From first wort hopping to dry hopping, this ale is all about the hops. We use Mt. Hood, Cluster, Columbus, and Chinook to create our hop bomb. Wonderful cirtrusy hop aroma, bitterly balanced and dangerously flavorful.
Single Hop Citra. Bright. Citrus. Lime. Tropical.
Stone Fruit, Diesel, Passion Fruit, Citrus, Piney, Dank.
Brewed with German Pils malt, flaked corn and the grapey-est hops. It’s the Beer of Champagnes!
This evolving series is an exploration of hop-perception, pushing the limits of your lupulin receptors. Each batch is limited and brewed exclusively for the Pacific Northwest.
A collaboration IPA with Old Gold Brewing.
New Zealand IPA with flavors and aromas of peach, papaya, grape musk and lime.
Brewed with our swedish friends from KEX.
Bubble Trouble is “The Prosecco of Beers!” An effervescent and super bubbly IPA inspired by a tall flute of champagne. Brewed with 100% malted barley and citrus forward hops. Bubble Trouble is clean, crisp, and delectable!
Collaboration with Migration brewing, dry hopped with Citra, Azacca, and Nelson hops.
Melon, Pine, Soft tropical fruit, Papaya.
Collaboration with Yakima Chief Ranches. Experimental hop IPA with newly named Sabro and HBC682. Pineapple, coconut and notes of cedar.
New Zealand and American hops combine to bring pungent, Resinous notes of tangerine, Pine, Peach, and grapefruit.
Light, biscuit malt, grapefruit, pineapple, balanced bitterness.
Dortmunder Export or Dortmunder is a pale lager originally brewed by Dortmunder Union in Dortmund, Germany, in 1873. It is a soft-textured beer influenced by the Pilsner lager brewed in Pilsen.
Our own lager, with classic czech pilsner ingredients and styling. Crisp, crushable with a nice hop bite.
Traditional Bavarian-style wheat beer. Bready, soft, banana, clove with a balanced grapefruit citrus.
Skyr & Blaber is a collaboration with our dear friends at Brewski and Dirty Pretty. Icelandic skyr and blueberries were used irresponsibly to make this a balanced blueberry sour.
Brewed in cooperation with our brewery intern Evan Trapp, Le Tableau is a table farmhouse ale designed to balance refreshing crispness with plenty of complex character, imparted both by fermentation with rustic French saison yeast and dry-hopping with citrusy hop varietals.
Pilsner, Munich, and Roast Malts give our Altbier notes of dark bread, caramel, and a dark copper hue.
The firm body is balanced with a trio of German Hops resulting in a clean and crisp taste that finishes slightly dry.
Whether you are in Old Town, or the Altstadt, – it’s a perfect session bier, any time of year.
Rising from the darkest depths of our creative well, this Imperial Oatmeal Stout will overpower you. Succumb to the rich, full flavors of chocolate, caramel and espresso as you enjoy your descent into The Deep.
When Rick started the idea for the brewery he was living at the beach. When trying to come up with a name for the Holiday beer he pictured his dog coming back from the beach with her paws covered in sand. Thus the name Sandy Paws was born. Sandy Paws is typically a Baltic Porter, rich and malty with slightly spicy notes, The TTB decided to not allow us to use the term “Baltic Porter” on our label, so although the 2015 is done in the style of Baltic Porter the label says “Dark Lagered Ale.”
German Chocolate Cake Stout. Easy drinking roasty stout brewed with toasted coconut, chocolate, graham crackers.
We like to call this a Northwest Amber Lager, but it is often categorized as a Vienna style lager. The beer originally started out resembling a Steam Beer style beer, but we’ve slowly been dropping the fermentation temperature to the point where it’s really just a lager beer, and too smooth, to fit that category. The color looks like a Vienna style lager, but the amount and type of hops, and the grain bill are quite different. We use Magnum and Cascade hops in this beer, and they blend well with the German malts we use. The beer features strong hop character, along with smooth malt, caramel, and toffee flavors and aromas, with a refreshing bite in the finish.
Our meditation on the Trappist-style dubbel, this robust dark ale balances rich notes of dried plums, dark malts, fruit preserves, and clove spice—a complex and palate-provoking flavor profile that’s elevated by natural carbonation and a classically Belgian balanced finish.
Designed to fill the void between the big & spiced winter ales of craft beer’s past and the old reliable West Coast IPA. This year we updated the recipe to include some Simcoe in the dryhop!
Spiced Christmas Ale made with cinnamon, allspice, ginger, nutmeg and honey. Christmas in a glass!
Van Run Red is a dynamic Northwest-Style Red Ale featuring a characteristically piney and spicy hop profile blended with a rich and expressive malt backbone.
Fest-style lager, smooth, malty, rich and slightly nutty.
German Weizenbock with flavors and aromas of banana, bread, spices and chocolate.
A rum bbl-aged robust porter with coffee and copious amounts of chocolate.
This Belgian style ale was aged in Pinot Noir barrels that were filled with Pinot grape must. The result, a unique flavor profile with some delicate notes of acidity and wine tannins. The light malt body makes sure the berry flavors stay at the forefront.
Big porter that is deceptively smooth for the ABV.
Flavors and aroma of vanilla, Subtle oak tannins, and melon like fruit character, each on aged in a different whiskey barrel.
Flavors and aroma of vanilla, Subtle oak tannins, and melon like fruit character, each on aged in a different whiskey barrel.
Flavors and aroma of vanilla, Subtle oak tannins, and melon like fruit character, each on aged in a different whiskey barrel.
Flavors and aroma of vanilla, Subtle oak tannins, and melon like fruit character, each on aged in a different whiskey barrel.
Floral. Citrusy. Tart. A solera-method, mixed-culture farmhouse ale dry-hopped with Loral. Delicate malt flavors and herbaceous hop notes are supported by a bright acidity. Brewed in collaboration with Solera Brewery (Parkdale, OR) for the Brewing Bridges Collaboration Festival.
* 2017 GOLD MEDAL WINNER – Oregon Beer Awards! *
Meet the beer that started it all. Our naturally cloudy flagship brew starts with the highest quality wheat. It’s bold, clean flavor and pronounced citrus and floral aromas are what define American-style Hefeweizen. So pour yourself a cool, cloudy glass, finish with a lemon and enjoy the original.
Crips, light, fruity and smooth.
Refreshing and tart summer beer brewed with Key Limes, vanilla beans, coriander, sea salt, brown sugar and lactose.
Subtle fruit, drinks like a pilsner with a more complex body and mouthfeel.
Made using predominantly Belgian malts and a traditional Trappist yeast strain. Whole leaf Denali, Lemondrop and an experimental variety of hops round out the finish.
Habanero Lime gets its kick from habanero peppers in the finishing tanks, and there is quite a bit of heat!
This is Palm Springs Pils and it is a collaboration with Modern Times Beer. The beer is brewed with Pacific Northwest ingredients (Yakima Valley hops, Skagit Valley malt & Imperial yeast) and it will be packaged in 12oz cans. Look for Palm Springs Pils to hit 5.5%-AbV & 34 IBU
German style pilsner, floral black tea, crackery malt, hay, crisp finish.
A deep, dark Imperial Stout, The Abyss has almost immeasurable depth and complexity. Hints of molasses, licorice and other alluring flavors make it something not just to quaff, but contemplate.
We love beer. We love peanut butter. Nut Crusher Porter is here to bring the best of these two worlds together! All of the wonderful flavors of a nutty, chocolatey, caramel porter, complimented by the addition of creamy peanut butter flavor. It’s a true liquid peanut butter cup, and it’s here for you to enjoy.
Level brewing: I’d like to speak to the manager, a English Brown w/ pumpkin, spices, coffee & lactose
Dublin-Style Stout A proper Nitro-stout to call our own…this brew is a quintessential Double Mountain interpretation of a classic style. Rich, creamy, roasty and beautifully bitter. Poured with a thick head, courtesy of nitrogen. 4.0% ABV, 50 BU.
This limited release of our seasonal Vault Series is a lightly-roasted, mahogany-colored, medium-bodied malt that is as smooth as a Marvin Gaye love song. With a sweet, salted-caramel flavor, this special porter is a delicious ale you’ll want to enjoy over and over. Mercy, mercy me!
Piney and resinous with citrus and tropical aroma. Highlighting Crystal, Centennial, Amarillo and Simcoe hops.
True to its name. Cascade, Centennial, Crystal and Simcoe create a citrusy hop confluence that continuously embiggens with each drink. The embodiment of our brewing philosophy to “Never Give An Inch”.
KINGPIN is a full-flavored, red-colored ale that uses a rarely-grown Willamette Valley Hop varietal known as Liberty Hops from fourth generation hop farmer John Annen of Annen Bros. Farm in Silverton, Oregon. Jeff and his team of brewers also used rye and caramel malt leading to a unique flavor profile; triple-hopped for bitter aroma and a unique dry-hopped character.
A NITRO beer with medium malt sweetness, caramel, chocolate and roasted coffee flavors with a distinctive dry-roasted bitterness in the finish.
Vienna style lager with coffee on nitro.
Farmhouse collaboration with our Yamco friends, Wolves & People. Open fermented using the open top barrel fermenters from The Commons Brewery on top of 200lbs of Hurst Berry Farm Blueberries. Then moved to stainless for a secondary fermentation with mature brettanomyces.
This beer has obvious notes of blueberry with a solid saison yeast backbone with notes of peppercorn and pie spices, as well as a subtle Brett character, for now at least, lending a slight tartness and a restrained funkiness. This beer is will evolve over time so enjoy it now and revisit later!
a stellar saison in the classic farmhouse style.
My Grandpa Clyde was born in 1921, on the farm where he would live his entire 92 years. Clyde’s Dry cider is my tribute to his life and his love of the farm. It is a blend of more than twenty varietals, including sweets and sharps grown on the family farm and loved by Grandpa, farming until his very last days. It has a decent amount of tannic character from the blend and the addition of some locally-picked Manchurian Crab apples.
Traditional Saison using Pilsner malt and Noble and neo Noble hops which contribute fruity notes. Rustic yeast strain from our friends at Imperial Yeast.
Subtle fruit esters with a higher ABV to help keep you warm during the holidays.
Brewed with a simple blend of Belgian Pilsner malt and Sterling hops, there is more to this complex farmhouse ale than meets the eye. High-temp fermentation with a classic Saison yeast strain coaxed out a beautiful blend of fruity and spicy character, lightly balanced by zesty hops and crisp malt.
5 Grain Saison
Mischievous & spiced, Hollow Jack is far from empty. A brew of fresh-pressed apples, caramelized pumpkin and sweet potatoes is finished with a dash of honey and spices to carve out this special Fall cider.
I start with a secret blend of Washington-grown apples and add piloncillo, dark brown evaporated cane juice, purchased direct from Michoacan, Mexico. I ferment this dark base to all the way to dry using two exotic yeast strains: a beer yeast known for the round mouthfeel in Saisons and a rarely-used secret culture which produces aromas of pineapple, guava and peaches. This cider is brilliantly golden in color and deeply complex while remaining subtly familiar, with just the right amount of sweetness and acidity to be an everyday beverage.
Oregon has a state flag, song, flower, and this my friends is our nomination for a state cider. A dark hue of purple fills the glass as we took zero short-cuts with this fine blend of Oregon Black Berries and Elderberries. The tartness of the blackberries is rounded out by the complex characteristics of the elderberries. Filled with tannins the cider leaves a delightful dry and rich finish that red wine lovers will especially enjoy. Cheers to Oregon berries.
Brewed at Grains of Wrath in collaboration with TRVE Brewing out of Denver. Funky, peppery, tart berries.
Apple Outlaw Ciders are handcrafted at our family orchard in the Applegate Valley of Southern Oregon. We grow apples, we make cider, and we thank you for drinking it.
Belgians say, “Op uw gezondheid’” when toasting, but you don’t have to speak Flemish to appreciate the bold, complex flavors of fig dipped in dark chocolate, ripe fruit and toffee in this immense Ale. Op uw gezondheid!
Kiwi-A blend of heirloom varietals, barrel aged, complex Oregon kiwi. Dry.
IPA No. 5 is brewed with roasted chestnuts, roasted lentils, and Belgian-style candi sugar. Crystal and Santiam hops are used during the boil and for dry-hopping. Crystal hops bring the classic Northwest IPA pine and citrus notes while Santiam adds hints of tropical and stone fruits.
The name is from the constellation, Carina, the keel of the ship Argo in the southern sky. Loaded with fresh peach flavor it is a sour ale perfect for anytime of year. The use of pale malt makes for a crisp character, while lactobacillus gives it a tart and refreshing finish.
We use 2.7 pounds of fresh apricots per gallon of our Lambic-inspired Ale, to make pFriem Abrikoos. That may sound like a lot, but once you taste the pungent aromas of sweet dried apricots, grape, and cantaloupe and tart and tangy notes of baked lemons, pineapple nectar and canned peaches, we think you’ll agree, it’s just right.
Benedict Cumberbatch is our Gose with Cucumbers added. We’re talkin 100lbs of Freshly chopped & juiced Cucumbers added directly to our Gose at the end of primary fermentation. The result is a refreshing beer that screams summer with a massive aroma of fresh Cucumbers backed up by hints of lemon zest and a slighty salty character from the addition of Jacobsen’s Sea Salt.
Gooze Cruze: From Bend, not brussels – Gooze Cruze uses Boneyard’s proprietary wild yeast culture and is aged in Seguin Moreau foeders. This process creates a complex and balanced version of a traditional Oude Gueuze Style Lambic. Carbonation is achieved through a secondary fermentation in the bottle.
American pale wheat, Passionate Envy won a silver medal at the 2018 World Beer Cup.
It is effervescent with a SweeTART tanginess. Brewed with pomegranate and hibiscus this yum-yum is a perfect thirst quencher that just might push the boundaries of what you consider beer.
Blend of sour Blond ales aged in Chardonnay barrels for up to 18 months with white figs and lemon peel. Featuring complex flavors of dried figs, citrus peel, green grapes and apple skins, this NW style sour ale is ready to drink now, but will continue to evolve in the bottle for several years.
A traditional, extra special bitter with a bready malt character and mild bitterness.
Non Alcoholic Lemon Ginger Beer with CBD.
KYLA Hard Ginger Tangerine Kombucha has a refreshing ginger flavor with the sweet-tart tang of tangerine.
Cranberry Blood Orange sparkling drink with CBD