Mexican Witbier. Fairly hazy from the use of wheat. Mildly citrus-like aroma from the use of coriander, grains of paradise and orange peel as well as hibiscus. Very light and airy.
With winter on its way we decided to brew this monster of a beer to keep you warm. Pilsner malt along with four different specialty Belgian malts give it depth and maple syrup, dark Belgian candi syrup, and Montgomery cherries from MI help boost the ABV while contributing loads of flavor!
Fireflies flash. Crickets hum. And the campfire, around which you and your companion sit, crackles and smokes. You watch the plumes, as they slip through the arms of old-growth trees, and vanish into an expanse of ancient stars. Perfectly timed, you reach into the cooler, and grab not one can, but two. You look deep into the flames, and smile. As the best stories always do, yours begins. “Remember that time when.” Trotwood Lager. A crisp, cold-fermented beer. Best enjoyed in the middle of nowhere with family and friends.
This beer starts with a huge roasty aroma and a deep malty character. The flavor is smooth and elegant from the use of oatmeal while still having a bold finish with plenty of lasting roasty toasty!
Beat Your Wheat...... Need I say more. This is a hoppy wheat ale with loads of citrus and tropical fruit flavors. It's nicely balanced out by a caramel malt from Patagonia and the nutty maltiness from Vienna malt. This beer is only being made for Ohio on a monthly basis. So keep your eyes peeled for it. You won't want to pass it up, because it's as good as, well, Beating Your Wheat.
Our Pumpkin Ale blends the spices of the harvest with full-bodied sweetness for a beer that tastes like pumpkin pie. Pounds of pumpkin form a malty foundation that supports the fall flavors of cinnamon, nutmeg and clove. While pumpkin beers were produced in the early days of the American colonies, they were different from the pumpkin beers we know today. Colonists used pumpkin and squash as the fermenting medium, since malted barley was scarce. Once malt became more readily available, it replaced these alternatives to grain. In the 1990’s, American craft brewers reintroduced the style to the delight of pumpkin beer drinkers.
We had no idea that a little experiment with Mosaic hops would set us on a year-long path to a new double IPA. But seven small-batch Scratch beers later, here we are. Nimble Giant debuts today, and it’s your turn to #findthegiant.
SeaQuench Ale is our session sour quencher made with lime peel, black lime and sea salt. It’s a citrusy-tart union of three German styles of beer blissfully brewed into one. We begin by brewing a straightforward Kolsch with lots of wheat and Munich Malt, then we brew a salty Gose with black limes, coriander and our sea salt. We follow it all up with a citrusy-tart Berlinerweiss made with lime juice and lime peel. All three beers are then blended together in the fermentation tank to create this German hybrid. Working alongside the National Aquarium out of Baltimore, Maryland, we've replicated sea salt sourced from both Maine and the Chesapeake Bay to give SeaQuench Ale its mildly salty characteristic. And, releasing just in time for the 500th anniversa
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