Beer has a rich historical presence throughout the world and we strive to bring flavors from the beginning of brewing to modern times. Some of our beers will be seasonally inspired and others by our love for culture, travel and history. Either way, you will always be pleasantly surprised by what you may find on our menu on any given day. Read below for some of our favorite things we offer. Check out our “What’s in a Beer” page for more history and information on beer.

Off Your Trolley Wee Heavy

Just what is a “Wee Heavy?” Scottish Ales were sold by alcoholic strength. You could have a 30, 60, or 90 shilling ale but after that you got a “Wee Heavy” This Ale is pictured dead center on our home page because it is my personal favorite and weighs in at an average of 8% abv. Brewed with peat smoked barley that will make you reminisce of a fine scotch. Just a few will have you “Off your trolley.” (Drunk)

Suckin’ Diesel Irish Stout

In the Midwest you have probably heard the phrase “Now we’re cooking with gas” or “Now we’re cooking with peanut oil.” In Ireland you may here “I’m suckin’ diesel” to say, “doing well” or “It’s going great.” I find that too many stouts and porters are made far too heavy, where you almost have to eat them with a spoon. Suckin’ Diesel has nice chocolate notes and is lightly sweet and goes down like water. Our plan is to make this our first nitro beer in upcoming months.

Malinois Bite Belgian White

An homage to the number one most used police and military K9, arguably the most intense breed in the world, and my best friend Tiberius… The Belgian Malinois. This Belgian style is crisp and refreshing and good regardless of season. Brewed with fresh, hand ground coriander seeds, and sweet orange peel it is sure to take a bite out of your thirst.

Nordic Farmhouse

No silly name needed. I am extremely proud of this beer and probably tied with the Wee Heavy. This Style of beer goes by many names depending on the area of Scandinavia that it’s made. Traditionally Nordic Farmhouse Ales are a raw beer made in wooden casks using water heated by hot stones. The branches of Juniper trees are steeped in the water prior to the additions of grain. The yeast is an heirloom yeast from Norway.

Our version is not raw nor heated with stone and brewed with the branches of the Eastern Red Cedar, which is actually a Juniper tree, that I hand select from trees growing on my family farm here in Missouri. Yes, we use the traditional yeast, this beer contains cherry smoked barley, rye, and oats. I do not possess the words to accurately describe how good this beer is, how it makes me feel, or how proud I am of it.

Irish Red

“The Black Stuff” (Guinness) isn’t the only beer The Emerald Isle has turned out over the years. With a dark red to amber color, malty flavor, and full body the Irish Red is sure to tickle your fancy and leave you feeling all warm and fuzzy. A personal favorite style of beer, its a little drop of heaven in a glass.

IPAs

IPAs, you love the or hate them but they are an interesting topic. It seems you can’t go buy beer without seeing entire variety packs of IPAs. That’s because they are versatile and can widely vary in flavor. So what is an IPA? IPA means “India Pale Ale” and originate from Great Britain. The British Empire once spanned the globe and during their occupation of India the British Military wanted to get British Beer to their men. But the Journey was long and slow. So the journey could be made the Pale Ale had more hops added to it because hops are a preservative and help prevent spoiling. They also add quite a lot of bitterness. Hence the IPA was born. Now a favorite of craft beer enthusiasts IPAs have a wide variety due to the wide variety of hop strains available on the market today and all of the addition non traditional ingredients used in brewing today.

My most recent IPA has hops from Idaho. A beautiful state I visited last year. The Sawtooth mountains were so breathtaking I had to make a beer in their honor and I hope you can taste the beauty that inspired this wonderful brew.

Sours

Sour beers are a unique style and can be as varied and complex as they are complicated to make. The sour beer’s fermentation is started with bacteria instead of alcohol it produces acetic acid. The bacteria is killed off and yeast is added to turn it into beer. This style is rapidly growing in popularity. Currently we are working on a Raspberry-Lemon Sour and have many more in the works.

Pilsner

A simple crisp refreshing lager. Not everyone wants a beer that tastes like a cedar tree and that is absolutely fine by me. Sometimes you just want to sit down and have a regular old, thirst quencher on a hot summer day to unwind. Well this beer is for you. Originally a Bohemian beer this style is brewed the world over for the very reason that it is refreshing. Ours is a simple single malt made with German Noble hops.

Hefeweizen

A wheat based, unfiltered white beer from Germany that derives lots of flavor from yeast. You could taste banana, fruit cloves, or nutmeg. Its fun to experiment with hefeweizen recipes by adding spices and extra flavors because it lacks a heavy malt flavor. Plan to enjoy different hefeweizens year round brewed to the season you’re enjoying it in.

Killer Kolsch

I stumbled upon this by accident. A well balanced German ale. Crisp, refreshing, full bodied and somehow light. It goes down smooth and will leave you wanting more. My father tried my very first Kolsch and told me it was the best thing I’ve ever made. I think my kids are the best thing I’ve ever made but I’ll take the complement.

What’s in the Works

Spruce tip and Dandelion Ale

As I was brewing a stout one night with a good friend of mine who happens to be an outstanding cook and mead maker I asked him what weird flavor beer he’s like to see me make. Spruce tip and dandelion was his response. Our spruce tips are resourced from British Columbia and as soon as the dandelions bloom on the family farm this concoction will be on its way.

Chamomile and Lavender Lager

Closing time. Go to bed its time for a night cap. I’ve always loved this combo in herbal tea so why not put it in beer? I may even add a bit of mug wort to aid in lucid dreams.

Dunkel

A dark German Lager. Full of malty flavor and with notes of nuts, toffee, and bread the Dunkel is a personal favorite style due to its richness. Like all lagers it goes down crisp and smooth extra cold. A mid range alcohol level the Dunkel makes a great beer all year that can be enjoyed all evening long.

Bock

The GOAT! which is literally what Bock means. I read somewhere it got its name because it “kicks like a goat.” As someone who had a whole heard of goats I can tell you I’ve never been kicked by one, only head butted. My brother actually had his hand broken by a goat. And this beer is aptly named because it is very strong.

Shandy

What happens when a wheat beer and lemonade make a baby? You get a shandy. Enough said.

Oktoberfest

Originating in Bavaria Germany to be served at Oktoberfest. Lucky for you we aren’t in Germany and you won’t have to wait until then to enjoy this sweet, malty beauty.

Fraoch

The Fraoch or Heather Ale is thousands of yeas old and hails from Scotland. Heather flowers are used in the brewing process rather than hops along with other herbs. Ours will have Bog Myrtle for an extra flavoring and peat smoked barley. I am excited to bring this ancient elixir to life and I hope to do right by its rich history.

Biere de Garde

An uncommon brew still traditionally made in the farmhouses of Northern France. This is a strong Pale Ale. Ours has not been sampled as it needs time to mature and is aged with French oak.