We have a 5bbl brewery that was built from the ground up out of repourposed dairy tanks by Aaron and Primo, (the brewers). Our approach is a little more old fashioned than most, it's very manual and hands-on but that's how we prefer it. Our recipe book is large and taps are always changing. We're not afraid to use wild yeast and bacteria when it suits us and our barrel program is always fun and exciting.
High on flavor and aroma low on bitterness, USA hops.
Mixed culture belgian with cane ribbon syrup and brett.
Last years (2015) anniversary ale! Strong dark english ale aged on figs.
A refreshing summer version of our mixed culture (lactobacillus, saison yeast, and brettanomyces) sour beer inspired by the classic berliner-weisse style, utilizing TX grapefruit peel, and brewpub grown Mexican mint marigold.
A classic dry stout with a bit of oats, cocao nibs, and Madagascar vanilla bean. Not overly roasty, smooth and very drinkable.
With malt bill that more closely resembles a stout this beer does not fit neatly into any catagories, it does however make up for it with flavor. Fermented with French and Belgian yeast strains. Make sure and check out our barrel aged version of this as well.
This is a colaboration with Misti our head chef. A classic saison at its base but starts getting interesting with wild plums from Rae Lili Farm, lemon thyme salt, and orange blossom. It's tart plum, floral, and herbal.
A classic Extra Special Bitter with English malts and yeast.
A big malty classic English IPA with heirloom English barley. German hops for bittering and a ton of British hops for flavor and aroma.
A huge malty English Strong Dark, refermented with candi syrup, and aged on oak and turkish figs. Rich and delicious.
We took our Dark Season robust saison and aged it in Madeira barrels from our friends Haak wines down in Santa Fe, Texas. We also pitched some of our local wild yeast and added some dark candi syrup to boost the gravity a bit and give something to the wild yeast to chew on. Six months later it yielded a dry slightly sour saison with complex roasty and Belgian yeast flavors.
A tart, funky wild ale fermented in oak wine barrels.
A version of our APA that undergoes a spontaneous fermentation and is then aged in red wine barrels. Dry and funky with a citrusy flavor from the wild yeast and bacteria.
Classic belgian saison with chamomile flowers & hearty rye malt.
A big nutty beer with a very complex malt profile which includes, English pale, biscuit, amber, and dark crystal malts. Hopped with American and German hops. Great to sip at the end of the night.
A classic summer beer that has been known as our 'Cheap Beer' ever since the homebrew days. A simple American barley base with a touch of rye and hopped lightly with cascade hops.
This historically inspired German beer was an absolute blast to brew. We smoked a portion of Vienna malt with oak and pecan wood. Fermented it as a traditional altbier and added a touch of salt to make a dry savory brew that will help you feel like a fasting monk. We release this beer every year on Ash Wedesday.
A balanced American IPA brewed light on the bittering and heavy on the flavor and aroma. 100% British heirloom barley and a diverse blend of spicy, herbal, and citrusy hops.
A balanced American IPA brewed light on the bittering and heavy on the flavor and aroma. 100% British heirloom barley, specifically focusing on Australian Topaz and US Meridian hops.
A classic APA that has a touch of Britich amber malt and a ton of Cascade hops.
A classic Belgian saison with a healthy amount of wheat, rye, and oats. Super dry finish and a spicy yeast profile.
A thick malty pale ale with British rye and German wheat, dry hopped extinsively with Santiam hops.
A super easy drinking summer ale that has a touch of lime zest and salt. Grain bill is made up of American two-row barley, yellow corn, and rice. If you can't mash, spin.
American two-row barley, white wheat, and a ton of fresh Texas watermelon.
A big malty double IPA, huge flavor and aroma, smooth bitterness. Enjoy it while its fresh!
We took some of our oak aged english nut brown and blended it with some of our wild fermented farmhouse beers, it's oakey, malty and a bit funky. Very limited quantity.
A classic APA that features US Calypso hops, a ton of flavor without too much bitterness.