This is a strange one. We basically made a Belgian Berliner Weisse, kettle souring this simple
pils/wheat grain bill and then fermenting it with La Chouffe’s yeast. Tart, estery, and wheaty.
We headed up to Winston-Salem to brew this take on an already exceptional Pils.
Unfiltered and dry-hopped with tons of Saaz, this baby is full-bodied, spicy, and earthy.
This Belgian Pale Ale was brewed with a Patersbier in mind, but is much more adventurous.
Bruleed grapefruit, sage, cumin, and Eukanot and Azacca hops. Saison yeast. Bright and full.
Belgian-style Dubbel brewed with Richland Rum’s cane syrup. Rich copper in color and bold
in flavor. The dark molasses character of the beautifully complex cane syrup shows through.
A combination of two carefully selected barrels, one containing fresh Noise and Flesh and
the other more mature Even the Furies Wept. Complex and very tart, with white wine notes.
The Brew Lab Boys have a great ESB recipe called Might Could, and we got all proper mad
on it by steeping some English Breakfast and a touch of lactose sugar to make this TEA-SB.
This Single-Hop American Rye Pale Ale was built by Luke and Spike. Choked to death by tons
of delightfully melon-y Citra and grounded by sweet, murky rye. Hoppy but balanced. Dig?
Awall and Spike have a long history of throwing meat into casks of beer. Here, the phenomenal
Wake-N-Bake Breakfast Stout recipe is duded-up with the sweet flavors of maple and smoke.
Made from all natural rome apples and never concentrates or added
sugars. Crisp and clean with a bright dry finish. Super refreshing and delicious.
Bananas and cloves dominate the aroma of this delightful Heffe-Weiss.
Light bodied yet full of vibrant spice, tropical fruit, and citrus zest.
A good Kölsch is hard to beat. And hard to make. Medium-light bodied, a delicate
golden malty sweetness, and a truly Bavarian note of floral hop flavor and aroma.
A Southern Porter, rich and roasty with notes of coffee and chocolate. Subtle hints
of fruity English yeast. Perfect for cool nights and warm days. Now on nitrogen!
American black barley adds just a hint of roasted coffee. A light dry hopping of American
and German hops complete the dry, warming finish. A darker lager, perfect for whenever!
Wild Sour Ale with Java Lords Coffee. Sharp and tart on the nose, with a nice roasty note.
Almost creamy. Sour and a bit wheaty, with a pleasant coffee finish. Strange but good!
A balanced, soft, and juicy IPA. Ripe passionfruit and citrus hop
aroma and flavor. Hopped with citra, galaxy and centennial.
Optimizing the flavor of fresh raspberries added at multiple stages during fermentation,
this stunning berry-red masterpiece is the perfect balance of creamy sweetness and tart.
Highland’s winter seasonal, made with ample caramel and toasted malts
with hops to balance. Spices are added to make a super tasty holiday treat.
Drafty Kilt Scotch Ale aged in Kentucky bourbon barrels. The chocolate, caramel,
and roasted malts complement the charred oak and vanilla notes quite well.
One of the world’s finest pumpkin beers, now with some pep! Mashed a touch higher for just
a little more sugar to balance out the coffee. Notes of roast and cocoa mingle with pie spice.
This German-style Helles features a six week lagering schedule and the elegant and rare
noble hop, Hallertauer Mittelfruh. Artfully complex, being lightly oaky with a sneaky ABV.
Imperial brown ale made with local coffee and aged on French oak. Complex and
warm, with deep roasted flavors, oaky vanilla, and a creamy nitrogenated finish.
Gose brewed in the traditional Leipzeig style, with the subtle additions of lemon peel and a
touch of Cascade hops (but not a lot). Drinks kind and funky, very bright and refreshing.
An exemplary Belgian Strong Golden Ale, Tremens combines floral, spicy belgian yeast with
effervescence and a lingering, slightly bitter finish. Gold in color. Chase away “the shakes.”
Le Terroir, French for “Of the Earth” is a brew carefully aged in foeders
at New Belgium then dry hopped with peachy, mango like Amarillo hops.
Brewed with cocoa, coffee, pasilla peppers, vanilla, cinnamon, and nutmeg in the style
of Mexican hot chocolate. An imperial milk stout for the holidays and new year!
Old and mellow. The seventh release of The Bruery’s yearly holiday line, this one’s a fairly straight-up
Belgian-style Quadruppel. No tricks, just water, malt, hops, yeast, and a touch of candi sugar.
This beautiful beer takes CS’s Rustic Blonde Ale, Table Beer, and referments it with a large, large
amount of raspberries. The Brett still shines through, with a very pleasant berry vibe throughout.
Double IPA brewed with fresh grapefruit. Formerly known as “Citrus Ninja” and now, like
so many other beers, subject to litigation! Big citrus flavors, full mouthfeel, bright hoppiness.
Brewed in collaboration with Atlanta’s Brick Store Pub. A coppery Belgian Blonde
fermented with Saison yeast. Earthy, full mouthfeel and a spicy, citrusy finish.
Wild Ale aged in oak foeders on blueberries. Pink-purple in color. Funky, tart,
and sporting a dry fruitiness. Nice phenolic notes. Complex and very, very tasty.
An amazing and wonderful treat. The worlds finest French cider matured in
calvados reserve barrels. Hints of clove and brandy with deep earthy notes.
The gold standard of Russian Imperial Stouts. This version honors their 20th Anniversary and has
been aged in bourbon barrels. Absurdly good. Coffee, Chocoalte, Vanilla oak, and viniferous goodness.