We use the very laborious European brewing technique to make this beer and yes, we use Pilsner malt and Czech Saaz hops to produce what Pilsner should be. Alcohol: 5.2% by volume.
Copper City Ale
First made in Brewery Gulch in 1881, this smooth brown ale is so popular!. Rich yet not heavy. Alcohol: 5.0% by volume.
Double Hopped IPA
Our brew master trained in England, home of IPA's. It shows. Even people who normally don't like IPA's drink ours. The secret is the balance among the full hop profile, high IBU level and the special malts. For you IPA fanatics, the IBU level is 78 and we add six infusions of hops (normal is 3) including dry hopping. Alcohol: 6.5% by volume.
We discovered in mesoamerica a bean used for at least 4000 years in brewing of a coffee like product. It goes by different names in different areas,; the most common being Mayan nut. While producing flavors and aromas somewhere between coffee and chocolate, the Mayan nut produces no bitterness. We feel it is a great addition to our specialty grains in the creation of a satisfyingly rich and smooth stout. Alcohol: 6.75% by volume.
So you don't like beer? Try Salut!. It tastes like wine (Some say Champagne). Developed in France in the early 1880's because of the wine shortage, now available only at our brewery. Alcohol: 4.9% by volume.
Special Cask Beers
The whole brewing staff gets into this. Made in very small quantities. Rested in barrels to blend and harmonize flavors, these beers are a lot of work to create. We think it is worth it. See if you agree. For our cask beers currently on tap, go to our Facebook site.
Under the category, "Man (woman) does not live by beer alone"
One day our brewing staff got all excited...A very Ritzy resort left a message that they desperately needed our product. What they wanted was our root beer! Yes, it is very good but really. We do spend a lot of time on it. Enjoy but don't ask for the recipe. "State secret" will be the reply.
World class bratwurst
No, this isn't a hotdog and, no, it isn't made in Arizona (It would be chorizo then.) Simmered in beer and barbecued on the patio, it is hard to beat.
For over 20 years Roka's restaurant has produced some of the finest cuisine in the whole state. It helps that our brew master is a long-time friend of Rod Kass, the great chef/owner of Roka's. Straight from their kitchen, this chili is the best and it is vegetarian, too. Of course, you can combined the bratwurst and chili for the ultimate experience.