This haze bomb was DDH w/ Nugget, Galena, Lotus, Vic Secret giving way to some delightful herbal and tropical notes with light orange and vanilla aromas.
We got together with our friends in town at Michaux to brew some nectar. A juicy double with a touch of finishing sweetness brewed with Rakau, Nectaron, and HBC 586 LUPOMAX.
We took our Morally Flexible house recipe and barrel aged it for 10 months in a Lake House Bourbon barrel. We then conditioned it on caramel and sea salt to pay tribute to their delicious salted caramel vodka!
This chocolate porter was brewed with cacao nibs and cocoa powder from Zoe's Chocolates, then conditioned on more cacao nibs, cocoa powder, and lactose
We brewed this Imperial Stout with a generous helping of Honey Malt, then a nearly obnoxious amount of Wildflower Honey in the kettle before being put to rest on a bed of toasted coconut inside of a Jamaican Rum barrel for 13 months
We brewed this Imperial Stout with a generous helping of Honey Malt, then a nearly obnoxious amount of Wildflower Honey in the kettle before being put to rest for 13 months in a Cabernet barrel that previously held 10yr George Dickel Tennessee Bourbon for 18 months.
Looks like an ale, tastes like a stout. Conditioned on Greencastle Coffee Roasters coffee and Zoe's Chocolates cacao nibs, this roasty brew is light for stout flavor that you can enjoy all summer long.
Brewed by the ladies of Rough Edges. They had a blast brewing up this Imperial Pilsner and the result is clean, crisp, & Delicious! Being a woman is a superpower!