Double India Pale Ale whirlpooled with Citra Incognito. Then hit with Phantasm during fermentation, Phantasm is powdered New Zealand Sauvignon Blanc grape skin. Then dry-hopped with Citra, Nelson Sauvin and Citra Cryo. We get... Read More
Double India Pale Ale brewed with pilsner malt, oat malt and a healthy dose of flaked wheat. Next we hopped it with Mosaic Incognito in the whirlpool then smashed the dry hop with Mosaic, Strata, Simcoe and Centennial.... Read More
A melomel made with red currants, raspberries and a blend of cherries with locally produced Florida honey. Finished on imported Luxardo cherries for a maraschino finish. Then aged on Bourbon staves for greater... Read More
A Boysenberry, Blueberry and Concord Grape PB&J mead aged in Bourbon, Whiskey, Rye Whiskey and Apple Brandy Barrels for 15 months before being blended.
With the barrel aging emerges some chocolate vibes from the... Read More
Red Currants from Poland met wild pesticide free Blueberries from Canada and a blend of Blackberries from Serbia and Mexico. Fermented with some primo organic honey and aged on French Oak.... Read More
This trip is all about the complex aroma Belgian yeast, Hops and Malts that will take you to that beautiful place. (Silver medal at the US Open Beer Championship 2016)