Our Flagship Beers
Calmer Than You Are (Session IPA)
Light bodied and light in alcohol. Generous late additions of Citra and Mosaic Hop and then dry hopped with Motueka, Mosaic, and Citra make for a huge hop forward character in a very easy drinker. Lots of citrus in the form of grapefruit and orange followed up with tones of mango, passion fruit and kiwi. Designed to be bursting with flavor but still "calmer than you are".
Very Nice Pale Ale
Easy drinking ale. Not intensely hop forward, but dry hopped enough with Cashmere, Citra and Mosaic hops to make it interesting. The boil includes a “Very Nice” bittering with Galena and Cascade hops and then balanced with late addition of Mosaic hop. Well balanced, designed to be no more, or no less, than “Very Nice”.
Royal We IPA
Huge hop forward character delivered with a double dry hop of Amarillo, Citra and Mosaic. This provides a beautiful grapefruit and orange essence characteristic of the American IPA. The body is kept light with only a small amount of crystal malt to allow the hop bouquet and flavor to shine through. Early additions of Cascade and Galena hops balance out the hop forward with an appropriate bitter background.
Monk's Phunk (Belgian Abbey Ale)
Strong ale named after a strong woman! Our brewer’s dear mother! This recipe is crafted as a tribute to the tradition the Monk’s started in Belgium over a thousand years ago. It includes lots of Munich, various crystal malt, and a shot of chocolate malt, giving it a deep burgundy color and a heavenly rich caramel taste that literally would bring people to cathedrals in Europe. It has enlightening fruity esters from the Belgian yeast as well as divine sweetness from a gallon (12 lbs) of wild Colorado honey per barrel.
Premium / Limited Beers
Gruit is an ancient style of beer. In fact so ancient it pre-dates hops arriving in Europe. Once Christian institutions deemed some of the gruits too dangerous to the souls of the pagans, they gradually introduced hops, which was known at the time as a libido blocker. This Gruit contains lemon balm, yarrow, and roses petals. All very innocuous compared to some of the herbs used by pagans which could be libido enhancing and even psychotropic in some cases. This is why it most likely freaked out the monks. Anyhoo, if you decide to rate our Gruit on any of the social media sites, please know that it will not taste like an IPA, or a DIPA, or a hazy or a juicy or anything relating to styles that require copious amounts of hops. In fact, it will probably not taste like any ale you have had before. It will even be unique to other gruits you have had as they can come in a wide variety depending on what herbs the brewer uses. It may come off as a sour however due to the extreme bitter nature of yarrow root. We hope you enjoy tasting beer like it’s 999!
Available in 22oz Bombers
What is Kveik Yeast?
As is often the case, what’s old is new again and for many brewers kveik is proving to be no different. To put it simply, kveik (think “kuh-vike”, as a native speaker would pronounce it––not “kwike”) is a traditional Norwegian word for a type of ancient, domesticated yeast. After many generations of home-brewers cultivating it and passing it down, this hardy yeast has begun making a name for itself on a much larger scale.
Where most of today’s brewers utilize modern methods in order to carefully isolate yeast strains for specific flavor profiles, historically, those brewing with kveik relied upon a decidedly different fermentation process. Cultures between different towns could vary widely, and as a result, traditional kveik would likely contain a blend of strains sourced from many different brewers. While some commercial brewers using kveik have changed to keep up with demand, many have continued to use those same tried and true techniques.
Most notably, kveik has proven to be an extremely resilient yeast...kveik ferments not only at extremely high temperatures (up to about 110ºF), but also at significantly higher alcohol concentrations. Where other yeasts would produce odd flavors or die, it’s under these conditions that kveik’s magic happens. Kveik also produces a variety of flavors depending on the temperature at which it’s fermented.
Because of its high heat tolerance, the chemical reactions occurring during fermentation do so very quickly, making kveik quite the time-efficient yeast for brewing. For instance, Lars Garshol reports of one extreme example in which dried and dormant kveik had begun visibly fermenting within 30 minutes. Also, kveik can be easily dried and reused, allowing cultures to be preserved even after the batch is complete.
GLUTEN REDUCED DEFINED
Most of our beers are “gluten reduced”. What does this mean? We use a product called ClarityFerm, it is an enzyme. Theoretically it reduces the levels of gluten down to less than 5PPM which is well below the international standard of 20PPM. However, having each batch tested is far too costly so we do not claim gluten free, only crafted for gluten reduction.
The enzyme is extracted from Aspergillus Nigerus. Commonly know as bread mold. Bread mold is very good at cleaving up gluten and uses the enzyme to do it. The enzyme is very similar to Amylase, the enzyme that all brewing depends on. Amylase breaks down starch and turns it into Glucose (sugar). The enzyme from the ClarityFerm is just specific to gluten.