Untappd Top Notch (4.1 - 4.3)

Our classic IPA with Amarillo and Citra. This batch is double dry hopped with Nelson.

Scandinavian Sour Ale Soured on Lingonberries, Hawthorn Berries, Cloudberries & Comice Pears with Strawberries, Plums and Tart Cherries
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Originally written in skaldic poetry and appearing in Norse literature, the Blood Eagle while having mythological roots also has some “rock solid” evidence. Stora Hammars I (an early Viking age picture stone dated around 600CE) appears to depict the Blood Eagle and features a Valknut axe doing the deed. Amongst other death rites, there is a blurry line between fact and fiction featuring the victims Prince Halfdan Haaleg, King Ælla of Northumbria with Earl Einarr and Ivar the Boneless respectively as the executioners themselves.
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The victim would be tied face down against a rock or in a crouched position, then while still alive the process would begin. Using a sharp weapon starting at the neck, the rib cage would be broken from the spine one by one. Working down to the tailbone and meticulously breaking each rib. Once completely separated from the spine, the ribs would be opened like a book while the skin would be stretched outward with rope. The now exposed lungs would be lifted out and impaled on the broken rib cage. The lungs slowly inflating would grant the illusion of the flapping of wings. For good measure fresh salt was rubbed into the skin and the last writhing of the condemned ultimately giving the torture its moniker.
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Aside from a wildly eclectic diet of meat, fish, bread, cheese and dried fruits that were traded for, The Vikings were foragers and farmers. They would collect all forms of wild berries from their surroundings, and grew orchards some of which included:
Lingonberries, Hawthorn berries, Cloudberries, Pears, Strawberries, Plums and Tart Cherries.
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Poached pear, floral pear blossoms, pink peppercorns spice, candied plum skin and underlying port wine nose.
Explosive natural fruit punch and fruit leather, Flavors of Berry medley, strawberry rhubarb, juicy plum and mascerated bing cherry. Cranberry bite in the finish with lingonberry and cloudberry dry tartness.

A Fulcrum is the point on which a lever rests. The fulcrum pivots and adjusts to keep everything in balance and as close to ideal as possible given the situation. The craft beer industry has been thrown for a loop these last few weeks and we have all been doing our best to pivot and find our fulcrum. Along with our friends and peers we’ve tried to adapt during these difficult times. We want this beer to be a reminder that even under less than ideal situations, find your resiliency and let’s bounce back and grow from the challenge.

Fulcrum was brewed with a base of white wheat and oats for a soft base. We added Citra and Idaho-7 in the whirlpool and dry hopped it with Nelson, Strata, and Citra. Fulcrum pours a beautiful vivid yellow. As soon as you crack it open bright notes of grass and citrus permeate. Flavors of passionfruit, cannabis, and white wine grapes meld together beautifully with each sip. The buildup of dank juicy fruit counters with a light and balanced bittereness in the finish offering a fulcrum for a beer with such unique and powerful flavor. 

Russian imperial stout aged in rye whiskey barrels, the depth, intensity and complexity of this beer makes it what it is.

European hopped Session Blonde Farmhouse Ale aged in Chardonnay Barrels for 6 months with Brettanomyces and Lactobacillus.

With the goal of creating something smooth, pillowy, whimsical, and wholesome, and all the things that remind us of rainbows,
we used plenty of oats and wheat, a whirlpool of Citra and Rakau, and then dry hopped it with Galaxy, Rakau, and Citra. We added a touch of lactose to make it extra smooth and pillowy.
The beer pours hazy and milky yellow with a puffy and lacy head giving a full prism of flavors including soft papaya, lime, apricot, and pineapple with a touch of pine. This beer is soft and has a luscious and cushy mouthfeel and a beautiful EQ juice finish. 

Vanilla Noir is Prairie Noir aged on organic, fair trade vanilla beans, and let’s just say it takes a lot of beans! The vanilla flavor compliments the whiskey barrel aging process and adds a delicious layer to the beer.

Energy Equals is a companion beer to MC². It completes the equation. We start with MC² as a base and incorporate the well received process we like to refer to as the ‘Energy Dry Hop’ which gives this beer an intense brightness and flavor. Energy Equals has enhanced flavor characteristics of mango, pineapple, citrus, and apricot. With the new technique in place, we notice a much deeper flavor profile while being extremely bright and lighter in body. It’s extremely crushable with our EQ juice finish.

Bourbon Barrel Three Philosophers pours a dark cherry-chestnut with a smooth, tan head. Aromas of bourbon, vanilla, roasted malt, black fruits, and caramel lead to flavors of dark chocolate, vanilla, molasses and oak. The mouthfeel is rich and creamy with a long, smooth finish.

Freedom from alcohol limitations in Ohio has finally been granted in 2016, allowing us to brew T.O.R.I.S.!! This super-tasty Triple Oatmeal Russian Imperial Stout is rich, dark, and flavorful - the way we like it - this beer is intense! It has been long-awaited by our brewery as well as our fans. There comes a day when you break out of your shell, and stretch your wings. Now is the time - time for T.O.R.I.S.!!

This new beer style is a Belgian-style Pentuple! It's just like a Trippel that's somewhat hoppy, light in color, and has its signature fruity and complex character. But our Pentuple is super-charged for more flavor, and ultimately more enjoyment at 15.4% ABV!! 

Harvester of Simcoe has aromas of passion fruit, bright pine, berry, and earth, followed by some bready notes. The taste is a creamy pine flavor supported by tropical notes and a firm but rounded bitterness. 

dS/dt is the most technologically advanced DIPA we’ve made to date at any location. At Henry Street, introducing Mass Fluxes into a Control Volume leads to a change in concentration over a change in time or dC/dt, which allows for the construction of a predictive juice model. The gold line on the label is the actual calibrated mathematical model of the EQ juice compared to data in “Relative Yuminess Units” provided by the expert palates of Ryan and OG Kyle. We took the EQ Juice model derived from dC/dt and extrapolated it to produce more EQ Juice using new South Street hardware to bring you dS/dt. The only ingredients in this beer are pale malt and Citra. This DIPA underwent our fractal fermentation and received large doses of Citra hops in this new process.

dS/dt pours a hazy straw yellow and has aromas of freshly squeezed OJ, rainbow melon, lime, grapefruit, and a tropical character that gives you a vacation in a glass. The flavor is bright tropical orange juice, mango smoothie, dank grass, with a gummy resinous character of our rainbow melon that dances on the pallet, all balanced by a rounded bitterness to keep it refreshing sip-after-sip.

Blanc de Blancs started as a Biere de Champagne malt bill that was fermented in Chardonnay barrels with Missouri grown Chardonnel grapes. The native Missouri microflora that was present on the grapes provide the sour depth and funky complexity of this wild ale.Missouri Sour Brown that was cofermented with crabapples from the Angry Orchard innovation cider house in Walden New York. We brewed this beer with our great and long time friend Ryan Burk, the head cidermaker at Angry Orchard, before racking it to French Oak Puncheons to age a year before being bottled and naturally conditioned.

Like a Russian Matryoshka or ʻnestingʼ doll, the secret of Dosvidanya Russian Imperial Stout lies locked deep within her dark, mysterious & elaborate wooden layers. We said Dosvidanya, or ʻgoodbyeʼ, to the hidden soul of this oak rye whiskey barrel-aged beer for several months before now revealing its rich, robust and roasty maltiness that finishes dry with a pleasant spiciness from the barrel and added rye.

This barrel-aged wild ale is named for our San Francisco neighborhood and pays tribute to the Flanders Red style of beer. Aged in wine barrels, this lightly tart ale is brewed with California Rainier cherries using a house blend of wild yeasts, bacteria and SF sourdough yeast. Pair this complex ale with ripe figs & blue cheese or seafood bouillabaisse.

La Ruche is a delicate Missouri Saison fermented using a blend of our local microflora and a traditional Saison yeast. Blend #2 is brewed with Alfalfa Honey, fermented with our Native Microflora, aged in Missouri Oak and released in conjunction with the National Honey Beer Summit here in STL.

Raining Belma is the next beer in our Heavy Metal Series. It’s utilizes Belma hops which have flavors of strawberry, citrus, melon and grapefruit. Along with strong notes of strawberry and citrus, we get very high levels of the EQ juice we have been working so diligently on.

Cliff notes from a Europe bound Pete text: “We nailed the EQ juice in this batch. It’s basically the infamous January Fluctuation batch + Strawberries” 

Now in its 12th vintage, 2019 Eclipse is our rich Imperial Stout aged to perfection in whiskey and spirit barrels. All Eclipse starts with the same base beer bringing hints of dark chocolate, espresso, and a smooth complexity, with each barrel treatment delivering its own unique character after a minimum of 180 days of aging. Baker's (code BAK) is aged in select bourbon barrels.

Eclipse aged on coffee beans. Lavender wax.

Imperial stout aged in brandy barrels with white and dark chocolate, rasberries and vanilla.

Roowaka is the next beer based off of Pete’s hoppy travels to Australia. Another Kangaroo picture (Yup, we have plenty) graces the label. Roowaka celebrates our love of the South Pacific and shines light on the elusive New Zealand Riwaka and one of our Aussie favorites, Galaxy.

We started with a Fractal fermentation and grain bill. The hop schedule uses a Citra whirlpool before a heavy dry hop of Riwaka and Galaxy. Roowaka pours a straw milky yellow with an aroma of passionfruit, assorted citrus, earthy hay, grassland, and pinch of white pepper. The rollercoaster ride of flavor starts off with notes of earthy white pepper before being quickly transformed into pops of citrus, passionfruit, white grape with, melon, and a touch of berries. The juicy buildup continues before ending with a soft and creamy finish with a touch of bitterness.

Blueberry Spaceship Box, the top rated hard cider in the world, has been poured on tap from Thailand to Copenhagen, at festivals from California to Florida, and now you can have it in your living room. If you have never tried Blueberry Spaceship Box, it is a spectacular blend of sweet and tart, of apple and blueberry, and it is at home when served as a bubbly apéritif or paired with anything from the grill.

Perhaps no country embraces the use of fruit in beers more so than Belgium. Numerous traditional as well as regional specialty ales are infused with every sort of fruit imaginable. In this way, the flavor of the fruit becomes especially prominent. Red Poppy Ale is a veritable celebration of Sour Cherries in an explosion of aromas and tastes. Brewed from a brown ale base and aged in our oak barrels for over 12 months, this beer is not for the faint of heart. The Golden Poppy is the state flower of California and the Red Poppy is found in Flanders Fields where our inspiration for this beer comes from. This beer is 6.5% ABV and is available in 375 ml bottles and on draft at inspired locations.