Bridge to SherwoodLearn moreCloseLike

The base for this beer was Great Western Superior Pilsen Malt, with a small amount of flaked oats added during the mash. Hopping for this brew was a new hop called Idaho 7 along with a good dose of Meridians. Then, to top o our collaboration experience, we added a few pounds of Heather tips into the boil and dry-hopped again with Heather tips near the end of fermentation. The result was a light bodied very light colored ale with a slightly sweet citrus/tropical fruit aroma that drinks very easy.

Way Back BitterLearn moreCloseLike

Designed with a special nod to classic English ESB but in a session beer style, this beer is a throw-back to the early days of craft brewing in the Northwest. Two-Row Pale malt is combined with 2 Crystal malts and a little chocolate malt. The result is a light-flavored malt backbone with a hint of the famous British ale character. We used some northwest Nugget hops in the kettle along with classic Willamette hops from Oregon. The beer was finished with a classic English hops variety called Northdown which imparts notes of pine, floral, and berry.

Long BallLearn moreCloseLike

As the rainy season is finally behind us, we can finally kick-back and enjoy the refreshing Long Ball Ale. Back on shelves for the fourth year, this brew is dry-hopped with Meridian Hops from the Willamette Valley and brewed with clear glacial water from Mount Hood. The Meyer lemon finishing notes pair well with a hot summer afternoon at the ballpark while watching the Hillsboro Hops.

Pearl-inerLearn moreCloseLike

Brewed for the first pints in the Pearl Beer Festival, our Pearl-iner Weisse is the perfect beer to enjoy outside on a Summer day. Brewed with half wheat and half barley, Pearl-iner Weisse is supplemented with a small amount of hops for a subtle european character that's not too bitter. The delicious suds are finished with orange and lemon peel for just a hint of refreshing citrus zest. Serve it straight or do it like the Germans and add a small amount of raspberry or woodruff syrup to balance the sour with a little sweetness.