Vast in character, luscious & complex.

We started brewing Immort Ale at our brewpub in 1995 and began bottling it in 1997. For this beer, we use maple syrup from Red Brook Farm - Sam's family farm in Western Massachusetts, peat-smoked barley, juniper berries, and vanilla.

Immort is fermented with a blend of English & Belgian yeasts, thenaged in the big oak tanks at the brewery.

The sweet and earthy flavors meld magnificently in the Immort Ale. But, be warned the abv is 11%, so after 1 or 2 you may start feeling immortal (even though we promise you won't be).

Immort Ale is released each and every spring (after the sap starts flowing).

For more on the Immort Ale (including a bit about the artist who did our 4-pack artwork), watch Sam's Quick Sip Clip: