Brewmaster Mark and company have developed a sweet beer list for all of the WOCAAW attendees.
Triple IPA - 13% ABV
Big, citrusy and piney, we dryhopped this 3 times with Citra, Cascade and Simcoe at 5 lbs per barrel. Deceptively smooth.
Liquor de Malt - 7% ABV
Brewed with red, white and blue gourmet corns and poured out of 40 ounce bottles
Palo Santo Marron Aged in Scotch Barrels - 12% ABV
This wood aged classic taken to a new level
Siracusa Caber-Nero - 11% ABV
Siracusa Nera aged in Cabernet Sauvignon barrels
Boysenberry Creamsicle Sour - 4.5% ABV
Tastes like you mixed some boysenberry sorbet with vanilla ice cream. This kettle sour was brewed with boysenberry juice and lactose, then aged on Madagascar vanilla beans.
Dragons & YumYums - 6.5% ABV
A music collaboration of epic proportions with The Flaming Lips, this lip smackingly tart pale ale is brewed with dragonfruit, yumberry, passionfruit, pear juice and black carrot juice for an explosion of fruit in every sip!
Paired with Blackberry Jalapeño Pork Belly
Bourbon Barrel Aged Palo Santo Marron - 13% ABV
Our classic Palo Santo aged in bourbon barrels
Paired with Braised Brisket Crostini
Sour Cherry Jam - 6% ABV
A Dark Cherry Sour ale
Paired with Cherry Turnover
Trans-Neptunian Object - 6% ABV
Galaxy dry-hopped Brett Saison
Paired with Swedish Meatballs
Gettin' Prickly With It - 5% ABV
Mango Prickly Pear Gose with Red Hawaiian Salt
Paired with Pulled Pork
Juicy McJuiceyman - 8.5% ABV
Paired with Turkey Slider
Yuz So Good - 4.5% ABV
Pale Ale with Yuzu, Lemongrass and Jasmine Rice
Paired with Chicken Fried Rice
In Your Mace - 5% ABV
Coffee milk stout brewed with cinnamon verum chips, mace spice, milk sugars, coffee, chicory and most importantly … chili oils
Paired with Dry-rubbed wings
And some more goodness from our distillery..
Sonic Archeology Cocktail - 25% ABV
A Prohibition inspired whiskey cocktail with rum, brandy, honey, lemon & pomegranate juice.
Sea Mule Cocktail - 8% ABV
Out take on a Moscow Mule with Compelling Gin & SeaQuench Ale
Paired with Whitefish Pate with Lemon and Thyme