What’s on tap?
Here is what we have on tap For Fills, Pints and Flights at the Brewery as of July 14, 2019
Spruce Tip PAle Ale 5.7%
The brewery spends about a week harvesting enough Spruce Tips to make enough of this delicious ale for you thirsty fans. The needles lend a balanced sweetness with notes of citrus and pine resin.
Mimosa Kolsch 5%
The sun is shining so I decided to come back early! We take our Holiday kölsch and blend it with blood orange and mandarin orange juice. Very refreshing and light.
Elderflower Gose 4.7%
A kettle soured wheat beer that is brewed with coriander and sea salt, an ode to the German style, but we spice it up and infuse it with elderflower syrup after fermentation. A delicate treat that’s salty and sweet.
American Blonde Ale 4.5%
Something nice and light for the summer, a cracker malt body with a crisp hop finish. Only on tap so dust off those growlers people.
Fireweed Honey pale Ale 5%
A modern take on an old classic. our “Discovery” Honey ESB lives on through our hop-forward pale ale that is brewed with over 180 pounds of Fireweed Honey from Bee Whyld out of Watson Lake!
Ginger Beer 4.3%
A pale beer with freshly juiced and pureed ginger goes perfect for those in need of a nice light be with a bit of a spicy kick! Only on tap for growlers and pints!
What is cask ale/real ale
Cask ale is a natural product brewed using traditional ingredients and left to mature in the cask (container) from which it is served in the pub through a process called secondary fermentation. It is this process, which makes real ale unique amongst beers and develops the wonderful tastes and aromas, which processed beers can never provide. It is served from a cask (firkin) without additional nitrogen or carbon dioxide pressure. Cask ale may also be referred to as Real Ale, a term coined by the Campaign for Real Ale (CAMRA).
Why do we add additional “primers”?
Primers – sugars in the form of honey, fruit, Demerara etc. – are added for secondary fermentation.
What is dry hopping?
Dry hopping is the process of adding additional hops, to add more of a hop aroma to the ale. Since these hops are not boiled, we aren’t extracting any of the oils from them, and, therefore, they will not be contributing to the beer’s overall bitterness. Dry hopping, simply, adds hop flavor and aroma. These hops are left inside the firkin, along with the priming sugar.