On Tap

Our Flagship Beers

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Very Nice Pale Ale

Easy drinking ale. Not intensely hop forward, but dry hopped enough with Cashmere, Citra and Centennial hops to make it interesting.  The boil includes a “Very Nice” bittering with Centennial hops and then balanced with late addition of Mosaic hop. Well balanced, designed to be no more, or no less, than “Very Nice”.

ABV:     6.5%   

IBU:      33

Gluten Reduced

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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. 

ABV:     7.2%   

IBU:      70

Gluten reduced

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Monk's Phunk

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. 

ABV:     9.0%   

IBU:      23

Gluten reduced

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Logical Fallacy

This beer challenges the Logical Fallacy that says if a beer is a stout, it shouldn’t be bittered. We brew it with generous hop additions of Summit and Northern Brewer.  This hop bill is challenged with the smokiness of black patent malt, coffee tones of chocolate malt, and a decadent mixture of caramel malts.  This is a unique stout that will make you look deep into this beer, and lose yourself in its complicated malty taste and intense oil like blackness.  Add an espresso tweek for $1.

ABV:     6.5%   

IBU:      53

Gluten reduced

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On Tap

Premium / Limited Beers

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Porter de los Muertos

A poblano chili and orange porter, aged on cacao nibs.  The poblano is for chili flavor, not heat.  We added a copious amount of Spanish orange peel to the whirlpool so that the orange essence compliments the chili, not add sweetness. This beer is aged on generous amounts of cacao nibs which adds a depth similar to a mole sauce or a high percentage cocoa dark chocolate.  

ABV:     6.0%   

IBU:      26

Gluten reduced

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I Enjoy Schuhplatteln by Myself

Our quarantine lager brewed with kveik yeast.  

ABV:     5.2%   

IBU:      10

Gluten reduced

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Special Lynnie Friend (Ginger Cherry Saison)

A saison first brewed for the wedding of our owner's (Jeffrey & Susan) and named at the time "Special Lady Friend".  It took on the new name when our beloved bartender, Lyn Hanna, passed away from a brain tumor that she kicked the sh*t out of for a year longer than any of the doctors had anticipated she could.  They, of course, didn't know her strength like we did.  Now we will celebrate that strength and all of the other beautiful things about Lyn with the tapping of her favorite beer. This is a ginger cherry saison with no less than a gallon of pure Door County montmorency cherry chipped in from Wisconsin.  Perfectly complimented by spice ginger and saison yeast.

ABV:     6.0%   

IBU:      21

Gluten reduced

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Very Nice IPK (India Pale Kveik)

Kveik is a magical and ancient yeast tracing back to Norway.  A viking yeast!  It has the ability to ferment very clean and very quickly without off flavors, producing extremely crisp and refreshing beer with traits often associated with a lager of the pilsner variety.  We added no less than 2 lbs/BBL of Idaho-7 hops.  This hop practically drips with juicy tropical and stone fruit, supported by sticky pine and fainter notes of earthy black tea.

ABV:     5.5%   

IBU:      10

Gluten reduced

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Dirk vs Shillelagh (Irish/Scottish Red)

A Scotch Irish hybrid.  Brewed with a rich cornucopia of malts, including dark crystal, toasty black velvety chocolate, and even a smattering of smoky heated malt. In the Nederland tradition, we refuse to pigeon hold this ale in a specific category. Is it an Irish red?  Is it a Scotch ale?  You decide!  Whether you want to sit around with friends reminiscing about feats of strength or take home a growler to drink whilst throwing heavy object at each other to see who flinches, this is your ale.

ABV:     5.6%   

IBU:      26

Gluten reduced

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Available in 22oz Bombers

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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.

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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.