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MacTarnahan’s is a copper-hued amber ale dry-hopped with Cascades from the Northwest. Bright, crisp, and complex.
“Flanders Red is an acidic sour ale with an initial impression of tart cherries and sour candy. The dry, wine-like finish accentuates the complex malt profile and bright fruit notes showcased in this brilliant red colored hybrid of a modern Flanders and German-style sour.”
A classic American-style amber with a rich copper color and smooth finish.
Our take on the American amber: malt-forward caramel sweetness with a bit of hop bite on the back, though not hoppy.
Brewed with dark and toasty malt, hopped with Citra, Chinook, and Cascade Cryo, with Colorado-grown spruce tips incorporated in the dry hop.
This deep, complex, malt-forward amber ale has notes of gooseberries, black currant, and a pleasant hop aroma.
Lightly smoked amber ale with a kiss of mulling spice, blended and re-fermented with freshly pressed apple juice.
“Malt-forward but balanced. Biscuit malt flavors and fruity hop notes.”
“Celebrates the sweet potato and the story of agriculture and people from Africa to the South.”
Malty sweet, reddish-amber hue, medium-bodied with a spicy, floral hop finish.
“We take a traditional Kölsch and ferment it with real raspberries. The result is a ruby red fruity summer ale that finishes tart and dry and is perfectly thirst quenching on a hot day.”
“A blended oak-aged beer with red raspberries.”
Red ale. Malty, deep.
Amarillo, Chinook & Mosaic-hopped red India pale ale.
“Oude Tart is a Flemish-style red ale aged in red wine barrels for 18 months. It’s pleasantly sour with hints of leather, dark fruit and toasty oak.”
"Red Berry Sour Ale. This Sour Ale was brewed with a large amount of your favorite Sour then Sweet Candies. Taste and aroma of cherry, raspberry, and strawberry form the candies with a sweet and tart finish."
"Our foeder-aged Flanders red aged with cherries."
English brown ale featuring notes of toffee, caramel, soft nuttiness, red apples, with a balanced sweetness and mild dark roast.
“Strong brown ale inspired by Belgian Trappist beers. Very little bitterness, this beer has intense malty and sweet flavors, mixed with the taste of chocolate and caramel. It presents complex red fruit and spice flavors.”
Full-bodied and smooth, with a sweet caramel flavor balanced with Northwest Liberty hops for a refreshing finish.
“Turbid-mashed, mixed-culture wild ale aged... in red vermouth barrels.”
“Oak-fermented farmhouse ale refermented in French oak with red & black raspberries, Montmorency cherries.”
"Black cherry, raspberry, and a hint of lime, but also some richer burgundy aroma. All that fruit is buoyed by a splash of biscuity malt. The gentler tartness emphasizes the red-wine character."
“This refined evolution of our Belgian-style saison is foeder-fermented with _Brettanomyces_, then aged and re-fermented in red wine barrels with sweet, dark cherry puree. After six months, a crimson ale with champagne effervescence is released, offering notes of ripe stone fruit and barrel-drawn tannins. Retaining hints of earthy wild yeast, Natura Morta Cherry finishes like a fine Beaujolais.”
“Our gold medal-winning red farmhouse ale uses a lesser-known Belgian yeast strain at higher temeratures to create a rich palate. A blend of spices and whole-cone hops add a peppery floral nose, and finest specialty malts create a smooth delicate body that finishes dry.”
Notes of red berries, cherry, and a faint smokiness with a complex mouthfeel and tart finish.
"Blend of golden sours aged on Colorado-grown Red Globe Peaches and Ovation Nectarines."
“Our West Flanders–inspired red-hued ale.”
A ruddy American strong. Grapefruit and stone fruit hop aroma and character are balanced by a rich red malt backbone.
“Blonde ale fermented with monastery yeast. Conditioned in French oak red-wine barrels.”
"Mixed-culture ale barrel-aged in red wine barrels for over two years and refermented on over 5.5 lb per gallon of fresh South Carolina peaches."
"Saison aged in 20-year-old French oak Bordeaux red wine puncheon casks."