ON TAP

Cerasium

Cider, semisweet, made with local apples and Montmorency cherry juice; 6.9% a.b.v.

Freedom

Cider, dry, aged in American White Oak Anne-Grey Cooperage cask; 6.9% a.b.v.

Brut

Mead, dry, fermented with spring blossom honey, naturally effervescent; 10% a.b.v.

(Used to make our Me-mosas)

Harper

Mead, semi-sweet, fermented with Montmorency cherry and dry hopped with a liberal amount of citra and Eldorado hops ; 7.5% a.b.v.

Pyro

Mead, semi-sweet, steeped with cayenne peppers and mango; 9.5% a.b.v.



FERMENTING

Currant Sea-COMING LATE JUNE

Mead, with black currant; 11.5% a.b.v.

Kaldi

Mead, off-dry, co-fermented with local Yellow Cup Coldbrew and vanilla bean; 7.5% a.b.v.

Beauregarde

Cider, semisweet, made with local apples, wild blueberry, and ginger; 6.9% a.b.v.

Peña

Mead, off-dry, pineapple and mango melomel; 7.5% a.b.v.



Out of Season

GoldRush

Cider, dry, tart, made with 100% GoldRush apples and a touch of summer blossom honey; 6.7% a.b.v.

Gentlemen’s Breakfast

Mead Barrel Aged, off-dry, co-fermented with coffee and maple syrup; 10.5% a.b.v.

Vaccinium

Mead, off-dry, blueberry melomel; 8.5% a.b.v.

Humulus Lupulus

Seasonal Cider, dry, made with local apples, liberally hopped with fresh cascade hops; 7.2% a.b.v.




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