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Specialties
We experiment on new and interesting flavors and ingredients — a lot — over 100 different recipes last year alone. It keeps us and our guests interested. We like to push the limits on what is accepted in beer, all while keeping the essence of beer. We don’t have a house yeast, grain or hop. We like to keep an inventory of a fairly diverse selection in order to give us the freedom to make what suits our mood and the season. Our fruit beers are mostly comprised of fresh ingredients that we peel/dice/purée or what have you to get it into the beer. We don’t like to use syrups and extracts and so far have not had to. Our taps are constantly rotating, sometimes an old favorite returns, but more often than not it is a completely new beer. We don’t name our beers, we just describe what went in them and/or what style it is.