Our great spirit of brewing adventure comes out with our seasonals!
These beers are only available in Tap Room on Woodes Rogers Walk.
A cream ale brewed with barley, oats, and grits. Easy drinking and dry hopped with Toasted lime peel for a burst of fresh citrus.
Vienna and Munich malts add a bready character to this high octane stout with chocolate and roasted barley. Oats smooth out the mouthfeel and Warrior hops help to balance the heat from the alcohol.
Pale malt with Munich, Caramel and Roasted Barley lend a rich hue of red to this sweet, caramel malty beer with a touch of roast. Chinook hops add balance with a slightly piney bitterness.
2-row, Vienna, and a touch of caramel malt with White wheat lend a soft profile for Citra hops to shine a bright mango citrus aroma. Pineapple juice is added right before packaging to give a burst of pineapple flavor.
A spin-off from our Pineapple pale wheat ale, we take the same base beer and add fresh mango juice from Maillis Farms to bump up the mango for a light, sweet summertime ale
A brown porter composed of base malt, caramel and chocolate malts, and roasted barley give a nice base for the toasted coconut to come forward. Brewed with coconut and aged on toasted coconut shavings for a taste and aroma that is pronounced but not overwhelming.
Our FCCK Imperial Stout aged in 2nd use Nicaraguan Rum barrels. Notes of oak, vanilla, and sherry on the nose. A blend of dark chocolate, red wine, and black cherry to taste. Wild yeast and bacteria add a tangy tart finish to compliment the phenols.
New England Style IPA featuring Citra, Simcoe, El Dorado. Tropical fruits and light on the bitterness.
Pale ale with lots of Citra hops. Big mango and tropical fruit notes.
Our berliner weiss style ale. We add watermelon juice at packaging to give this sour beer a sweet ending.
Our Christmas ale is ever-changing. We tweak this brown ale recipe every year, but it always tastes like Christmas.
Vienna and Munich malts add a bready character to this high octane stout with chocolate and roasted barley. Oats smooth out the mouthfeel and Warrior hops help to balance the heat from the alcohol. Aged for 6 months in Award-Winning John Watlings Rum Barrels for a swift rum kick.
A heavy 80 schilling style ale. Caramel and Biscuit malts provide a sweet malty beer. We age this in 2nd turn Breckenridge Bourbon barrels to give us a mixed fermentation. After 12 months we have a lightly soured, sweet, caramel bourbon ale. Layered with complexity, but smooth to the pallet.
