Scurry is a traditional German style speciality beer featuring honey and milk chocolate aromas melded with oatmeal and bread crust flavor notes but drinks incredibly dry.
American Wild Ale that uses Galaxy hops and wine barrel-aged water.
The nose is subtly of over-ripe strawberries and sweet grain, alongside restrained wild funk...
Inspired by our brewery puppy, Hops, Biere de Guard Dog seems sweet enough will a strong malt presence lead by Munich and Vienna malts. But at 7.3% ABV, it packs a bite. Just ask our delivery guy!
Brewed with our friends at Perennial and Side Project for Northdown Taproom's annual fundraiser for the Wildcat Sanctuary, Procatsination rotates host breweries every year and debuts at Lions, Tige...
Our semi-dry lager recipe gets a makeover as the yeast is left in suspension to create a rounder mouthfeel, enhanced hop character, distinct bread notes, and a slight haze.
A complex and thirst crushing saison-style ale fermentedwith2 yeast strains. This ale is the combined efforts of Three Floyds and our friends at Off Color Brewing Co.
Based on the obscure Kottbusser style of beer, this surprisingly dry beer retains all the aroma & nuance of honey & molasses creating a perception of sweetness.
This beer is called Dawdle and it is a malt beverage brewed with Honey & Molasses that is then aged in Bourbon Barrels. Stay tuned for release details.
A blend of two-year old Dawdle (Scurry aged in second use bourbon barrels) for funk and fine oxidative character. Plus fresh Scurry for levity and then wild ale to add a balancing acidity...
It was fermented in stainless steel with a blend of mixed cultures from Off Color, Side Project, and Jester King, and then re-feremented with tangerine zest.
Amager Bryghus and West Lakeview Liquors Collaboration. When we launched BorrachaBaker made us some s'mores shaped like dinosaurs for our launch event...
At some point John and Dave were born. They did other stuff for a while and then they figured out they were better at making beer than at the other stuff. So that’s what they do now. They met while both studied at the oldest and most respected brewing school (of the two…and by the brewers that went to the one) in the US, the Siebel Institute, in 2008 and the brewery was envisioned while they both interned at Metropolitan Brewing afterwards. Most of Off Color’s business plan is based off of Doug and Tracy at Metro knowing what they’re doing, so you should go buy some of their beer too. After cutting their teeth at larger breweries, the two somehow convinced enough otherwise-very-smart-people to invest enough money for them to buy some big shiny things to make their own beer in. So that’s what they do now.