Beers + Beverages


Angel IPA // 6.5% // grapefruit + spring flowers

Our take on the classic west coast India Pale Ale. The hops are front and center to this beer, but the overwhelming hop bitterness that is pervasive to the style is non-existent. Warrior, Amarillo, Palisade, and Citra hops make for slightly-citrus and heavy floral sensory characteristics. 10% of all tasting rooms sales from this beer go to local charities.

Fluffy Puffy Sunshine // 6.5% // ripe orange + soft body

This true-to-type New England India Pale Ale is a citrus-centric beverage with a creamy, big body. Citra and El Dorado provide orange fruit characteristics and the hefty amount of oats leaves enough residual sugars for a large body and completely opaque appearance. Very low bitterness.

Dishman Hills Pils // 5.3% // lemon + dry straw

Dishman Hills is an unfiltered Pilsner brewed with 100% locally-grown malts. Hopped with Saaz + Saphir, the aroma on this beer is downright absurd thanks to the high levels of Humulene oils. Crisp and slightly bitter from the low alpha acids, Dishman Hills exudes notes of lemon and pepper with the prominent characteristic of dry straw.

Dark Nova // 8.5% // chocolate + coconut

Warrior + Glacier + Willamette hops add a slight tinge to the palate while the additions of coconut and chocolate shine bright overall. Heavy volumes of wheat and lactose make for a big body while maintaining the smooth qualities of a proper milk stout.

The Beginning // 5.3% // dry straw + fruit

A blonde ale is one of the most approachable styles of beer. Significant amounts of pale malt mixed with hop additions of Warrior + Cascade + Amarillo makes for a super smooth, light-bodied beverage. Almost a mix between a Saison and a Pilsner and very easy to drink.

Way Back Home #5 // 5.7% // blueberry + tea leaf

The current version of our WBH Series is a Hazy Pale Ale with loads of locally-grown oats + wheat for a smooth, creamy body. In order to showcase the hop-growing prowess of the Inland Northwest, we hopped this beer exclusively with Idaho 7. The result is a slight bitterness with heavy notes of blueberry + piney resin + papaya.

Vae Victis // 8.8% // melon + peach

This hefty double IPA was brewed with all locally-grown and malted grains. Super soft and flavorful thanks to a ridiculous amount of Loral + Mosaic + Warrior hops introduced throughout the boil as well as post-fermentation. This is a strong IPA that should not be taken lightly.

Prince Ludwig // 6.2% // toffee + sweetness

Prince Ludwig is our ode to Oktoberfest lagers. This Marzen-style lager is sweet and approachable with notes of toffee and bread. Using nearly all local malts and spiced with Saphir and Perle hops, PL is a beverage best consumed while sporting Lederhosen and a pretzel.

Half Sack // 6.1% // toffee + toasted malt

A malt-forward beverage, this Nut Brown Ale is super approachable with a heavy emphasis on the malts. Plenty of chocolate + biscuit malts complemented with Warrior + Willamette hops for bittering. No frills here, just a classic American beer.

Riverbend // 5.7% // coffee + vanilla

A true Porter in the sense that it is brewed with a light, soft body but bursts with flavors focusing on the grain bill. We add coffee from 4 Seasons Coffee Roasters (Spokane, WA) and cold brew it in-house before the post-fermentation addition. Glacier + Warrior hops are used to provide a classic – albeit slight – spice on the back of the tongue.

The Departed // 5.9% // caramel + toasty

As an American classic, the Amber ale is one of the most approachable styles of beer. Focusing on the malt, this style imparts sweetness in tune with residual notes of caramel and bread. Minimal Cascade hop introductions throughout the boil give it a slight bitterness with a medium mouthfeel.

Soprano // 5.7% // tart

Unlike a Wild Sour, a Fruited Kettle Sour doesn’t have many sensory complexities. They are what you expect. After the mash, the wort is left in the kettle for nearly 48 hours in order to let the Lactobacillus do its job: make the beer sour. After the boil, where Pacifica hops and lactose are added, we introduce raspberry -OR- apricot puree (depending on which version you choose) to give it some oomph. The entire process leads to a beer that is tart, sweet, and tastes like…well…raspberries or apricots.

Fireside Nitro // 7.9% // nitro + chocolate

This classic Milk Stout was brewed with loads of roasted barley + chocolate malts + light malts. With the addition of lactose during the boil, this heavy-hitter comes with a very hefty body. Willamette + Glacier + Warrior hops add minor bitterness. Carbonated on beer gas (mixture of nitrogen + CO2), this nitro beer is incredibly soft and flavorful.

Barrel-Aged Fireside // 8.3% // chocolate + raisins + whiskey

We took a batch of a classic milk stout and split it into whiskey and bourbon barrels and let them sit for nearly six months. The whiskey barrels come from our crosstown compadres at Dry Fly Distilling and the bourbon barrels are from Old Glory Distilling (Clarksville, TN). The result is a girthy, smooth milk stout with a significant smooch of whiskey characteristic along with plum, chocolate, and raisin.


Side Hustle Soda // pineapple + orange

Non-alcoholic Pineapple Orange soda made exclusively for our tasting room by Side Hustle Syrups (Spokane Valley, WA). Great for kids and/or designated drivers.

%d bloggers like this: