Rye malt lends a spicy character with 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. (3.9% ABV, IBU 23.2)

Two row barley, wheat, and Vienna malts.  Columbus and Galaxy hops for flavoring with McKenzie and Columbus dry hops.  Flavors of grapefruit, nectarine, lemon and melon.  Ringwood ale yeast (5.7% ABV, 63 IBU)

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

Two row barley, wheat, and Vienna malts.  Columbus and Galaxy hops for flavoring with Krush and Columbus dry hops.  Flavors of citrus, tropical fruit, peach and pine.  Ringwood ale yeast (5.7% ABV, 63 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)