farmhouse pale ale
This dry-hopped farmhouse ale is open fermented with brettanomyces and lactobacillus. Brewed with lots of wheat, Citra, Amarillo, and Chinook hops. Expect reams of fresh citrus, hop oil, and bright acidity. Homage to musician Scott Walker.
Our interpretation of the old Dortmunder style Adambier is dark, rich and smoky. Paired best with a brisk evening and some hearty fare.
hop-focused wheat beer
Each batch of our wheat beer is brewed with an evolving hopping scheme. This new batch of Range Life features Centennial hops which provide layers of pine and citrus.
Bringing in the Sheaves
hoppy farmhouse ale
This hoppy rustic ale is open fermented with out farmhouse yeasts and brewed with spelt, wheat, and oats. Studily hopped with Centennial, Amarillo, and Nelson Sauvin. Come rejoice!
india pale ale
This is where you go to get your lupulin fix! Saturated with sticky, juicy Mosaic, Equinox, and Columbus hops, this beer is brewed with wildflower honey from Stoney Apiaries in Pennsylvania.
Songlines (Nelson and Galaxy dry-hop)
ABV: 4.6 %
Aboriginal farmhouse ale
Open fermented with a blend of saison yeast, brettanomyces and lactobacillus. Sessionable at 4.6% and brewed with Australian Galaxy and New Zealand Motueka hops for a bright citrus and tropical fruit flavors. This batch of Songlines was also dry-hopped with Nelson Sauvin and Galaxy hops.
Smell the Flowers (3 month aged)
american primitive beer
Brewed with fresh cropped elder flowers and yarrow flowers provided from our friends at the Washington Youth Garden. Open fermented with brettanomyces and lactobacillus, this beer harkens back to the sacred gruit ales of the past. Go ahead, smell the flowers...
Our Country Alt is open-fermented with our house saison strain. Dark and toasty, but refreshing with an accentuated bitterness. The beer references the old tradition of Düsseldorf Altbier, but with a Walloon accent.
Our rustic farmhouse wheat ale is fermented with a mix of yeasts from some of our favorite traditional breweries. Very dry and sprite; bright with pepper and acidity. Named after visionary jazz player Ornette Coleman. Open fermented.