Lotista Negra aka El Guapo. ABV 5.0%
This seasonal favorite is a dark caramel delight. Slightly luminous, the nose is malty and is a lager sure to please without being too strong.
The RZA-Red IPA 6.3% ABV
This chronicallyhopped red ale offers the caramel malts red drinkers prefer while providing plentyAmerican “C” hop dankness that IPA drinkers so passionately love. Uses include relaxation, appetite stimulation,and general mood improvement.
Black Bottom Oatmeal Stout ABV 5.5%
Oatmeal isn’t just for breakfast! Dark rich malts blend with smooth oats to produce a jazzy brew with notes of coffee and chocolate. Having desert, why not add some decadence and pair it with this beer.
Red Tao Amber 6.0% ABV
Carmel malts blend with a generous hop character to create a well balanced American red beer.
Detroit Hip Hops 6.5% ABV
American Pale Ale, chronically hopped, bitter and fragrant. For a zip, try this brew with spicy dishes.
The Gift (Belgian Strong Ale) 12.2% ABV
A seasonal offering to the solstice for the gifts bestowed throughout the year. This Belgian strong ale boasts a warming alcohol presence combined with robust the flavors of banana, clove, and currant. Sip this one in a tulip glass and contemplate the gift of life. Glass $5.50
DTF Tripel Belgian ABV 12.5%
A true winter warmer, our Belgian Tripel features three times the malt than a standard Trappist, ”Simple” Aroma and flavor runs along complex, spicy yet fruity with a sweet finish. Sweetness comes from both the pale malts and the higher alcohol. Bitterness is up there for a beer with such light body for its strength, barely perceived amongst the even balance of malts and hops. Sip this and get it in.
Erika’s NattyDreadberry Flanders Framboise 8.5% ABV
Flanders red ale is a style of sour aleusually brewed in Belgium.Although sharing a common ancestor with English portersof the 17th century,[1]the Flanders red ale has evolved along a different track: the beer is often fermented with organisms other than Saccharomyces cerevisiae, especially Lactobacillus,which produces a sour character attributable to lactic acid.Long periods of aging are employed to impart an acetic acidcharacter to the beer. Special red malt is used to give the beer its unique color and often thematured beer is blended with a younger batch before bottling to balance andround the character. To add to thisunique flavor we have also added organic raspberry puree to the secondary agingtank.
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