Limited OfferingsDrew Scherz2018-02-02T17:06:50+00:00
Limited offerings are only available on draft, both in our taproom and at discerning bars and restaurants.
Schwarzer Rauch, or Black Smoke, is a smoked black lager. With balanced roasted malt flavor, this beer prominently features a beechwood smoke. This smokiness mingles with layers of darker malt flavors, braced by Noble hop character. Fermented cold and clean with our German lager yeast, this beer highlights the complexity that smoke adds to traditional dark lagers.
Released: JANUARY
OG: 12ºP ABV: 4.8% IBU: 30
Roggenbier is a German-style ale brewed with a significant portion of rye, a nutritious and valued grain once reserved only for bread. The subtle spice and earthy richness of the rye contributes to the malt complexity and body while the yeast and Munich malts provide a fruity flavor profile.
Released: FEBRUARY
OG: 11ºP ABV: 4.4% IBU: 12
Weisser Rauch, or White Smoke, is a marriage of a traditional German HefeWeizen and a Rauchbier. The smoky phenol flavors of the weizen yeast become indistinguishable from the beechwood smoked barley malt. The familiar HefeWeizen flavors of clove and banana intermingle seamlessly. This complex beer is for the connoisseur and the smoke beer novice alike.
Released: APRIL
OG: 13ºP ABV: 5.3% IBU: 10
Inspired by the American Pacific Northwest rather than European traditions, Liberation IPA is exceptional among our beers. Generously infused with American Columbus and Cascade hops, this ale exhibits up-front hop aroma, flavor, and bitterness with solid pale malt character. Ale yeast contributes subtle fruit flavors and a satisfying dryness. Cold cellar dry-hopping at the end of fermentation imparts even more fresh citrus aroma reminiscent of Texas Ruby Red grapefruit. A premier example of an American IPA.
Released: MAY
OG: 15ºP ABV: 6.0% IBU: 50
Helles, first cousin to the pilsner, is the daily drinking beer of the Bavarian people. This crisp bright lager contains slightly less hop bitterness than pilsner, highlighting its soft pale malt flavors. Cold fermentation and lagering produce a beer that is brilliant and clean. Please enjoy this beautiful artifact of a culture that places enjoyment of this fine lager bier at the center of society.
Released: JULY
OG: 11ºP ABV: 4.4% IBU: 20
Lichtenhainer is a German beer style that vanished in the 1980s. Similar in strength and tartness to Berliner Weisse, this beer adds the intriguing aroma of smoked malt. Fermentation with yeast and Lactobacillus creates an acidic profile. The low bitterness and high level of carbonation allows for full enjoyment of the subtle lemony acid and smoke flavors. Please enjoy this historical re-creation.
Released: AUGUST
OG: 9ºP ABV: 3.2% IBU: 6
Smoaktoberfest is a smoked version of our fall classic, Oaktoberfest. Using traditional beechwood-smoked barley malt, this lager is pleasantly cloaked in smoke, malt, and hops. Noble hops offer a faint bitterness enveloped in the flavor of smoked malt. After fermentation with proper Bavarian lager yeast, we condition the beer to allow time to round out the malt character and to develop a clean, smoky finish. O’zapft Is!
Released: OCTOBER
OG: 15ºP ABV: 5.8% IBU: 20
Inspired by the strong dark lagers of Germany, Liberator Doppelbock is brewed for substance in the days of winter. Liberator pours deep brown, almost black, with layer upon layer of rich malt flavor. The noble hops gently support and balance the expressive malt character. While the beer sleeps the winter away in a lagering tank, our yeast continues to work to assure a very clean finish.
Released: DECEMBER
OG: 18ºP ABV: 7.8% IBU: 26
OG = Original Gravity. We measure this in degrees Plato. The Plato scale expresses the amount of fermentables in a solution as a percentage of extract by weight. This is also a gauge of beer strength. For example, beers in Europe are labeled as 12ºP instead of ~5.0% ABV.
ABV = Alcohol by Volume. This is measured as the amount of ethanol in the beer as a percentage of total volume. Most of our beers are around 5% ABV.
IBU = International Bittering Units. This refers to the amount of isomerized hop resins in the beer. Essentially, it is the perceived bitterness you will experience. The higher the number, the more bitter the beer will be.
