Starting with a solid, but not unusual, red ale, we threw in some acidulated malt to tang it up a bit. We then took the tang way over the edge by adding a lactobacillus starter that began metabolizing the sugars to leave lactic acid and other pleasant, tart compounds.
This culinary delight is a rich farmhouse-style saison brewed with a generous helping of aromatic Turkish bay leaves and a dose of coarsely ground Tellicherry black peppercorns. The wild fermentation is finished off with cultured brettanomyces, which lend a noticeable sour note.
One of our latest collaboration projects with Chicago IL’s finest. World renowned cocktail kitchen, The Aviary and Chicago hot spot Fountainhead, sent their finest artisans down to join us in crafting this unique take on a classic style Gose.
Essentially an Imperial version of our famed KY Ryed Chiquen, this strong, rye-barrel aged, imperial rye amber ale is very rich. A prominent bourbon nose gives way to a full body carrying lots of rye spice, vanilla, cherry, caramel, wood, and warm alcohol flavors.
Originally an Against the Grain Brewery and Brouwerij De Molen collaboration beer.
English style barleywine aged in Angel's Envy bourbon barrels. Brewed with enough Maris Otter pale, Aromatic and caramel malts to nearly overflow our mash tun. We then balanced this beer with some English Nugget and Kent Goldings hops.
This is a very hop forward American style IPA. Brewed with Pale, Vienna, Munich and wheat malt for a solid base for all American hops, focusing mainly on the variety “Citra.” Citra hops are a relatively new variety introduced in 2008.
A solid dose of light pilsner malt along with a variety of similarly undermodified German-style malts gave us a crisp, clean base to work with. Then we got it All Funked Up.
Taking awesome and doubling it can only be double awesome. It’s math.
Not your typical “Jelly of the Month Club” beer. Dark roasted malt and bittersweet cocoa and coffee flavor and aroma burst from this pitch black milk stout. The full body and sweetness are derived from the addition of lactose (aka milk sugar) which is not fermentable by beer yeast.