Beer Is Food
By now you know that beer was the reason that civilizations first got settled, that beer led to organized medicine and that beer fomented democracy and freedom. Did you also know that good beer is good food?
Unlike some larger brewers, most craft beer brewers follow a process of controlled, natural fermentation in the production of our art- no additives, no preservatives and no rough treatment during packaging.
We provide a happy home and the right conditions to our friend, Saccharomyces cerevisiae- beer yeast. Our friend will then live a full, healthy life and contribute all sorts of flavors and other benefits. When fermentation is complete, we don't throw our friend out on the street. We keep them around in your beer to keep that beer fresh and flavorful (and a good source of Vitamin B).
We always serve our beer fresh and at its peak. Fresh, local beer is the key to our success. We encourage everyone we meet to respect beer and to recognize that good beer is food and meant to be consumed and not aged. If you really, really want to age (or "cellar") your beer, make sure it is of sufficient strength and hop content. Also make sure your storage conditions are appropriate: around 56f, low light and still air.
Overall, while you can appreciate a painting over the years with your eyes, appreciate your beer with all your senses as a food and RIGHT NOW!
Year-round Labels
Est. IBU: 25
OG (Plato): 1.050 (12.39)
FG (Plato): 1.012 (3.07)
Est. SRM: 8.9
Est. IBU: 30
OG (Plato): 1.054 (13.33)
FG (Plato): 1.012 (3.07)
Est. SRM: 11
Est. IBU: 78
OG (Plato): 1.060 (14.74)
FG (Plato): 1.012 (3.07)
Est. SRM: 8.5
Est. IBU: 80
OG (Plato): 1.056 (13.76)
FG (Plato): 1.012 (3.07)
Est. SRM: 4.4
Est. IBU: 21
OG (Plato): 1.063 (14.44)
FG (Plato): 1.018 (4.58)
Est. SRM: 34.8
Seasonal Labels
Debut: 12/2008; re-released 11/2009, 12/2010, 11/2011, scheduled again for 12/2013
Bad Monk is a spicy, Belgian-style dark ale good for keeping you warm on cold nights.
Est. IBU: 22.7
OG (Plato): 1.076 (18.49)
FG (Plato): 1.012 (3.07)
Est. SRM: 16.5
Debut: 3/2009; re-released 12/2009, 1/2011, 1/18/2012
A Belgian-style golden ale that tastes of pepper, banana and a pleasant warmth, Good Monk will make you happy.
Est. IBU: 20
OG (Plato): 1.072 (17.51)
FG (Plato): 1.010 (2.56)
Est. SRM: 5
Debut: 2/2010; re-released 2/2011, 3/2012
Our Stout is made with honey and features a classic dark-grain taste with a definite hop presence. Built to enjoy, this is a sessionable semi-sweet seasonal.
Est. IBU: 58
OG (Plato): 1.062 (15.21)
FG (Plato): 1.015 ( 3.83)
Est. SRM: 50.1
Debut: 3/2010; re-released 4/2011, 5/2012
Imperial Red is a full-on mouthful of malt and hop. Strong, bold, and not for the faint of heart. This is as metal as a beer gets.
Est. IBU: 90
OG (Plato): 1.059 (14.51)
FG (Plato): 1.014 (3.57)
Est. SRM: 19
Debut: 6/2009; re-released 7/2010, 6/2011, 7/2012
Heather is a Scottish-inspired heather ale brewed with heather tips and honey. Light in taste and gentle in nature.
Est. IBU: 23
OG (Plato): 1.055 (13.56)
FG (Plato): 1.012 (3.07)
Est. SRM: 6.1
Special Releases
Debut: 5/30/2012
Lincoln Avenue Coffee Stout is a modified version of our regular Stout with a special blend of coffee made by local roaster Lincoln Avenue Espresso. Slight coffee overtones, less hoppy and a drier finish.
Est. IBU: 55
OG (Plato): 1.062 (15.21)
FG (Plato): 1.012 (3.07)
Est. SRM: 50
Debut: 1/3/2012
Inland ESB (revision 1) is an experimental beer designed to be light in ABV but big in taste. Somewhat hoppy, somewhat malty, Inland ESB is a sessionable friend. Available in the Taproom (At The Brewery).
Est. IBU: 77
OG (Plato): 1.042 (10.48)
FG (Plato): 1.012 (3.07)
Est. SRM: 8
Debut: 9/2012
We probably shouldn't have done this, but we went ahead and hopped-up our Imperial Red. More hops and fresh hops, too. Pretty hoppy. Pretty good beer. We're not sure what impact this will have on humanity, but hey, you only live once, right?
Est. IBU: 128
OG (Plato): 1.062 (15.04)
FG (Plato): 1.012 (3.07)
Est. SRM: 19