core brews

‘Batch 1’ Session Ale

4.7% ABV IBU 25

• Bittered using Centennial
• Flavor and aroma using Cascade and Amarillo (citrus, tropical fruit, orange, melon, apricot peach)
• Alberta 2 Row is heavily showcased in this beer
• German Vienna Malt & Dextra Pils used for body and residual sweetness

“Crisp and clean with a gentle malt approach and heavy citrus aromas.
This beer is a full-flavored ale and is a great introduction for those who are
new to craft beer.”

‘Batch 2’ Northwest Pale Ale

6% ABV IBU 55

• Bittered with Warrior
• Flavor and aroma using Citra & Cascade (citrus, tropical fruit, floral, grapefruit)
• Dry Hopped with Citra & Cascade
• Alberta 2 Row blended with Maris Otter
• Touch of crystal malt and Munich malt

“A pacific north-west style pale ale with a rich copper malt backbone. This
beer is a hop forward take on a traditional English style pale ale that
creates a nice balance and a gentle lingering bitterness.”

‘Highjacked’ IPA

7% ABV IBU 80

• Bittered with Warrior
• Flavor and aroma Loral and El Dorado (Floral, lemon, dark fruit) (Tropical fruit, Stone fruit, Fruit candy)
• Alberta 2 Row, Wheat Malt, Crystal Malt, Munich Malt

“A bold take on a IPA showcasing two rare flavorful hop varietals both
producing complex yet gentle layers of tropical fruit, citrus, and floral spice
tones while maintaining a balanced bitter finish.”

‘The Wicklow’ Stout

5% ABV IBU 40

• Traditional Irish Dry Stout
• Oats for body and richness
• Richer than a Guinness in comparison. Closer to the historic Guinness Porter recipe that developed into the modern stout recipe we know today.
• Nitrogen

“A traditional Irish stout with oats added for residual sweetness. This
rich flavorful stout is made by classic stout lovers for classic stout

Named after the Wicklow mountains in Ireland that supply spring
water for making Guinness at St. James’ Gate.


‘Sleeper in the Rye’ Nitro Rye Brown Ale

5.1% ABV IBU 40

• Showcasing the Crystal Red Rye Malt
• Bittered with Warrior
• Flavor and aroma with Cascade and Saaz (to accent the spice in the Red Rye Malt)

“A rich creamy ale with light aromas of caramel and chocolate, balanced
with a bitter dry finish and the spicy characteristics of the roasted red rye

‘Holiday in Cascadia’ Cascadian Dark Ale

5.8% ABV IBU 55

• Bittered using Warrior and Centennial
• Amarillo and Cascade
• Dry hopped using Cascade and Centennial

“This pacific north-west staple is a heavily dry hopped dark ale
balanced with hints of chocolate, stone fruit, and a dry roasted