WHAT's on tap
The beers below are currently on tap in our tasting room. This list is updated frequently to ensure it is most accurate. If you'd like to order beers to-go, click here.
Hefeweizen, 4.8% ABV
Our flagship hefeweizen has a big wheat backbone which lends a creamy mouthfeel, high carbonation to cut through wheat, and notes of banana with a crisp subtle citrus on the finish.
Weizenbock, 7% ABV
This 7% version of Weiss has the same ingredients, same ratios, just more of them.. More banana. More mouthfeel.. Same great finish!
Gose, 5.4% ABV
Wild, 7.9% ABV
Pilsner, 5% ABV
This Northern German Pilsner is 100% pilsner malt and German Noble Hops with a softer biscuit malt note and a super crisp hop finish.
Maple Blonde, 5.1%
Flanders Wild, 6.6% ABV
This semi-traditional Flanders Red Ale is fermented in stainless and sent to Red wine barrels and innoculated with Lactobacillus every 6 months. It is dry with red wine notes, rich dark fruit, intense acidity.
This is a traditional German Kolsch. It is light and refreshing with floral notes on the nose from the yeast.
Wet Hop IPA, 7.5% ABV
Hope Harvest is a simple golden ale fermented with our Kolsch strain. Our own grown cascade hops go in right off the vine to give you a bright, floral aroma with notes of citrus and melon.
Wild Stout, 6% ABV
Wild Darkness starts off as an oatmeal stout but is sent to once used bourbon barrels, innoculated with Brettanomyces, and dark cherry puree is added at 18 months. Then it is innoculated with pediococcus. It has rich sour cherry notes, is incredibly complex, with light bourbon taste as the beer warms.
Helles Lager, 5.3% ABV
Limerick Lager is the soft side of Nord with more focus on the malt backbone. It tastes bready, with slight notes of fermenting dough and balanced with a soft German noble hop finish.
Munich Dunkel, 5.5% ABV
Forest Sounds is a classic Munich Dunkel or Brown Lager, with a rich malty profile. It tastes of toasted bread, mild caramel, light chocolate, and has a clean lager finish.
Wild, 7.7% ABV
Brombeere starts as a simple, light base beer. It is sent to oak barrels and innoculated with Brettanomyces. Blackberry puree is added and fermented for an additional 4 weeks. It is tart, crisp, and refreshingly fruity.