Seasonal Lager
Throughout much of bier-making history, humanity was not privy to the modern technological marvels we have today. Seasonal lagers were brewed based on readily available ingredients, tradition, and weather conditions. Rarity was part of the associated charm to be revered and celebrated.
Despite utilizing many of the aforementioned technological advances, we remain staunch defenders of brewing tradition. You won't find our Oktoberfest in July, because each of our seasonal lagers is released right when it should be, without any undue seasonal creep. Much like The Slow Pour Pils, some things are worth the wait!
Regular Rotation:
Doppelbock | Winter Bock | Heirloom Corn Lager | Oktoberfest
Less Regular Rarities:
Livonia Baltic Porter | Tmavé 13° | Maibock | Vienna | Export | Rauchbier
Dunkel
Dunkel = Dark
Our Dunkel is dark brown with a garnet tint. Munich earned its reputation as a renowned brewing city making this dark classic "liquid bread." Of course, this was back in and era when drinking the water could kill you.
So our ancestors drank Dunkel. They were probably more fun than we are. Dunkel has flavors of bread crust, chocolate, and more but if we list them all we risk making this sound like a wine description. Seriously, have you read some of those? Slate? Old leather? We serve Dunkel in a tall twisted half liter glass, and it is a beauty.
Helles
Helles = Light
We get that color is an oversimplified way to describe a beer, and a Helles can often be dismissed as yellow and fizzy. What it should be is the purest expression of malt in any brewer's portfolio.
Our Helles is around 5% ABV, so it shouldn't leave you unable to defend your views on politics and religion. We often find those topics are the only things worth talking about anyway. The people that say "you shouldn't discuss such matters because it's rude" aren't drinking enough Helles.
The Slow Pour Pils
Not everything in your life has to be in a damn hurry.
Try our Northern German-inspired Pils. It is strikingly pale, crisp and bitter. It is softly malty, aromatic and crushable. Really, this beer is the reason we brew anything. We take 30 hours to make this on the brew day, and then we lager it until anyone with any normal sense of perspective would say "enough already." If you're at the bar and it takes a little longer than normal, go with it. It's called Slow Pour for a reason.
If it gets to you without the head above the rim of the glass, then we have failed you.
