Brewed to style with glacier water. This was our first seasonal beer in celebration of one of the greatest beer festivals on earth.

            A rich combination of 12 malts made up this brown ale.

Valencia oranges, demerara sugar, cinnamon, nutmeg and coriander added a holiday flavor to a rich ale.

This mild ale has hints of coriander and honey from the Okanogan valley. It was originally brewed as a one time batch but was so popular it has become a regular on our menu – year around. It is now named Honey Bear Ale.

A instant hit, this rare yet well balanced beer will be on tap again sometime in November of 2008.

We experimented with small amounts of peated malt in a kolsche style ale and discovered that smoky flavors can be balanced in a lighter ale. This was a beer that was either loved or loathed.

Tapped just in time for thanksgiving, this beer was “pumpkin pie in a glass”. We added roasted pumpkin, nutmeg, and allspice to a medium bodied pale ale to create this seasonal beer.

Dark roasted malt and crystal malts were blended with a classic pilsner recipe to create this interesting beer. Customers and staff enjoyed it so much that we now bring it back every winter.

We wanted to bring back the blueberry vanilla beer but because of the high cost of blueberries at the time, we opted for the more “classic” fruit beer – raspberry. 

 

This was our first experimentation with wheat. It also included orange rind and coriander. Served with a slice of orange, this was an excellent session beer.

This beer turned out excellent. The tangy pomegranate flavor balanced well against the rich ale. This beer was named Centennial Ale and we donated $1 from every pint to the local Historical Society to support our museum. We raised $1,100!

 

For our second wheat beer we opted for a more traditional style. Much of this beer’s uniqueness comes from a special yeast strain that adds a banana like flavor and aroma. It was an excellent summer beer.