A few times in the history of craft beer it has happened that a highly praised beer rises beyond mortal stardom into a higher godly league. Usually the recipe to make such heavenly drops is thick fudge-like body, pitch black color,... Read More
Imperial stout brewed with almond, vanilla, muscovado sugar, maple, marshmallow coffee, raspberry, & chocolate. Notes of chocolate, roasted malt & caramel with accents of dark berries, vanilla, coffee, maple and nuts. Full bodied.... Read More
The Roman Empire had a certain ‘je ne sais quoi’ – festive food culture, extravagant architecture and spectacular live entertainment. Some might argue the Emperors were brutal, mad and hungry for power, and the... Read More
Made with baby ginger from Casselmonte Farm, wildflower honey from Bearer Farms, and local maple syrup, Hardywood Christmas Pancakes captures the delight of Christmas morning and a stack of hot flapjacks with a fresh snap of ginger... Read More
Black like molasses. Black like your soul. Chewy & roasty, with notes of black coffee, English toffee, bakers chocolate, charred wood, and a touch of spicy rye on the finish. No adjuncts. Just stout.
Brewed with plenty of oats, lactose and Vermont Maple syrup and then conditioned on Pretty Bird Coffee beans. The roasty toasty hints of coffee balance the malty sweetness and maple syrup to allow notes of milk chocolate to finish... Read More
Way back in December 2011, we brewed our first anniversary beer – a serious imperial stout aged on cocoa nibs, vanilla beans, cinnamon sticks, and fresh habanero peppers. It was so delicious we decided to bring it back once... Read More