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We’ve got some Hard Lemonade for sale! And look at that color! That beautiful, natural color comes from the use of an insane amount of lavender pods that we use to brew a ginormous, fresh batch of lavender tea, that then gets blended with our lemonade-style seltzer. It drinks pretty balanced, with the acidity and sweetness hitting at just the right level, and then a soft tannic hit of dryness from the lavender. Enjoy straight out of the can, or pour over ice. Also legit with a dram of Old Tom Gin.
Inspired by the Paloma cocktail, Pierre has been hard at work these last few months trying to create the most perfect version of this yummo refresher using only the purest ingredients. Pink grapefruit juice, lots of grapefruit zest, and cane sugar come together with just the right amount of booze, acidity, and richness for that perfect sip of vacation vibes. You can enjoy this one at our spot, or take home cans to enjoy at yours. Served with a lil' ice and a fresh grapefruit wedge.
We got together with the good good people at Tip Top Proper Cocktails and dreamed, and dreamed, until we came up with this super delish magic fizz! We took inspo from their canned Naked & Famous cocktail, dreaming of it of it as a tall, lower abv, super carbonated version of itself, instead of the strong sipping cocktail that it is. We started with a 100% Blue Agave fermentation, hit it with smoked citrus, and a range of Alpine and Aperitivo botanicals. The result? Beautifully burnt orange in color, with lots of fine bubbles, and insanely refreshing! The balance between the fresh lime, saffron, herbal, (very delicate waft of) smoke, and its firm acidity in the finish, make it a summer time delight!
Our love to have something light and refreshing to drink at the brewery, no matter the time of year, must be a Southern California thing? Give me something I don’t have to think about, but like, if I wanted to think about it, I totally could… you know? We used a lovely Kölsch yeast strain on this one, and all German barley & hops, to create a super light Kölsch-meets-American -light-lager type beer that we just sort of made up. The result is wonderfully crushable, with soft hops tannins throughout, and a refreshing crispness in the finish. Draft only!
We’ve been pretending to make Kölsch style beers for a while now, but it wasn’t until recently that my wife and I took a train to Cologne and got to experience those 0.2L rippers one glass at a time. Words and style guidelines fail to articulate the crispness and crushability factor that make these beers so different than others. So, here’s us going back to the drawing board on how we make these beers. A reversed engineered version of what I feel like I experienced in Cologne, aka a Kölschier Kölsch :)
Using all German ingredients, except for the water, each batch is another baby step towards recreating what we’ve experienced in Munich. Straw in color, with a subtly and nuance that is hard to describe and instead needs to be experienced! Notes of fresh baked bread, herbal tea, and puffed rice, create a beer style that is praised for it’s liter-worthy drinkability.
It’s a lager made for celebrate’n and drink’n by the liter! This year’s example sits right where we like this beer to sit: Wonderfully clear and a pale in color, with just the right level of drinkability to make it liter worthy! The hops’ fine bitterness and flavor hit with a yummy fresh baked bread vibe that we can’t get enough of.
The other day I went to the bagel shop for a quick little brekky and I got myself an orange juice and a single bagel toasted with cream cheese. It was $16! Just crazy, right? They’re definitely adjusting for inflation. Not sure how often I can do that, but I digress. This beer on the other hand has not been adjusted for inflation. We layer in all the Nelson and Mosaic hops needed, and dry hop at the same quantity as our WCIPA’s for these beers. Tasting notes? Think blueberry scones, cannabis gummies, and Trix cereal.
Another jammer from our the Rave Cave™ that’s perfect for the warmer weather heading our way. Beautifully pale in color with just a dab of a wafer cracker on the palate, and New Zealand’s Motueka hops taking the lead in flavor and aroma. Tasting notes? Think kaffir lime leaf, key lime pie, and lemongrass.
We went against all the most popular “running a business” advice and we splurged! Using the brand new, absolutely delicious, worth every penny, New Zealand hops from our good good pal Brent of @machopsnz , this West Coast Pils is saturated with the most modern hoppy goodness from every sniff to sip. Tasting notes? The bright zesty citrus character is the star of the show, with some fresh pineapple and a dab of mango trailing behind.
A first for us this year! Our pals at @loftusranches and @yakimachief flew us over some of their fresh picked Krush (aka HBC 586) on a Saturday, and brewers Pete & Conor worked like crazy to create absolute magic with the near 500 lbs of that good good! When we say “fresh picked”, it’s truly the only time of year that we can make this happen, cause these green bb’s are picked only during the hop harvest in Aug/Sept for our side of the world. All the rest of the hops that we use throughout the year are dried. Similar to cooking at home, it’s the difference of a recipe that uses fresh basil vs dried basil. In this example, a Pally™️ could use lots of fresh basil without overdoing the dish, but if a Pally™️ was to use LOTS of dried basil, it would be difficult to balance or most likely eat. Are you staying with me? So, to make this beer sing using fresh hops, a CRAZY level of Fresh hops (aka Wet Hops) need to be used to create true impact. The result? This one is insane! Fully saturated from sip to sniff in ways that make ya wish we could always deliver this level of intensity. This one is looking more unfiltered than ever, but it’s still our same West Coast process, and it even drinks that way too. Tasting notes? Think Hawaiian POG juice, Orange Bang, and even a yummo hit of lemongrass
For our last fresh hop beer of the year, we’re stoked to work with @loftusranch and @yakimachief once again! Like the batch that we did with Krush, our fine friends at Loftus Ranch in Yakima, Washington sent us the freshest of hop cones, picked at the most perfect time, to create one of our favorite beers of the year! Hit with 20 pounds per bbl of Wet Mosaic on the hot side, and then dry hopped with another 3 lbs on the cold side, these fresh hop beers are the most hop saturated, most intense, and most expensive (don’t tell Green Cheap Brian….) IPAs we make all year. It’s worth it though! The result? Unlike that batch of A Full Bag Of Yes (using fresh Krush hops) this one surprisingly dropped beautifully bright (for all of your die hard West Coast IPA Pallys™), and is still hop saturated to the bone! Tasting notes? Think cotton-candy-pixie-dust, blueberries, the freshest nugs, and mandarin oil.
Went back to the drawing board on this one, amped up the hops, increased the intensity, doubled up the whirlpool and the dry hopping! Showcasing Citra hops loud and clear here, we feel like it’s well seen and understood in all its glory here. Flavor profile? Think lychee, mango flesh, and orange blossoms.
Just a lil' celebration of one of the greats from the Pacific Northwest! It's Simcoe, amped up with wonderful intensity, doubled up in the whirlpool and even the dry hopping too! We use a lot of this hop in our brewery, but not usually to this level. So fun to see what it can do on its own. Pro tip: Our brew team favored this one over the Citra IWWLH from last week. Flavor profile? Think fresh pineapple, ruby red grapefruit, and some sticky pine.
Switched out the hops on our Ain’t Getting Any Deader recipe, and hit this one with a yummo blend of American and New Zealand grown hops. The result? Light in color, super lean, lovingly resinous, and hitting with a flavor combo of strawberry shortcake, mango Hi-Chew, and blood oranges.
Our little pal Count Cheekula has been busy brewing up a special potion for this spooky season. Using two hops from Washington, while the third hop is from @freestylehops in New Zealand. If you haven’t experienced New Zealand Cascade yet, it’s just incredible to see how much a growing region can influence the hop itself, and in this case, bring out so much bright zesty citrus character.
Get yourself lost in all of the colors of flavor that comes through in this can. Milky yellow and wonderfully opaque, this one got power housed with Citra, and some of the best New Zealand heavy hitters all you little juice Pallys™️ could ask for. Tasting notes? Watermelon Agua Fresca, passion fruit sorbet, Strawberry Surf Rider, purple, orange, yellow, red…..
Maybe it was a missed opportunity naming this one DDH Sleepn' in, and we should have went with Even More Sleep, or like Extra Sleep’n In or something, but either way, we knew we liked this beer and hop combo, but just wanted more out of it! So, here’s a beer with mostly Citra, a good amount of Strata, and a sprinkle of Mosaic. Tasting notes? Think fresh strawberries and orange bang.
This one hits and hits and hits. Straight muuuuurk. Completely opaque and swimming with a dab of hoppy green on the palate, these three little baddies (I'm talking about the hops) come together in a way that create such a depth of tropical fruit, stone fruit, and bright citrus. With sniffs and gulps, leaning towards vibes of fresh nectarines, mango sorbet and oro blanco grapfruit.
It’s our series of hazy beers highlighting the extremes of one single hop variety, double dry hopped to overload the senses with all of what it is. This batch uses our selected lot of Krush, a hop that spent years as a random number (HBC 586), that we love for so many reasons. Tends to add a dab of brightness at small levels, and when you go bigger, it can shows lots of tropical fruit. The result? This batch hits with big hit of orange marmalade, POG juice, and peach rings.
DDH Hazy Triple IPA w/ Citra, Nelson, & Riwaka. If you're not familiar with voids, they're like dreams...with ladders that lead into clouds, and doors that open into space. This may be hard to wrap your head around, but this beer even comes from the void, and is built on Citra Cyro, and then gets a big hug of hops via Citra, Nelson, and Riwaka. The result is wonderfully rich, with sniffs and sips of fresh mango, passionfruit sorbet, and peach rings.
Feeling pretty warm and fuzzy over here appreciating all the team members who have stuck it out with Brian and I for a while now! Each one of the Cheekys pictured here have been with us for at least five years now! So, to celebrate, Evelyn lead the charge with the idea of a sour wheat beer with EXTRA mangoes, and then worked with Uncle Papa to get the whole thing going. We made a yummo wheat beer with a dab of Citra, then hit it with lots of mangoes during fermentation, and then hit it again with even more mangoes after fermentation, for the yummiest mix of yummo yumminess your little heart could desire. The color, the aroma, the flavor, is literally aaaaall mango. So much fun!
Whether it’s your normal thing, or a new thing, this NA offering should check a box that you’ve been seeking if ya miss sip’n on West Coast IPA’s! Only clocking in at point four percent, we worked our lil buns off to make an IPA that is beautifully clear, wonderfully bitter, and full of hoppy aromas and flavor! Tasting notes? Think cactus cooler, zesty citrus, and lots of super fresh Mary Jane.
If booze just isn't your thing, we've got you! Or maybe you’re just look’n to lengthen a night of beer’n… we’re here! Just squeeze one in. Easy peasy. Our latest version of NA Hazy IPA hits with lots of lovely Citra vibes and yummo tropical fruit. Think passion fruit and mango through and through. We feel like we made some big strides on this batch and hope you dig it!
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