On Tap
We always have a unique and rotating list of draft beers and wines by the glass available to drink right in the store. We also offer bottle service, for a small fee any wine ($4) or beer ($2) in the shop can be enjoyed at our bar. Stop by and raise a toast to craft!
Growler fills? Yes we do! Please read our growler filling policy.
Urban Orchard The Long Night
Cider cold fermented on whole Cedar Grove Organic Blueberries for 4 months with a White Labs Lagering yeast. Aged an additional 2 months after fermentation. Crisp natural blueberry fruit flavors. Light and elegant.
Gaffel Kölsch
The laws protecting the brewing of Kolsch are as strict as Germany's Purity Law of 1516. Kolsch Beer can only be brewed within the city of Cologne. As the best-known Kolsch Brewery, Gaffel's flavor is derived from an ale yeast that is "lagered" or aged in cold cellars. What makes Gaffel Kolsch so special? Like Champagne is to France, authentic Kolsch beer can only come from Koln. No other beer in the world has the taste of an ale and a lager. Gaffel Kolsch is light and refreshing but not with an intense hop finish
Mahr's Bräu Ungespundet Hefetrüb Lager
The hazy, unfiltered lager of your dreams, with unbelievable body, freshness, and flavor. We gave a bottle of “Ungespundet” to Michael Jackson, and he promptly made it the Oktoberfest selection of the Michael Jackson “World Beer Tour.” Other brewers and importers will tell you that a delicate light lager cannot survive the journey to the USA without filtering and pasteurization, but Ungespundet lager proves them all wrong. If the name is a little difficult to pronounce, just say: Give me a U! “The unfiltered German lager of your dreams,” according to Jackson, “A true taste of Germany’s fast-vanishing artisanal tradition"
Pisgah Raspberry Wheat
This sessionable American White Wheat Ale is brewed with a heaping dose of raspberry puree to produce a shockingly flavorful ale reminiscent of biting into a handful of fresh raspberries on a hot summer day! The perfect balance of tart and sweet.
Schneider Weisse Original
"Might be regarded as the classic example of this category (hefe weizen) ..."- Michael Jackson, Pocket Guide to Beer, 1993, p.53 The primary fermentation lasts 3-5 days in open fermenters which insure plenty of oxygen for the top fermenting yeast. Next, the brew goes through a secondary fermentation using the same original multi-strain yeast as was used in the primary fermentation. While the use of open fermenters is rare in Germany, the use of such a complex yeast strain for refermentation is even more uncommon. Finally, the beer is stabilized at 46 degrees F for two weeks after the two warm fermentations. Vienna and some darker malts supply a beautiful bronze-brown color. Hersbrucker and Hallertau hops lend 14 IBU for balance and preservative power only.
Eurisko/Dssolvr My Little Coconut Milkshake DIPA
Collaboration with DSSØLVR. Double Lactose IPA double dry hopped with Waimea, Wakatu, and Azzaca. Aged on Coconut and Orange zest.
Revision/Koholā Owyee NEIPA
There’s nothing quite like hangin’ in Hawai‘i. Dig the island vibe while crushing a cold one. *Owyhee is an older English spelling of Hawai’i used in the late 18th and early 19th centuries. It is found in the names of certain locations in the American part of the Pacific Northwest, which were explored and mapped by expeditions whose members included native Hawaiians. It’s also a new beer in collaboration with our friends at Koholā Brewery in Lahaina, Maui. Citra, Mosaic and a dash of Simcoe add fruity hop flavors perfect for a beer on the beach. Or just daydreaming about it. *Owyhee definition – Wikipedia
Mikkeller Citra Eyes NEIPA
Single hop Citra NEIPA with notes of papaya, melon, citrus, grapefruit & pomelo. Soft, creamy mouthfeel by way of oats and wheat
Homeplace Natural Traveler IPA
Double dry hopped IPA! Hopped with gobs of Enigma, Eureka and Cashmere
Maine Beer Co. Peeper Pale ale
After a few years of home brewing in our garage, my brother and I decided we should open a brewery so that we could share our beer. In 2009 we started with a one barrel system and worked on a single recipe, over and over, until Peeper was born. And now we have enough to share. Cheers! Notes of lemon, grapefruit and fresh cut grass. Delicate notes of raspberry, strawberry, pine, floral and faint bread.
Burial Sixth Passing 6th Anniversary DIPA
We are the tortured and delighted. The beings of a calm in the pall of blanketing darkness. And our penchant resides in a immersive illusion that we shall always stand in the shadow of our final days. Oh thee of six passings. These pages shall turn. Oats and Lactose. Double dry-hopped with Strata, Sabro, Citra, and Simcoe and blessed once more with a dose of cryo hops. Peach fuzz, tangerine, and pineapple on the nose with juicy peach, orange and coconut on the palate.
Edmund's Oast Virdi Rex DIPA
Our king is green. Though his reign may seem monstrous, his subjects are provided the most aromatic of treasures. And because we don’t anticipate his throne being usurped any time soon, we have crafted an offering in his name to conjure the ephemeral wonders of his realm. Viridi Rex is our double dry-hopped Double IPA. Sacrificing over four pounds of hops per barrel, we have evoked potent notes of mango, papaya, orange, and an ever-so-sinister warming sensation on the back of the tongue.
Brewski Mangofeber Double IPA
It is said that your first born will always carry a special place in your heart. As our first beer ever, Mangofeber has conquered tastebuds male and female, old and young, national and foreign. While we admit to always evolving this beer, our sole intent is to fine tune our tropical darling, making it a worthy tribute to everyone that has supported us from the very beginning. Fruits off to you, mates! double IPA with Mango.
Fonta Flora Tuft IPA
Mashed with local barley malt along with flaked oats. Fermented with our preferred clean house ipa yeast strain for a crushingly dry finish. Hopped extra intensely in whirlpool and dry hopped with medusa, el dorado and mosaic. We maintain our typical hopping quantity as we do for our standard IPA’s which makes this little hoppy crusher incredibly aromatic and flavorful.
Founder's Backwoods Bastard 2016
Expect lovely, warm smells of single malt scotch, oaky bourbon barrels, smoke, sweet caramel and roasted malts, a bit of earthy spice and a scintilla of dark fruit. It’s a kick-back sipper made to excite the palate.
2015 Olde Hickory Imperial Stout
2015 Vintage!! Blacker than night, stouter than stout is our Imperial Stout. Brewed with a lot of malt & a touch of honey, Imperial Stout is rich & robust with deep, deep notes of dark chocolate & espresso.
Winner of a Silver Medal at the 2011 LA International Commerical Beer Competition!
Winner of a World Beer Cup (R) 2012 bronze award in the American-Style Imperial Stout Category.
Westbrook Mexican Biscotti Cake Break 2017
Imperial stout with coffee, cinnamon, vanilla, habanero peppers, cocoa nibs, and almonds. A collaborative blend of Evil Twin’s Imperial Biscotti Break and our own Mexican Cake.
Grimm Rubus Rebus Sour
Blended mixed fermentation sour ale with raspberries Foeder-fermented mixed culture golden sour dosed with an unseemly quantity of raspberries. Explosive berry flavors backed with bright, funky acidity.
Fonta Flora June Bug
GROWLER SPECIAL!! June Bug – Appalachian Wild Ale mashed with local barley and local raw wheat. Boiled with burlap-aged hops. Fermented with our mixed house cultured in stainless steel. Transferred into oak for 4-6 months of aging. Transferred onto “spent” or second use red heart plums. The “spent” or second used plums were what was leftover from creating 2018 Jitterbug, which was released last month. Fermented and aged on the second use plums for months and transferred back into red wine barrels for further maturation. Conditioned naturally inside the bottle.This second blend of June Bug boasts a delicate plum balance in both flavor and color with a softer and balanced acidity. As mentioned above, this year’s vintage was made with red heart plums opposed to damson plums, which overall made the blend much lighter in color and in acid intensity.
Fonta Flora Float the Stars
Flanders-Inspired Sour Red Ale The inception of this funky babe began in February of 2017. With a menagerie of local grain and aged hops, we constructed a unique, yet traditional, Flanders- inspired beer. Sent into our dainty 8Bbl foeder for primary fermentation atop second use cherries, FTS fermented with out mixed house cultures and chilled out here for quite a while. As time and empty barrels dictated it’s path, FTS was transferred into third use bourbon barrels with Defiant Whisky soaked oak spirals injected into the barrels. Here it slumbered further.Meanwhile, we brewed up a clean brown ale that was ultimately meant for blending into the already aging beer to help cut the acidity and provide a nice caramel body. We then blended the fresh brown ale and the barrel aging beer into a fruit receiving tank with loads of local figs, which we roasted ourselves. After fermentation on the figs, this blend went back into wine barrels for further maturation. After months of additional aging, FTS was removed from barrels and sent into the bottling tank and ultimately conditioned naturally in the bottle and keg. As this beer is released, it represents two years from the inception of the brew. Wildly complex and unique, Float the Stars is a creation we are incredibly proud of and not at all certain we could ever emulate again.
Louis de Grenelle Saumur Corail
Brut rose sparkling. Grown on the hillsides surrounding the town and in the small hamlets just outside of Saumur. 100% Cabernet Franc, & it shows with a smokey minerals, herb tinged red berries and fresh bubbles. Amazing.
Raetia Pinot Grigio
Freshly aromatic Pinot Grigio with fruity, ripe pear, peach, tropical fruits and white flowers. Loads of ripe orchard and tropical fruit notes on the palate. The wine is made from a number of small vineyards in Bassa Atesina.
Château de l'Aiguillette Muscadet
If you love Sauvignon Blanc chances are you will also like Muscadet (muh·skuh·dei). Racy with a mineral pungency that sings of the sea. Bright citrus fruit flows from start to finish, clean acid keeps everything fresh. Long lees aging rounds everything out and adds a little body.
Bianchi Sauvignon Blanc
Bianchi's Sauvignon Blanc boasts intense ripe flavors as well as decent acidity with rich stone fruit character. Fresh and clean, perfect for a hot day. 100% stainless steel barrels.
Mount Eden Edna Valley Chardonnay
From a small historic wine estate perched at 2000 feet overlooking Silicon Valley in the Santa Cruz Mountain AVA. 100% Barrel Fermented; 100% Malolactic; 100% sur-lie. Orchard fruit, floral notes, light honey, apricot and a hint of oak grace the silky, mid-weight finish. This is one of the very finest California Chardonnays in its price range.
Chateau Routas Rosé
45% Cinsault, 35% Grenache and 20% Syrah from one of the most highly awarded and well-respected producers of Provençal rosés in the world. Look for classic Provençal flavors of garrigue with a myriad of thirst-quenchingly dry, ripe red & orchard fruit!
Domaine des Diables Bon Bon Rosé
Hands down one of the very very best rosé wines we have ever tasted. The only Provençal estate to be awarded the Prix d’Excellence (7 years in a row now). Their top cuvée, it comes from a very old vineyard, planted in 1914. 50%Cinsault, 30% Syrah, 20% Grenache. Shows a terrific complexity of herbs, citrus and red fruits alongside a fuller-bodied, luscious finish, insanely complex.
Omero Willamette Pinot Noir
Natural. Chad Stock is one of the best natural winemakers in America. A wine that reflects what we think Oregon Pinot Noir should be - lifted aromatically, structured and earthy, with spice and red fruit.
Château Les Croisille Le Croizillon Malbec
Organic. Forget Argentina, Cahor is the Malbec Mecca. This purple-tinged wine is a modern, unoaked style of Malbec with bright purple fruit flavours, good structure and a long fine finish. Pulling everything together is a streak of leather like earthyness. Gorgeous
Bodegas Calle La Mano Derecha Reserva Cab
Organic, one of our oldest Cab brands. Farmed organically. Ripe plums, chocolate, honey, and faint nutmeg make this a very interesting Cab. Juicy fruit, and fine-grained tannins in a finish mixing smoky notes from older barrels. 2% Petit Verdot and 3% Cab/Franc for complexity.
Guado al Melo Bacco in Toscana
Bacco in Toscana is mostly Sangiovese, with a little bit of Syrah, both from the Tuscan coast in Bolgheri. A rich round, deep wine with peppery dark fruit and smooth mouthfeel. The addition of sulfites is minimal.