Beers + Beverages

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

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.

Division St // 8.1% // grapefruit + orange

This beer went from grain to keg in ten days. That’s insanely fast, and it’s all due to the fast-acting Voss Kveik yeast used for fermentation. This strain of yeast is unique in the fact that it loves high temperatures (85-90°), which is roughly 20-30° higher than normal ale fermentation temps. Amarillo + Falconer’s Flight + Vic Secret create a delightfully tropical double New England IPA with the funky backend bitterness expected from a Kveik-fermented beverage. This beer slaps.

Dishman Hills // 5.3% // lemon + straw

Dishman Hills is an unfiltered Pilsner brewed with 100% locally-grown malts. Hopped with the Kaiser of German Hops – Hallertau Mittelfrüh – and Loral, 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.

Hammer Pants // 7.8% // tart + peach + banana

A mixed fermentation of traditional French yeast supplemented by additional wild yeasts created this tart and fruit-forward French Saison. We hopped this easy-drinker with Warrior and Calypso, creating heavy notes of peach with a slight back-end of banana and clove. Deliciously tart.

Sodesto // 5.9% // tropical fruits + orange zest

A pale ale brewed with hops all originating from southwestern WA with 100% locally-grown malts. Tons of orange peel and stone fruit on the tongue with heavy citrus aromas. Warrior hops for bittering and El Dorado, Azacca, and Mosaic for the sensory profile. Light body with a smooth, pillowy head.

Soprano// 5.7% // raspberry + 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 puree to give it some oomph. The entire process leads to a beer that is tart, sweet, and tastes like…well…raspberries.

Barrel-Aged By & By // 7.5% // oak + chocolate

We took By & By, our cinnamon chocolate milk stout, and put it into oak barrels for over six months. This aged delight is super smooth and creamy. Slight cinnamon on the back-end is supplemented perfectly by oak, raisin, chocolate and slight whiskey throughout.

By and By // 7.0% // cinnamon + chocolate

Almost a dessert beer, this Milk Stout includes post-fermentation additions of cinnamon sticks and chocolate. With a classic stout grain bill plus lactose in the boil, the end result is a heavy-bodied delight with slight cinnamon character. The addition of Glacier hops adds a minimal bitterness due to the relatively low alpha acid content.

Dark Nova // 8.5% // chocolate + coconut

A chocolate coconut milk stout that is heavy enough to consume as a meal. Big body smoothed out by coconut + chocolate additions post fermentation. Hopped with Warrior and Glacier, this beer comes with heavy notes of milk chocolate with subtle back-end instances of coconut. This beer is also available on our nitro tap for a limited time.

Flight of Fancy // 6.5 // milkshake + citrus

This collaboration milkshake IPA was brewed with our buds from Project Craft Brewing (Elk, WA). In addition to an abundance of lactose in the boil, five different varietals of hops were used throughout the beer-making process (Ella, Azacca, Falconer’s Flight, Sabro, El Dorado). This beer has ample residual sweetness as one would expect from a milkshake IPA. That sweetness is countered with heavy citrus from the abundant amount of hops used post-boil (whirlpool + dry hop). Smooth and delightful.

Way Back Home #4 // 4.8% // flowers + ripe orange

The fourth version in our Way Back Home series is made with 100% Genie Pale malt from Horlacher Farms. This super light Session IPA is spiced with seven different varietals of hops, including Warrior, Cryo Centennial, Cascade, Citra, Calypso, Idaho 7, and pellet Centennial. A floral aroma hits you right off the bat and a mixture of ripe orange, stonefruit, and apple. It’s crazy how much flavor can be packed into such a low ABV beverage.

The Departed // 6.2% // caramel + malt

A classic American Amber. A traditional malt-forward beer with notes of caramel and toffee. Hopped with straight Cascade for slight bittering, but this beer is smooth, roasty, and easy to drink.

Half Sack // 6.9% // caramel + roasted nut

Let’s talk testicles. This beer was brewed for a close friend of ours recently diagnosed with testicular cancer. With that, $1 from every tasting room pour will go to research dedicated to the disease. The beer itself is a classic Brown Ale: heavy biscuit and nuttiness characteristics with slight sweetness and a dark brown appearance. Willamette hop additions bring minimal flavor, focusing more on bitterness instead. Highly crushable for the style.

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.