Experimental Hop Pilsner
We got access to tow new hops that cold change the entire way we think abut adding hop flavor to pilsners. These hop, Nug-033 and Steiner 04190, reflect some of herbal and spicy character of their European predecessors, but with a whole new twist with notes of lemongrass and citrus and a touch of smooth, chamomile-like hop aroma.
Hazy Little Thing
We’re constantly brewing new IPAs, looking for bold hop flavor. With this beer, our brewers thought it was so good that we decided to serve it straight from the tanks—unfiltered, unprocessed, and raw—to let all the fruit-forward hop flavors shine. The result is a hazy beer with modest bitterness and intense hop character.
Barrel-Aged Nitro Narwhal
This deliciously dark treat is our bold Narwhal Imperial Stout aged in Kentucky Bourbon barrels. Nearly as rare as its nautical namesake, try it out while you can because, like the creature itself, it will disappear into the blackness soon and leave nary a trace behind.
Hop Bullet Double IPA
Hop Bullet Double IPA features a new technique: we’re hitting the beer with a double-barreled blast of Magnum hops and lupulin dust—the source of hop flavor and aroma—right into the fermenter for a ballistic burst of aggressive hop character.
Cocoa Coconut Narwhal
Narwhals are things of legend, myth, and mystery. Every so
often, a rare specimen surfaces for a moment, but then dives
back into the deep, never to be seen again. This very special
version of our Narwhal Imperial Stout was brewed with
toasted coconut and then left to mature in Kentucky bourbon
barrels for nearly a year. To the barrels, we added additional
coconut and cocoa nibs to create a uniquely rich and decadent
stout. Catch a glimpse while you can before this rare treat
slips below the surface forever.
From the brewery’s private library. Extended aging of Bigfoot refines some of the barleywine’s notoriously bold character. Famous for its aggressive hoppiness, vintage Bigfoot gains more subtlety over time. As the hops fade to the background, the robust malts take over and notes of brandied cherries, dates, cocoa, leaf tobacco and caramel come to the fore. Over time, Bigfoot becomes less of a beast and more of a beauty, suitable for serving as an after-dinner drink in your favorite cordial glass or snifter.