Soft Hands is a 7% abv open-top wine-barrel fermented wild ale transferred onto freshly pressed, local Traminette grape juice and aged in a white wine barrel for 18 months. It was then naturally carbonated in the... Read More
Why Rye? This assertively flavorful grain is more often associated with whiskey than with ales. Even in that arena, it has largely been eclipsed by corn and barley, the sources of bourbon and scotch. But when we... Read More
Lime Science takes inspiration from our first lime pilsner and adds a few process tweaks. Using experimental pilsner yeast, maize, and lime-forward Motueka as the base, we finished this beer with lime juice and lime zest. Small... 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 extra-large version of our flagship Hi-Pitch IPA gets seriously hopped with classic West Coast hops resulting in some eye-opening dank & citrusy aromas. Weighing in at 65 IBU's, you can expect distinctive melon and grapefruit... Read More
A combination of spicy ginger beer and lime juice mixed together for a refreshing libation at 5.9% ABV. This Jed’s drink is served “pre-mixed” making the experience just as good, if not better, than the real... Read More
Made on Honor for five generations, The Famous Narragansett Lager has been one of the greats since 1890. Pre-Prohibition era drinkers toasted 'Gansett, Dr. Suess illustrated 'Gansett, the Sox scored with 'Gansett,... Read More