First aged in 2nd use Bulleit rye whiskey barrels, Dan (the beer is Mecca Grade pilsner & wheat with Challenger hops) was transferred to a 500 liter puncheon where 2 gallons of fresh squeezed orange juice was added. A wonderfully light and expressive beer. The orange juice is noticeable on the nose and palate if you are paying attention and adds a juicy layer of complexity that may be mistaken for yeast character, but it’s actually Florida.

Our flagship brand made of local barley malt & wheat. Last year’s crop of Cascade hops are added to the boil copper for bitterness and fresh hops, again from Conner’s yard are added to the oak barrels for dry-hopping.

Made with the same ingredients as Sahalie but brewed differently, (TBFKA) La Tache is our lightest and most approachable beer. Hops are used only for aromatics in the hop-back and fresh hops from Connor’s (one of our brewers) yard for dry-hopping so the beer is balanced with the acidity produced by our proprietary house cultures of yeast and bacteria.

The Beer Formerly Known as LA TACHE is the table sour produced year-round by The Ale Apothecary. (TBFKA) LA TACHE is made of malted barley & wheat and Goschie Farms Cascade Hops. The hops are used only for aroma as the balance of the beer comes from acid produced by our house lactobacillus culture. She spends 3-9 months in our barrels during a long, relaxed fermentation prior to a month-long dry-hopping (yes, in oak barrels!). Our sensory experience is lemon citrus & fermented orchard fruit nose over earthy undertones. The palate finishes with soft lactic acid balanced by the malt body.

SAHALIE is the flagship brand of The Ale Apothecary, brewed year-round of malted barley & wheat and Goschie Farms Cascade Hops. Hop bitterness and acid produced by our house lactobacillus culture provide the balance to the malt and oak structure of the beer. She spends up to 1 year in our oak barrels during a long, relaxed fermentation prior to a month-long dry-hopping (yes, in oak barrels!). Our sensory experience is a tropical & citrus fruit nose of apricots, pineapple, and orange produced from yeast esters and hop oils. The palate is tart and pithy, combining earthy and herbal undertones that evolve as the beer warms & opens up within your glass.

Mixed fermentation ale, brewed with cascara & cocoa nibs, aged in rye whiskey & wine barrels.

SAHATI is our interpretation of traditional Finnish sahti. Starting with a 200-year old Engelmann spruce tree felled on brewery property, we created our own kuurna (an ancient Scandinavian lauter tun) to separate the wort from the grain during brewing. The bottom of the kuurna is layered with spruce branches; the needles act as a natural filter and impart resinous oils into the wort. The hollowed-out trunk of the tree also contributes spruce essence and structure from the raw wood. The beer is made of barley & rye malts along with a sparing addition of Goschie Farms Cascade hops and is brewed just a few times per year.? SAHATI is in many ways the very definition of The Ale Apothecary, where complex flavors arrive from the very methods used for production…the result is the process impacts the flavor profile at least as much as the ingredients themselves.

Grand Cru because this batch of El Cuatro tastes quite similar to some of
the Flanders beers we’ve been inspired by…tart and funky. Aged in fresh Oregon pinot noir barrels for 9 months and then in brandy barrels for 6 months.