BEERS ON DECK
Bourbon Barrel-Aged “Candiru” Brett Quad
Oak-Aged Buckwheat Sour: Collaboration with Wiseman Brewing.
CURRENTLY AGING IN ONE OF OUR OAK FOEDERS.
Oak-Aged Blonde Sour Variant Series
#1: Tangerine and Mango Blonde Sour Ale
#2: Raspberry, Blackberry, and Blood Orange Blonde Sour Ale
#3: Pineapple, Grapefruit, and Blood Orange Blonde Sour Ale
#4: Wild Strawberry and Blueberry Blonde Sour Ale
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.
Red Wine Aged Brett Table Beer - 5.6%
ABV - Aged for 4 months in Cabernet barrels with Brettanomyces. Funky, light, and effervescent with farmhouse character.
Cabernet Aged Dry-Hopped Table Beer
Sour Pale Ale - 5.6% ABV - Wheat based and dry-hopped, with notes of grapefruit throughout.
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.
“Ocean Tied” Gose - 7.2% ABV - Collaboration with Wiseman Brewing, with sweet and sour tropical fruit notes, such as passionfruit and pineapple, alongside a smoothness contributed by lactose. Undertones of vanilla.
“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.
“Grist of Bees” Honey Brett Sour - 6.6% ABV - Honey sour with Brettanomyces.
Experimental small batches included clover honey x brettanomyces, clover honey x saccharomyces, wildflower honey x brettanomyces, and wildflower honey x saccharomyces.
Orange Rosemary Sour
Refreshing tartness balanced by orange and herbal rosemary notes.
“Organizationally Oriented” - 6.8% ABV
Mixed Berry Sour Ale.
Serviceberry Sour - 5% ABV
Brewed with purple-red berries from a bush in the rose family.
“Bumpin’ Uglies” Mango-Peach Sour - 4.6%
Collaboration using mangoes and peaches from Hungry Harvest, an organization dedicated to reducing food waste, blended from bourbon and wine barrels.
“Room For More” Oak-Aged Sour - 6.5% ABV
Oak-aged sour, with over two pounds of raspberries per gallon.
“7 Days Round” - 6% ABV
Oak-Aged Rye Sour Ale.
“Backyard Must” Oak-Aged Sour - 6.9% Oak-aged sour ale, brewed with NC malted buckwheat and conditioned on foraged scuppernong grapes. Small batch available exclusively at Beers From Here events.
“Sonic Reducer” Sour Saison - 5.4% ABV - Sour saison, with grapefruit and blood orange.
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.
Passionfruit-Lychee Brett Saison - 6% ABV
Scuppernong Brett Saison - 5% ABV - Brewed with local Scuppernong grapes.
“Junk Satellite” Fruited Brett Saison - 5.8% ABV - Guava and papaya brett saison.
“Reversal of Polarity” Fruited Brett Saison - 5% ABV - Mango brett saison.
Turmeric Saison - 6.2% ABV
SMALL BATCH: Barrel-Series #1 (2019): Brown Sour Ale, aged in bourbon barrels for two years and blended with tart cherries.
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!
“Mango Lassi” American IPA - 6.5% ABV - American IPA, brewed as a collaboration with Viceroy Durham. With mango, oats, cardamom, and chickpea flour, it’s the perfect pairing for Indian food. Released in 2017 and 2018.
“Genetic Drift” American IPA - 7.2% ABV - Citrusy and floral IPA, dry-hopped with Loral and Waimea hops.
“YASS” West Coast IPA - 6.8% ABV - West Coast Style IPA, hopped with Pacific Jade and Sorachi Ace.
“Indecent” Hazy IPA - 6.8% ABV - Hazy IPA, brewed with oats, wheat, and lactose for a creamy mouthfeel. Heavily dry-hopped with Southern Cross hops (Batch #1) for a citrus and piney aroma.
Diploid Hazy Imperial IPA
Imperial version of our popular hazy, mosaic-hopped session IPA; the Haploid. Double dry-hopped with Motueka, Simcoe, and Mosaic.
Small Batch: Strawberry Milkshake Diploid With strawberries and lactose.
“No To Something Special” Hazy IPA - 6.8%
ABV - Hazy IPA, hopped with over 3 pounds of Ekuanot and Chinook aroma hops per barrel.
“Round To It” Hazy IPA - 6.8% ABV
Hazy IPA, hopped with Motueka and Waimea for a tropical fruit aroma.
“Plasmatic” Hazy IPA - 6.8% ABV
Hazy, with Columbus and Summit hops, plus cryofrozen Mosaic and Simcoe hops. Released in 2017 and 2018.
“Zero Zero” Hazy IPA - 6.6% ABV
Hazy, juicy IPA, triple-hopped with Mosaic, Simcoe, Summit, and Chinook.
“Srsly Tho” New England IPA - 6.8% ABV -New England IPA, hopped with Azacca, Centennial, Motueka, and Chinook.
“Blockchain” Hazy Imperial IPA - 7.7% ABV - Hazy IPA, with Citra and Loral aroma hops.
“Cross Your Tea, Dot Your” IPA (Imperial New England) - 7% ABV New England Style Double IPA collaboration with Destihl, with an abundance of Southern Cross hops and lemon tea. Notes of spice, citrus, tropical fruit, and pine.
Carrot-Ginger Pale Ale - 5% ABV
“Skylarking” Hoppy Brown Ale - 5% ABV - Brown ale, hopped with Chinook.
“Denali” Saison - 5% ABV - Hop forward saison collaboration with Pour Taproom.
Bourbon Barrel-Aged Dark Mint Saison - 6.9% ABV - Our take on a Mint Julep. Aged in bourbon barrels for 5 months.
“Van Gogh” Breakfast Stout - 7% ABV - Made with local coffee from Joe Van Gogh.
White Stout - Ale, brewed for CraftX and aged on coffee beans and cacao nibs.
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.
Brett Apple Ale
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.
Candiru Brett Quad - 12.8% ABV - Brewed with two different types of Belgian yeasts and brettanomyces.
“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.