Our Bottled Beers
|Our Hops on Rye IPA uses liberal amounts of Magnum, Amarillo and Citra hops for hugely hoppy flavor and aroma. The use of Rye malt adds a slightly spicy finish.|
|Our One Tun Imperial Stout (OTIS) is a dark, robust Imperial Stout with aromas of roast, chocolate and dark fruit. Chocolate and roasted malts dominate your pallete with a slight sweetness in the finish. Enjoy!|
|The FireHouse IPA is a fresh burst of mango and grapefruit coming from copious amounts of Centennial and Columbus hops. Munich malt and white wheat add a creamy texture and the crystal malt adds a hint of caramel to balance this refreshing India Pale Ale.|
|Our Blonde Bomb Shell is brewed in the spirit of Belgium’s world renowned beers. Phenolic and clove-like aromas and flavors are in abundance. A slight sweetness from Belgian candy sugar will leave you craving more and more…and more.|
Click here to find out where to purchase your favorite hand-crafted brews from above.
Our mission is to brew and serve the best hand-crafted beer in the world! We brew our premium ales and lagers on-site in our state-of-the-art microbrewery using only the freshest ingredients. Come and enjoy a frosty pint of our award winning hand-crafted beer and pair it with one of our signature dishes.
The silo sits in the back of our brewery. It stores our base 2-row malt and can hold up to 30,000lbs of grain when full.
The mill room houses the rest of our specialty malts along with the mill.
The mill is electric powered, 2-roll mill. It will crack the malted grains so that the starchy inside is exposed for the mash.
The mashtun is where the cracked malt and hot water come together. Once inside this vessel, enzymes start to convert the starchy inside of the malt to fermentable sugars which will become the food for the yeast.
Once the enzymes have converted the starches to sugars, the now sweet liquid leftover is called wort. The wort is drained out of the mashtun and pumped to the kettle. In the kettle the wort will come to a boil and hops will be added at specified times.
After about an hour boil the kettle is shut down and the hopped wort will be transferred to a fermenter. In the fermenter yeast will be added so that fermentation can take place. The yeast will consume the fermentable sugars that were created and produced in the mashtun to create CO2 and alcohol.
After anywhere from 12 to 25 days the beer will be filtered and transferred to a serving vessel. The filter will trap all the sediment such as hops and yeast in its sheets and produce a “bright” beer.
Once the beer has been filtered the “bright” beer is moved into the serving vessels which are kept in a cold box. The beer inside these vessels is what gets poured off our taps and taxed by “The Man”.
The vessel which you hold in your hand at this moment containing finely crafted beer.
An American take on the German style, this beer is a golden, unfiltered wheat beer. It has subtle hints of banana and clove. An American take on the German style, this beer is a golden, unfiltered wheat beer. It has subtle hints of banana and clove.
This is a classic example of the American Pale Ale style. Bright Amber in appearance with a clean white head. There is a citrus nose and a medium body which makes this perfect session beer. This is a classic example of the American Pale Ale style. Bright Amber in appearance with a clean white head. There is a citrus nose and a medium body which makes this perfect session beer.
This deep red ale has hints of caramel and a slightly roasted finish. It has a spicy hop nose from the liberal use of East Kent Golding hops. This deep red ale has hints of caramel and a slightly roasted finish. It has a spicy hop nose from the liberal use of East Kent Golding hops.
Our darkest selection, but don’t let the color fool you. This beer is surprisingly light bodied and smooth. Rich coffee and chocolate flavors come through with a touch of sweetness to end.