
Current Tap List
March 10, 2025
Hops
DOPO
Modern L IPA 5%
What's a L IPA you ask? We like to call these 5% IPAs we brew LiePAs, cause a 5% IPA is a lie. IPA really needs to be at least 6%. However we brew these LiePAs to drink much bigger than their ABV. Meticulous attention to all aspects of the brewing process and a hop load closer to that of a 7% beer delivers explosive aroma and flavor as well as a bigger mouthfeel than any other 5% IPA you've ever had. A blend of our favorite hops from the Pacific Northwest and Southern Hemisphere brings out modern fruit forward flavors and aromas with a touch of that classic resin. . This beer exemplifies our dedication to hops and pushing the boundaries of what you thought a 5% hoppy beer could smell and taste like
Hops: Nelson Cryo, Mosaic Incognito, Mosaic, Waimea, Mosaic Hyperboost
DIVI
Modern L IPA 5%
Packaged up a fresh batch of our gold medal winning Tropical liePA DIVI yesterday. Haven’t brewed it since August and we’ve tweaked a lot of things about our process and recipe design since we brewed that batch and we really like the direction our hoppy beers are headed. You’re probably thinking “but this won a gold medal, why would you mess with it?” Well there’s always room for improvement and especially for these 5% beers we’re constantly trying to improve the body and overall impact of the beer. Always thinking about how we can trick your brain into thinking it’s 6.5% when it’s only 5%. Hops are the same: Krush (formerly 586), Nectaron, and Citra but we switched the ratios around and really made Krush the focus of this batch. Tons of tropical fruit character explodes out of this beer. Were stoked on this rendition, hope you are too.
Hops:Krush, Nectaron, Citra
WAIMEA
Single Hop Pale Ale 5%
Waimea was first released in 2012 and is the highest alpha hop from New Zealand. It’s packed with tons of oil and copious amounts of citrus fruit character that ranges from Pink Grapefuit to Tangelo and Lime as well as a bit of pine and resin. It also happens to be a full sister to the latest sexy hop from NZ, Nectaron. We can definitely taste the similarities between the two hops. A little less hop character than our 5% IPAs with a slightly drier finish to make in incredibly drinkable yet still packed with hop flavor and aroma that truly exemplifies the unique attributes of this hop. This is one of the more complex hops we’ve used in a single hop beer and really delivers a myriad of flavors and aromas.
GLOSSY
Modern IPA 6.5%
Latest batch of Glossy is here. New batch of Glossy is out. We’re trying to have this available all the time these days which means we’re brewing it a lot. Which also means we’re tweaking all sorts of variable and learning a lot. This batch features the same grain bill and yeas but has a whole new water profile and a new hop combo. For this batch we threw some Tangier in the Dry Hop. Tangier is maybe the hottest new hop on the market right now. We were able to get only 11lb of the 500 that were produced last harvest. We asked for 264 lbs this year and only managed to secure 44. Tangier has incredibly potent tangerine zest aromas that really add to the citrus/orange juice profile of Glossy. We’re incredibly excited about this hop but have to use it sparingly so make the small amount we got last as long as possible.
Hops: Waimea, Citra, Citra Cryo, Tangier
FASt hand
WC IPA 6.7%
Fast Hand returns. This is the first beer we released last year in our series of Spaghetti Western themed WCish IPAs. We’ve learned a few things since then and applied them to this batch. As compared to our standard IPAs this one has significantly more bitterness with a leaner, crisper overall profile to it. We eschew the standard yeast for a WC IPA in favor of our house yeast as we think it really lets hops shine and gives a bit more texture to the mouthfeel. It also tends to not want to make clear beer so this has a small amount of hop haze to it, much less than out standard IPAs however. We were fortunate to score two of the best lots of 2024 Harvest Krush (formerly HBC586) this year and one is featured prominently in this beer supported by some Oregon grown Chinook and Strata and a bit of Columbus Cryo. We get lots of bright tropical fruit, honeydew melon, pithy citrus along with a bit of pine.
Hops: Krush, Krush Hyperboost, Chinook, Strata, Columbus Cryo
STIVOT
New World Pils 5%
Stivot is back after a long hiatus and totally re-imagined. Previously Stivot was essentially a pale ale fermented with Lager Yeast. We used modern hops late in the boil and dry hop and honestly it never really turned out like it was supposed to… But we really liked the name so we redid the label and the bier. Instead of tons of late hopping we actually took the opposite approach and only hopped it at the very beginning of he boil (70 minutes and 40 minutes for my fellow nerds) with tons of American Noble Citra. American Noble Citra is actually the byproduct of Cryo production. Instead of concentrated hop oils is actually lower in oil but higher in green matter similar to noble Hop varieties traditionally used for Pilsners. So we brewed an incredibly traditional German Pilsner, hopped it like a traditional Pils, but with a modern American low alpha hop variety. The result is something that drinks like a Pils but has a touch more fruit character and sweetness mid pallet. If you’re expecting intense Citra character, you’re not gonna get it. It’s a subtle bier that’s incredibly easy to drink and offers a unique spin on a traditional style.
Bier
KOLSCH
German Blonde Ale 4.7%
For all you Kölsch fans out there that keep asking for it to come back, we got you. We went back to the Kölsch yeast from a tiny yeast bank on the east coast that we used for the very first batch of this bier almost 3 years ago. It truly is our favorite yeast for this style as Kölsch, unlike a lot of German bier, is a very yeast driven style. Kölsch yeast is know for its light white wine or pear esters and this particular yeast might deliver our favorite ester profile of all the yeasts we’ve used for this style. Probably the easiest drinking beer we make and the definition of Bier Flavored Bier.
TABLE BIER
Dry Blonde Ale 4.5%
New batch of Table Bier has arrived. Table Bier doesn’t really fit into any specific category or style. It takes inspiration from some of our favorite low ABV blonde biers and kinda mashes them all into one that’s not inheriting like any of them. Dry and bitter like some of our favorite low ABV biers from De La Senne in Belgium but fermented warm with our favorite Kolsch yeast for a little extra fruitiness, and dry hopped with a new experimental hop variety grown in WA that’s bred to mimic the character of European Noble Hops.
An incredibly refreshing bier that pairs well with food, conversation, or your favorite outdoor activity.
JUST ME: MT. HOOD
Single Hop Pilsner 5%
Our Just Me series of Single Hop Pilsners returns with an Oregon grown noblish variety called Mt. Hood. Mt. Hood was originally released in 1989 and is bred from Hallertau Mittlefruh. It was the first release from the Hop breeding program at OSU designed to replicate German Noble varieties. Just like the PNW Pils and the Helles we also chose to use a European barley variety, in this case Czech Francin Pilsner, grown in WA. Both the hops and the malt in his beer are Certified Salmon Safe meaning they were grown using reduced watershed impact techniques and inputs. Mt. Hood most resembles Hallertau Hersbrucker with some underlying spice and maybe even a touch of blueberry. Lagered for 6 weeks. No fining or filtering
HELLES
German Light Lager 4.6%
Our version of the traditional German Light Lager produced in and around Munich. Just like the PNW Pils, this batch of Helles is made with malt and hops grown in WA. We used the same German heritage barley variety, Steffi, grown in WA with just a touch of 1134 and US grown Magnum at the beginning of the boil. Full bodied, lightly sweet, with a beautiful bouquet of fresh malt aromas and a less bitterness/hop presence than Pils. Helles is the most difficult style to brew as there is no where for any flaws to hide. Lagered incredibly cold for 6 weeks.
DRAWN TO THE DARK
Coffee Milk Stout 6.8%
Drawn To The Dark Coffee Milk Stout also makes its return for the first time in a year. We really enjoyed the beans we sourced from our buds at Idle Hands Roasting in SLC that we went back to them for another Columbian variety this year. We settled on an Anaerobic Washed Bourbon Rosado this year and boy does it pop in this beer. There’s no mistaking there’s a lot of coffee in here. A modest addition of lactose and slightly higher ABV this time around really makes for a beer that’s full and soft on the palate and acts as a great base for intense coffee expression.
DOPPELBOCK
Whiskey Barrel Aged 10.5%
Introducing our latest barrel aged offering, Doppelbock. Brewed at the beginning of May 2023 this traditional strong German lager spent a little over 13 months in Vanilla Toast wheated whiskey barrels from Alpine Distilling. We’re incredibly proud of how this bier turned out. Most barrel aged biers these days are much higher in ABV and final gravity than this. Often times a smaller bier like this can get overpowered by a spirit barrel and come off as thin and hot and honestly not that enjoyable to drink. Thankfully this beer is none of that. The whiskey character is very present in flavor and aroma but we’re blown away by how soft and supple the beer presents. Notes of caramel and dried fruit are complimented by soft flavors or vanilla and baking spice. The drinkability of this beer will help it pair well with a hearty meal on the cool fall evenings that are just around the corner.
SOUR
EXTROVERSA
Fruited Quick Sour 5%
We haven’t brewed Extroversa since this summer and we’re sorry about that. To make up for it we kinda went all out on this batch. Not only is it the most sour batch we’ve ever made but we added more fruit than we ever have as well. We added over 350lbs of fruit to this one which is over 2lbs of fruit per gallon of beer. We chose Strawberry, Passion Fruit, Guava, and Lemon for this batch. It tastes like strawberry shortcake cover in all the warhead flavors. It’s intense and doesn’t resemble beer at all, which is the point.
Fruit: Strawberry, Passion Fruit, Guava, Lemon
SELTZER
GRID CITY BUBBLEWORKS
Cucumber Lime 5%
Wine
Old Town Cellars
Townie Rosé
Park City, UT.
Pomegranate, strawberry and melon on the nose. The palate is laced with notes of rose petal and red plum with a crisp and bright finish.
Field Recordings
Skins
Orange Wine. Central Coast
35% Chenin Blanc, 35% Pinot Gris, 12% Riesling, 12% Albariño, 4% Tocai Friulano, 2% Verdelho
Fresh Apricot, White Peach, Haitian Orange, Honeysuckle, Marzipan
FOLK MACHINE
Light White
2022 Harvest ... Northern California
42% Tocai Friulano from Mendocino, 18% Riesling from Arroyo Seco, 17% Verdelho from Suisun Valley, 15% Albariño from Borden Ranch, and 8% Sauvignon Blanc from Potter Valley
“Our goals have stayed the same - bottle something fresh with acid and some mineral and retain that sort of salty, briny character that the Tocai Friulano has, but tone it down with the fruit and aromatics of Riesling and Verdelho. “.
FIELD RECORDINGS
FICTION
2022 Harvest ... Paso Robles
32% Zinfandel, 22% Cabernet Franc, 15% Alicante Bouschet, 10% Charbono, 7% Syrah, 6% Lagrein, 4% Cabernet Sauvignon, 4% Grenache
Pours the color of darkest night. Heady aromas of bleuberry pie, luxurious suede couches, ham paninis, unlit menthol cigarettes and roquefort tarts. Firm tannins anchor flavors of grilled meats, cherry cola, sweet carob and black licorice chews, all cased up together conveniently in a cigar humidifier