Branford, CT
Imperial Stout aged in bourbon barrels. Second batch comprised of two components: BS1 aged for 30 months in a 15-year 1792 bourbon barrel and BS3 aged for 14 months in a Four Roses bourbon barrel. Decadent, silky, and incredibly complex with notes of chocolate fudge, chocolate covered espresso beans, bourbon-soaked vanilla beans, and a hint of coconut.
Ancient Etruscan-inspired ale crafted entirely with CT grown and made ingredients. Mash comprised of CT grown and malted spelt and rye from Thrall Family Malt, Teamaker hops from Smokedown farms, and raw unpasteurized honey from Stonewall Apiary. Conditioned for 28 months in oak with 100% natural fermentation. Naturally carbonated in bottle over 8 months.
Still bottled expression of Larthia Zan allowed to rest in bottle for many months. Decanted to remove natural sediment and expose to oxygen, softening tannins from oak. Soft and complex farmhouse ale.
Flagship Farmhouse Ale. Crafted with American malted barley, malted white wheat, flaked oats, specialty German malts, European noble hops, and house mixed culture. Fermented and conditioned in American white oak foeder for 16 months, then bottled and naturally carbonated over 8 months. Tart, delicate, and incredibly complex with notes of apricot, peach, white grapes, guava, and blackberry.
German Kölsch-style Ale. Crafted with German malted barley and wheat, a blend of classic and new German hops, and kölsch yeast. Crisp, dry, and refreshing with notes of candied lemon, blackberry, freshly baked bread, and crackers.
Collaboration with Tox Brewing. Crafted with German malted barley, specialty German malts, Adeena hops from Crosby Hops, and kölsch yeast strain. Soft, crisp, and drinkable with notes of dark honey, bread crust, candied grapefruit, and caramel.
India Pale Ale celebrating New Zealand hops. Crafted with American malted barley and white wheat, specialty German malts, and house ale yeast. Juicy, delicate, and soft with notes of gummy bears, papaya, peach, and pineapple.
Triple IPA, second edition of the Mitsy series. Triple dry hopped with Nelson Sauvin, Citra Cryo, and Nectaron. Creamy, tropical, and balanced with notes of orange sorbet, papaya, guava, and gummy bears.
Flagship German-style Helles lager. Crafted with German malted barley, a blend of classic and new German hops, and house lager yeast blend. Soft, balanced, and complex with notes of bread, crackers, candied lemon, and melon.
Experimental series brewed with a combination of New Zealand hops. Increased dry hop load at just over 13lb/BBL.
Experimental series brewed with New Zealand hops and a new dry hopping technique. New base malt experimentation with notes of guava, mango, and orange creamsicle.
German-style pilsner designed to showcase Hallertau Mittelfrüh hops. Crafted with IREKS malt from Stone Path Malt, Hallertau Mittelfrüh hops, and lager strain from The Yeast Bay. Balanced, soft, and drinkable with notes of melon, lemon candy, bread crust, crackers, and white tea.
Bavarian-style Hefeweizen. Crafted with malted wheat and barley from Stone Path Malt, Hallertau Mittelfrüh hops, and Hefeweizen yeast strain. Soft, refreshing, and drinkable with notes of clove, banana, lemon, candied orange, and freshly baked bread.