Amorphic Beer

try it with the pretzels

prepared by our friends upstairs and in the garden

prepared by our friends upstairs and in the garden

Translates to "fresh beer" in Vietnamese and is made with a large percentage of rice and jasmine flowers. Light, crisp, and refreshing! Served in a traditional ribbed green glass.

Unfiltered Czech pale lager with all Bohemian malt, Czech lager yeast, and NZ Motueka hops, left unfiltered like the small brewers do in the Czech Republic today. Easy drinking with light floral and lemon/lime notes. Poured Japanese sharp pour style in a two step process for dense wet foam.

Translates to "fresh beer" in Vietnamese and is made with a large percentage of rice and jasmine flowers for the crispiest boi you'll ever have. This is a special variant of our Vietnamese rice lager where we added a small dry hop of New Zealand Motueka (lemon-lime) to give it a touch more complexity while maintaining the light body. Winner of best lager at 2026 Beer and Cheese Festival in Madison, WI.

We took our Czech Dark Lager (WIMPs) and swapped 20% of the base malt for flaked oats resulting in silky smooth, semi-sweet lager.

Arizona inspired kettle sour. The first sour we ever made, this one spends an overnight in the kettle with a blend of lactobacillus to generate tartness, then gets hibiscus flowers in the whirlpool, before being fermented with ale yeast and loads of cactus fruit (prickly pear) added. This beer pours bright magenta and is inspired by the flora of the Sonoran desert.

Gluten free hard seltzer with loads of Montmorency tart cherry, orange, Madagascar Vanilla, and coconut cream. Some people say it tastes like an cherry dreamsicle. Basically boozy vegan cherry Orange Julius from the mall as a kid.

Overfruited kettle sour with pineapple, strawberry, and pink guava. Not a smoothie sour, not thin, just right. All real fruit, no fake stuff, no lactose.

Inspired by the presecco spritz cocktails of the Adriatic Sea. Gluten free hard seltzer with lemon and white wine grape must. Pours a clear bubbly golden, tastes like grapes and lemon. All real fruit, no fake stuff.

This beer was first fermented for two weeks in stainless steel with Lithuanian farmhouse yeast, then spent months in a French Oak barrel with 5 strains of wild yeast (Brettanomyces), and then finished with a third fermentation with French saison yeast in the bottle/keg. Naturally conditioned.

Riverwest is where Corazon got its start. Online order/Pickup only, but it's only a few blocks south of the taproom.

Subs that are better than just about anything else (except for Riley's). One mile away for delivery from across the river.

East African food across the river. Their offerings change every day.

So it's a nationwide chain, but if you aren't counting calories, this Detroit style pizza is ridiculously good and unique, and they deliver (you want lots of corners).

Literally 100 yards down the street, excellent empanadas and other South American cuisine. You don't need delivery, just walk down and pick it up!

Traditional and unique pizzas from a place down the street. Calling works best.

Great middle eastern grub in the neighborhood, pickup or order online and get delivery.

Laos and Thai cuisine made right. Two miles south on Brady Street. Order online and pick it up on the way.

Excellent comfort food with tons of vegetarian from a neighborhood staple, but no delivery. Five blocks south through the neighborhood. Plan ahead and pick it up on your way in or send a bud down the bike boulevard.

One of our most popular beers of 2025 was "Casual Nachos", a 7.5% unique beer with a great lot of Galaxy hops and citra, along with a new hop essence called eurphorics hypnotropic which isolates the melon and bubble gum compounds found in hop oils. Sometimes you need to get stuff done, so this variant dials back the ABV for a business environment while retaining all the flavors. Saturated cantaloupe, peach, citrus, and bubble gum notes all day. Pours a permanent opaque yellow haze.

The closest thing we make to a traditional American Pale Ale, this beer is for when you want something hoppy as you lean back into the chair and let out a sigh that gets more significant as you age. Our pale ale is light on bitterness and heavy on the juicy. This one uses NZ Manilita hops (mango) and Nelson Sauvin (citrus + white wine + light cannabis), giving a complex juice bomb from the hops.

At our 4th birthday party we released our first Hop Saturated Ale (HSA) and it ended up being the highest rated beer in the state in 2025. This style is made by a few breweries on the coasts and filled with so many hops and advanced hop products your tongue is coated in hop oils without an intense bitterness. For our second variant, we pushed even farther with an even higher load of oats, and added over 10lb/bbl on the cold side alone. Motueka is our favorite hop, and for this batch we sourced Motueka from both Freestyle hops and Garston hops (the southernmost hop farm in the world), along with Motueka hyperboost and Motueka subzero hop kief.

West coast juicy IPA with Citra, Citra cryo, Citra hyperboost, and Anchovy hops. No fish, but the unique hop does bring melon and jolly rancher vibes to go along with the intense citrus and tropical notes. Pours clear like it should to go along with a mild bitterness.

We set out to make a very light beer in terms of color, malt, and ABV. This beer drinks like a coors light but has notes of a pale ale of the past. Slightly bitter, and dry hopped with Mosaic Cryo and KRUSH for fruit in the taste. You'll smell floral and biscut notes, and then finish with blueberries and tropical fruit. Extremely crushable. People call this an "Extra Pale Ale" or XPA.