Our Beers

All our beers are created with freshness in mind. We receive all our grains in whole kernel form and grind them ourselves just as they are added to the first stage of brewing. As with making a great cup of coffee, freshly ground makes a better brew!

Also, unlike many brewers, our philosophy of freshness even extends to the yeast and hops. Our special yeasts, whether from Europe or the U.S., are prepared fresh for every batch and, while much more difficult to acquire and handle, we extensively use whole hops.

As our brew master, Mindy Winquist, says, “Which is better to enhance flavor and aroma when cooking; herbs from a bottle or fresh herbs directly from the garden”? “Beer is a cooking process too. Get it?” Yes, Mindy, we understand now.

Even our water profile is changed for each beer we make to enhance the particular type of beer we are brewing. If the water is too hard or soft, with the wrong chemical profile at the beginning of the process the ingredients will not develop the potential flavors and the yeast will not be happy. “Only happy yeast make good beer”. Mindy learned the finer points about water profiles in Europe doing her “research” at Guinness, Newcastle and other not so famous breweries as well as at Brewlab at Sunderland University, Sunderland, Great Britain.