Tom & Ol
Yorkshire Pale on Nitro
Inspired by our travels to Yorkshire, here's a Classic English Pale Ale, using all English malted barley, but then with American Mosaic hops for a bit of a twist. Served on nitro and smooth for that moreish quality.
Short On Long Term Goals
Italian-style Pils (Collab w/ Firestone Walker)
Teaming up with our good pal Matt Brynildson, from Firestone Walker , we wanted to proclaim our mutual love for lagerbier from the tallest of mountains!... but instead we brewed this Pilsner 😬
Brewed and dry hopped 100% with the German hop variety, Calista, and featuring a large percentage of Spelt in the mash. Dry, bitter, and perfect for summertime crushing.
Oaked Just Right
Our latest version of this barrel aged lager features our Helles-style lager, Bier, which we kept unfiltered and without beer finings, lagered in medium-toast American Oak Barrels until just right. The result remains super crushable, and showcases layers of snickerdoodle and cream soda-like flavors from the time spent on this type of oak.
A delicate lagerbier like Helles is a favorite of ours to drink anytime because of its infinite drinkability and nuanced flavor. It’s a passion project for us. Brewed 8 weeks ago, we spend a lot of time to make these beers, with this batch lagering for 6 weeks until we thought it was just right! Using all German ingredients, except for the water, each batch is a baby step towards recreating what we’ve experienced in Munich.
7 Days A Week!
Hazy Oat Pale w/ Motueka & Nelson
I don’t know if you’ve heard but we’re now open 7 Days A Week! To celebrate these new hours (even though it’s almost been 3 weeks) we bring you a beer that you can totally drink 7 days a week! Oat driven with New Zealand Motueka & Nelson hops.
American For Pale
Hoppy Pale Ale w/ Mosaic, Ekuanot & Citra
Mitch made a couple tweaks on this batch (batch #2) and we love it more than the first! A bit lighter in color, the hopping on this batch is insanely vibrant and clean, with that combo of Mosaic, Ekuanot and Citra coming across as candied grapefruit, fresh orange zest and a little dab of stone fruit.
American IPA w/ Centennial & Chinook
I know we're a touch early, but this is for all the Dads who miss Classic American IPA! Taking it back to the old school with Centennial and Chinook, we even made this one maltier to help "support the hops"!
West Coast IPA Is Dead
west coast ipa w/ citra & simcoe
A clear IPA brewed without crystal malt to keep the color light and malt flavor low in order for all the Simcoe and Citra hops to shine through like crazy. Clean. Bitter. Hoppy.
West Coast IPA w/ Nelson & Mosaic
A clear IPA brewed without crystal malt to keep the color light and malt flavor low, letting the Nelson and Mosaic hops shine through like crazy. Super punchy on the aromatics, with some well rounded bitterness and lots of ripe mango, Riesling, and that cotton candy-pixie dust that Connor Casey loves so much. You’re gonna happily love it to death!
Hazy IPA w/ Mosaic & El Dorado
A Hazy IPA bursting with flavor and perfect for enjoying with a group of your closest friends. We used Mosaic, El Dorado, and Ekuanot hops to start this party, and leave the rest to you!
The Other Brian
Hazy Double IPA w/ Citra
This pale golden elixir is brewed with an array of pilsner malts to keep the color light and the malt flavor low. We let Citra do most of the talking on this one, while Ekuanot just barely gets a word in. The nose on this one is straight mango and the palate is reminiscent of blueberries, orange juice, and gummy bears.
Hazy Triple IPA W/Citra
Double dry hopped with Citra and hit with just a dab of Nelson, we loaded this up with rolled oats, unmalted wheat, used an expressive yeast, and created something that we’re pretty damn proud of. Milky yellowy/white in color, with flavorful hoppy layers of pineapple, lychee and nectarine.
Cut the Lights
Oatmeal Stout on Nitro
A stout made for summertime and a nod to some of the classic English Stout recipes that Ron Pattison has discovered. We use a house made caramel and then layer in with different roasted barley malts from Simpsons Malting.
Failing Up 2.0
We switched out the coffee on this batch to an Ethiopian coffee, and then made it even more full bodied and chocolatier than the first batch. Pumped!
When we originally brewed this beer, we felt like the bitterness could mellow out a bit, so we aged it in the cold room for the last 7 months to bring the whole thing together. How’s it taste? It’s rich and decandent, with smooth chocolately-like flavors dominating. Layers of Cacao and Columbian coffee throughout this all-malt, no adjunct beer. Just an Imperial Stout that makes us smile. ?
Time Will Tell
Foeder-Aged Old School Sour Ale
Fermented in our French Oak Foeder with our house mixed culture and then keg conditioned to develop carbonation naturally. Aged hops, pilsner malt, unmalted wheat, and lots of time make for a beer that is both bitter and acidic, with lots of stone fruit funk and a bit of herbacous potpourri-like character.
A sour German-style wheat beer that is kind of the ultimate session beer. Low in abv and high in acidity, we use unmalted wheat, pilsner malt, almost no hops and a mixed culture fermentation to create this unpasteurized ale.
Buddy System (Rare Barrel Collab)
Sour IPA w/ peach, vanilla, cinnamon, citra
This collab with our friends in Berkeley was inspired by a beer they make called Home Sour Home. We used Pilsner malt and malted wheat in the mash, soured it with our house lactobacillus culture in the fermenter (which we never kill off in the kettle), then hit with 2 lbs per gallon of Peaches, dry hopped it with Citra and HBC 692, and then finished the whole thing off with vanilla and cinnamon.
The beer pours full bodied and is reminiscent of peach nectar with the peaches taking center stage on the palate. The dry hop adds to the mouthfeel and brings some citrus notes while the cinnamon and vanilla hit you with a peach pie character that brings it all back home.