This intensely hopped and gushing undead Pale Ale will be one’s only respite after the zombie apocalypse. Created with our marvelous friends in the comic industry. Formerly known as Cenotaph: A medium bodied single hop beer showcasing Citra hops from the Yakima Valley, USA.

Chocolate and roasted malts dominate the flavor, supported by notes of dark fruit, toffee, and caramel. A healthy dose of locally-roasted coffee added to each batch brings out the beer’s dark chocolate flavors and enhances its drinkability. Despite its intensity, Speedway Stout’s fine carbonation and creamy mouthfeel make it very smooth and surprisingly easy to drink. This beer ages very well and will continue to mature for many years to come.

A biting, bitter, tongue bruiser of an ale. With a name like Hopslam, what did you expect?

This Imperial Stout is robust yet retains an amazing ability to be so smooth it could be called Velvet Elvis. Dripping with chocolate and caramel with enough roast and and hop bitterness to balance itself, this beer is dangerously drinkable.

The allusion to pink elephants and the choice of names is not due to chance. With a particular character, the unique taste of results from the use of three different kinds of yeast. The result is a finish of peppery bitterness without aggression. The gray bottle hides a mystery awaiting discovery by the none faint of heart.

A full-bodied brown ale with smooth hints of pumpkin and brown sugar. We brew our Punkin Ale with pumpkin meat, brown sugar and spices. As the season cools, this is the perfect beer to warm up with.

A foundation of bright citrus in this cider is layered with a smooth whiskey depth and spicy rye spirit. A fine, craft cider that showcases American oak, Northwest rye whiskey, and Washington organic apples. Woody astringency balances the acidity, and then finishes with lovely toasted oak and vanilla notes.

No absence of hops gives Founders' robust porter the full flavor you deserve and expect. 

Gulden Draak has been breathing fire at the Van Steenberge brewery since 1986. This characterful, fiery beer was originally commissioned by the Cruyl brewery in Assenede. At the time, it was a festive beer brewed just once a year for the Assenede fanfare.

Naturally soured by farm valley winds blowing wild yeast into oak casks. Finally, after a year and a half of patient coaxing, Wisconsin dark malts whirl in a kaleidoscope of cedar, caramel, and tart green plum exuberance.

Flanders Sour Red Ale was inspired by the classic sour brews of Belgium. Our Flanders Sour Red was thoughtfully blended by Brewmaster Daniel Carey from his Cellar of young and 3 year old stock. In the traditional method, his expert blending was followed by a rest in the Wild Fruit Cellar. Tart stone fruit and sour apple notes balance delicately forward of the toasted almond body. Every drop was 100% naturally carbonated in the bottle you hold. Our spontaneously fermented Flanders Sour is an eminently vibrant sour experience.

Inspired by Mexican hot chocolate. It is carefully blended with Dutch chocolate coffee, cinnamon, nutmeg, and habaneros which will leave you with the perfect balance of chocolate and heat.

Petrus Aged Pale is a 100% uncut (not blended) beer from our oak foeders and aged for 24 months.

This, my friends, is the beer you can drink. It's reliable, consistently delicious, and well-made. It doesn't need to pull focus to stand out. It's as much about what it isn't as what it is. The only ingredients are curated malts, traditional hops, good old Lake Michigan water, and time. So much time. We allow this beer to tell us when it's ready to be packaged, and sometimes it needs another minute, but that's ok.

Gratitude!

Tripel Karmeliet is still brewed to an authentic beer recipe from 1679 originating in the former Carmelite monastery in Dendermonde. Written over 300 years ago, this recipe describes the use of three kinds of grain: wheat, oats and barley.