100% Guava Gangster
BRETT IPA W/ GUAVA
This whimsical IPA was fermented on guava with a deviant strain of Brettanomyces. Careful treatment of this wild yeast coaxed out notes of pineapple, citrus, and funk, which beautifully complement the beer’s bright guava character. Assertive hopping with a combination of NW-grown varietals layered on even more tropical fruit and citrus, alongside a lingering bitterness on the finish.
NW HARVEST ALE
Our Autumn Farmhouse ale is a harvest celebration of Pacific Northwest regional farms. Brewed with Organic North American malts, organic oats from Green Willow Grains, Willamette Valley hops, and honey from Queen Bee Apiaries. This locally inspired ale features aromas of fruit and spice and a refining smoothness that balances a rustic hop finish.
Brewed with a blend of tropical and citrusy varietals in the kettle, followed by a double dry-hopping with generous amounts of Azacca hops, Azaccasicle is bursting with papaya, grapefruit, pineapple, and zesty orange hop character. Gentle backing with oat malt, flaked wheat, and a touch of milk sugar supports this bright, fruity hop charge with a soft, creamy mouthfeel and a hint of sweetness.
LONDON-STYLE PORTER W/ CHOCOLATE
Our Chocolate Porter pours a ruby black pint, topped with a creamy cocoa-brown head. Notes of caramel and roast blend with chocolate undertones from cocoa added to the conditioning tank. Finishes with a balanced dryness in the London style.
Our Consortium IPA Series partners two unique hop varieties with the goal of creating a new hop experience. Each hop is selected both for its individual contribution and how its character will blend with its partner hop. Consortium #9 unites a duo of resinous, fruity hops in Azacca and Centennial. Its assertive hop notes of pineapple, marmalade, melon, and spruce are balanced by gently rustic malts and a hint of stone fruit esters. Consortium #9 finishes with a clean bitter snap and lingering fruity hop character.
COSMIC COLD BREW
STOUT W/ COFFEE
Working alongside our south Corvallis neighbors, Bespoken Coffee Roasters, we elevated our classic Nebula Stout with additional malt & a 24-hour cold extraction on Guatemalan Los Cedros coffee beans. Both varietal & roast profile were selected to complement the base stout’s rich chocolate & caramel roast character with notes of cacao nibs, dry-roasted nuts, & candied cherries.
SOUR DARK ALE MATURED IN BOURBON BARRELS
This gently sour dark ale features a blend of Belgian-style Quadrupel and Oud Bruin ales, both matured in bourbon barrels with acid-producing bacteria. Dark Omen offers rich notes of dark chocolate, vanilla, oak, plums, raisins, and clean acidity.
DORTMUND-STYLE PALE LAGER
Our Dortmunder Export is a study in classic lager balance, giving equal voice to biscuity malt flavor, clean hop bitterness, and a clean lager yeast character. Its minerally water profile and gently bitter linger offer a palate-cleansing finish that makes for a delightfully refreshing pint.
GERMAN-STYLE DARK WHEAT BEER
This German-style dark wheat beer blends aromatic banana esters with malt flavors of caramel, toasted bread, and tangy wheat. Our Dunkel Weisse offers a crisp, refreshing finish that lends a delightful drinkability to this flavorful beer.
Fat Monk is our ode to the Trappist-style Belgian Dubbel, brewed with Belgian malts, Sterling hops, and Trappist yeast. The addition of Belgian dark candi sugar lends dark fruit flavor and a classic dryness to this dubbel. Fat Monk offers notes of plum, clove, malted barley, and subtle Trappist esters.
ENGLISH-STYLE OLD ALE AGED IN BRANDY BARRELS & CONDITIONED ON SPICES
Our winter holiday offering, Figgy Pudding is an English-style old ale brewed with black strap molasses and a blend of English pale and specialty malts, producing rich notes of caramel, toasted nuts, dark fruits, and a hint of bittersweet chocolate. Extended maturation in freshly-emptied brandy barrels and gentle spicing with Ceylon cinnamon, nutmeg, and allspice infuses this complex sipper with warming holiday flavors.
WILD ALE MATURED IN OAK BARRELS W/ GOLDEN RASPBERRIES
This wild ale was open-fermented in our wild cellar with Belgian Witbier yeast and matured in French Oak barrels with Brettanomyces and local, organic golden raspberries, imparting a bright acidity, fresh berry character, and subtle notes of oak and tropical fruit.
HEMP NUT BROWN
ENGLISH-STYLE BROWN ALE
English brown ale brewed with toasted hemp seeds, British Maris Otter & specialty malts, and British ale yeast. Hemp Nut Brown pours a rich mahogany pint, offering notes of caramel, light roast, and toasted nuts. Medium bodied with a silky-smooth finish.
BELGIAN-STYLE IMPERIAL STOUT MATURED IN BOURBON BARRELS
Imagine is a blend of Belgian-inspired imperial stouts matured for one and two years in freshly-emptied bourbon barrels.
MÉNAGE À FRAMBOISE
BLENDED FARMHOUSE ALE W/ RASPBERRIES
Beginning with a blend of two old world farmhouse yeast strains, Ménage à Framboise was fermented on 400lbs of local OR raspberries, producing a thick, jammy, purple ale. Brewers at Block 15 & Claim 52 then blended the beer with three carefully chosen barrels of wild ale maturing in the Block 15 cellar, ranging in years from 2013-2016. The result is a harmonious blend of young and old that balances fruit, funk, acidity, & drinkability.
PAINT IT BLANC
"We see an IPA and we want it to taste Blanc." Designed and brewed with Pipeworks Brewing, Paint It Blanc is a luscious IPA brewed with freshly-pressed Sauvignon Blanc grapes and assertively hopped with late additions of Amarillo, Nelson Sauvin, and Hallertau Blanc.
DRY-HOPPED SOUR ALE
pHusion is a refreshing sour ale fermented with saccharomyces trois yeast and dry-hopped with citrusy and tropical varietals, producing a crisp, characterful beer bursting with guava and pineapple balanced by pithy citrus and a bright, lemony acidity.
THE DAB LAB, FUME NINJA
PROGRESSIVE IPA FTG. HOP EXTRACTIONS
The DAB Lab series focuses on vibrant, resinous hoppy ales brewed with hop extractions and select hop varieties. An imperialized version of the IPA that we brewed with glass blower DOOMGLASS, The DAB Lab, Fume Ninja is packed with dank, resinous dabs of Apollo Hop Extract in the kettle and double dry-hopped with a bowl full of terpy Motueka, Galaxy, and Mosaic hops—all rolled up with a heady dusting of Citra Lupulin Powder.
THE DAB LAB, JUICE JOINT
PROGRESSIVE IPA FTG. HOP EXTRACTIONS
The DAB Lab series focuses on vibrant, resinous hoppy ales brewed with hop extractions and select hop varieties. Juice Joint features kettle additions of Mosaic and Apollo extract, Columbus hops, and Citra lupulin powder. It was then double dry-hopped with Galaxy and Columbus hops, as well as Citra and Mosaic lupulin powder—a heady combination that's packed with resin-dipped pineapple skunk and fresh squeezed twisted citrus, supported by a smooth body and balanced bitterness.
THE DEMON'S FARM
DARK FARMHOUSE ALE MATURED IN OAK BARRELS WITH OREGON CHERRIES
This ruby black farmhouse ale was brewed with a rustic old-world grist, fermented with Belgian farmhouse yeast, and then matured in second-use Scottish Whisky barrels with brettanomyces and local tart cherries.