- 7% ABV | 80 IBU
- OG 16 (1.064)
- FG 3.5 (1.014)
- 2.5 vol
A light, copper colored ale that boasts aromas of orange and pine with ripe peach and apricot atop toasted sugar and bread crust.
- 7.0% ABV | 60 IBU
- OG 17 (1.068)
- FG 4 (1.016)
A red mahogany, American IPA with classic "C" hop character. Malty and sweet with a touch of roast and a medium full body.
- 5.4% ABV | 30 IBU
- OG 13 (1.052)
- FG 3 (1.012)
- 2.4 vol
An amber ale in the English tradition. Sparkfitter Amber balances toasty malts, earthy hops, and fruity yeast to achieve a classic, pub-style bitter.
- 5% ABV | 25 IBU
- OG 11 (1.044)
- FG 1.5 (1.006)
- 2.75 vol
A light and dry easy-drinking Kolsch-style ale brewed with German pilsner malt and German hops, fermented cool resulting in a clean, refreshing brew with an herbal, lemon hop character.
- 5% ABV | 40 IBU
- OG 12.5 (1.050)
- FG 3.2 (1.013)
- 2.4 vol or nitro
An American take on an Irish classic. This dry stout is full of cocoa and roast with notes of dates and dark fruit. Brewed to session strength with drinkability in spades. Served on Nitro and CO2.
- 6% ABV | 15 IBU
- OG 12.5 (1.050)
- FG 1.3 (1.005)
- 3 vol
Combines bready, wheat notes with classic orange & coriander spicing. Bursting with flavor and prickly carbonation, The Village Wit finishes refreshingly dry.
- 6.5% ABV
- 50 IBU
Brettanomyces is a yeast that, for centuries, has lent a certain
something to beers all over the world. It’s not quite as tame as its
cousin, Saccharomyces, and not as predictable either.
With descriptors of aroma and flavor ranging from “fruity”
to “barnyard,” it can be hard to determine what it means to be a “Brett” beer. While often used in barrel aging, we kept this one in stainless for the duration. A Centennial and Dr. Rudi hopped IPA laid the base for extended aging on a British strain of Brett, which kicks off fruity,
pineapple aromas. Bright and citrusy, with that certain something
that you’ll enjoy investigating.
- 6.4% ABV
- 20 IBU
As Thanksgiving approaches, we look forward to big family gatherings and bountiful tables. Now, as we all know, beer can be a big help at family reunions. And, as we all know, there are lots of folks out there whose tables may not be so bountiful. This beer helps with both. Brewed with two types of rye, white peppercorns, and French farmhouse yeast, this Saison is full of earthy spice. A late addition of Centennial hops provides a touch of fruit to round out this keg-conditioned ale. And until Dec. 9, all proceeds from taproom sales of Rock & Rye will benefit The Storehouse. So belly-up to the bar, families & friends, to make this a bountiful holiday for all.
- 9.15% ABV
- 20 IBU
A winter warmer that promises to take the chill off! Pours an amber color with an off-white head, and aromas of rum, figs, and spice mix with a biscuit malt backbone to bring you a taste of the season. Brewed with a generous quantity of dried figs and an even more generous amount of piloncillo sugar to ensure its fortitude. It took a little extra time to condition in the keg but the carbonation quality and mouthfeel made it worth the wait. We've brought you some figgy pudding. Don’t go until you get some.
- 6.5% ABV
- 25 IBU
Vienna, Marzen, Oktoberfest are names given to the special beer brewed in Germany at the beginning or end of the brewing season.
Oktoberfest used the best of the harvest while Marzen used the last of the stock before temperatures got too warm to brew.
Regardless of which name this beer goes by, it should be of moderate strength and full of toasty, bready, malty character. Our grain bill consists of 50% German Pilsner Malt, 25% German Munich, and 25% German Vienna with German Magnum and Hersbrucker hops. Most importantly, this one is fermented low and slow with a classic German lager yeast.
Prost and OMG!
Dr. Rudi Hops
- 5.4% ABV
- 30 IBU
The latest iteration of our Smith Hopper series showcases a variety from New Zealand called Dr Rudi. Bred for bittering, Dr. Rudi has got aroma in spades as well making it very well suited for use in a single hop beer. A clean bitterness gives way to piney, herbal, grassy tones with a hint of citrus in the way of orange zest. Two row and Munich malts make up the grain bill with some rolled oats thrown in for body. We fermented this Smith Hopper with our house German Ale strain for its clean character allowing for the aroma of the hops to dominate the profile. Dr Rudi is good for what ales ya.
A Northern English Brown Ale
- 4.7% ABV
- 25 IBU
Locomotives in days of yore had to forge the way through the wild, western landscape without aid. This meant plowing snow and in some cases bovine interference. Cow Plow Brown Ale gives a nod to this history. We patterned this beer after a Northern English or Nut Brown Ale so look for some nuttiness, a touch of chocolate, and a medium dry finish. Cascade hops are added for balance and our house English Ale yeast strain provides a hint of fruitiness to round out what is a supremely sessionable pint.
Applebear Hard Cider
- 5% ABV
- 0 IBUs
Slightly sweet cider bursting with flavors and aromas of fresh fruit, like a bit of fresh apple. 100% gluten-free with no sulfites added.
Rich with notes of lemon curd, pear and tropical pineapple with a crisp finish.
Milagro Corrales White
Crisp and refreshing with notes of melon, green apple and nectarines.
Gruet Sparling Rose
Wild strawberry with a zippy acidity.
Gruet Pinot Noir
Loads of black cherry and cassis with a lingering smokey finish.
Milagro Corrales Red
Round mouthfeel with flavors or cherry, raspberry and currants with a hint of spice on a soft finish.
Manzano Sweet Red
Mixed berry jam with a crisp acidity.
Milagro Gruner Veltliner 2015
Seasonal Sommelier Selection: A crisp citrusy white with an herbal grassy finish. If you like Sauvignon Blanc, give this wine a try.
Silver Medal, Jefferson’s Cup Wine Competition
Black Mesa Abiquiu White
Seasonal Sommelier Selection: A very aromatic off-dry white blend with notes of lychee, rose,
and honeysuckle with peach on the tongue.
Silver Medal, Finger Lakes International Wine Competition