Berliner Weisse mustsõstra, vaarika ja põldmarjaga.
Berliner Weisse style sour wheat ale with blackcurrant, raspberry and blackberry.

This is named after a song that sparked the idea to make this ale. Brown ales seem to be there, but not really there, do you know what I mean? Well that won't be the mistake with Wynona! We Voodooed out this style and added more that's what we say. Mildly hoppy and smooth with hints of chocolate and tons of brown malt to let you know it's there.

Sour wheat ale brewed with apricot and peach.

Lager rouge forte brassée avec un mélange spécial d’épices qui évoquera de beaux souvenirs du Temps des Fêtes. Saveurs: pain d’épices / fruits confits / sapin / vanille. Dry-hop: Centennial, Summit.

Another round of piercing winds and cold sun is upon us, so we thought to brew up a special something just for the season: a porter.
Usually porters are a sweet kind of draft, but this time we decided to experiment with bitterness. And there wasn’t a doubt in our minds about hopping our brew with American hops. Our take on this classic gave us a porter with a thick, black colour, like water in a night canal, with familiar choco-coffee notes running alongside a hoppy bitterness.

Mead with black tea and lemon. It's been a long day. I had to hide out in my burrow for the better part of the day waiting for those damn golfers. But today was my lay, I finally did it. I didn't even need a reason. I wonder if they received total consciousness. It's like a Cinderella story, out of nowhere, a former dancing gopher becomes a killing champion. I had my special drink, a half & half, while I got in touch with that force in the universe that makes things happen. All I had to do was stop thinking...let things happen...and B. THE BALL

The flavor: cold. The crushability: maximum. Ice is our very first pils, and it brings the noise. Hopped with Czech Saaz and Australian Summer hops, before, like, so many weeks of lagering, Ice packs the flavor of the mighty San Diego mountains into a compact

Asylum is in the style of a Belgian Tripel. It has a beautiful golden color. Its relatively light body is deceiving for a beer of its character. It has a sweet and spicy, complex fruity aroma and flavor derived from our distinct Belgian yeast strain. Asylum finishes with a subtle, warming character to help you relax on any night. Asylum is an exceptionally smooth Belgian-style brew. Drinking great beer brings the world together. “Vrede op aarde” (Peace on earth).

Brewed with Bohemian Pils malt and Saaz hops Technical Ecstasy pours a stunning hazy straw color with an enormous dense white head, the hallmark of a fresh Pilsner. The hops’ floral, slightly spicy aroma immediately lures you in. The medium-bodied mouth feel produces a soft, crackery maltiness immediately followed by spicy, slightly grassy notes. Blah blah, drink it.

Breaking through the fog in sunny Potrero Hill, this bright and tropical IPA is loaded with pineapple, yuzu, and hints of pine.

A very refreshing Belgian style white ale

Baltic gose brewed with beetroot, quince and seasalt.

For those crazy enough to think our smoked porter needed something more, we give you Chipotle Smoked Porter. In addition to the already bold character from the smoked malts, we bring the heat with a healthy dose of chipotle peppers to take this rich porter to the next level. Recommended pairing with a giant hunk of smoked meat and a big ass bon fire on a cold night.

Grapefruit zest are used to infused the character of the fruit into the beer, and hops are carefully selected to emphasize the citrus notes. Don’t expect this to taste like the first course of Sunday breakfast; the fruit flavour is subtle, and the bitter quality of the grapefruit is balanced by a bit of sweetness in the finish.

Saison brewed with Honey, Malted Oats, and Hallertau Blac hops. Fermented in oak foudres with Brettanomyces and Saison yeast. Bottle conditioned for natural carbonation.

Session IPA brewed for Intsikurmu 2019 festival.

The Three Chopt name comes from a nearby colonial era trail marked by three hatchet marks on a tree. LCCB's Tripel is a non-stopped hopped version of a European classic. We use American grown Sterling and New Zealand Grown Motueka Hops that help impart a lemon and lime characteristic with a hint of tropical fruit. Multiple hop additions throughout the boil create a textured, full flavor.

We took our double gold medal winning Brainless® Belgian, added peach puree and aged it in French Chardonnay casks. It develops nicely as it warms displaying more fruit and wine.

This beer gets its name from the Hopunion Hop Hash nuggets - pure hop lupulin extracted and scraped from the Hopunion pelletizing line, then boiled for 90 minutes in the kettle. According to the brewer, this has never been done before! Premium 2-row, Great Western Munich, Crisp 60L and rolled oats comprise the grain bill designed to carry this load. Fermented warm using American Ale yeast to bring out the fruitiness, the resulting beer is designed to be a surprise on all fronts. Even the brewer has no idea how hoppy it’ll be.

Our other IPA brewed with even more body and perfumy hop profile. Centennial Hops. Malts: Premium Two Row, Munich, Crystal. 6.8 ABV. 100+ IBU

Personne ne veut être Mr Brown. Personne ne veut une brown ale. La brown ale est le personnage ingrat de la scène brassicole d'aujourd'hui, celui qui meurt dans l'indifférence générale au milieu du film sans en affecter le cours de l'histoire. Mais soyons clairs: un caractère complexe et nuancé mettant en vedette d'intenses noisettes et de la gueule(oui, de la gueule) attend quiconque ose braver le Brun. As-tu ce qu'il faut?

This is a oatmeal stout to please the senses. clocking in at 7% little more manageable but a bit more creamy richer mouthfeel than it's big brother, Even More Jesus. 

Collaboration with our jreamy friends @burleyoak. Sour amber Stout brewed with carrot, brown sugar, cocoa nibs, vanilla and milk sugar. Caramelized malt, dark fruit, carrot juice, vanilla glaze. Medium-full body. Moderate tartness. Lightly carbonated.

Oatmeal Stout brewed with 60 days dry-aged malt.

Berliner Weisse style sour wheat ale brewed with blackcurrant, raspberry and blackberry. Second fermentation with brettanomyces and different wild bacteria cultures.