a subtle wheat malt finish.

Orange Rosemary Berliner Weisse - 4% ABV - Refreshing tartness balanced by orange and herbal rosemary notes.

Orange Rosemary Sour - 4.5% ABV - Refreshing tartness balanced by orange and herbal rosemary notes.

Hibiscus Ginger Berliner Weisse - 4% ABV - Refreshing tartness balanced by ginger and herbal hibiscus notes.

Bourbon Barrel Aged Blackberry Blonde Sour Ale (aka: BBA-BBS) - 6.9% ABV - A lactobacillus kettle sour fermented with 100% Brettanomyces lambicus, then conditioned in an oak foeder and aged with 260 pounds of blackberries in bourbon barrels.  The beer possesses a bright crisp sourness with a fruity funkiness and hints of vanilla and oak and the aroma and finish of bourbon.

Grist of Bees - 6.6% ABV - Honey sour with Brettanomyces.

Herding Cats - 5% ABV Barrel-Aged Kvass brewed with 30 loaves of Saxapahaw Village Bakehouse's sourdough bread.  The leaven (sourdough starter) from SaxapahawVillage's Bakehouse was pitched along with Brettanomyces lambicus.

Sour Pale Ale - 5.4% ABV - Dry-hopped and wheat based.  It has notes of grapefruit throughout while still packing a hoppy punch.

Blonde Sour Series #1: Tangerine and Mango blonde sour  ale (May 30)

Blonde Sour Series #2: Raspberry, Blackberry, and Blood Orange blonde sour (June 6)

Blonde Sour Series #3: Pineapple, Grapefruit, and Blood Orange blonde sour (June 13)

Blonde Sour Series #4: Wild Strawberry and Blueberry blonde sour (June 20)

Brettanomyces IPA - 8.5% ABV - Winner of the Bronze Medal in the Wild Ale Category at the 2017 NC Brewer's Cup, this double IPA is hopped with Columbus, Summit, and Nugget and fermented 100% with Brettanomyces bruxellensis to achieve a dry finish.

Imperial Rice IPA - 8.2% ABV - Aromatic IPA brewed using 300 pounds of rice in the mash; Dry-hopped at 2 pounds per barrel with Nugget, Summit, Columbus, and Polaris hops.  High ABV with a super dry finish from the addition of the rice which allows the hops to shine! 

Zero Zero IPA - 6.6% ABV - Hazy, juicy IPA, triple-hopped with Mosaic, Simcoe, Summit, and Chinook, packing massive flavor but an IBU of absolute zero.

Mango Lassi IPA - 6.5% ABV - American IPA brewed with mango, oats, cardamom, and chickpea flour.

No To Something Special IPA - 6.8% ABV - Hazy IPA with over 3 pounds per barrel of aroma hops (Ekuanot+Chinook).

Haploid Session IPA - 4.8% ABV - Mosaic hopped session IPA.

Indecent IPA - 6.8% ABV - Hazy IPA brewed with oats, wheat, and lactose for a creamy mouthfeel. Dry-hopped heavily with Southern Cross hops for a citrus and piney aroma. 

Blockchain Imperial IPA - 7.7% ABV - Hazy, with Citra and Loral aroma hops.

Strawberry Milkshake Hazy Imperial IPA - 8% ABV Our Diploid, with strawberries and lactose for a creamy mouthfeel.

Genetic Drift IPA - 7.2% ABV - Citrusy and floral IPA, dry-hopped with Loral and Waimea hops.

Round To It Hazy IPA - 6.8% ABV - Hazy IPA, hopped with Motueka and Waimea for a tropical fruit aroma.

Plasmatic IPA - 6.8% ABV - Only 44 IBU so this hazy IPA goes down smooth and easy.  This is the beer of the future, because along with the Columbus and Summit hops, we also used cryofrozen Mosaic and Simcoe.

Skylarking Hoppy Brown Ale - 5% ABV - Brown ale, hopped with Chinook.

Red Wine Barrel Aged Brett Table Beer - 5.6% ABV - Aged for 4 months in Cabernet barrels with Brettanomyces.  Funky, light, and effervescent with farmhouse character.

Brett Apple Ale - This is a collaboration with Bull City Cider using 350 gallons of apple juice and fermented with 100% Brett B.  The beer portion was brewed using spelt, oats and rye.  The resulting beer has the aroma of apples with spice from the rye and Brett yeast.  The flavor is subtle apple with the fruitiness from the Brett yeast and weighs in at 6.5% ABV.  The overall flavor is very similar to a Belgian Saison.

Scuppernong Brett Saison - 5% ABV - Brewed with local Scuppernong grapes.

Sour Tamarind Saison - 6.8% ABV - Our second collaboration with High Branch Brewing in Concord, NC.  This kettle-soured beer is brewed with 60 lbs of Tamarind, Epiphany Craft Malt from Durham, and 300 lbs of oats.  It's fermented with High Branch's house saison yeast resulting in a spicy and stone fruit character, a creamy mouthfeel, and a dry finish.

Bourbon Barrel-Aged Dark Mint Saison - Our Dark Mint Saison aged in bourbon barrels for 5 months. Our take on a Mint Julep. 6.9% ABV.

Bourbon Barrel Aged Baltic Porter - 10% ABV - Aged in oak foeders followed by bourbon barrels, which gives it a complex flavor and bourbon-filled aroma.

Bourbon Barrel Aged The Law - 15% ABV - Our collaboration with The Glass Jug Beer Lab.  Aged in bourbon barrels for 7 months.

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