Rye malt lends a spicy character with a supporting cast of Munich and caramel malts for balance and body. A short mash at a high temperature provides body for this low alcohol ale. American ale yeast. (1.8% ABV, IBU 23.2)

Pale ale, wheat, and Vienna malts.  Dry hopped with Mosaic and Columbus hops.  Flavors of citrus, tropical fruit, herbs and spice.  Nottingham ale yeast. (6.2% ABV, 40.3 IBU)

Pale ale, Vienna and wheat malts.  Saaz hops in the mash, boil, and dry hopping.  Features Cosmic Punch yeast that is genetically modified to release bound thiols in the malt, Sauvignon Blanc grape skin powder (added to whirlpool), and Saaz hops to produce unique tropical fruit flavors.  Cosmic Punch yeast. (6.5% ABV, 46.5 IBU)

Pale ale, wheat, and Vienna malts.  Columbus and Galaxy hops support the New Zealand Nectaron dry hops..  Flavors of citrus and green fruit.  American ale yeast. (6.0% ABV, 39.5 IBU).

Heidelberger malt and Hallertau hops for a traditional German lager.  A clean, very balanced beer.  Diamond lager yeast.  (5.3% ABV, 34.2 IBU)

After scientific review, small adjustments to the original Meek Stout—less bitter with a small increase in roasted barley.  Bairds’s Maris Otter and roasted barley, East Kent Goldings hops, and Irish ale yeast. (4.9% ABV, 37.9 IBU)