BEERS ON DECK

Passion Fruit-Lychee Brett Saison

Oak-Aged Buckwheat Sour: Collaboration with Wiseman Brewing. Currently aging in one of our Oak Foeders.

Full Tilt: Collaboration with Hi-Wire Brewing. A cucumber basil sour ale.

PAST BEERS

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.

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) 2017 - 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.

Bourbon Barrel-Aged Blackberry Blonde Sour Ale (aka: BBA-BBS) 2018 - 6.9% ABV - A lactobacillus kettle sour, fermented with 100% Brettanomyces lambicus and conditioned in an oak foeder. Aged in bourbon barrels for a full year, with 1.2 pounds of blackberries per gallon. The beer is even jucier than its 2017 predecessor.

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

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

“Herding Cats” Barrel-Aged Kvass - 5% ABV - 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

Blonde Sour Series #2: Raspberry, Blackberry, and Blood Orange Blonde Sour

Blonde Sour Series #3: Pineapple, Grapefruit, and Blood Orange Blonde Sour

Blonde Sour Series #4: Wild Strawberry and Blueberry Blonde Sour

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

“Amateur Hour” Session IPA - The first small batch brewed on our pilot system by Ryan! Citra and Mosaic hopped and amazingly aromatic.

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).

“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. 

“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.

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

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

Small Batch: Strawberry Milkshake Diploid - 8% - Imperial version of our popular hazy session IPA, the Haploid IPA. Double dry-hopped with Simcoe, Motueka, Mosaic. Plus strawberries and lactose.

“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 - 6.5% - This is a collaboration with Bull City Cider, using 350 gallons of apple juice, fermented with 100% Brett B., and 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, overall 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.  Kettle-soured and brewed with 60 lbs of Tamarind, Epiphany Craft Malt from Durham, and 300 lbs of oats.  The Sour Tamarind Saison is fermented with High Branch's house saison yeast, resulting in a spicy and stone fruit character, a creamy mouthfeel, and a dry finish.

“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 Bourbon Barrel-Aged Blackberry Sour.

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

Baltic Porter - 10% ABV - Lagered for six weeks in oak barrels, with hints of coffee and chocolate.

Oak-Aged Baltic Porter - 10% ABV - Wood aged, with a vanilla and coffee aroma, lagered for an extra smooth roasted flavor meant for a Czar.

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.

“The Law” - 15% ABV - This beer, brewed as a collaboration with The Glass Jug Beer Lab, was originally brewed by Matt and Chris as a 20+% ABV homebrew long before either worked in the beer industry. They decided that, if they were ever able to open beer businesses, they’d knock down the ABV to a barely legal level and call it, “The Law.” Here we are folks, witnessing a dream made reality. Cheers! Sip this one slowly.

Bourbon Barrel-Aged “The Law” -15% ABV - Aged in bourbon barrels for 7 months.