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2294 N. Batavia St. STE C
ORANGE, CA 92865
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Our new Light Beer is a lot like an American Lager but fermented with our house ale yeast and brewed with a bit of Citra hops. The body is light as can be with some of the highest drinkability we've seen in any of our beers yet!
Lagered in medium toast American Oak Barrels in our walk-in cooler for 4 months, this Dark German-style Lager now showcases flavors reminiscent of cream soda, walnuts and even a touch of cocoa.
Brewed with (our absolute favorite) UK grown Simpsons Malt in order to provide lots of caramel, chocolate, and turbinado characters with just a touch of sweetness for a silky-smooth finish. Pint after pint, Brian can't get enough of this one!
Brewed with Simpsons Malt, vanilla, lactose, and Saint Frank Las Nubes coffee, this Nitro Milk Stout is bursting with notes of toasted marshmallow, chocolate milk, toffee, and caramel. Served on nitro to really accentuate all that delicious creaminess!
Holy Moly! We’re so in love with this one! Brewed with pilsner malt and a mound of oats, we let the Mosaic do the heavy lifting right into your nostrils, with some Simcoe sprinkled in for good measure, but it’s really all about that Mosaic! So much big, punchy flavor/aroma of mandarin, pineapple, mango, and _______(Fill in the Blank).
A lactose driven, pineapple and tangerine fermented, Citra and Simcoe dry hop'n Milkshake DIPA! The result is very full bodied and super creamy from the lactose. It has an explosive juiciness and just enough acidity from the fermented fruit to create a bit of balance. The hops shine through in the flavor/aroma with even more fruit character. We're pretty excited with this one!
A hazy double IPA brewed with a bunch of puffed wheat and Pilsner malt. The dry hop gets hit with equal amounts of Simcoe and Mosaic, and then sprinkled with a little bit of Galaxy.
We zest beautiful lisbon lemons from Sunny Cal Farms, then muddle with sugar (to extract the flavorful oils) and vanilla bean before finally mixing it with our Berlin and fresh lisbon lemon juice. It’s light, refreshing, and has little bits of vanilla that make this beer a fun, crushable quencher!
We changed things up a bit on this batch to a more expressive yeast strain and got so much fruit character from it, that it tastes just like we added fruit to it. Flavors of pear, lemon, and riesling shine through with a soft round body and a restrained acidity.
A Session Gose conditioned on 3 pounds per gallon of lime wheels to create a tart, sort of margarita beer, that still leans towards the dry side of things without any sweetness getting in the way.
So there’s this drink called a Michelada that totally sounds gross to some people, but for those who know how delicious they really are, you’re in for treat! House made Michelada mix with fresh squeezed lime and spices.
Brewed with 50% unmalted wheat and 50% pilsner malt, aged whole leaf Styrian Celeia hops, we used our open fermentation vessel to ferment with a pretty estery farmhouse ale yeast strain. After fermentation, we let the carbonation develop naturally for 2 months via keg conditioning and now it's ready to serve on draft! At 5.5% ABV, it drinks with a good amount of spritz, and has that fruity/spicy yeast character that is reminiscent of some the classic saisons that Brian fell in love with years ago on his trips abroad. From Evan to you, Brian.
Hi, we’re Green Cheek Beer Company! Just a small, independent brewery that is owned and operated by two friends who really love beer and the community it creates.
DRINK WHILE SMILING.