Our current beers are available both on-tap and in our 25 oz. Crowlers to take with you:
IPA: Citrus and pine hops at a 7.5% ABV and a 64 IBU's. This IPA has plenty of floral, citrus and pine notes which is smooth, fairly dry and easy drinking maltiness.
EPA: This beer is balanced with firm malt notes that carry a floral, earthy and slightly fruity hop presence at 5.25% ABV and 35 IBU's.
Blonde Ale: This is a light, clean, slightly sweet and very approachable blonde. It crosses the line with light beers and cream ales with corn additions that make it easy-drinking and fun ale at 5.25% ABV and 15 IBU's.
Stout: Dark in color, body rich and velvety with notes of chocolate and roasted coffee. We also add milk sugar to complete the stout with minimal bitterness at 6% ABV and 33 IBU's.
Saison: Our saison is made with pounds of real dehydrated orange peels and organic ginger. It is a hazy beer style with notes of earthy yeast, orange zest, and a tad bitter.
Imperial Bourbon Stout: A dark smooth stout accompanied with Tennessee Bourbon, blends between sweet and bitter leaving you with a bourbon presence. 12% ABV, served in a 10 oz. tulip glass.
Session IPA: Citrus and pine hops at a 5% ABV and 52 IBU's. This IPA is a fine balance of our malty IPA base and our house favorite hops. It is a much lower ABV and made to be attractive for longer visits.
Mango Blonde: A local favorite. It is a very easy drinking, approachable ale with the perfect amount of delicious mango to accompany it.
Oktoberfest: Great Oktoberfest offering, definitely will meet your fix for a spiced autumn beer. 6% ABV.
Before every brew, and between each process, all our systems, vessels, equipment and process lines are cleaned and sanitized to ensure the perfect beer.
1. Malted Barley is moved to our milling section of the brewery.
2. Here we mill our malted barley to perfection for the ever-important mashing stage.
3. We then infuse our milled malted barley in our Mash Tun with the correct temperature water for all those lovely brewing enzymes to go to work. This is the critical process where sugars are converted from the starches from the malted barley, we call this process mashing. Regular gravity and pH analysis are done throughout the mashing, boiling and fermentation phases to listen what the wort and beer has to say and do something to make it happy if it’s not.
4. After the mashing, we lauter, this is where we collect all our perfectly crafted wort from the mash tun to the wort receiver.
5. Then off to the boil kettle for a nice boil. This is also the stage where our hop additions are made at certain intervals within the boil.
6. After boiling, we whirlpool to get rid of most of the vegetal matter originating from the hops.
7. We then cool to our fermenters where at this stage we will pitch our yeast under perfect conditions.
8. These perfect conditions are created by our effective craft brewing environment where we rely on our traditional craft brewing practices, our fermentation progresses on its own natural way with no intervention to speed-up any process. After all, we are making craft beer.
9. After waiting long enough, the beer will tell us it’s time to go and rest in our storage vessels.
10. It is only then when the beer has conditioned to perfection when we will filter the beer to our BBT’s or Bright Beer Tanks.
11. After some time in the BBT’s we then keg this perfectly crafted beer in our kegs or,....
12. We serve directly to you in our Lakeside tap room!