Current beer selection:
TOO SCARY | WILD SAISON W/ MANGO, RAW COCONUT & CAROLINA REAPER PEPPERS | 4.5% ABV
Wild Saison brewed with locally grown and malted barely, raw rye, hops and native yeast. Re-fermented with mango and raw coconut. Conditioned on freshly harvested Carolina Reaper Peppers. Like a cozy fire in the middle of your chest, fading with the cool mountain breeze.
THE MAGIC AROUND US | WILD BA SAISON W/ LEMON GRASS, LEMON BALM & BUTTERFLY PEA FLOWERS | 4.5% ABV
Brewed with local malted barley, raw rye, hops and our Native Wild Yeast. Conditioned on whole Butterfly Pea Flowers & Lemon Grass and Lemon Balm from our community garden. Fermented and aged in French Oak for 4 months.
ABOVE THE DEEPEST OCEAN | WILD SAISON W/ BLUEBERRY, RASPBERRY, CHERRY & RASPBERRY TEA | 4.5% ABV
Wild Saison brewed with local malted barley, raw wheat, hops and native yeast. Re-fermented on Blueberries, Raspberries & Cherries from the PNW. Conditioned with Raspberry Tea from Sakari Farms.
BENNY | WILD BARREL AGED TABLE SAISON W/ SPRUCE & DOUGLAS FIR TIPS | 3.4% ABV
Brewed with Lamonta Pale Malt, Rimrock Vienna Rye and Wickiup Red Wheat from Mecca Grade, this was the sixth batch we brewed. Hopped with Meridian from Crosby and fermented in a single oak barrel for 9 months. We then conditioned this beer on fresh Spruce tips from our backyard and heaps of vibrant, lush Douglas Fir tips foraged in the Cascade Mountains. Bottle conditioned with our native wild yeast for bubbly excellence.
OFFWORLD | WILD GOSE W/ STRAWBERRY, RHUBARB, HIBISCUS FLOWERS & SEA SALT | 4.1% ABV
Wild Gose brewed with Oregon grown malt, hops and native wild yeast. Refermented with Strawberry and Rhubarb and conditioned on Hibiscus Flowers and Sea Salt from the Oregon Coast. How strange it is, to be anything at all.