Named after the furniture we were sitting on when we first tasted it, this is our first brew of 2025, based on a thrice-modified Pacific Coast IPA recipe, this time tweaked to up the haze, hops, and ABV.  I'm pretty tickled by how well this one turned out.  Lots of improvements in technique, if not just plain ol' understanding about things like avoiding oxidation and doing an extremely limited dry-hop (4 hours!).  For hops we went with Simcoe, Galaxy, and Strata, with Simcoe again for the dry-hop.  Definitely proud of this one!  9.5% ABV

This is our swing at the brew of the moment, the West Coast Pilsner.  Using a West Coast IPA hop profile plus Pilsner Malts and Grains, we landed in a fruity, hoppy zone you get with an IPA plus the fresh crispness one expects from a Pilsner.   4.2% ABV

This one was a special request from our Co-Director Kate.  We made a light lager using Yakima Valley hops that gets you in the zone of a Mexican or German Session Lager.  Perfect for a summer’s day.  4.1% ABV

This is the first of 3 Kettle Sours we did this season. First we brewed and fermented a sour using Centennial hops, then steeped our beer with Toasted Coconut and Pineapple for the second fermentation.  Juicy, fruity, and perfect for when you would do anything to be on the beach.  5.3% ABV

The 2nd of our 3 Kettle Sours features a strong ‘cough syrup from your childhood’ flavor profile, thanks to a second fermentation using Concord Grape Concentrate and Grape Sour Patch Kids.  Strong enough you may want to sip it one tablespoon at a time!  5.3% ABV 

Last, but not least, here’s the 3rd of our 3 Kettle Sours. For this one we got a little weird, TBH.  We did a second fermentation using a Lime & Cucumber mash (inspired by our favorite Gatorade).  Complex, Sweet, and Tangy.  For the hophead with an adventurous spirit! 5.3% ABV