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.
Maple Blonde, 5.1% ABV
This 7% version of Weiss has the same ingredients, same ratios, just more of them.. More banana. More mouthfeel.. Same great finish!
Maple Bourbon Barrel Aged Maple Barleywine, 13% ABV
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.
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 Bock, 7.4%
Gose, 5.4% ABV
Wild, 7.9% ABV
This is a traditional German Kolsch. It is light and refreshing with floral notes on the nose from the yeast.
Maple Porter, 7.1% ABV
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.
Lager, 6.1% ABV
Brewed with Sabro hops, this hoppy lager packs a huge Tangerine punch up front with subdued notes of coconut and cedar and a clean, Gneiss lager finish.
Maple Barleywine, 10.5% ABV
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.