Collab with a local bakery named CakeCake’s right around the block from the M.O.B. CakeCake’s made 5 gallons of pumpkin spiced caramel that we added at the end of the boil. This sweet stout has the aroma of pumpkin spice and caramel, milk chocolate, and dark roasted coffee.
We used Centennial Fresh Hops after the boil, and then dry hopped with El Dorado Fresh Hops.
Refreshing Extra Special Bitter. Spicy and Citrus notes from Sterling and Cascade Hops with a nice Caramel Malt Flavor balances out the bitterness from the Hops.
French and Belgian yeast with Lemon Peel, Orange Peel, Cardamom, and Ginger makes this saison a refreshing summer ale.
Light but yet full flavored. Notes of wild strawberries. Jammy but not too sweet. Subtle vanilla undertones.
Hazy IPA with a bright white foam cap, similar to pineapple juice. A Norwegian Voss Kviek yeast strain was used and fermented at 97 degrees which gives this beer a huge fruit flavor with tropical notes from the hops Azacca and Citra.
Named after the seasonal tall ship that graces the harbor every summer. Pungent tropical fruits burst out of the glass, with a touch of fresh herbs.
American Amber Ale brewed with Skagit Valley Copeland Pale, Caramel malts. Chinook is used for Bittering. Centennial and Loral hops round out a floral and citrus aroma with sweet caramel backbone.
Bright and effervescent, with a fluffy white head that lingers. Dank and Fruity, true to the West Coast Style IPA.
Guest Cider on Tap!