Beers of the Past
These rotating releases are currently unavailable. Some may be back on tap soon; others may not return for quite a while. Keep checking back for updates!
Our summer seasonal is back for a six month run in our lineup! This beer is brewed in the style of the great wheat beers of Belgium. Spiced with orange peel, coriander, and chamomile, it is refreshing, slightly tart, and easy drinking.
An American amber ale with a Northwest twist: generous amounts of Amarillo and Glacier hops give this beer its big fruity and citrusy flavor as well as its bitter, lasting finish.
This beer was brewed for the 2010 Holiday Ale Fest. It is a blond Belgian barleywine: a strong ale with big, candy-like sweetness up front and an assertively spicy finish. The unique hop character of this beer comes from the hard-to-find Bobek hop from Slovenia.
10 oz. pour
A true hop bomb–this strong IPA is our second seasonal of 2011. It is brewed with huge amounts of Simcoe, Centennial, and Columbus hops. We keep the malt character in this beer light to really showcase the beauty and complexity of hop flavor.
10 oz. Pour
A true Old World ale–this German-style beer was brewed in homage to the great pubs of Dusseldorf. It is copper in color, light bodied, slightly malty, crisp, and extremely bitter. This beer is a showcase for the pepper and spice flavors of Spalter hops.
Belgian Royal Brown
A strong, dark Belgian beer with notes of dark fruit, toffee, cinnamon, and banana. This ‘quadrupel’ was brewed with an extra dose of hops in homage to our favorite Belgian examples of this style. It’s lightly spiced for extra complexity. Despite its high alcohol level, this brew is deceptively drinkable and pairs wonderfully with many dishes on the menu.
10 oz. Pour
A seasonal IPA brewed using some of the ingredients and techinques common to the awesome IPAs of southern and central California. Fruitier and softer than our regular IPA.
We’re suckers for drinkable, malty brews and this take on a traditional Irish session ale is just that: medium-bodied, roasty, and toasty. A generous portion of English hops and golden oats give the beer additional complexity. It may be the perfect happy hour beer.
We’ve taken our base recipe for our IPA and brewed it to the strength and hop profile of a classic American pale ale. This is the ultimate session beer for all you hopheads!
Double Dry Hop Blonde
Inspired by strong English and Belgian golden ales, this beer prominently features the prized East Kent Golding hop. We’ve treated a hop traditionally used for bittering the way we usually treat American hops, which is to say, we’ve used it in excess. Enjoy this golden, sneakily strong specialty brew.
A light rye ale packed full of spice and flavor. We used both flaked and malted rye to give this beer a complex grain profile. It’s an agressive, flavorful session beer.
Extra Light English Pale
Our smallest beer; this English-inspired bitter is a delicious spring session beer. Enjoy it pint after pint after pint.
1st Anniversary Wheat Wine
Breakside turned 1 year old on May 14, and to celebrate, we brewed a 10.2% monster of a strong ale. Made with four different types of wheat, this brew is sweet, strong, and hoppy with a truly beautiful mouthfeel.
Our first cocktail beer, this Belgian brown ale was brewed for the Portland Cheers to Belgian Beers festival and modeled after the classic Bramble cocktail. It was aged in a gin barrel with blackberries, lemon peel, and juniper berry.
Another in our series of specialty, barrel-aged cocktail beers. The same base beer as in our Bramble and Sazerac was aged, in this case, in a whiskey barrel with blueberries, fresh ginger, lime peel, and grenadine. It is modeled after a cocktail from the original menu at SE Portland’s Beaker & Flask.
The final of our Cocktail Beers, brewed in collaboration with Jacob Grier and Ezra Johnson-Greenough, the team behind Brewing Up Cocktails. Modeled after the famous New Orleans beverage, this beer was aged in a whiskey barrel with star anise, lemon peel, and Peychaud’s bitters.
A balanced beer using all Oregon grown ingredients, this beer falls somewhere between a German-style altbier, a California common, and an American amber ale. Designed by beer writer John Foyston of The Beer Here
Meyer Lemon Kolsch
Our take on a German-style radler or British shandy, this beer is like summer in a glass. We’ve combined a tasty light ale with the bright, perfumey citrus of Meyer lemons. Brewed by Lisa Morrison, author of Craft Beers of the Pacific Northwest.
Margaret’s Beet Beer
What is a ‘beerscht?’ It’s the creation of our friend Margaret Lut, founder of LOLA–the Ladies of Lagers and Ales–and is a beer made with beets, beet juice, ginger, and a smooth malt base. The resultant brew is a one-of-a-kind taste sensation that is equally complex and refreshing.
Cremant Gentil–Country Blonde Ale Aged on White Wine Grapes
A beer inspired by the grapes and wines of Northeastern France! We made a farmhouse blonde ale using a French saison yeast and aged it on three different types of grapes common to Alsace–riesling, gewurztraminer, and muscat. The sparkling Cremant Gentil is a blend of each of the strains; throughout July we will also be releasing the individual ‘threads’ that create this complex, light brew.
10 oz. pour
Who said that all summer beers have to be light in color? Here’s a beautiful brown ale that’s light in body but not short on flavor. For all the malt lovers out there, our brewer Sam has crafted a subtle beer that highlights the simplicity and complexity of the brewer’s art.
A farmhouse-style biere de table–a beer that might traditionally have been consumed by Belgian children. It is made with two types of wheat, a saison yeast, and German hops; it gains additional complexity from the use of sour wort. Our lightest beer ever is equally easy drinking and layered.
Ahtanum Pale Ale
A traditional American pale ale that is dry hopped with Ahtanum hops, which are known for their citrusy and woody character. Malty with a mild bitterness.
Brewed for the first annual Portland Fruit Beer Festival, this beer merges the fruity and citrusy qualities of American hops with the delicious, soft, and tropical flavors of fresh mango. We used over 60 lbs of mango throughout the brewing process to make this very special summer beer. Available every Monday this summer from 3 PM, when we tap one keg, until it runs out for the week.
Three of our favorite things all in one beer! Enjoy the hints of two delicious summer fruits in this light ale made in the tradition of Bavarian weissbier. A mellow yeast profile allows the wheat-driven malt profile to shine.
Gin-Barrel Sour Double Wit
A souped-up version of our flagship Belgian brew–made with the same basic malt profile but more spices and agressive American hops–fermented first in steel and then aged in an Old Tom Gin barrel from Ransom Spirits. This beer gains additional complexity from the tart, lactic acid producing bacteria that are resident in the barrel. A one-of-a-kind brew that is sour, citrusy, botanical and dry.
It’s mischief that happens in this dark American farmhouse ale. We’ve combined a Belgian saison yeast, dark malts, rich oats, sweet orange peel, and citrusy American hops into this unlikely brew. Close your eyes and we bet you won’t even notice you’re drinking a dark brew.
Gruits are unhopped ales that harken back to former times when hops were only one of many spices used to bitter and flavor a beer. Our low alcohol version is made with raw wheat and spiced with fenugreek, green cardamom, long pepper, Sichuan peppercorn, hyssop, St. John’s wort, and rosebuds.
Wet Hop Pale Ale
Hop harvest is the one time of year that brewers get to use fresh hops in their beers. For our first fresh hop beer of the 2011 harvest, we’ve made an easy-drinking pale ale with 100% direct-from-the-farm Simcoe hops.
We aged a portion of our German-style gose in a Whippersnapper Whiskey barrel from local distiller Ransom Spirits. The result is a complex “sour” beer with a rounded finish and hints of coconut.
Pumpkin Biere de Garde
A pumpkin beer brewed in the farmhouse tradition. This amber beer was made with over 50 pounds of locally grown pumpkins and buttercup squash. We spiced it gently with sage, cinnamon, and lemongrass and fermented it with a Belgian farmhouse strain. The result is a malty, layered, and slightly tart brew–completely different than your typical ‘spiced’ pumpkin beer!
Fresh Hop Cascadian Dark Ale
We’ve made onf of the first ever ‘fresh hopped’ CDAs (aka Black IPA) by combining dark malts and fresh-from-the-farm hops. The complex grist and hop bill includes fresh Amarillos, Simcoes, Cascades, and Chinooks. Brewed in collaboration with ace homebrewer and good friend Ritch Marvin.
Belgian White IPA
This is a true hybrid beer: a Belgian-style tripel hopped in the style of an American IPA. You’ll find generous amounts of citrus, bubblegum, honey, and spice in this light-colored, light-bodied and deceptively strong brew.
10 oz. pour
Brewed for this year’s Killer Beer Fest, this is a beer dedicated to a good friend and excellent brewing mentor, Alex Ganum of Upright Brewing. We’ve crafted a malt-forward American amber ale and added layers of complexity with rooibos tea and a variety of spices used in Italian vino aromatizzato
Our assistant brewer Sam Barber has taken on the challenge of crafting a dark, malty, low alcohol brew that is packed with flavor. for folks who enjoyed Sam’s Scottish 70, this is a beer you won’t want to miss!
“Fat Driver” Festbier
The third in our yearlong series of collaboration beers with Portland’s top restaurants, this beer is a Bavarian-style festbier, much like the “Oktoberfest” beers made by some of Munich’s larger breweries. Unlike many American interpretations of the style, ours is a deep gold with only a hint of caramel. Light use of Noble German hops help add additional flavor to this sessionable lager. Designed to pair perfectly with the Texas-style barbecue from the folks at Podnah’s Pit.
A Belgian-style amber ale with a touch of elderberry and elderflower
Fall Harvest Ale
Brewed in collaboration with our good friends at Burnside Brewing, we’re packing the best of late summer and early fall bounty into a single glass. You’ve seen pumpkin beers, apple beers, fresh hop beers, and fruit beers that feature the best of this time of year, but here is an original: a malty, rich brew made with roasted corn, tomatoes, and Barker hatch chiles
10 oz. pour
Our stab at a traditional, sessionable English IPA. long before IPAs became popular amongst American craft brewers, British beer makers had mastered well-balanced, bitter IPAs featuring prized English hops. Taste this bit of history, so rarely attempted in the Northwest
Imperial Pumpkin Stout
One of our most popular experimental batches returns this year just in time for Thanksgiving. We’ve crafted an imperial stout with a body that is as thick as a milkshake; fermented it on over 10 lbs per keg of locally grown sugar pumpkins; spiced it with a touch of cinnamon, clove, and ginger; and conditioned it on toasted coconut.
10 oz. pour
A San Francisco-style amber lager made with a large portion of rye in the grist. The result is a peppery, hoppy take on one of the few beer styles truly indigenous to the West Coast.
A very traditional, hoppy Pils featuring Hallertau Hersbrucker hops. The second in a series of lagers we will be releasing over the coming months.
Our latest barrel-aged release! A blend of sour wheat beers aged in an Old Tom gin barrel with the mysterious soursop fruit. The result is an explosion of flavors that is at once tart, tropical, and floral.
10 oz. pour
Strong NW Saison (aka ‘Saison de Roxana’)
It’s back! A beer we brewed with the staff of Saraveza returns for a second batch. This beer is part saison and part double IPA and is named in honor of Saraveza owner Sarah Pederson’s daughter Roxie.
10 oz. pour
Pok Pok Dark
An American dark lager made to pair with the southeast Asian street food and soften the spice at acclaimed restaurant Pok Pok. Simple and delicious.
Assistant brewer Sam Barber’s latest creation combines his love of easy-drinking, session beers with our brewery’s love of adventurous drinking. It’s a clean American blonde ale fermented at lager temperatures, with a hint of fresh fennel and grapefruit zest.
Five types of wheat and a sourdough yeast give this experimental brew, made with legendary brewmaster Teri Fahrendorf, a flavor profile that is unlike any other we’ve ever experienced. It has the the tartness of a Berliner weisse, the esters profile of a Belgian saison, a champagne like effervescence, and a breadiness that hints to its bakery origins. Most of this beer is being barrel-aged with Brettanomyces, but we’ll be tapping a very limited amount of the unoaked version in the coming weeks.
Chestnut Honey Bock
We’re halfway through our yearlong series of collaboration beers with Portland restaurants, and the sixth beer in the set has been the most labor intensive yet. Working with the folks at Nostrana and Eat Oregon First, we malted our own barley and roasted chestnuts for what seemed like days. In reality, it took a team of eleven of us to peel all the chestnuts for this brew. The result is a drinkable, flavorful lager with a smooth body and rounded finish.
10 oz. pour
The fifth beer in our yearlong series of collaborations with Portland restaurants. This blended amber ale was designed with Andy Arndt of Aquariva. We’ve created a sessionable, malty red ale and blended in two small batches of the same beer fermented, respectively, with bay leaf and savory. The spices make this a great “food beer,” but it’s the drinkability and crisp malt profile that will keep bringing you back for more.
Cranberry Biere de Table
A refreshing break from the heavy stouts, barleywines and strong ales of winter. This Belgian-style petit saison was fermented on Oregon Coast cranberries and allowed to lightly sour through a natural lactic fermentation. It’s a flavorful low alcohol brew!
A traditional Munich-style light lager that highlights the simplicity and deliciousness of German pilsner malt. Pairs perfectly with any of the pork dishes on our menu.
The first craft beer that our head brewer Ben ever bought for our assistant brewer Sam was an Adam from Hair of the Dog Brewing, and it remains today one of Sam’s most fond beer memories. To commemorate that moment, Ben and Sam have put together their own interpretation of an Adambier–a strong, smokey, fruity ale with many qualities similar to sherry. Named in honor of Hair of the Dog’s innovative brewmaster Alan Sprints.
10 oz. pour
A traditional, easy drinking American wheat beer. Our take on the style made famous by our friends at Widmer Brothers.
This is an unlikely take on a German sour wheat beer. It uses smoked sea salt, lemongrass, and tomatillo juice to create a savory, sour, and citrusy beer all in one.
A traditional British-style porter made with Baird malts and Challenger hops.
Gin Barrel IPA
We bought a couple of recently emptied Old Tom gin barrels. We added our IPA to it. Then we dry hopped it again. Look for a very limited draught release as well as bottles at the end of the month.
10 oz. pour
French Fennel Farmhouse
The next beer in our collaborations with Portland’s best restaurants, this wheaten farmhouse ale uses heirloom spelt as well as three types of fennel (seed, bulb, and pollen). The result is a mildly tart, estery and dry beer with a complex layering of anise and a touch of citrus. Designed and brewed by Gabriel Rucker, chef and owner at Le Pigeon and Little Bird.
Bent Brick Tripel
Brewed in collaboration with Scott Dolich and Adam Robinson of The Bent Brick, this Belgian-style tripel is going to be split between regular draught and Buffalo Trace bourbon barrels. Expect to see three expressions of this brew: an unoaked beer in late February, a 100% barrel-aged version in late March, and a blended version for Portland Cheers to Belgian Beers in April.
10 oz. pour
Salted Caramel Sweet Stout
Our friends over at Amnesia pointed out that we hadn’t brewed a milk stout yet. Our friends (and ice cream geniuses) at Salt & Straw wanted to work on an ice cream beer. The result might be the most delicious dessert beer ever created: a rich extra stout with caramelized lactose and fleur de sel.
One of several beers we’re brewing for this year’s Portland Cheers to Belgian Beers Festival. Belgian yeast, meet American hops. Yum.
10 oz. pour
A smokey amber ale designed in collaboration with Chef John Gorham of Toro Bravo, this beer is intended to pair with his restaurant’s spicy, rich, and layered tapas menu. For additional resonance between the beer and John’s food, we used a touch of Espelette pepper in the brew kettle.
Hoppy Hoppy Nanobeer (Double IPA)
A collaboration between Breakside’s brewers and the team of Ben Love and Van Havig at Gigantic Brewing. A double IPA featuring eight different American hops. It’s going to be huge.
10 oz. pour
East Coast Pale Ale
A traditional, balanced and refreshing American pale ale brewed for the 2012 Malt Ball and inspired by the music of Denver, the band. This beer is not your typical ‘hop bomb’ of a pale ale; rather, it showcases a delicate balance between the Oregon-grown malted barley and the Washington-grown Cascade hops.
A spicy and fruit Belgian beer that actually uses spice and fruit: Fatali and cereza chiles, as well as pineapple juice were used to round out this dry-hopped blonde ale. Based off the best tasting jam that our brewers have ever tasted, and inspired by our Montavilla area sales rep Ritch Marvin. One of the top vote getters for the People’s Choice Award at the 2012 Portland Cheers to Belgian Beers Festival.
Bent Brick Bourbon Barrel Tripel
The barrel-aged version of our Belgian-style Tripel, which was stored in a Buffalo Trace barrel selected by our friends at The Bent Brick.
10 oz. pour
Belgian Pale Ale
Our interpretation of an Antwerp style ‘cafe beer’ is biscuity, herbal and balanced. We used a mix of American and Continental hops, which leaves it slightly more hoppy than what you might get in Europe but mellower than what you find in stateside pale ales. The latest creation from our talented assistant brewer Sam Barber.
Brian Spangler of Apizza Scholls swears that no style of beer goes better with pizza than a German alt. For the latest beer in our series of collaborations with Portland restaurants and chefs, we’re testing his theory with this crisp and hoppy amber beer.
An experimental German-style ale using European hops in the way that American brewers use Northwest hops. Traditional German malts give this beer a delicious backbone.
“A Good Problem To Have” Summer Golden Ale
A light, clean summer session ale made with fresh ginger and kaffir lime leaf. Acidulated malts give this beer a mellow, refreshing sourness. Brewed for our friends at Aviary restaurant on NE Alberta.
Bourbon Barrel-Aged Sour Cherry Aztec
A single barrel version of our Bourbon Barrel-Aged Aztec Ale, conditioned on tart Oregon cherries.
10 oz. pour
A pale American wheat ale with a Northwest twist: generous amounts of Amarillo hops give this beer a nice citrusy punch.
The 11th beer in our yearlong series of collaborations with Portland restaurants is the brainchild of Jenn Louis of Lincoln Restaurant and Sunshine Tavern. It’s a twist on a classic Kolsch: we’ve added generous amounts of late kettle German hops to up the spicy, floral nose of this thirst-quenching brew.
2nd Anniversary Sour Golden Ale
The second of our anniversary beers is a barrel-aged version of our Summer Golden, “A Good Problem to Have.” Housed in an Old Tom gin barrel, this beer has been conditioning with kaffir lime leaves and juniper berries. A cocktail beer to commemorate two great years of brewing in Woodlawn.
10 oz. pour
A tribute beer for our good friend Angelo DeIeso, who is leaving Portland for the fairer pastures of California. To celebrate his contributions to the Portland beer community, his friends came together to brew a cold-fermented, single hop, blonde ale made with a Belgian yeast strain. Like Angelo, the beer can’t be summed up as a simple ‘style.’ Bon voyage to you Angelo–come back and visit often!
1911 Viennese Coffee Bier
A different take on a coffee beer: this is a Vienna malt based amber ale where the addition of cold-brewed coffee from Red E Coffee Roasters serves to complement and enhance the malt profile.
Our popular interpretation of a Franconian ‘cellar beer’ includes a portion of chocolate rye malt that gives the beer special complexity and flavor.
Strawberry Rhubarb Pie (Beer)
Brewed for the 2012 Fruit Beer Festival, we’ve stolen a good idea from Right Brain Brewery in northern Michigan and have added whole strawberry rhubarb pies (crust and all!) into the beer at various stages to create a dessert beer with an intensely fruity flavor.
10 oz. pour
Gin Barrel-Aged Lychee Wit
We aged our Belgian witbier in an Old Tom Gin barrel from Ransom Spirits for nearly a year. During the final nine months of that conditioning time, the beer was aged directly on Thai lychee. This is a complex ‘cocktail beer’ with moderate acidity, strong spice and botanical notes as well as a distinctively tropical finish.
10 oz. pour
Bourbon Barrel-Aged 1st Anniversary Wheatwine
After a year of ageing in Heaven Hill bourbon barrels, we are excited to release this very rare, very special version of the beer we brewed for our first anniversary. It is a strong ale made with multiple types of wheat with complex notes of wood, bourbon, vanilla, and grain from extended aging.
10 oz. pour
A version of our Bavarian Hefeweizen, infused with two types of orange peel, vanilla bean, and star anise. Modeled after the Harvey Weissbanger cocktail created by our friend Jacob Grier at Metrovino and brewed specially to celebrate his 30th birthday.
Old Whiskey Dick (aka Bourbon Barrel-Aged Old Woody)
A bourbon barrel-aged version of Old Woody, aged 9 months in Heaven Hill whiskey barrels.
An experimental beer that combines unlikely elements to a surprisingly refreshing effect: the base beer here is a German-style kolsch, brewed with just a touch of Scottish peat malt. Chopped lemon peel was added to the kettle, and the finished beer shows a complex marriage of smoke and citrus.
Just the Tip Spruced Wheat
Our brewers spent a day handpicking Oregon spruce tips, harvesting over 60 lbs to use in this brew. Spruce was added to the boil, and they used the mash tun as a steeping vessel with additional spruce. This beer is like the Pacific Northwest in a glass.
A traditional Bavarian-style wheat beer that is perfect for summer drinking!
Brewed in collaboration with Paul Kasten of legendary Portland restaurant Wildwood, this is a traditional English-style old ale brewed with two types of molasses.
Rise of Quetzalcoatl
A new twist on our flagship barrel-aged strong ale: we take our Aztec ale and age it in fresh bourbon barrels for several months. This version was then conditioned on fresh chiles to up the level of heat in the finished beer!
Yakima Valley Sour Ale
A Northwest sour ale inspired by our colleagues at 10 Barrel Brewing and New Belgium; we’ve used a traditional kettle souring technique and a mixed culture of yeasts and lactobacillus to create a tart, low gravity golden ale. The finished beer was generously dry hopped with Amarillos, which give the beer a flavor reminiscent of fresh apricot. A very limited and special release.
A foray into farmhouse-style brewing: this traditional Belgian-style summer ale uses a yeast strain from the Thiriez Brewery in France. Contrary to popular belief, ‘beach saison’ is not actually a beer style, it’s just the name for the time of year when you want to look good in a swimsuit.
A beer designed in collaboration with award-winning chef Aaron Barnett, this French-style saison is designed to pair perfectly with the Lyonnais food at his SE Portland bouchon St. Jack. This is a blended beer made from three separate threads of the same base wort: 80% is a French blonde saison, 10% is an American blonde ale fermented on fresh tarragon, and 10% is a sour golden ale. The blending leads to a beer that is equally layered and drinkable.
Passionfruit Berliner Weisse
One of the two beers brewed specifically for our second anniversary is a collaboration between Breakside’s Sam Barber, Lompoc’s Irina Bierzynski, and 10 Barrel Brewing’s Mayme Berman, all alums of Lewis & Clark College. It is a sharply sour German wheat ale made from a 100% sour mash, infused with the tart and tropical flavors of passionfruit.
A new version of a popular beer from the past: this robust porter was originally a collaboration recipe made with Upright Brewing and The Hop & Vine; the 2012 vintage maintains the basic recipe while increasing the amount of smoke and caramel character in the beer.
We’ve aged our flagship strong ale in Heaven Hill Bourbon barrels for the last several months, and the result is a complex and fiery brew. You’ll get notes of chile, chocolate, cherry, vanilla, and whiskey in this behemoth of a beer. On draught for a very limited amount of time!
10 oz. pour
A Northwest twist on a German-style baumbier: this golden wheat beer is brewed with Western cedar tips. It is a light, refreshing, zippy beer to celebrate the high point of summer.
Newport Summer Ale
A very light and crisp English-style ale to celebrate the start of beach season. Named to honor Sam’s family estate in Rhode Island, where he used to summer, play bocce, and host garden parties.
Wet Hop Simcoe IPA
Hop harvest is the one time of year that brewers get to use fresh, “wet” hops in their beers. This year we’re releasing three beers with fresh hops. This is a classic American-style IPA made with a mix of fresh (undried, wet, green) Simcoe hops as well as some pelletized Simcoes for bittering.
As close as you’ll ever get to a margarita in beer form–this is a 100% sour mashed and lactic fermented German-style gose conditioned on Oregon cucumbers and lime zest. Featuring Jacobsen’s sea salt.
An experimental beer inspired by an unlikely dessert at Park Kitchen. This is a small beer–made from the last runnings of a stronger base beer–fermented directly on sungold tomatoes, fresh basil, and Oregon wild plums. An entirely different kind of harvest beer!
“&” Ampersand French Golden Ale
A strong, hoppy French-style saison, the majority of this beer is being aged in a Chinato barrel and will be released closer to the holidays. This release–of the non-barrel-aged version–will whet your appetite for the bigger beer that is to come!
International Way APA
You’ve had the Breakside IPA and the Woodlawn IPA, but here is the first beer named for the site of our new brewery. It’s an American pale ale made entirely with fresh Amarillo hops. The second of our three hop harvest beers for 2012!
Our new director of brewing operations Jacob Leonard has designed his first Breakside beer! We’ve made a number of kolsch-esque beers over the last few years, but they’ve all had something non-traditional about them. With this beer, Jacob takes us to the heart of true Cologne beer with an elegant and restrained interpretation, using German pils and wheat malts, and Hallertauer and Tettnanger hops.
Fresh Hop Citra Double IPA
The final of our fresh hop beers is a true hop explosion: it’s a wheat-based double IPA using one of our favorite aroma hops. The tropical fruit notes in this beer are wildly intoxicating.
A traditional English style stout made with a large portion of flaked oats in the mash for a silky, full mouthfeel. Like a chocolate chip cookie in a glass!
Pumpkin Biere de Garde (2012 Harvest Vintage)
We’re purists when it comes to pumpkin beers: ours are brewed with Oregon grown pumpkin that we pick and roast ourselves. This French-inspired take on a pumpkin beer uses a cornucopia of uncommon herbs to create a complex, non-traditional pumpkin ‘spice beer.’ This vintage of Pumpkin Biere de Garde incorporates candy cap mushrooms, fresh ginger, and Jacobsen sea salt.
“Rusticity” Belgian Rye Stout
Brewed for the 2012 KillerBeerFest, this is a collaboration beer made with two of our favorite local breweries. We’ve joined forces with The Commons and Upright Brewing to produce two beers for this year’s event. The first is an extra rustic, Belgian rye stout blended with some of Upright’s Barrel-Aged Six, a dark rye farmhouse beer conditioned in barrels with Brettanomyces and cherries.
6% ABV ? IBU
Smoked Apple Ale
Autumn takes on liquid form in this amber beer made with oak-smoked wheat, baking spices, and freshly pressed apple cider. Possibly the greatest spiced beer of all time…
5.1% ABV 18 IBU
“Lusticity” Cherry Saison
Brewed for this year’s KillerBeerFest, this is a collaboration beer made with two of our favorite local breweries. We’ve joined forces with The Commons and Upright Brewing to produce two beers for this year’s event. The second is a traditional farmhouse ale made with a large portion of Vienna malt in the grist and blended with some of Upright’s Barrel-Aged Six, a dark rye farmhouse beer conditioned in barrels with Brettanomyces and cherries.
5.8% ABV 30 IBU
Our entry for this year’s Holiday Ale Fest is a double red made in collaboration with Lompoc Brewing. We’ve used a grip of Centennial hops, as well as flaked rye, dark wheat, and honey to make this very hoppy beer. Inspired by Rudolph.
Andrew Horne joins us as a brewer and cellarman from Colorado, where he worked at Avery Brewing and Oskar Blues. This is his first recipe for Breakside, an English special bitter made with an eye toward balance and clean malt flavors.
Coconut Pumpkin Sweet Stout
A rich and full bodied English-style brown ale using chocolate, caramel, and English mild malts. For fans of our Scottish 70 and Mild, this beer is for you! SILVER MEDAL, 2012 GREAT AMERICAN BEER FESTIVAL, ENGLISH-STYLE MILD ALE
4.0% ABV 14 IBU
New Nordic Porter
Brewed in collaboration with spirits guru Jacob Grier, this beer is inspired by aquavit, the Scandinavian spirit. We’ve crafted a robust porter and layered in a number of additional flavors to evoke the character of this renascent drink: dill flower, fennel pollen, and caraway.
6.6% ABV, 36 IBU
A traditional English-style strong stout made with three different roasted malts and a touch of brown sugar for added complexity.
Our friends at Occidental Brewing shared some of their German weissbier yeast with us, and with it, Andrew Horne has put together a traditional, dark wheat beer with notes of banana bread, chocolate, and clove.